Region: Mosel, Germany
Vinification: The grapes were gently pressed whole-cluster, with the juice occasionally pumped back in for a short maceration to add texture to the wine.
Aging: 6 months in stainless steel, fiberglass + 1000L oak casks
Fining or Filtering: None
Sulfur: Minimal added
Notes from the Importer: Lauer family has been winegrowers in the Mosel wine region of Germany since 1830. Florian gradually started taking the reins from his father, Peter Lauer II, in 2006.
While he’s the 5th generation to manage the family estate, Florian is a pioneer in the Saar region of Germany. On the contrary to a long-standing Mosel tradition of crafting off-dry wines with residual sugar, Florian prefers to produce dry Rieslings. Florian’s authentic craftsmanship focuses on spontaneous fermentation with native yeasts, extensive lees contact, and varietal purity.
As two centuries ago, the Lauer family approach to their magnificent steep-slope vineyards of the Saar region is the same. These slopes are so steep that they are part of the “heroic viticulture” phenomena. Naturally, everything done by hand in the vineyards and harvest is hand-harvested, just like centuries ago.
In some parts of the estate, mechanization could save time and money. Still, Florian doesn’t deploy tractors because “…they unnecessarily compact the soil and impoverish the living space there.” Needless to say that they follow organic farming practices.
Florian and Peter Lauer wines have acquired almost a cult-like status in the past two decades.