Mark Haisma Gevrey Chambertin 2021

Mark Haisma is an Australian-born winemaker who relocated to Gevrey‑Chambertin in 2007 to establish a micro-négociant operation. Over the years he has earned recognition for sourcing fruit from small growers in Côte de Nuits and crafting distinctive village-level Pinot Noir. His boutique volumes and precise, terroir-driven focus reflect classical Burgundian tradition, earning praise from critics and collectors alike.

Producer and Wine Maker

Mark Haisma serves as both proprietor and winemaker, personally overseeing vineyard sourcing, fermentations, and blending. Educated in Australia, he has adopted Old‑World Burgundian principles and applies gentle extraction methods to accentuate freshness and typicity. His hands-on, meticulous approach has established him as a leading style setter in the Gevrey‑Chambertin region.

Vineyards and Micro Climate

Fruit for the 2021 Gevrey‑Chambertin is sourced from parcels within and around the village, notably “En Pallud.” These sites feature marl-clay soils typical of Côte de Nuits, offering excellent drainage and moderate water retention. The microclimate is continental with warm days and cool nights, enabling balanced ripening and sharp acidity.

Vinification & Aging Methods

The wine undergoes whole‑cluster fermentation in large cement vats to preserve elegance and natural acidity. Haisma applies minimal extraction and strict sorting to protect purity of fruit. Maturation occurs in neutral to moderately new oak barrels for roughly 12–14 months, emphasizing finesse over heavy oak influence.

Tasting Notes

This 2021 bottling displays bright red berry aromas (cherry, raspberry) with floral lift and subtle herbal spice from whole‑cluster inclusion. On the palate it is crisp and vibrant with fine-grained tannins, juicy acid, and restrained power, finishing with lingering minerality and finesse. The balance between vibrancy and a silky texture is signature of the vintage.

Food & Wine Pairing

Ideal pairings include roast chicken or duck, mushroom-based dishes, and gently seasoned game birds. It also complements grilled salmon, charcuterie, and soft-ripened cheeses like Brie or Époisses. The wine’s energetic acid profile helps cut through richness and enhance savory flavors.

Service Methods and Temperatures

Serve at 13–15 °C (55–60 °F). A short decant (20–30 minutes) can help soften tannins while preserving delicate aromatics. Use Burgundy-style stemware to capture the refined bouquet.

Storage and Aging Potential

This wine is approachable now but benefits from medium-term cellar aging. Drinking window spans 2025–2032, during which tertiary notes (earth, mushroom, underbrush) will develop while fruit remains vibrant and structure resolves.

Grape Varietals & percentage used

100% Pinot Noir

ABV

13%

Scores

• James Suckling: 90–92 points (tasted June 30, 2023)