Schiefer just means slate the dark rock that soaks up sun all day and hands it back to the vines at night, and the reason the Mosel tastes like nowhere else. This is Schloss Lieser’s dry Riesling, picked mainly in the Kestener Paulinshofberg, where the slate lies deeper and lighter, then fermented in stainless steel so nothing gets in the way. Thomas and Ute Haag brought this estate back from near-ruin starting in 1992, and even their everyday dry bottling carries the house signature: sleek, restrained, driven by stony tension rather than weight. If your idea of German Riesling is a sweet wine, open this one and reconsider. Bone-dry, brisk, and dangerously easy to finish.