Florian Lauer makes dry and off-dry Rieslings with less residual sugar than some of his neighbors, like Egon Müller and Hanno Zilliken. The focus is precision, minerality. finesse, and purity of fruit. He utilizes natural-yeast fermentations, allowing his wines to “find their own balance”. Most of his grapes are sourced from small parcels and sub-parcels on the hillside of the Ayler Kupp. Lauer bottles based on “fass”, or cask numbers that are often aligned with the names of pre-1971 vineyard names. From importer Vom Boden:
Though the many vineyards of this mountain were unified (obliterated?) under the single name “Kupp” with the 1971 German wine law, it has been Florian’s life’s work to keep the old vineyard names alive, to keep these voices alive. He has been fighting this fight since his first vintage in 2005 and only with an update to the law in 2014 can he now legally use the older vineyard names such as Unterstenberg, Stirn, Kern and Neuenberg… iaddition to the expanses of the Kupp, Lauer farms two other important sites, the Saarfeilser directly across the river and the precipitous, cliff-vineyard Schonfels, a bit upstream from the other two sites. Florian also recently cleared and replanted the famous Lambertskirch, just a stone’s throw from Schonfels.
Slightly off-dry Riesling, organic, wild yeast fermented. Racy & ripe, with citrus peel, orchard fru..