VDP.ESTATE
PETER LAUER

VDP: What is so special about your winery?

Florian Lauer: In the fifth generation, we are 100 percent committed to Riesling - to the great variety of this unique and our only grape variety. It grows in centuries-old, traditional slate steep slopes, including the monopole "Lambertskirch". The cultivation in the vineyard is close to nature, as is the maturing in the cellar. The wines mature in wooden barrels, which are individually bottled after 100 percent spontaneous fermentation. In any case, our VDP.GROSSE LAGE^® wines in the dry and finely bitter taste range as well as the production of exceptional sparkling wines are special: With us you will find reserve sparkling wines, some with 20 to 30 years of yeast storage on the bottle. We also recommend our own hotel and the restaurant of star chef Jörg Diekert.

VDP: What is your winery philosophy?

Florian Lauer: Bringing the landscape into the bottle. Focus on one grape variety and still achieve a high diversity of tastes. Achieve maximum elegance despite the concentration and depth of the wines.

VDP: What wine style do you strive for?

Florian Lauer: Our style of ageing ranges from extra dry to noble sweet. We have a clear style definition of our Rieslings. Dry means: harmonious and creamy. Feinherb means piquant and fruity. Fruity or noble sweet: elegance and finesse with a clear profile. Cabinet: healthy grapes without overripening. Spätlese: Overripe without botrytis. Auslese: Overripe with Botrytis. Beerenauslese and Trockenbeerenauslese: 100 percent Botrytis.

VDP: Which of your wines would you recommend to someone who does not yet know your winery - as an introduction, so to speak?

Florian Lauer: The dry to finely bitter Rieslings from the Unterstenberg plot in the VDP.GROSSE LAGE^® KUPP in Ayl. They are not legally dry, but have no perceptible sweetness due to the clear saltiness. The "sweet spot" of the Saarriesling!

VDP: Which wine are you particularly proud of?

Florian Lauer: On our Riesling from the VDP.GROSSE LAGE^® KUPP plot Kern. The wine was voted Germany's best fine-tart Riesling three times by Gault Millau and was entered into the Hall of Fame of the Vinum Wine Guide in 2018. Also on our dry Riesling SCHONFELS from 100 year old vines with a typical peppery, salty note.

VDP: Why did you become a vintner?

Florian Lauer: During my agricultural studies, I also studied animal husbandry and arable farming and clearly stated that viticulture is by far the most beautiful form of agriculture. When I then studied viticulture in Montpellier, I was particularly intensively occupied with the topics of terroir, climate and processing traditions.

VDP: Do you have any role models?

Florian Lauer: My grandfather and my father.

VDP: What are your next goals?

Florian Lauer: Further sharpening and specification of our terroir: i.e. we will scientifically substantiate our wine style depending on the physical characteristics of the location.

VDP: How do you combine tradition and innovation?

Florian Lauer: One thing is clear: the most scientific study of wine counts for little without the sly heuristics of the forefathers. The champagne pressing of the wooden barrel maturation and the fact that we only grow Riesling in slate remain traditional with us.