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Julian Haart

2011 Julian Haart, Wintricher Riesling, Mosel

Germany Riesling Mosel 750ML

Wine Advocate

91
/
2011 Julian Haart, Wintricher Riesling, Mosel
Julian Haart

2011 Julian Haart, Wintricher Riesling, Mosel

Germany Riesling Mosel 750ML

Wine Advocate

91
/
0 In Stock

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Julian Haart, that is - the prodigious German winemaker who somehow already has a decade of vintages under his belt after working beneath two behemoths: the living legends Egon Müller and Klaus-Peter Keller.

Julian Haart

Training in any profession is important. Just like we sommeliers and former hospitality pros were poked and prodded for "star hunting", or shipping around to different Michelin-starred restaurants in lieu of a longstanding career at one of them, the future rockstars of the wine world seem determined to seek out differing beliefs and methods to learn from while they hone their own eventual vinous vision. So it is that Julian Haart spent time with two luminaries of Germany in Egon Müller and KP Keller - producers of many of the most sought-after (and pricy!) wines in the world!

Julian's first vineyard purchase was in the Grand Cru Ohligsberg; he followed this with the purchase of a parcel in the 75+ year-old, terraced Goldtröpfchen ("droplets of gold"); Schubertslay, home to century-old, ungrafted vines came a year later, a whole one hectare of vines (that's like a midwesterner's front yard). In 2018, Haart graciously gifted Schubertslay to Klaus Peter Keller in return for access to Keller's Frauenberg vineyard. 

Julian's wines have garnered acclaim around the globe, and cult-like status with smart collectors who believe his wines possess unrivaled purity and class. Equally astute with dry as well as off-dry and sweet styles, Julian has even tried his hand at Pinot Noir, as well! Safe to say, whatever he creates we will seek out!

"Julian's red label bottlings are playful, fresh and graciously showcase the talents of this young winemaker," Doug continued. "Although these cuvees are not a part of the Prädikat system, they still represent the region beautifully."

Meet the Producer

Julian Haart

Julian Haart, that is - the prodigious German winemaker who somehow already has a decade of vintages under his belt after working beneath two behemoths: the living legends Egon Müller and Klaus-Peter Keller.

Training in any profession is important. Just like we sommeliers and former hospitality pros were poked and prodded for "star hunting", or shipping around to different Michelin-starred restaurants in lieu of a longstanding career at one of them, the future rockstars of the wine world seem determined to seek out differing beliefs and methods to learn from while they hone their own eventual vinous vision. So it is that Julian Haart spent time with two luminaries of Germany in Egon Müller and KP Keller - producers of many of the most sought-after (and pricy!) wines in the world!

Julian's first vineyard purchase was in the Grand Cru Ohligsberg; he followed this with the purchase of a parcel in the 75+ year-old, terraced Goldtröpfchen ("droplets of gold"); Schubertslay, home to century-old, ungrafted vines came a year later, a whole one hectare of vines (that's like a midwesterner's front yard). In 2018, Haart graciously gifted Schubertslay to Klaus Peter Keller in return for access to Keller's Frauenberg vineyard. 

Julian's wines have garnered acclaim around the globe, and cult-like status with smart collectors who believe his wines possess unrivaled purity and class. Equally astute with dry as well as off-dry and sweet styles, Julian has even tried his hand at Pinot Noir, as well! Safe to say, whatever he creates we will seek out!

"Julian's red label bottlings are playful, fresh and graciously showcase the talents of this young winemaker," Doug continued. "Although these cuvees are not a part of the Prädikat system, they still represent the region beautifully."

The Wine Advocate

Wine Advocate

91

Julian Haart’s thousand liters of 2011 Wintricher Riesling deliver infectiously juicy ripe white peach laced with quinine, nut oils, crushed stone, and saliva-inducing salinity. With a hint more sweetness than its Piesport counterpart, though still quite capable of performing as “dry” wine, I suspect this will continue to delight for a half dozen years if not longer. Young Julian Haart – for considerable background on whom, consult my report on his auspicious 2010 debut in issue 199 – possesses impressively-situated old vines in three sites, one famous and two that deserve far greater renown (which indeed they enjoyed a century ago). While total volume here is still tiny, happily, a minuscule slice of that is now allocated for the U.S.; and property in Wintrich and Piesport rented from an uncle will enable Haart, beginning in 2013, to farm considerably augmented acreage – enough to support him as a full-time wine grower. (His joint holding and bottling with Andreas Adam is reviewed as part of my coverage of the latter’s collection.) The 2011s were picked in mid to late October. Having already reached 12-12.5% alcohol and displaying pronounced fruitiness, Haart no doubt wisely felt it would have been a mistake to insist on fermenting any of this year’s “dry” bottlings further just for the sake of achieving legal Trockenheit, so they retain – but merely hint at – ten or a dozen grams of residual sugar (and in the case of the wine labeled “Ohligsberg,” 15 grams). These wines were fermented in cask or tank according to what suited their small volumes, but the recent acquisition by Haart and Adam of a Dhron cellar’s worth of additional casks in good condition means that a larger share of Haart’s wines will in future be able to ferment in wood.

What the Critics are Saying

The Wine Advocate

Wine Advocate

91

Julian Haart’s thousand liters of 2011 Wintricher Riesling deliver infectiously juicy ripe white peach laced with quinine, nut oils, crushed stone, and saliva-inducing salinity. With a hint more sweetness than its Piesport counterpart, though still quite capable of performing as “dry” wine, I suspect this will continue to delight for a half dozen years if not longer. Young Julian Haart – for considerable background on whom, consult my report on his auspicious 2010 debut in issue 199 – possesses impressively-situated old vines in three sites, one famous and two that deserve far greater renown (which indeed they enjoyed a century ago). While total volume here is still tiny, happily, a minuscule slice of that is now allocated for the U.S.; and property in Wintrich and Piesport rented from an uncle will enable Haart, beginning in 2013, to farm considerably augmented acreage – enough to support him as a full-time wine grower. (His joint holding and bottling with Andreas Adam is reviewed as part of my coverage of the latter’s collection.) The 2011s were picked in mid to late October. Having already reached 12-12.5% alcohol and displaying pronounced fruitiness, Haart no doubt wisely felt it would have been a mistake to insist on fermenting any of this year’s “dry” bottlings further just for the sake of achieving legal Trockenheit, so they retain – but merely hint at – ten or a dozen grams of residual sugar (and in the case of the wine labeled “Ohligsberg,” 15 grams). These wines were fermented in cask or tank according to what suited their small volumes, but the recent acquisition by Haart and Adam of a Dhron cellar’s worth of additional casks in good condition means that a larger share of Haart’s wines will in future be able to ferment in wood.