We`ve worked with the Furst family for a few years now and recently visited them for the second time, in the middle of a very welcome rainstorm - the spring of 2018 was very warm and dry. Although we mainly know them for their Pinot Noir they also have some Riesling, Silvaner and Fruhburgunder. The Fursts farm some very good sites indeed and have done since 1638. Their vineyards are all pretty steep and that is where the quality is. After the last war everyone planted high yielding clones but about 40 years ago, Paul Furst, current family head, began to replant using high quality German and Dijon Pinot Noir clones and these vines form the backbone of the wines now. For the Fursts clonal selection is a priority. They have about 60% French and 40% German. They use a lot of whole clusters in the Pinots to aid the structure and total maceration time is around 30 days, all dependant on vintage. Farming here is on strongly organic lines with both Paul and son Sebastian among our more thoughtful and intelligent producers. They make a range of really lovely Pinots from some excellent sites in Franken and rank among Germany`s finest. (CW 21/06/18)