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Weingut Thörle

Rheinhessen

Location Saulheim, Rheinhessen (1985) - 19 Ha
Grapes Riesling, Spatburgunder, Wiessburgunder, Grauerburgunder
Viticulture Certified Organic (biodynamic leanings)
Producer Christoph and Johannes Thorle (2006)
Website thoerle-wein.de
Location Saulheim, Rheinhessen (1985) - 19 Ha
Grapes Riesling, Spatburgunder, Wiessburgunder, Grauerburgunder
Viticulture Certified Organic (biodynamic leanings)
Producer Christoph and Johannes Thorle (2006)
Website thoerle-wein.de

Christoph and his brother Johannes have worked together since 2006 when they left their jobs to take over the family domaine in Saulheim, a little village inland from Oppenheim and the mighty Rhine. The vineyards lie on a mixture of light clay, limestone red sandy loam and in places flint and schist. All vineyard management is now undertaken organically with a move to biodynamic imminent, a brave step given that a lot of producers still believe this to be akin to witchcraft. In the cellar, the work in the vineyard is continued with by allowing natural ferments and minimal handling. In some instances the wines reflect a more salt/mineral character, a style that they have found naturally occurs in dry Rieslings from the calcareous soils. The Lagen, or single vineyard wines (Cru) are exceptional for their expression and Hölle being the most impressive of the lot. What also captivated the imagination was the Spätburgunder, or Pinot Noir, which is a wine that carries all the delicate, fragrant hallmarks of the variety as well as the unmistakable smoky, sappy nature of the region. It is sublime.

Weingut Thörle Wines

Riesling Feinherb (Off Dry) 100% Riesling. Blend of parcels planted in and around the slopes of Saulheim on Limestone and loes soils. The grapes are harvested and left whole to macerate for 16hrs prior to pressing to accentuate the aromatic profile. Fermantation and aging is in stainless steel. Residual sugar is 16g/l and ABV 11,5%.
Riesling Trocken (Dry) 100% Riesling. Blend of parcels planted in and around the slopes of Saulheim on Limestone and loes soils. The grapes are harvested and left whole to macerate for 16hrs prior to pressing to accentuate the aromatic profile. Fermantation and aging is in stainless steel. Residual sugar is 4,8g/l and ABV 12,5%.
Grauburgunder 100% Pinot Gris. Blend of parcels planted in and around the slopes of Saulheim on Limestone and loes soils. The grapes are harvested and left whole to macerate for 20hrs prior to pressing to accentuate the aromatic profile. Fermentation and ageing is in stainless steel with 8% of the production aged in large barrel.
Natural Grauburgunder 100% Pinot Gris. The best and smallest Pinot Gris of the vintage were selected for this wine. Gentle crushing followed by an 8 day maceration. Pressing takes place shortly before the end of ferment and the must is transferred unfiltered to traditional oak barrels for 10 months. Bottled without filtration or additional sulphur.
Essenheim Riesling Kalkmergel 100% Riesling. Vines are from Teufelspfad one of the prime limestone sites in Essenheim. Yields around 40-55hl/ha. Grapes are harvested in parcels according to ripeness.Gentle crushing followed by 20 hours of maceration. Must ferments 60% in stainless steel, 40% in old oak for 8 weeks. Bottled after 7 months on lees.
Saulheimer Riesling Kalkstein (Dry) 100% Riesling. Vines are from Spitzenlagen in Saulheim. Yield is 45-55 hl/ha. The grapes are harvested and left whole to macerate for 24hrs prior to pressing to accentuate the aromatic profile. Fermantation and aging is in stainless steel with 25% of the production aged in large barrel. 2,9% Residual Sugar (bone dry).
Saulheim Kalk & Kreide 55% Chardonnay 45% Pinot Blanc. Gentle pressing followed by 6 hours cool maceration. Lees aged in a combination of 500L old oak tonneau and 30 % new oak 225l barrels with monthly batonage.
Spatburgunder 100% Pinot Noir. Blend of parcels planted in and around the slopes of Saulheim on Limestone and loes soils. Yield is 35-45 hl/ha. Aging is used oak barrel for 10 months.
Saulheimer Spatburgunder 100% Pinot Noir. Vines are from Spitzenlagen in Saulheim. Yield is 35-45 hl/ha. Ageing is used oak barrel for 10 months.
Holle Spatburgunder 100% Pinot Noir. One of Saulheim's most highly regarded vineyards sits at 225m alt on limestone soils.. South-facing, it has its own warmer micro-climate. Yields are very low between 20 - 35 hl/ha. The fermentation is for 20-30 days in large open top vats. Aging is for 20 months in large barrel.
Riesling Feinherb (Off Dry) 100% Riesling. Blend of parcels planted in and around the slopes of Saulheim on Limestone and loes soils. The grapes are harvested and left whole to macerate for 16hrs prior to pressing to accentuate the aromatic profile. Fermantation and aging is in stainless steel. Residual sugar is 16g/l and ABV 11,5%.
Riesling Trocken (Dry) 100% Riesling. Blend of parcels planted in and around the slopes of Saulheim on Limestone and loes soils. The grapes are harvested and left whole to macerate for 16hrs prior to pressing to accentuate the aromatic profile. Fermantation and aging is in stainless steel. Residual sugar is 4,8g/l and ABV 12,5%.
Grauburgunder 100% Pinot Gris. Blend of parcels planted in and around the slopes of Saulheim on Limestone and loes soils. The grapes are harvested and left whole to macerate for 20hrs prior to pressing to accentuate the aromatic profile. Fermentation and ageing is in stainless steel with 8% of the production aged in large barrel.
Natural Grauburgunder 100% Pinot Gris. The best and smallest Pinot Gris of the vintage were selected for this wine. Gentle crushing followed by an 8 day maceration. Pressing takes place shortly before the end of ferment and the must is transferred unfiltered to traditional oak barrels for 10 months. Bottled without filtration or additional sulphur.
Essenheim Riesling Kalkmergel 100% Riesling. Vines are from Teufelspfad one of the prime limestone sites in Essenheim. Yields around 40-55hl/ha. Grapes are harvested in parcels according to ripeness.Gentle crushing followed by 20 hours of maceration. Must ferments 60% in stainless steel, 40% in old oak for 8 weeks. Bottled after 7 months on lees.
Saulheimer Riesling Kalkstein (Dry) 100% Riesling. Vines are from Spitzenlagen in Saulheim. Yield is 45-55 hl/ha. The grapes are harvested and left whole to macerate for 24hrs prior to pressing to accentuate the aromatic profile. Fermantation and aging is in stainless steel with 25% of the production aged in large barrel. 2,9% Residual Sugar (bone dry).
Saulheim Kalk & Kreide 55% Chardonnay 45% Pinot Blanc. Gentle pressing followed by 6 hours cool maceration. Lees aged in a combination of 500L old oak tonneau and 30 % new oak 225l barrels with monthly batonage.
Spatburgunder 100% Pinot Noir. Blend of parcels planted in and around the slopes of Saulheim on Limestone and loes soils. Yield is 35-45 hl/ha. Aging is used oak barrel for 10 months.
Saulheimer Spatburgunder 100% Pinot Noir. Vines are from Spitzenlagen in Saulheim. Yield is 35-45 hl/ha. Ageing is used oak barrel for 10 months.
Holle Spatburgunder 100% Pinot Noir. One of Saulheim's most highly regarded vineyards sits at 225m alt on limestone soils.. South-facing, it has its own warmer micro-climate. Yields are very low between 20 - 35 hl/ha. The fermentation is for 20-30 days in large open top vats. Aging is for 20 months in large barrel.
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