MoselRiesling 2023 - Julian Haart

MoselRiesling - Julian Haart 

Julian Haart's Mosel Riesling is certainly a wine of great character and quality. The freshness and sharp acidity make this Riesling particularly lively and suitable for accompanying fish, seafood or vegetable dishes. The practice of whole bunch fermentation, together with aging in wooden fuder, contributes to giving complexity and depth to the wine, while maintaining its typical freshness of Riesling. Furthermore, although limited production may be a shame for enthusiasts, it is often an indication of craftsmanship and particular attention to quality. The old vineyards, cultivated according to organic practices, contribute to giving uniqueness and authenticity to the wine, accentuating the characteristics of the terroir. It is always a pleasure to discover wines that stand out for their expressiveness and the history they bring with them. If you have the opportunity to taste it, I'm sure it will be a memorable experience!.

Service

We taste it at a temperature around 8/10° C. Wine to drink in the vintage but left in the cellar for a few years can give you great emotions.

Pairings

Excellent as an aperitif, it is perfect with seafood salads, shellfish, soft cheeses, to try with a risotto with sea steals.

Winery: Julian Haart

Julian Haart's winery is located in Piesport, in the Central Moselle. He began his career as a cook, working with the best chefs in Germany, to move years later to the vineyard always alongside great stars of viticulture such as Heymann-Löwenstein, Emrich-Schönleber, Egon Müller or Klaus Peter Keller. Years later he decides to return to his hometown, Piesport, one of the towns with the most important wine tradition in the area. The first purchase of a Julian vineyard was a plot located in the grand cru Ohligsberg, just downstream from the Goldtröpfchen. The following year, in 2011, he expanded the estate with two grand cru sites, Goldtröpfchen and Schubertslay. Its riesling vineyards are located on decayed slate soils, typical of the Moselle. In the vineyard it does not require the use of herbicides or chemicals, and all the work is done manually since most of the vineyards are very steep and terraced. In the cellar it vinifies in the traditional way with aging in classic 1000-liter old oak foudres. Since the first vintage, 2010, Julian Haart has always sought elegance and delicacy in his wines, while maintaining the purity of the fruit. It is worth the time lost for trying to find his bottle.