Peter Lauer Ayler Kupp Unterstenberg - Unterstenbersch Fass 12 Riesling
What does this mean for the wine itself? It tends to be one of the broadest and most powerful of Lauer’s dry wines. Because of the ample water, it has a mineral expression that is multifaceted, complex, deep. Interestingly, Unterstenberg is one of the few Lauer wines that has changed its signature dramatically at times; in the late 2000s the wine tended to be rather “Feinherb” in style. Since 2012, for reasons unknown to Florian, the wine has been fermenting closer to dry, having a “dry tasting” style not dissimilar to “Senior” and has shed sugar, first from a bit under 20, to then 15 and now in 2019 and 2020, even lower – it is dry this vintage at under 9 grams residual sugar. I love it in this dry / drier form, with the schmalzy, glycerin depth of the mid-palate emphasized and defined by the acidity’s cut and lift.
What does this mean for the wine itself? It tends to be one of the broadest and most powerful of Lauer’s dry wines. Because of the ample water, it has a mineral expression that is multifaceted, complex, deep. Interestingly, Unterstenberg is one of the few Lauer wines that has changed its signature dramatically at times; in the late 2000s the wine tended to be rather “Feinherb” in style. Since 2012, for reasons unknown to Florian, the wine has been fermenting closer to dry, having a “dry tasting” style not dissimilar to “Senior” and has shed sugar, first from a bit under 20, to then 15 and now in 2019 and 2020, even lower – it is dry this vintage at under 9 grams residual sugar. I love it in this dry / drier form, with the schmalzy, glycerin depth of the mid-palate emphasized and defined by the acidity’s cut and lift.
What does this mean for the wine itself? It tends to be one of the broadest and most powerful of Lauer’s dry wines. Because of the ample water, it has a mineral expression that is multifaceted, complex, deep. Interestingly, Unterstenberg is one of the few Lauer wines that has changed its signature dramatically at times; in the late 2000s the wine tended to be rather “Feinherb” in style. Since 2012, for reasons unknown to Florian, the wine has been fermenting closer to dry, having a “dry tasting” style not dissimilar to “Senior” and has shed sugar, first from a bit under 20, to then 15 and now in 2019 and 2020, even lower – it is dry this vintage at under 9 grams residual sugar. I love it in this dry / drier form, with the schmalzy, glycerin depth of the mid-palate emphasized and defined by the acidity’s cut and lift.