Bastian
Wolber
The Skateboard Accident
Born in Staufen im Breisgau, Germany, Bastian studied Economics and German Tax Law before realizing he needed to create, explore, and connect with nature. Following his younger brother Christoph (co-founder of Wasenhaus), he came to Burgundy. In 2019, while apprenticing at his dream job—Domaine Ganevat—a skateboarding accident broke his hand mid-harvest, ending his cellar work [^190^][^196^].
"I beat myself up for having messed up such a great opportunity," he recalls. But the accident became his origin story. Returning to Germany, he purchased organic grapes from France and Germany, vinified at his brother's Wasenhaus, and named the project "Laisse Tomber"—meaning "let it fall." A direct reference to the accident, but also embracing life's unpredictability [^190^][^196^].
Bizot by Day, Solo by Night
Unable to continue at Ganevat, Bastian returned to Burgundy to study at Université de Bourgogne in Dijon while working alongside Jean-Yves Bizot—where he still sharpens his craft today. "His influences have been many, but to my palate, Jean-Yves Bizot has left a strong impression," notes one critic [^190^][^194^].
In 2020, he began farming—a parcel of Pinot Noir in Côte Chalonnaise, then three more in Baden in 2021. Now with 50% owned vines (split between Pinot Noir and Chardonnay), he moved from Auxey-Duresses to Volnay, where he has a small estate above Pousse d'Or. 2022 was his first full vintage working fully for himself [^194^][^199^].
Staufen im Breisgau
Ganevat Revelation
Laisse Tomber Born
Bizot & University
Volnay Estate
The Horse Label
The label shows a rider falling off a horse. Why? Bastian's mother was a riding instructor—"they symbolize sensibility and soul." The image references both the skateboarding accident and a Hesse parable about Chunglang: losing a horse brings wild horses, riding brings a broken leg, but that saves the son from conscription. "How do you know this is misfortune?" [^196^]
Carbonic Method
Semi-carbonic and carbonic vinification—cool initial intracellular fermentation with CO2, followed by gradual crushing (often by foot). This releases floral rose aromas and spicy cinnamon/allspice notes. The result: silky texture, lush yet vivid fruit, controlled volatile acidity. "German ground"—precise, less prone to reduction faults [^194^][^221^].
Vins d'Émotion
"Give him some top vineyards—please!—and he will delight your palate and treat your hedonistic addictions wholeheartedly." Playful and fun, yet incredible restraint. Balance of ripened fruit and earthy, savory notes. Awarded Winehog "Flavour of the Year" 2023. Described as "everything great happening with new wave Burgundy" [^190^][^223^].
"How do you know that this is misfortune?... In the following year, the commission appeared to draft strong men... The son, who still had damage on his leg, wasn't taken. Chunglang smiled."— Herman Hesse Parable, Bastian's Philosophy
The Collection
From 100-year-old Beaujolais Gamay to century-old Passetoutgrain—cross-border négoce with "controlled German ground" precision [^194^][^221^].
Bourgogne Rouge "Pommard"
From vines near Hautes Côtes de Beaune Montbatois. Even more energy and depth than the village wine, with the "well-known hedonistic sparkle." 100% whole cluster, vinified without added SO2. Shows what modest terroirs can achieve in skilled hands—pure, vivid, singing [^194^][^221^].
Gamay (Southern Beaujolais)
From 100-year-old vineyard on granitic soil. "Vin vif"—lively wine. Expressive, vivid, with nerve and tension like Lapierre but more "civilized." Carbonic maceration creates floral and spicy aromatics. The surprise of his portfolio—Gamay elevated to Burgundian precision [^194^][^221^].
Gamay/Pinot Noir Blend
Co-plantation from century-old granite vineyard (Côte Couchois). Fruity, vivid, fine red fruit with moderate VA. The Gamay brings vivacity, the Pinot adds structure. Blasted into the scene with hedonistic spark—"like a Lapierre creation." Made for drinking, not speculation [^194^].
Savigny-lès-Beaune Dessus Les Vermots
From very old vines (80-90 years). Firmly structured with good concentration. Needs time to settle and unfold during elevage, but all the elements are there. Showing the potential for aging—5-10 years rather than 30. Energy and purity of fruit that is "bewildering" for a new producer [^194^].
Alsace Blanc 2019
From 60-year-old coplanted vines belonging to Jean-Marc Dreyer. Majority Riesling, Pinot Blanc, Sylvaner, and Muscat. Whole clusters crushed by foot, pressed in vertical press. Fermented and aged in half-barrel and glass demijohn. Zero sulfur added—"I couldn't out of respect for Jean-Marc" [^196^].
Côte de Nuits Villages "En la Place"
From very old vineyard (80-90 years). One of the best wines in his lineup—magnificently juicy with energy and purity. Has gained weight and richness during elevage. Shows the "talent finding its focus" that critics recognized in his first full vintage. The future of new wave Burgundy [^194^][^221^].