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Julian Haart

2018 Julian Haart, Wintricher Ohligsberg Riesling, Mosel

Germany Riesling Mosel 750ML

Vinous

94
/
2018 Julian Haart, Wintricher Ohligsberg Riesling, Mosel
Julian Haart

2018 Julian Haart, Wintricher Ohligsberg Riesling, Mosel

Germany Riesling Mosel 750ML

Vinous

94
/
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."

Vinous

Vinous

94

Stone, smoke and moss figure vividly on the nose, accompanied by fascinatingly musky, floral, pungent suggestions of cubeb and Nepalese peppercorns. Along with these intriguing aromatic elements come white peach and lemon that translate into generous juiciness on a silken palate, where they are piquantly infused with green tea as well as with the aforementioned flowers and peppercorns. There is a sense of refinement and clarity here that goes beyond what one experiences from the corresponding Goldtröpfchen (which was harvested a day earlier, at 93 Oechsle), and Haart considers that refinement characteristic of this site, along with its achieving optimal ripeness at lower must weights (here 90 Oechsle) “even though the grapes from Goldtröpfchen are more beautiful and perfect-looking,” he added. Subtle effects of a few grams more residual sugar probably help explain why this Ohligsberg also exhibits admirable buoyancy as well as a succulence missing from the more aggressive and borderline-austere Goldtröpfchen. It finishes with startling brightness and a shimmering sense of interaction between myriad mineral and fruit elements, not to mention its mysteriously mossy undertone. I perceive my prognostication of age-worthiness as going out on a limb, but I’m pretty confident in my intuitions.

What the Critics are Saying

Vinous

Vinous

94

Stone, smoke and moss figure vividly on the nose, accompanied by fascinatingly musky, floral, pungent suggestions of cubeb and Nepalese peppercorns. Along with these intriguing aromatic elements come white peach and lemon that translate into generous juiciness on a silken palate, where they are piquantly infused with green tea as well as with the aforementioned flowers and peppercorns. There is a sense of refinement and clarity here that goes beyond what one experiences from the corresponding Goldtröpfchen (which was harvested a day earlier, at 93 Oechsle), and Haart considers that refinement characteristic of this site, along with its achieving optimal ripeness at lower must weights (here 90 Oechsle) “even though the grapes from Goldtröpfchen are more beautiful and perfect-looking,” he added. Subtle effects of a few grams more residual sugar probably help explain why this Ohligsberg also exhibits admirable buoyancy as well as a succulence missing from the more aggressive and borderline-austere Goldtröpfchen. It finishes with startling brightness and a shimmering sense of interaction between myriad mineral and fruit elements, not to mention its mysteriously mossy undertone. I perceive my prognostication of age-worthiness as going out on a limb, but I’m pretty confident in my intuitions.