Mark Haisma “Bogan Goes Walkabout” Rouge Vin de France 2021

Winery Background and History:

Mark Haisma began his journey in Burgundy in 2007 as a micro-négociant working from Gevrey‑Chambertin. An Australian by origin, he built his reputation by sourcing fruit from old-vine growers and producing wines that balance fruit expression with drinkability. Under his leadership, the label has expanded beyond Pinot Noir to include creative co-ferments like this Vin de France red, showcasing his playful yet precise winemaking approach. 

Producer and Wine Maker:

Haisma manages the entire wine from vineyard sourcing to bottling. The 2021 “Bogan Goes Walkabout” is primarily Pinot Noir and Gamay (75%), co-fermented with Syrah (25%). Fermentation used indigenous yeasts, followed by maturation in neutral vessels to retain freshness and varietal clarity. 

Vineyards and Micro Climate:

Grapes are sourced from Burgundy for the Pinot Noir and Gamay, and the Syrah from the Rhône. The fruit is grown on clay-limestone slopes in Burgundy with moderate altitude and continental climate—warm summers with cool nights. The Rhône Syrah adds spice and structure to the blend. ()

Vinification & Aging Methods:

Following hand harvest, grapes were co-fermented—Pinot Noir, Gamay, and Syrah—using indigenous yeasts. The resulting wine matured briefly (~12 months) in neutral vessels to preserve fruit purity and enhance texture without oak intensity. ()

Tasting Notes:

Light red in color with bright vibrancy. Fragrant aromas of red berries, raspberry, subtle spice, earthy/ash notes, hint of cedar, and floral nuance. The palate is medium-bodied with fresh acidity, fine tannins, juicy red fruit, a chewy Gamay texture, and a long savory-spiced finish. 

Food & Wine Pairing:

Excellent with roasted poultry, lamb, charcuterie, duck, mushroom risotto, grilled meats, and soft cheeses. Its light tannins, red fruit character, and gentle spice make it an ideal companion for savory dishes. Inspired by gamay and pinot synergy. ()

Service Methods and Temperatures:

Serve slightly chilled between 14–16 °C in a standard red wine glass. No decanting required; mild aeration helps open aromatic nuances.

Storage and Aging Potential:

Best enjoyed within 3–5 years. With light aging, it will develop subtle tertiary notes of earth and spice while maintaining bright fruit and freshness. Not intended for long-term cellaring. ()

Grape Varietals & percentage used:

Pinot Noir 40% • Gamay 35% • Syrah 25%

ABV (Alcohol by Volume):

13 %