Tasting Notes

The 2023 Kupp Spätlese N°7, as it is referred to in the central part of the label, with AP 71 was made from fruit harvested at 90° Oechsle from vineyards on the original Kupp hill and was fermented down to sweet levels of residual sugar (67 g/l).

This hay-yellow-colored wine offers a rather subtle and very complex nose made of earthy spices, pear, apricot blossom, a hint of date, cream, and smoke. It proves very subtle and elegant on the palate, where a touch of zest brings the right kick to the complex creamy and fruity flavors. The finish is subtly racy, delicately creamy, and, above all, hugely satisfying. This is a great under-toned but complex expression of Spätlese in the making.

The epitome of delicacy in a Spätlese. It is in no way a dry wine, yet the tart and salty vibrations might make parts of your brain think it is? This is supremely focused and clear, with a slim form attenuated into something almost gossamer. Just outrageous. Again, dinner Spätlese – not for dessert.

About the Winery

For purists, there is nothing like the Saar. The magic here is intensity without weight, grandiosity without size: rocks and acidity. Lauer is currently one of greatest estates in this sacred place. The style here is 180 degrees removed from his famous neighbors
Egon Müller and Zilliken. The focus here is on dry and dry-tasting Riesling. While the source of most of the bottlings is the famed Ayler Kupp, Florian uses the pre-1971 vineyard names – Neuenberg, Stirn, Unterstenberg. Rigorous vineyard work, indigenous yeasts and spontaneous fermentations mean the wines find their own balance. The results are undeniable: depth, texture, dimension, clarity, CUT. For Lauer, the large site of the Ayler Kupp has many different terroirs rather than a single, defining character. Soil composition, exposition, altitude, and microclimate in combination with vine age all make contributions to the individual character of each wine.

Organic