Although a young winemaker, Peter Lauer has established himself as one of Saar's best producers. Bringing new ideas that break away from the ultra-traditional sweet wines that dominate the area, Peter focuses on the drier style of wines from forgotten single vineyards. This is a far cry from his neighbor Egon Muller who makes a full range of wines with residual sugar; in fact, Peter is one of the only producers making dry wines in the Saar. Wines from the Saar are a tight rope walk between profound and elegant, intense yet delicate, and here it is amplified by Lauer's style. This is Lauer's driest wine sourced from 20-year-old vines at the Ayler vineyard's bottom portion on the Kupp hillside where there is higher mineral content. Peter chose this area as the source for his "extra-trocken" or extra dry, which in 2019 only came to 2g/l of residual sugar. This sees whole cluster and wild yeast fermentation and is made in the exact same barrel every vintage to preserve the wild yeasts specific to the site, which is what fass 2 indicates, fass meaning barrel in German. A brilliant show of extreme purity and minerality, while dense and expressive, it is an excellent example of this terroir and a great introduction to Peter Lauers wines, perfect for GG rieslings fans and even could appeal to a brut champagne palate in this fantastic vintage.