100% Riesling

Food pairings: Crab, scallops, salmon, duck, Thai dishes, roasted vegetables, and blue or triple-crème cheeses.

Winemaking: The 1,000L is named for a fuder, the traditional 1,000-liter Mosel cask: the wine began as one chosen barrel that was bought in its entirety. Julian Haart works in a deeply traditional way, bringing old wooden fuder casks back to life alongside his steel tanks, and the wine is legally trocken.

Vineyards and terroir: The fruit comes from 25-year-old vines in Piesport's Goldtröpfchen, one of the Grand Cru sites of the Mosel, which gives the wine its brisk tension and minerality.

Family and history: Julian Haart apprenticed with Egon Müller, Klaus Peter Keller and Werner Schönleber, and also trained in the kitchen of the celebrated chef Klaus Erfort, before releasing his first vintage under his own label in 2010. His first vineyard was a prized parcel in the heart of the Grand Cru Ohligsberg, just downstream from his hometown of Piesport, and in 2011 he added two more Grand Cru sites, Piesport's Goldtröpfchen and Schubertslay. Today Julian and Nadine Haart run the estate together.