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Julian Haart

2016 Julian Haart, Piesporter Schubertslay Riesling Spatlese, Mosel

Germany Riesling Mosel 750ML

Vinous

94

CellarTracker

92
/
2016 Julian Haart, Piesporter Schubertslay Riesling Spatlese, Mosel
Julian Haart

2016 Julian Haart, Piesporter Schubertslay Riesling Spatlese, Mosel

Germany Riesling Mosel 750ML

Vinous

94

CellarTracker

92
/
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 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 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."

Vinous

Vinous

94

Picked well below the must weight at which most Mosel growers I visit harvest their Kabinetts, this reflects the relative warmth of Schubertslay’s exposure and the heat retention of the associated rock outcropping, both in its earlier date of picking and its marginally lower (albeit still 8.5 grams) acidity when compared with the collection’s wines from other sites. Scents of Normandy pear and apple ciders anticipate the luscious fruitiness on a polished palate. The sense of tenderness and buoyancy here and the mouthwateringly scallop-like sweet-saline savor all put me in mind of the corresponding Kabinett. But the vibrant finish delivers more tingling citric brightness and shimmering sense of fruit/stone interaction, which perhaps indicates that it has marginally more energy from which to draw as it matures.

What the Critics are Saying

Vinous

Vinous

94

Picked well below the must weight at which most Mosel growers I visit harvest their Kabinetts, this reflects the relative warmth of Schubertslay’s exposure and the heat retention of the associated rock outcropping, both in its earlier date of picking and its marginally lower (albeit still 8.5 grams) acidity when compared with the collection’s wines from other sites. Scents of Normandy pear and apple ciders anticipate the luscious fruitiness on a polished palate. The sense of tenderness and buoyancy here and the mouthwateringly scallop-like sweet-saline savor all put me in mind of the corresponding Kabinett. But the vibrant finish delivers more tingling citric brightness and shimmering sense of fruit/stone interaction, which perhaps indicates that it has marginally more energy from which to draw as it matures.