Burklin-Wolf

Dr. Bürklin-Wolf is a historic, biodynamic estate in Germany’s Pfalz region, renowned for producing some of the finest dry Rieslings in the world. With a winemaking tradition dating back to 1597, the estate was significantly shaped in 1875 when Luise Wolf married Dr. Albert Bürklin, combining their vineyards and establishing the winery's current identity. Today, under the stewardship of Bettina Bürklin-von Guradze, Dr. Bürklin-Wolf continues to lead in quality and innovation, adopting a Burgundian-style vineyard classification system and achieving Biodyvin certification in 2005.

Operating on 87 hectares of prime vineyards in Wachenheim, Deidesheim, and Ruppertsberg, the estate produces wines that express the unique terroir of each site. Their commitment to biodynamic practices ensures that each bottle reflects the purity and character of the land.

• Key regions: Wachenheim, Deidesheim, Ruppertsberg
• Styles: Dry Riesling, Biodynamic, Terroir-driven
• Food pairing: Grilled seafood, roast poultry, soft cheeses, Asian cuisine

Explore related collections:
Riesling,
White Wines,
German Wines.

Featured bottles to try:
Dr. Bürklin-Wolf Riesling Trocken 2022,
Dr. Bürklin-Wolf Wachenheimer Böhlig P.C. 2020,
Dr. Bürklin-Wolf Ruppertsberger Gaisböhl G.C. 2021.

Australia-wide delivery with dispatch from Brisbane.

FAQ: What makes Dr. Bürklin-Wolf Rieslings unique?

Dr. Bürklin-Wolf Rieslings are distinguished by their biodynamic cultivation, Burgundian-style vineyard classifications, and a focus on terroir expression. These wines offer purity, depth, and a true sense of place, making them stand out in the world of German Riesling.

FAQ: How should I serve Dr. Bürklin-Wolf Riesling?

Serve Dr. Bürklin-Wolf Rieslings chilled at 8–10°C in a tulip-shaped glass to concentrate their aromas. These wines can be enjoyed young for their vibrant freshness or aged to develop more complex flavors.

FAQ: What foods pair best with Dr. Bürklin-Wolf Riesling?

These Rieslings pair excellently with dishes like grilled seafood, roast poultry, soft cheeses, and Asian cuisine. Their crisp acidity and mineral notes complement a wide range of flavors, enhancing the dining experience.