Aged 33 years on lees, the 1984 Sekt was dosaged with sweet Riesling instead of sugar. It reminds us of Chinese herbal tea, dry fruits, aged ginger, and flowers.
# on lees for 33 years
# with 4 g/l dosage - unique style, with Chinese herbal tea, dry fruits and flowers
Sarah Wong, SCMP: Only 480 bottles were disgorged last year (2018). Oxidative notes with developed aromatics of nuts, honey and toast. Still quite angular and structured with firm acidity, fairly dry, fresh and harmonious on the palate. A cerebral wine with layers of complexity and flavours.
More about Lauer's Vintage Sekt:
In Saar, making sparkling wine by traditional Champagne method can be dated back to over 100 years ago. Vintage Sekt by Weingut Peter Lauer is only made in exceptional vintages, and remains in contact with yeast for several decades in the bottle. During this time, an intense and noble aromas of essential spices, salts, nuts and dried fruits are developed.
The maturation with yeast has a special effect: they protect the sparkling wine from oxidation. The yeast is only removed during disgorge before the sale. The disgorgement details can be found on the label.
Vintage Sekt by Weingut Peter Lauer has a strong notes of sea salt and coastal air, licorice and walnuts. They offer an extraordinary experience, especially with strong seafood such as sea urchins, or ham and terrines and also fat sausage specialties.
Florian Lauer recommends serving with large red wine glasses for extra breathing to let the wine show its best.