Julien Renard
Julien Renard runs a 0.7-hectare estate in Winningen in Mosel with his girlfriend on extremely steep vineyards, where all work is done by hand and without the use of chemicals. In the cellar, the approach is carried out by using natural fermentation, no bâtonnage, no filtration, long élevage and an absolute minimum of sulphur added at bottling if necessary at all. The debut vintage 2018 is impressive, and the wines only get better and better with time in the bottle. This is as far from fruity Mosel Riesling with residual sugar as you will get. Julien Renard makes dry, razor-sharp and mineral wines with lots of acidity and an impressive balance. Despite their very low sulphur content, the wines stay open and develop for days. The future looks very promising for this small vineyard.
