Mark Haisma Gevrey Chambertin En Pallud 2021

Winery Background and History

Mark Haisma is an Australian-born winemaker who settled in Burgundy in 2007 and launched a micro-négociant venture in Gevrey‑Chambertin. He sources grapes from select small growers and parcels in Côte de Nuits, combining meticulous selection with sustainable practices. Over time, he has earned distinction for producing refined, terroir‑expressive village-level Pinot Noir in limited quantities. His operation, based in Gilly‑les‑Cîteaux, has grown a devoted following among critics and collectors appreciative of his precision and consistency. 

Producer and Wine Maker

Mark Haisma acts as both proprietor and head winemaker, personally overseeing vineyard sourcing, fermentation, blending, and aging. Educated in Australia, he embraces classical Burgundian philosophy with gentle extraction techniques and whole-cluster inclusion. His minimalist, hands-on methodology highlights purity of fruit, freshness, and site-specific character. 

Vineyards and Micro Climate

The Gevrey Chambertin En Pallud 2021 is sourced from En Pallud parcels in mid‑village Côte de Nuits. Soils are typical marl‑clay with good drainage and moderate fertility. The continental microclimate with warm days and cool nights ensures balanced ripening and vibrant acidity, while older-vine plantings contribute concentrated red-fruit character. 

Vinification & Aging Methods

Fermentation is done with a high proportion of whole clusters in cement vats, with gentle extraction to preserve finesse and natural acids. After malolactic fermentation, the wine is matured in neutral to lightly toasted oak barrels for around 12–14 months, allowing complexity without overt oak influence. 

Tasting Notes

The bouquet offers fragrant aromas of red cherry, raspberry and fresh-cut roses with light herbal spice from stems. The palate is medium-bodied yet vibrant, with cranberry and pomegranate fruit, supple tannins, and precise acid structure. A mineral-driven finish offers lingering floral and savory notes, reflecting elegant village-level balance. 

Food & Wine Pairing

This wine pairs beautifully with roast duck or game birds, mushroom dishes, grilled salmon, and charcuterie. Soft-ripened cheeses such as Brie or Époisses are also excellent companions. The wine’s acidity and texture enhance both savory and rich flavors without overpowering. 

Service Methods and Temperatures

Serve at approximately 13–15 °C (55–60 °F). A short decant (20–30 minutes) can help open aromas and refine tannins. Use Burgundy-style stemware to concentrate the delicate floral bouquet and nuanced flavors.

Storage and Aging Potential

Already approachable, this wine will continue to develop complexity with medium-term cellaring. Best drinking window is from 2025 through 2032, during which secondary and tertiary aromas—such as earth, underbrush, and subtle spice—will emerge while acidity maintains freshness.

Grape Varietals & percentage used

100% Pinot Noir

ABV

13%