The HL stands for Hasenl amp;#xE4;ufer, the name of plot next to the Juffer Sonnenuhr. Fruit from this plot used to go into the Brauneberger Juffer Feinherb but Stefan thought the terroir was unique and should be singled out. Whereas the Juffer Sonnenuhr is primarily slate, Hasenl amp;#xE4;ufer is slate plus sand and gravel. The wine was fermented in stainless steel and kept on the lees until the following Summer. The 2015 has 8.5 g/L of acidity and 15 g/L of residual sugar.