Peter Lauer

History and Terroir

Founded in 1830 and located in the picturesque village of Ayl in the Saar region of Germany, Weingut Peter Lauer has been a family-owned estate for five generations. Under the stewardship of Florian Lauer since the early 2000s, the winery has risen from relative obscurity to being regarded as one of Germany's most exciting and forward-thinking Riesling producers. Florian, known for his scientific rigour and independent mindset, studied winemaking in Montpellier, France, rather than the traditional German route of Geisenheim. His approach is deeply rooted in respect for nature, historical vineyard identity, and precise craftsmanship. Since his first vintage in 2005, Florian has not only revived long-forgotten vineyard names on the famed Ayler Kupp hill but has also reclaimed and replanted historic sites such as Lambertskirch and Schonfels, showcasing both vision and reverence for tradition. Florian’s dedication to expressing terroir and revitalising the Saar’s Grand Cru heritage has cemented Peter Lauer as one of the most respected names in German wine, especially among those seeking dry and dry-tasting Rieslings with energy, clarity, and soul.

Farming and Winemaking

Weingut Peter Lauer is located in Ayl, a village in the Saar subregion of the Mosel, home to the famous Scharzhofberg - One of the most priced vineyards in Germany. Known for its dramatic steep slopes and slate soils ideal for world-class Riesling. The estate cultivates around 8 hectares of vines, exclusively Riesling, spread across some of the Saar’s most historic and celebrated vineyard sites: Ayler Kupp, Saarfeilser (Feils), Schonfels, Lambertskirch Additional key sites include Stirn, Kern, Neuenberg, Unterstenberg, and Rauberg, each expressing distinct personalities due to variations in microclimate and soil composition. Lauer’s practice of bottling wines by specific "Fass" (barrel) numbers preserves the integrity of these terroirs vintage after vintage, allowing consumers to follow the nuanced evolution of site and season. At Peter Lauer, winemaking is guided by the philosophy of minimal intervention and maximum expression of place. The estate farms 100% Riesling on steep, slate-rich slopes using sustainable and largely organic methods, though without formal certification due to Florian’s refusal to use copper-based fungicides, favouring more soil-friendly alternatives. Vineyard work is meticulous, with no herbicides or insecticides, and fertilization comes from local horse and cattle manure. Grapes are hand-harvested, and each parcel is vinified separately to highlight the subtle differences in soil, aspect, and microclimate. Some vines are over 100 years old, providing depth and structure to the wines. In the cellar, spontaneous fermentation with native yeasts, no fining, and gravity-based processes dominate. Wines are aged in traditional wooden barrels, many of which have developed unique native yeast cultures over decades. Each cask, or “Fass,” is numbered and produces a wine with a consistent character year after year—like Fass 25, the smoky, mineral-driven local wine, or Fass 4, a more approachable, fruit-forward style.