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Julian Haart

2017 Julian Haart, Piesporter Goldtropfchen Riesling, Mosel

Germany Riesling Mosel 750ML

Vinous

90

CellarTracker

91
/
Julian Haart

2017 Julian Haart, Piesporter Goldtropfchen Riesling, Mosel

Germany Riesling Mosel 750ML

Vinous

90

CellarTracker

91
/
0 To Come

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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

90

Zesty grapefruit and lemon are tinged with smoke and crushed stone on the nose, then reprise with sappy concentration and persistence on a firm, full palate. Citrus peel and peach kernel make for a borderline-bitter finish when backed by 13% alcohol. “It would have been nice with a touch less alcohol,” conceded Haart, who takes measures to break the accumulation of sugar in grapes from this notoriously warm, sun-drenched site by grooming the vines to both divert energy from and partly shade their fruit. This misses the animation, generous juiciness and salinity of its ostensibly lesser, village-level counterpart.

What the Critics are Saying

Vinous

Vinous

90

Zesty grapefruit and lemon are tinged with smoke and crushed stone on the nose, then reprise with sappy concentration and persistence on a firm, full palate. Citrus peel and peach kernel make for a borderline-bitter finish when backed by 13% alcohol. “It would have been nice with a touch less alcohol,” conceded Haart, who takes measures to break the accumulation of sugar in grapes from this notoriously warm, sun-drenched site by grooming the vines to both divert energy from and partly shade their fruit. This misses the animation, generous juiciness and salinity of its ostensibly lesser, village-level counterpart.