All wines stored at 55° and 70% humidity
From 1956-planted vines
John Gilman, View From The Cellar #56: “The 2014 Unterstenbersch “Faß 12” TF from Florian Lauer offers up more complexity on the nose than the previous wines, which is understandable, as this hails from one of his very top parcels in the Ayler Kupp. The bouquet is deep, complex and classy, wafting from the glass in a mix of grapefruit, wild yeasts, lemongrass, slate, petrol, smoke and a touch of wild fennel in the upper register. On the palate the wine is medium-full, crisp and complex, with a forward personality tied to the potential for significant development with further bottle age. The acids are ripe and frame the wine nicely, with a good sense of reserve on the attack auguring very well for the future. The finish here is long and still quite primary, but it is very nicely balanced and nascently complex and the wine will continue to grow with further bottle age. 2015-2030+”
The wines of Germany's Saar region are best defined by expressions from its greatest heroes, Egon Müller and Hanno Zilliken. For over 2,000 years Riesling from steep slopes above the Saar tributary has been known for delicacy, finesse, and sharp clarity. These two renowned ambassadors over the last century have relied on ample residual sugar for their snap-shop of vineyard and vintage. The young Florian Lauer has a very different perspective on the Saar, and he's not been shy about it.
Lauer's departure from the Müller and Zilliken mold can be found in two areas that stand out the most at first glance. His wines focus on a dry-tasting style, and the Saar's conventional "lightness of being" is traded for an unapologetic, deep textural symphony. One with a saturating grip that calls to mind Metallica more so than Mozart. THIS is Florian Lauer's Saar today. And it is awesome.
Increasingly warmer temperatures in the Saar now allow for this dry-tasting style to excel - it's one that would've been teeth-chattering just a couple decades ago. The magic of Lauer, and his home village of Ayl. comes from old, un-grafted vines worked entirely by hand.