Peter Lauer 2017 Fass 2 Ayler Riesling, Saar

Peter Lauer 2017 Fass 2 Ayler Riesling, Saar

Item Number: 12350

UPC: None

Country: Germany
Region: Mosel
Sub Region: Saar (Bereich)
Estate Grown Wine: Yes
Vineyard Designation: Ayler Kupp
Vintage: 2017
Grape(s): 100% Riesling
Type: Wine - White
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Alc by Vol(%): 12.5
Viticulture: Practicing Organic

Tasting Notes: Searing citrus with tons of herbal detailing. Very limited as not much ever sees the U.S.

Vintage Notes: 2017 is another one of those perplexing, confusing, the-story-depends-on-the-address type of vintage. Well here’s one fact about the vintage at chez Lauer: 2017 takes the finesse of 2016 and adds a dash more ripeness and on average a full gram per liter more acidity in each wine.

Winemaking Notes: Florian is a minimalist in their cellar. The only interventions are temperature control, a clarification prior to fermentation, and battonage (stirring of the lees). The grapes ferment spontaneously with native yeast. Lees contact is allowed as well as some partial malolactic fermentation. As he describes it, "I don't look for malo but I don't avoid try to avoid it. It just happens in parallel." This approach takes the edge out of the acidity, and if done with care, doesn’t add simplifying lactic notes.


  • Mosel Fine Wines
    Rating: 87 (10/15/2018)

    The 2017er Ayler Riesling Fass 2 is a dry Riesling made from a parcel situated in the central part of the main Ayler hill. It offers an inviting nose of ripe pear, mirabelle, grapefruit, coconut cream, herbs and quite some spices. The wine proves nicely smooth with moderate and well-integrated acidity on the palate. It leaves a pure feel of fine herbs in the long and nicely persistent finish. Now through 2027.
  • Vinous
    Rating: 88 (10/24/2019)

    Fass 2 issues from young vines low down on the Ayler Kupp slope toward Biebelhausen. Florian Lauer pointed out that the 2016 rendition offered a classic example of why he never looks at wine analyses; “otherwise I might have been scared off” by that wine’s having fermented so thoroughly. This 2017 followed suit, finishing with a mere 1.1 gram(s) of residual sugar – which entailed reaching 12.75% alcohol and not being ready for bottling until June (whereas most of the Lauer 2017s were bottled in April). A novelty of this 2017 is Lauer’s inclusion of some whole berries in the ferment. A combination of crunch, pleasant piquancy and earthiness suggests raw turnip, while hints of black licorice and peach fuzz add welcome interest and tang. The feel is glossy and there is a formidable sense of stuffing without weightiness. The finish grips decisively, though the overall effect isn’t nearly as refined or ultimately satisfying as was that of the aforementioned 2016. I wouldn’t be surprised to witness this benefiting from time in bottle, though. (You might think that as radically dry as this wine is, it would be one of the few from Lauer whose label indicates trocken. But for some reason, that is not the case.)