# Thörle Spätburgunder Classic (2023)

- **Producer:** Weingut Thörle
- **Colour:** red
- **Type:** still
- **Grapes:** Spätburgunder
- **Region:** Rheinhessen, Germany
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €16
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** raspberry, strawberry, cherry, mint, smoke, coffee

## About this wine

Weingut Thörle, managed by brothers Johannes and Christoph Thörle since 2006, is a historic 16th-century estate located in Saulheim, Rheinhessen. The brothers have revitalized the estate, turning it into a prominent pioneer of modern, terroir-driven German wines. Their focus centers on Burgundian precision, allowing the unique, limestone-rich soils of Saulheim to express themselves clearly. This Spätburgunder Classic is crafted to showcase the vibrant, mineral-driven character of their estate vineyards, offering a deeper concentration and structure than traditional German Pinot Noirs.

## Interesting facts

- The historic Thörle estate dates back to the 16th century and is now run by the visionary brothers Johannes and Christoph.
- This wine is bottled completely unfiltered and unfined, resulting in a texturally deep, slightly cloudy, and savory profile.
- The 2023 vintage required swift, precise harvesting to balance ripe skin tannins with fresh, cool-climate acidity.

## Food pairing

This light-to-medium-bodied Spätburgunder is highly versatile due to its vibrant acidity and fine-grained, silky tannins. The bright red fruit flavors and subtle woodspice complement roasted poultry and pork without overpowering them, while the wine's chalky minerality and earthy undertones pair beautifully with wild mushrooms and soft, creamy cheeses.

## Wine making process

The grapes are sourced from younger estate vineyards in Saulheim, grown on limestone-sediment soils with loess-clay loam. Following a rigorous hand-selection at harvest, the grapes are gently destemmed and undergo spontaneous fermentation with native yeasts in open-top fermenters. Maceration lasts approximately 20 days on the skins. The wine is then matured for 18 months on the fine lees in traditional small oak barrels, consisting of 85% neutral German oak and 15% neutral French barriques. To preserve its natural texture and complexity, the wine is bottled completely unfiltered and unfined.