Mark Haisma “A Bogan in Bogandy” Blanc 2021

Winery Background and History:

Mark Haisma is a micro‑négociant based in Burgundy, France, who launched his label by renting small facilities in Gevrey‑Chambertin. He sources grapes from trusted old‑vine growers, focusing on approachable, fresh wines over big, extracted styles. He’s praised for his balance between fruit expression and refreshment, with critics like Jancis Robinson noting the wines “strike gold” for their purity and ease of enjoyment  .

Producer and Wine Maker:

Haisma personally oversees vineyard sourcing, pressing, fermentation, and blending. The Blanc 2021 is a blend of Chardonnay and Aligoté fermented with native yeasts in stainless steel. He aims for vibrancy and aromatic clarity, minimizing intervention so the fruit and terroir shine ().

Vineyards and Micro Climate:

Sourced from old-vine plots in Burgundy (Gevrey-Chambertin and Saint-Romain), the grapes come from clay-limestone slopes. The 2021 vintage enjoyed balanced weather with sufficient warmth for ripeness and cooler nights to preserve acidity—aiding freshness and purity in the blend  .

Vinification & Aging Methods:

Grapes were hand-harvested and gently pressed. Fermentation occurred in stainless steel with indigenous yeasts. The wine matures on lees briefly to enhance texture before bottling. No oak influence ensures clarity and vivacity ().

Tasting Notes:

Bright straw hue. Aromas of citrus, lemon zest, orchard fruit, sesame, and flinty mineral. The palate is crisp and energetic with high natural acidity, tropical touches, saline minerality, and a clean, refreshing finish  .

Food & Wine Pairing:

Pairs beautifully with white meats like chicken or turkey, seafood, shellfish, goat cheese, Gruyère and soft cheeses. The wine’s vibrant acidity and minerality balance richer textures and herbaceous flavors ().

Service Methods and Temperatures:

Serve chilled at 10–12 °C in a medium-stem white wine glass. No decanting necessary; cooler serving temperature accentuates its freshness and aromatic clarity.

Storage and Aging Potential:

Best enjoyed young (2023–2024). Cellaring up to 3–4 years under cool conditions (10–12 °C) may develop slight honeyed and lees nuances, though vibrancy remains primary ().

Grape Varietals & percentage used:

Chardonnay ~60 %

Aligoté ~40 % (estimation based on typical blend ratios)

ABV (Alcohol by Volume):

~13 % (volumes around 11.5–13 %, typical for style)