Region: Saar, Mosel, Germany
Soils: Slate + Alluvial
Vinification: Whole cluster grapes are pressed in pneumatic press. Fermented in stainless steel, fiberglass and barrels for 1-6 months on the lees.
Aging: 2nd fermentation in bottle. Aged for 18-24 months.
Fining or Filtering: Hand-riddles and disgorged
Notes from the Importer: For purists, there is nothing like the Saar. The magic here is intensity without weight, grandiosity without size: rocks and acidity. Lauer is currently one of greatest estates in this sacred place. The style here is 180 degrees removed from his famous neighbors Egon Müller and Zilliken. The focus here is on dry and dry-tasting Riesling. While the source of most of the bottlings is the famed Ayler Kupp, Florian uses the pre-1971 vineyard names – Neuenberg, Stirn, Unterstenberg. Rigorous vineyard work, indigenous yeasts and spontaneous fermentations mean the wines find their own balance. The results are undeniable: depth, texture, dimension, clarity, CUT. For Lauer, the large site of the Ayler Kupp has many different terroirs rather than a single, defining character. Soil composition, exposition, altitude, and microclimate in combination with vine age all make contributions to the individual character of each wine.