Mark Haisma Gevrey Chambertin Fonteny 1er Cru 2021

Winery Background and History

Mark Haisma, originally from Australia, established a micro‑négociant business in Burgundy in 2007. Based in Gevrey‑Chambertin, he sources grapes from small parcels including premier cru sites. With a minimalist and terroir-focused philosophy, his wines are produced in limited quantities, capturing purity and vitality. Over time, Haisma has gained recognition for expressing Burgundian typicity at exceptional value, earning praise from critics for his village and premier cru wines.

Producer and Wine Maker

Mark Haisma personally oversees every phase: selection, fermentation, élevage and bottling. Educated in viticulture and winemaking in Australia, he applies whole-cluster fermentation and gentle extraction techniques that highlight freshness and site expression. His hands-on style and strict attention to detail allow purity of fruit and subtle regional nuance to shine.

Vineyards and Micro Climate

This wine comes from a 0.3 ha parcel at the top of the Fonteny vineyard, planted on thin limestone soils over mother rock with very old vines (around 80‑year‑old). The slope’s elevation and exposure above Bonnes Mares provide cool nights and balanced ripening. The microclimate yields red-fruit clarity, minerality and fine tension.

Vinification & Aging Methods

Fermentation includes approximately 50‑60% whole-cluster in cement vats, with careful sorting and minimal extraction. Malolactic fermentation occurs naturally. Post-fermentation aging spans around 12–14 months in large neutral oak foudres and older barrels, avoiding heavy use of new oak to preserve fruit purity.

Tasting Notes

The nose is complex: dark berry fruit, olive, dark chocolate, paprika and hazelnut nuances layered with a composed and focused bouquet. The palate offers medium body, firm tannins, bright acidity, and mineral drive. Fruit evolves from ripe red and dark cherry to savory notes, finishing long with tension and elegance.

Food & Wine Pairing

Pair with roast duck or game birds, pork tenderloin with spice rub, charcuterie and earthy mushroom dishes. Also excellent with grilled salmon in soy glaze or tuna. Soft-ripened cheeses such as Brie or Époisses will complement the wine’s acidity and detailed profile.

Service Methods and Temperatures

Serve at 14–16 °C (57–61 °F). Decant for around 30 minutes to soften tannins and enhance aromas. Burgundy-style glassware will showcase the aromatic lift. In warmer environments, a brief gentle chill maintains freshness.

Storage and Aging Potential

This wine is serious and structured: it will benefit from cellaring. The ideal drinking window is 2026–2035, during which tertiary complexity—forest floor, spice, leather—will integrate with the deep fruit core and fine acidity.

Grape Varietals & percentage used

100% Pinot Noir

ABV

Approximately 13% (typical for region and vintage)