Exciting upcoming producer in Burgundy: Bastian Wolber
Exciting upcoming producer in Burgundy: Bastian Wolber
by drinkwineveryday
5 Comments
drinkwineveryday
What do we have here? Bastian Wolber. A German who descended into Burgundy, Volnay to be precise; to make wine.
These bottles are difficult to find. That’s because Wolber his wines are hyped. Hyped you asked? Yep. That’s what happens when you learn how to make wine from legends such as Jean-Yves Bizot and Jean-François Ganevat.
Do you know Wasenhaus? Well, that’s his brother running the show. Do you know Vin Noé or Dandelion? Well Bastian vinified his wines at the same place in Auxey-Duresse as them. Another reason for the Burgundy lover to seek out Bastian his wines.
See a common pattern among the people he worked with? Yep, all natural. Minimum intervention. You know the drill. We’re in for a journey here. Do these words already make you conclude this is not for you? Fine. Get out. This is not for you.
Pinot from the négoce side. 2023. We drank this over 2 different days. That was in our favor. Because 1. on the first day we were a bit too drunk and 2. on the second day the wine was dancing a lot more.
On both days the incredibly purity of the fruit stands out. Touch of roses. My only problem wit the fruit is that it’s quite dense. Lots of dark ripe cherry. With hints of them being cherries on liquor. This is not my favorite flavor profile in Burgundy to be honest.
Luckily there’s more to this wine. More red fruit. With wild freshly picked strawberry. I think that Bastian uses semi-carbonic and thus uses his stems. There’s definitely a greenness to this wine that I think adds to the complexity. Spice notes to finish it off.
On day 2 – in the very last glass that I pour myself, black tea notes appear. Absolutely loving that.
On to the palette then. Super fresh. Great acidity. Grainy and mineral tannins. Great structure and texture that add an extra layer of seriousness to this wine. A chocolaty bitter finish.
So what do we conclude? Quite nice actually. Delicious for its purity. Memorable for its energy. But there’s that lingering thought.. would I have liked it better with a little less dense fruit?
celer_et_audax
Appears to be pretty pricey stuff for a borgogne rouge. Thanks for the tasting notes.
vaalyr
Not convinced by the reds to be honest, good definitely but top.
The whites I liked quite a bit more.
Still, nice to try and he’s a really nice guy.
saltedpnuts
I think the wines are good young, like super young, they fall apart on day two & three for me so I’m not convinced on their longevity
MorgenPOW
To me these are well made wines that completely don’t justify the price.
The whole trend of “30ish year old making red Burgundy in Savigny le Beaune. It’s their third vintage. That village wine will be $150.” Needs to stop. There is a whole world of great wine out there, stop indulging the bullshit.
5 Comments
What do we have here? Bastian Wolber. A German who descended into Burgundy, Volnay to be precise; to make wine.
These bottles are difficult to find. That’s because Wolber his wines are hyped. Hyped you asked? Yep. That’s what happens when you learn how to make wine from legends such as Jean-Yves Bizot and Jean-François Ganevat.
Do you know Wasenhaus? Well, that’s his brother running the show. Do you know Vin Noé or Dandelion? Well Bastian vinified his wines at the same place in Auxey-Duresse as them. Another reason for the Burgundy lover to seek out Bastian his wines.
See a common pattern among the people he worked with? Yep, all natural. Minimum intervention. You know the drill. We’re in for a journey here. Do these words already make you conclude this is not for you? Fine. Get out. This is not for you.
Anyway, onto the wine. Bastian Wolber Bourgogne Rouge Laisse Tomber 2023
Pinot from the négoce side. 2023. We drank this over 2 different days. That was in our favor. Because 1. on the first day we were a bit too drunk and 2. on the second day the wine was dancing a lot more.
On both days the incredibly purity of the fruit stands out. Touch of roses. My only problem wit the fruit is that it’s quite dense. Lots of dark ripe cherry. With hints of them being cherries on liquor. This is not my favorite flavor profile in Burgundy to be honest.
Luckily there’s more to this wine. More red fruit. With wild freshly picked strawberry. I think that Bastian uses semi-carbonic and thus uses his stems. There’s definitely a greenness to this wine that I think adds to the complexity. Spice notes to finish it off.
On day 2 – in the very last glass that I pour myself, black tea notes appear. Absolutely loving that.
On to the palette then. Super fresh. Great acidity. Grainy and mineral tannins. Great structure and texture that add an extra layer of seriousness to this wine. A chocolaty bitter finish.
So what do we conclude? Quite nice actually. Delicious for its purity. Memorable for its energy. But there’s that lingering thought.. would I have liked it better with a little less dense fruit?
Appears to be pretty pricey stuff for a borgogne rouge. Thanks for the tasting notes.
Not convinced by the reds to be honest, good definitely but top.
The whites I liked quite a bit more.
Still, nice to try and he’s a really nice guy.
I think the wines are good young, like super young, they fall apart on day two & three for me so
I’m not convinced on their longevity
To me these are well made wines that completely don’t justify the price.
The whole trend of “30ish year old making red Burgundy in Savigny le Beaune. It’s their third vintage. That village wine will be $150.” Needs to stop. There is a whole world of great wine out there, stop indulging the bullshit.