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Julian Haart

2018 Julian Haart, Piesporter Goldtropfchen Riesling Kabinett, Mosel

Germany Riesling Mosel 750ML

Vinous

93

CellarTracker

91
/
2018 Julian Haart, Piesporter Goldtropfchen Riesling Kabinett, Mosel
Julian Haart

2018 Julian Haart, Piesporter Goldtropfchen Riesling Kabinett, Mosel

Germany Riesling Mosel 750ML

Vinous

93

CellarTracker

91
/
PRE-ARRIVAL
2 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

93

This registers 11 grams of acidity – shockingly high by any standards, not to mention those of its vintage. Against that, 44 grams of residual sugar do not seem in the least excessive. But what sweetness there is here – looked at the other way around – helps keep the spine-tingling acidity from crossing the pain threshold. Zesty and brightly juicy lime and pink grapefruit are tinged with sizzling raw ginger and nippy cress, while bittersweet nuttiness and an undertone of set stone add depth en route to a mouth-tinglingly vibrant, resonant finish. This should be a fantastic keeper.

What the Critics are Saying

Vinous

Vinous

93

This registers 11 grams of acidity – shockingly high by any standards, not to mention those of its vintage. Against that, 44 grams of residual sugar do not seem in the least excessive. But what sweetness there is here – looked at the other way around – helps keep the spine-tingling acidity from crossing the pain threshold. Zesty and brightly juicy lime and pink grapefruit are tinged with sizzling raw ginger and nippy cress, while bittersweet nuttiness and an undertone of set stone add depth en route to a mouth-tinglingly vibrant, resonant finish. This should be a fantastic keeper.