# Thörle Probstey Silvaner (2022)

- **Producer:** Weingut Thörle
- **Colour:** white
- **Type:** still
- **Grapes:** Silvaner
- **Region:** Rheinhessen, Germany
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €35
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** pear, peach, apricot, apple, herbaceous, toast, butter, vanilla, smoke, honey, almond, hazelnut

## About this wine

Weingut Thörle, managed by brothers Christoph and Johannes Thörle, is located in Saulheim within the Rheinhessen region. The estate is highly regarded for elevating traditional grape varieties like Silvaner to world-class standards. The Probstey vineyard is a historic, south-facing single vineyard characterized by clay marl, limestone, and yellow sea sand soils. This unique terroir, combined with old vines and low yields, produces wines of exceptional concentration, structure, and mineral complexity, often drawing comparisons to fine White Burgundies.

## Interesting facts

- The 2022 vintage represents Thörle's first officially certified organic release, incorporating biodynamic principles.
- The Probstey vineyard was first documented in the 13th century when it was owned by local monasteries.
- Thörle's old-vine Silvaner is frequently compared by international critics to Grand Cru Burgundy like Meursault.

## Food pairing

This full-bodied, structured white wine demands rich, textured dishes. Its vibrant acidity cuts through creamy sauces and fatty meats like pork belly or roasted poultry, while its subtle oak integration and mineral depth complement roasted root vegetables and semi-hard cheeses.

## Wine making process

The grapes are hand-harvested through a late, highly selective pick. To extract structure and aromatics, the fruit undergoes eight hours of skin maceration prior to pressing. Fermentation occurs spontaneously using 100% indigenous yeasts. The wine is then aged in a combination of 500-liter oak tonneaux and traditional large oak casks (Stückfass). It remains on its full lees (Vollhefelagerung) for ten months to build texture and complexity before bottling.