February 18, 2019 - PNP. cork wet 1/3rd way up. color straw. nose has apricot and ginger. swishing shows great acidity that propels the fruit laden finish. a hint of residual sugar keeps the creamy acidity in balance. sipping shows perfect harmony among all the components and keeps this light and airy. med long finish. lauer has the formula. youthful and plenty of time ahead i think.
wish i had more.
February 8, 2017 - Would not have pegged this as a Saar wine. Low pitched nose of lemon oil and ocean. Rich mouth, relatively low acidity by Saar standards. Not much fruit in the mouth, but a bit of grapefruit rind bitterness in the finish. Finishes with impression of being almost fully dry.
January 22, 2017 - Nice yellow tint shows it's maturity, and the nose is developed with lanolin and honey notes over lemon peel and peach. There's a floral note there as well, but I can't pin it down.
Nice, off dry hit followed by a widening flavor that covers my tongue. Finishes with a zing that lingers for quite some time.
Excellent wine that I believe to be at it's peak now.
June 28, 2015 - Typically delicious. Dryish, with white fruit hints, stone and mineral.
July 9, 2014 - This was advanced and went down with a slight burn. Yucky!
April 14, 2014 - Such a great Riesling. Peachy and floral but pleasantly on the dry side. Love it.
September 30, 2013 - Intensely floral, peachy, sharp, intoxicating, moreish. Fantastic.
July 29, 2013 - This doesn't have quite the razor's edge precision and electricity that some of the best Lauer bottles do, but it is still an excellent and eminently enjoyable wine. Just slightly sweet, this wine attacks with deep, concentrated, perfectly ripe citrus fruits. Medium bodied, mineral, vibrant, and well balanced. I could drink these wines every night.
June 5, 2013 - Good body, moderately sweet, rich and ripe, some petrol on the nose. 29.50 Euros at Brunnenhof Cafe, Trier.
May 29, 2013 - Can't believe how much this has tightened up over such a short time - seems barely two months since I last had it, but this has gotten so much more spinal and dry-tasting. It still has that wonderful serrated texture and, what I especially love about Lauer, the succulent fruit that prevents that texture from being a masochistic acid palate attack. But at the moment it's tasting much closer to fully dry than usual, and maybe even moving towards closing up.