Region: Burgundy, Côte d’Or (plots in Côte de Nuits & Côte Chalonnaise)
Grape: 100% Pinot Noir (old vines from Mâconnais and Ladoix; ~30–70 years old)
Vintage: 2022
Alcohol: ~12.5%
Size: 75 cl
Farming: Organic, biodynamic‑influenced, minimal intervention
Whole‑cluster semi‑carbonic maceration (1 week fully carbonic, then light pigeage) in wooden and stainless vats, followed by malolactic fermentation in tank. Aged 18 months in neutral 228L & 350L barrels. Bottled unfined, unfiltered, with minimal sulfites (if any)
Brilliant ruby‑red with expressive aromas of ripe cherry, wild strawberry, rose petal, and gentle spice. The palate is energetic and fruit‑driven, layered with mineral tension, fine-grained tannins, and a chalky backbone. Elegant, persistent, and perfect between now and 2030
Ideal with roast poultry, lamb, mushroom risotto, gem cheeses, or grilled fish. Serve at 13–15 °C.
Bastian Wolber—a graduate of the Jura’s Jean‑François Ganevat and Côte de Beaune’s Bizot cellars—presents a bold yet refined Burgundy. “Laisse Tomber” reflects pure terroir and fruit, showcasing natural winemaking with finesse. It's vibrant and authentic Burgundian Pinot with character
Region: Burgundy, Côte d’Or (plots in Côte de Nuits & Côte Chalonnaise)
Grape: 100% Pinot Noir (old vines from Mâconnais and Ladoix; ~30–70 years old)
Vintage: 2022
Alcohol: ~12.5%
Size: 75 cl
Farming: Organic, biodynamic‑influenced, minimal intervention
Whole‑cluster semi‑carbonic maceration (1 week fully carbonic, then light pigeage) in wooden and stainless vats, followed by malolactic fermentation in tank. Aged 18 months in neutral 228L & 350L barrels. Bottled unfined, unfiltered, with minimal sulfites (if any)
Brilliant ruby‑red with expressive aromas of ripe cherry, wild strawberry, rose petal, and gentle spice. The palate is energetic and fruit‑driven, layered with mineral tension, fine-grained tannins, and a chalky backbone. Elegant, persistent, and perfect between now and 2030
Ideal with roast poultry, lamb, mushroom risotto, gem cheeses, or grilled fish. Serve at 13–15 °C.
Bastian Wolber—a graduate of the Jura’s Jean‑François Ganevat and Côte de Beaune’s Bizot cellars—presents a bold yet refined Burgundy. “Laisse Tomber” reflects pure terroir and fruit, showcasing natural winemaking with finesse. It's vibrant and authentic Burgundian Pinot with character
