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Region
Saar
Grape
Riesling
Farming
Organic
Age of Vines
10-100+ years old, with ungrafted vines in many cuvées

Fass 25 Ayler

Lauer

40

For purists, there is nothing like the Saar. It is arguably one of the greatest, most unique wine-growing regions on earth. The core of greatness in the Saar is intensity without weight, grandiosity without size. Frank Schoonmaker put it best in his 1956 tome The Wines of Germany: “In these great and exceedingly rare wines of the Saar, there is a combination of qualities which I can perhaps best describe as indescribable – austerity coupled with delicacy and extreme finesse, an incomparable bouquet, a clean, very attractive hardness tempered by a wealth of fruit and flavor which is overwhelming.”

Yes, this is the Saar and Florian Lauer is currently one of the greatest winemakers in this sacred place.

Florian’s general style is exactly the opposite of his famous Saar neighbor Egon Müller. At Lauer, the focus is on dry-tasting Rieslings as opposed to the residual sugar wines of the latter. For this style, there are really only two addresses in the Saar (though more come online every year, trying to chase the style): Lauer and Hofgut Falkenstein.

Employing natural-yeast fermentations, Lauer’s wines find their own balance. They tend to be more textural, deeper and more masculine. They have a preternatural sense of balance, an energy that is singular. Yet the hallmarks of the Saar are there: purity, precision, rigor, mineral.

Think of this as a dry “Barrel X” – it’s the village-level dry wine sourced from two sites (Scheidterberg and Rauberg) that circle around the backside of the village. Historically a bit chilly, these sites are now coming into a glorious place – the jaw-dropping quality of “Barrel X” is a testament to these sites. For 2022 this is cut and clear and vigorous with a pronounced acidity (nearly 8 grams?) – old-school Saar!

Ayler has been a regular guest on wine lists in German restaurants since the 1920s and was described in a charming way with the attributes: “natural, flowery, spicy, demanding”. This description has not lost any of its validity over 100 years.

-vom Boden

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