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Julian Haart, Riesling 1000L, 2020


Get 10% off purchases of 12+ bottles of wine. (Use code 10OFF at checkout.)

German wine producers would traditionally sell “bulk” wines in 1000L “fuder” – the traditional German wooden cask. This is importer Stephen Bitterof’s revival of the tradition. It’s made from a selection of all of Haart’s holdings and just slightly off-dry.

Julian Haart is a genius wine-maker. He learned to make wines from the very best: Egon Müller and Klaus Peter Keller. He remains best friends with Keller and would no doubt be happy to be thought of as the Klaus Peter Keller of the Mosel. Certainly some people already think of him that way. His approach is extreme rigor: constantly tweaking, constantly experimenting, both among the vines and in the winery.


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Julian Haart produced his first solo vintage in 2010. Haart was trained by Riesling legends Egon Müller and Klaus Peter Keller. With behemoths like these as mentors it’s no surprise that the wine world hotly anticipated Haart’s wines. He’s certainly delivered on those hopes. Stylistically, Haart’s Rieslings are like a Mosel incarnation of a Keller-inspired style; linear and focused, yet densely packed with complexity and depth.

Right now Haart has just over four hectares of vines, but those four hectares are seriously outstanding pieces of real estate. Haart’s holdings include plots in Ohligsberg, Goldtröpfchen, and Schubertslay, which has some vines that are own-rooted and over 100 years old. The seriousness of Haart’s wines resonates from the top wines he makes all the way down to his introductory offerings and, as such, makes his Rieslings some of the best values out there.


  • Grape Variety


  • Vintage


  • Size


  • Farming Practice


  • Sweetness


  • Body

    Light Bodied

Customer Reviews

Based on 1 review
Annie Edgerton (Staff)
Hits that sweet spot BANG ON.

Dry, off-dry, sweet... Riesling is a stunning grape in that it can be made in so many styles. But people get nervous about residual sugar. Don't! Historically in Germany, the wines were SO lean and SO high acid, they needed some sugar in there so all the enamel on your teeth wouldn't erode immediately. Nowadays, savvy winemakers like Julian Haart know precisely how to balance the gorgeous aromas and flavors plus his Riesling's laser-like acid with *just* the right amount of sugar, so it doesn't taste "sweet," but the fruit is amplified. Your friends who want a dry wine will enjoy it, and your friends who like a sweeter wine will also be pleased. Win-win!