2024 | Bastian Wolber | Laisse Tomber Santenay Premier Cru

The 2024 Bastian Wolber "Laisse Tomber" Santenay Premier Cru is a vibrant, artisanal Pinot Noir from Burgundy crafted with low-intervention, natural winemaking techniques.

Producer Information

Bastian Wolber is an exceptionally talented, German-born vigneron who has rapidly emerged as a leading figure of Burgundy's natural wine "young guard", celebrated for crafting thrillingly energetic, low-intervention wines that seamlessly fuse radical purity with classical precision. Inspired by his younger brother Christoph (co-founder of Baden’s cult Wasenhaus estate), Wolber built an astonishing winemaking pedigree by training under legends like Domaine Leflaive, Rudolf Trossen, Jean-Marc Dreyer, and Jean-François Ganevat, before spending a transformative seven years working closely alongside whole-cluster master Jean-Yves Bizot. His solo journey began unexpectedly in 2019 when a skateboarding accident broke his hand mid-harvest at Ganevat; unable to perform cellar duties, he pivoted to launching a micro-négoce project named Laisse Tomber (French for “let it drop/let it go”—a playful nod to his fall), sourcing organic grapes from trusted friends in Baden, Alsace, and the Jura. Today, based out of his own dedicated winemaking facility just outside Pommard, Wolber has transitioned into a fully fledged estate model managing 3.2 hectares of organically farmed and biodynamic vineyards spanning the Côte de Nuits, Ladoix, the Hautes-Côtes de Beaune, and choice parcels in Volnay and Pommard. In the cellar, his meticulous, non-interventionist approach avoids mechanical pumps, temperature controls, fining, and filtration, utilizing entirely spontaneous wild-yeast fermentations and aging for roughly 16 months in older, neutral oak barrels with minimal to zero added sulfur. His white Chardonnays and Aligotés undergo a gentle vertical pressing to capture a bracing, saline tension, while his highly allocated Pinot Noirs and Gamays are fermented with 100% whole clusters via carbonic or semi-carbonic maceration—yielding extraordinarily translucent, deep, and perfume-driven expressions that are fiercely chased by global collectors and sommeliers alike.

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