Weingut Dr. Bürklin-Wolf

Bernhard Bürklin established the original estate in 1597, giving Bürklin-Wolf a winemaking tradition spanning over 400 years. The modern configuration took shape in 1875 when Luise Wolf married Dr. Albert Bürklin, uniting two prominent Pfalz families. Bettina Bürklin-von Guradze has owned the estate since 1990, overseeing its transformation into one of Germany's most respected biodynamic producers. Historically grouped with Bassermann-Jordan and von Buhl as the 'Three Bs of the Pfalz,' the estate remains a benchmark for the region.

• Founded 1597 by Bernhard Bürklin; current family name formed through 1875 marriage
• Owned by Bettina Bürklin-von Guradze since 1990
• One of the 'Three Bs of the Pfalz' alongside Bassermann-Jordan and von Buhl
• Over 400 years of continuous winemaking tradition

Bürklin-Wolf converted to organic farming under Bettina Bürklin-von Guradze's ownership and became the first German producer certified by Biodyvin in 2005. All fruit is handpicked from 15 estate vineyard sites, and no purchased grapes have been used since 2008. The estate's commitment to biodynamic principles extends into the cellar, where natural fermentation and long aging on lees are standard practice. Large wooden casks called Stückfässer, ranging from 600 to 3,000 liters, are used for fermentation.

• Certified biodynamic; first German producer certified by Biodyvin in 2005
• 100% handpicked, estate-grown fruit; no purchased grapes since 2008
• Natural fermentation in large wooden Stückfässer (600 to 3,000 liters)
• Long aging on lees is standard practice across the range

The estate farms 86 hectares across 15 top vineyard sites in the Pfalz, with soils ranging from red and yellow sandstone and basalt to limestone, loam, clay, volcanic rock, and gravel. Bürklin-Wolf pioneered Burgundian vineyard classification in German viticulture starting in 1994, organizing sites into four tiers: Estate, Village, Premier Cru, and Grand Cru. As a VDP member, key vineyards hold VDP.Grosse Lage or VDP.Erste Lage status. Forster Kirchenstück is the estate's most celebrated site, widely referred to as the 'Montrachet of the Pfalz.' Other notable vineyards include Forster Pechstein, Forster Ungeheuer, Forster Jesuitengarten, Wachenheimer Böhlig, Wachenheimer Gerümpel, and Ruppertsberger Gaisböhl.

• 86 hectares across 15 vineyard sites with highly varied soils
• Pioneered Burgundian four-tier vineyard classification in Germany from 1994
• Forster Kirchenstück is the flagship Grand Cru, called the 'Montrachet of the Pfalz'
• VDP member with VDP.Grosse Lage and VDP.Erste Lage classified sites

The Pfalz is Germany's warmest wine region, enjoying a warm continental climate with cold winters, hot summers, and long cool dry autumns. Mediterranean-like temperatures allow Riesling to ripen fully while retaining acidity, and the extended growing season supports the complexity and precision that define Bürklin-Wolf's style. The diversity of soils across its 15 vineyard sites, from volcanic basalt and sandstone to limestone and clay, gives each cru wine a distinct terroir signature.

• Warmest wine region in Germany with Mediterranean-like temperatures
• Long cool dry autumns allow full physiological ripeness while preserving acidity
• Soils include red and yellow sandstone, basalt, limestone, loam, clay, and volcanic rock
• Warm continental climate with cold winters and hot, fairly rainy summers

Riesling is the dominant focus at Bürklin-Wolf, produced in dry, terroir-driven styles as well as some off-dry and sweet expressions. The estate also grows Scheurebe, Traminer, and Moscatel. The house style emphasizes natural fermentation, lees contact, and site specificity, resulting in wines of precision and complexity. The four-tier classification from Estate to Grand Cru reflects clear differences in site quality, with the Grand Cru Rieslings from Forster Kirchenstück and Forster Pechstein among the most collectable in Germany.

• Primary focus on dry, terroir-driven Riesling; off-dry and sweet styles also produced
• Additional varieties include Scheurebe, Traminer, and Moscatel
• Four-tier range from Estate to Grand Cru reflects Burgundian vineyard hierarchy
• Natural fermentation and lees aging define the house style