Tom Benns is a very funny and extremely knowledgeable man taking care of the estate export and was also our guide at the weigut Dr Burklin-Wolf estate in Pfalz.
Since 2001 Bűrklin-Wolf have classified their wines according to the vineyard site (similar toafter extensive research they discovered that today’s top vineyards are exactly the same as those identified in time when these vineyards produced some of the most expensive and highly regarded wines in
) and Burgundy
Bűrklin-Wolf wines are labeled G.C.(grand cru) for the top quality their wines and P.C.(premier cru) for the second. G.C. wines are produced from yields of less than 45 hl/ha and minimum 12.5% alcohol from vineyards rated first in the villages of Rupperstberg, Forst and Deidesheim P.C. wines are produced from yields of less than 55 hl/ha and minimum alcohol of 11.5% from vineyards rated second in Ruppertsberg and in Wachenheim. Grapes are harvested with Spatlese and Auslese levels of ripeness but are fermented to dryness.
The Young and very humoristic Italian winemaker Nicola Libelli who took over after the tragic death of the long time winemaker Fritz Knorr are making progress and in my opinion the Burklin-Wolf wines have never bees so good, way to go Nicola.
Since 1998 classical medium sweet wines are no longer produced and I love the bone try wines made here and the delicate way that the wines develop thru aging so please save some for better days JThank you again Heike for making this visit happen.