Mark Haisma Bourgogne Rouge 2021

Winery Background and History:

Mark Haisma, an Australian expatriate based in Gevrey‑Chambertin since 2007, operates as a micro-négociant sourcing fruit from old-vine growers. He won praise for producing terroir-driven Burgundy through minimal intervention practices—organic farming, no new oak, and open-vat fermentations. His Bourgogne Rouge stands as an accessible ambassador of his philosophy, offering clarity, purity, and weight typical of regional Burgundies with finesse. 

Producer and Wine Maker:

Haisma personally supervises selection, harvest, fermentation, and aging. The 2021 Bourgogne Rouge was hand-picked, fully destemmed, and fermented with native yeasts in open-top vats. After gentle punch-downs, it was aged for 12–16 months in neutral oak foudres and bottled unfined/unfiltered to preserve natural texture, purity, and focus. ()

Vineyards and Micro Climate:

Fruit is sourced from mid-slope old-vine parcels in the Côte de Nuits (notably frost-hit Brochon in 2021), with clay-limestone soils and southeast exposure. The 2021 growing season featured frost challenges and moderate ripening conditions, yielding concentrated fruit with balanced acidity and terroir expression. 

Vinification & Aging Methods:

Fully destemmed fruit undergoes native-yeast fermentation with manual punch-downs in open vats. The wine matures for 12–16 months in large neutral oak foudres, then is bottled without fining or filtration to maintain textural integrity and site clarity. 

Tasting Notes:

Deep ruby-red; vibrant aromas of crushed raspberry, wild strawberry, cranberry, forest floor, and smoky spice. The palate is medium-bodied with supple tannins, bright acidity, red fruits, mineral depth, and a long savory finish. It’s both approachable and structured—a fine example of its level. 

Food & Wine Pairing:

Pairs beautifully with grilled chicken, roast duck, mushroom risotto, venison ragu, shellfish in butter sauce, and comté cheese. Its balance of red fruit freshness, moderate tannins, and earthy nuance complements light to medium dishes. ()

Service Methods and Temperatures:

Serve at 16–18 °C in a Burgundy-style glass to enhance aromatics and texture. Decant for about 30 minutes to integrate acidity and open the nose.

Storage and Aging Potential:

Under cellar conditions (12 °C, 70 % humidity), this is best enjoyed from 2023 to 2027. With age, it will develop subtle tertiary notes of undergrowth, dried cherries, and spice while maintaining its vibrant fruit core. ()

Grape Varietals & percentage used:

Pinot Noir 100 %

ABV (Alcohol by Volume):

13 %