The Weis family has farmed this hill, named for the St. Lawrence chapel atop it, for over a century. The German word 'lay' is local dialect for 'slate' the weathered stones dominating the soils of this hill.
The soil is dark and highly decomposed slate with a nearly oily consistency. These stones help to moderate ambient temperatures by absorbing excess heat during the day and releasing it during the cool of night.
They also assist in regulating moisture loss by retaining water trapped beneath them. The friable slate releases its minerals microscopically to the grapes via water absorbtion. In the peak of summer it becomes so hot in these vineyards that work may only be accomplished before 2pm. This climate allows the grapes to ripen earlier and better, promoting higher sugar/alcohol potential, and giving the resulting wines a power and 'baroque' character well-suited to accompanying full-flavored dishes.
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The vineyard character of Laurentiuslay dictates that the residual sugar of its wines be kept in check so as to emphasize its roundness, full body, and spicy minerality. This reflects Nik's philosophy of expertly expressing the best of each vineyard's special character. Although it possesses a rounded acidity and finesse unmistakably Mosel-like this relatively higher alcohol potential is reminiscent of some of Austria's top Rieslings.
The wines are full-bodied, dense, and spicy with aromas of white pepper, clove, nutmeg, orange peel, blood orange, and quince.
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