Wachenheimer is sourced from five biodynamic vineyards owned by Dr. Bürklin -Wolf in the Wachenheim commune. The soils of this area are volcanic basalt with sandstone and limestone. Fruit is handpicked, whole bunch pressed and cool fermented at 15 C in stainless steel for around 2 months and then matured for 6 months until bottling.
Quite a cool and delicate wine for the Pfalz with fine floral notes and a long, lemony/chalky finish. From young vines, but considering that, it's got excellent depth. Drink or hold. Screw cap closure.
91 points, James Suckling (November 2017)
White peach, apple and lime…the last of three bottlings of the estate’s Wachenheim blend, this enjoyed the longest lees exposure, which seems to show in the sense of stuffing and lushness displayed on the polished, generously juicy palate.
90 points, David Schildknecht, Vinous (June 2018)
The Burklin-Wolf estate is based in the Mittelhaardt, the quality core of Germany’s world-renowned Pfalz, located about one hours drive to the north-east of Alsace.
Since the 2001 vintage Burklin-Wolf have classified their wines according to the vineyard site (similar to Burgundy) rather than sugar weight (as the 1971 German wine laws dictate). After exhaustive research they discovered that today’s top vineyards are exactly the same as those identified in the 1828 Bavarian Land Taxation Laws. This was a time when these vineyards produced some of the most expensive and highly regarded wines in the world. Aptly, the Pfalz Mittelhardt is the topographical and geological extension of France’s Côte d’Or and Alsace. The Mittelhardt’s best sites are similarly located within a very narrow, sheltered east-facing strip of land.
Burklin-Wolf wines are labelled G.C. for the top quality tier of wines and P.C. for the second tier. 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 according to the 1828 land tax laws. 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 first in Wachenheim. Grapes are harvested with Spatlese and Auslese levels of ripeness but are fermented to dryness. Since 1998 medium sweet wines are no longer produced by this estate.