Bastian Wolber, Laisse Tomber, Gamay, 2024

Laisse Tomber Gamay shows the vibrancy and freshness that natural‑winemaking can bring out in old vine fruit. The grapes hails from granitic, sandy soils in southern Beaujolais, harvested by hand, then fermented mainly in tank via carbonic maceration, with a few open‑tank days before pressing. On the nose it offers juicy red berry aromas—raspberry, strawberry—with floral hints of violet and peony, plus a pinch of spice. The palate is light, aromatic, bright and crunchy, with lively acidity and a touch of tannin that gives shape, finishing clean, pure, and very drinkable young