Julien Haart

Julien Haart


Julien Haart comes from a family of winemakers from Piesport, in the Central Moselle. He began his professional career as a cook and later moved from the kitchen to the vineyard, always next to big stars: like in the kitchen, he cooked alongside some of them best chefs in Germany, in the vineyard he learned from masters of the caliber of Heymann-Löwenstein, Emrich-Schönleber, Egon Müller or Klaus Peter Keller, with whom he worked for over three years. Established in his native country, Piesport, one of the countries with the most important tradition and history winery in the area, Julian Haart is totally dedicated to his small property, 2.5 hectares in the Grosses Gewächs Goldtröpfchen (including 0.7 hectares of the part that receives the name of Schubertslay, one sub-selection of this plot with a unique microclimate and centenarian bunches) and 1.3 hectares in the GG de Ohligsberg. All its vines are planted with the noble variety of grapes riesling on land of decomposed slate, typical of the Moselle. The vineyards with which the company Cru are produced are a foot free.
The work in the vineyard follows the traditional method, by hand, and does not require the use of either herbicides or chemicals, but uses stainless steel deposits and 1000 liter oak foudres old in the cellar. Julian Haart is a talented man, whose philosophy resembles that followed in Burgundy: ever since
first vintage, 2011, always seeks elegance and delicacy, maintaining the purity of the fruit and preserving the acidity proper of the riesling grape in some of the wines produced in the Moselle, wines with moderate gradations and that you drink which is a pleasure.

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