Schliengen estate dating to 1847, farming the Sonnenstueck Grosse Lage on the Markgraeflerland's calcareous soils with Gutedel alongside its Burgunder range.
Tasting: Tastings at the Schliengen estate, which also runs the on-site Fritz Weinbar.
Tip: Stop at the on-site Fritz Weinbar for a by-the-glass flight after the cellar tour.
EU-Bio certified estate in Schliengen-Mauchen farming the Frauenberg Grosse Lage, with Spaetburgunder and Gutedel as the Markgraeflerland's characteristic pairing.
Tasting: Cellar-door tastings in the secluded Mauchen valley, with an on-site restaurant.
Tip: The on-site restaurant is open alongside the tasting room; book both together.
Small-production Laufen estate on the Altenberg Grosse Lage in the Markgraeflerland, farming 9.5 hectares of Spaetburgunder, Weissburgunder and Gutedel with guest rooms attached.
Tasting: Tastings in a heritage-protected building in Laufen village, with guest rooms on site.
Tip: Rooms above the tasting room make this a good overnight stop on a Markgraeflerland day.
Efringen-Kirchen family estate at the southern edge of the Markgraeflerland, known for single-site Gutedel and Spaetburgunder bottlings named for individual vineyard parcels.
Tasting: Family-run cellar-door tastings in Efringen-Kirchen, in the far south of the Markgraeflerland.
Tip: Ziereisen names its wines after specific parcels rather than village Lagen; ask which site is currently pouring.
This family cellar door in the far south of the Markgraeflerland pours single-site Gutedel alongside a Syrah that is unusual for Baden, a reminder the estate reaches beyond the region's Burgunder default.
Tip: The Syrah bottlings sell out first each vintage; ask what's still available before committing to a flight.
Tastings run inside a heritage-protected building in Laufen village, and the estate keeps guest rooms on site for visitors who want to turn the flight into an overnight Markgraeflerland stop.
Tip: Pair a tasting with an overnight stay; the estate's own guest rooms open the option without a separate booking.
At the historic Sonnenstueck site above Schliengen, this cooperative outlet pours Baden's signature Gutedel and sparkling Nobling, made by more than 760 member-grower families, with counter tastings during retail hours.
Tip: Ask to taste the Schloss Entenstein Nobling Sekt alongside the still Gutedel for a sense of the site's range.
Fritz Weinbar runs as a pop-up on the Weingut Blankenhorn estate in Schliengen, pouring the family's Gutedel and Spaetburgunder by the glass on scheduled event dates rather than as a standing daily bar.
The list: Pop-up wine bar on the Weingut Blankenhorn estate, pouring the estate's Gutedel and Spaetburgunder range by the glass at scheduled events rather than daily service.
Pours: Gutedel, Spaetburgunder (Pinot Noir)
Tip: Check the estate's event calendar before a visit; this is not a walk-in bar with fixed daily hours.
Douce Steiner cooks at the family Hirschen on Sulzburg's Hauptstrasse, a Markgraeflerland inn that doubles as a small hotel and opens Wednesday through Saturday rather than every day.
The list: A Markgraeflerland-anchored list served in a house that is also a small hotel, on a four-day service week.
Tip: The house opens Wednesday to Saturday only, so check the calendar before building a Markgraeflerland day around it.
This vinothek and cafe on Muellheim's market square sells Gutedel and other Markgraeflerland wines chosen from small regional growers rather than a wholesale distributor list.
Tip: Open Wednesday through Saturday only, with a late evening on Friday; check hours before a special trip.
Staufen's fruit distillery has worked the Black Forest kirsch tradition since 1844, operating at the southern end of the Markgraeflerland where the vineyards meet the hills.
Tasting: Factory shop selling the fruit-brandy range, open weekdays with a midday break and Saturday mornings.
Tip: The shop shuts for a long midday break on weekdays, so arrive before 12:30 or after 14:00.
Muellheim's museum in the Blankenhorn-Palais gives viticulture a permanent section, tracing how wine growing and the Markgraeflerland trade shaped the town and its surrounding villages.
Tip: Closed Mondays and Tuesdays, so keep those days for Gutedel tastings in the villages instead.
The Hirschen at Hauptstrasse 69 in Sulzburg is Douce Steiner's hotel as well as her restaurant, a small Markgraeflerland house where the rooms and the dining room share one booking desk.
The list: Rooms sit over Douce Steiner's dining room, so the restaurant's Markgraeflerland-led list is the house list.
Tip: Rooms are few and tied to the restaurant's Wednesday-to-Saturday rhythm, so book both together.
Guests take the cellar master's chair at Blankenhorn's Fritz Weinbar, tasting base wines before blending and bottling their own red cuvee under staff guidance over a three-hour Saturday session.
Tip: Sessions run in small batches around harvest time; book online since seats sell out fast.
Markgraeflerland estate that ferments every wine spontaneously, avoids cellar intervention, sulfites only lightly shortly before bottling, and bottles most wines unfined and largely unfiltered.
Tip: The estate's own term is 'massvoll geschwefelt', moderately sulfited, not zero-sulfite, ask the tasting room for the lowest-sulfite bottling.