Peter Lauer

Unlike neighboring wineries focused on the production of sweeter styles of Riesling, Lauer has become synonymous with precise, bone dry and off dry expressions, crafted from some of the Saar’s best vineyard sites. The most important category of Lauer wines we’ll call the “terroir” wines. These are the Rieslings that have made Lauer so famous. These wines eschew the whole Prädikat system (Kabinett, Spätlese, etc) completely. They ferment spontaneously with natural yeasts and thus they find their own balance. In most cases they have a bit more residual sugar than a purely dry wine, yet not nearly enough sugar to be considered sweet. Let’s call them dry-tasting to off dry.

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