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“Barrel X” is winemaker Florian Lauer’s Platonic ideal of what a slightly off-dry (feinherb) Saar Riesling should be. If we were in Burgundy, this would be the equivalent of a “Bourgogne Blanc.” As an appellation-level wine, it is sourced from multiple vineyards in four different villages of the Saar: Ayl (Lauer’s home village), Saarburg, Wawern and Wiltingen. Florian says, “From Ayl and Wawern, the wine gains the fruit and power, from Saarburg the racy acidity, and from Wiltingen, the spice.”

Regardless of what comes from where, this much is certain: dollar for dollar, I’m not sure there is a 750ml bottle that delivers as much joy and zing. This is the gateway drug to Lauer, to the Saar, to Riesling… be careful. Very addictive.

-Importer notes (Vom Boden)

Consider this Stein’s “1er Cru” vineyard; though it’s a 1er Cru vineyard with 70 to 80+ year-old ungrafted vines and a serious terroir of mostly blue slate. This is the “other” Himmelreich and similar to its more famous sibling in Graach, the wines from this site always show a slimmer profile, a pronounced mineral fine-ness and lift. With only about 15 grams RS (just beyond dry), this is a wildly restrained and chiseled, old-school “Feinherb.”

Importer notes (Vom Boden)

“Weihwasser” meaning Holy Water, from vines in the St. Aldegunder Klosterkammer vineyard near the old church in Alf. Barely off dry with salty lemon, pear and extremely high drinkability. This is a PERFECT old school feinherb as they used to be made, low in alcohol and disappears in the glass before you know it.

Importer notes (Vom Boden)