Mark Haisma Morey Saint Denis Les Chaffots 1er Cru 2021

Winery Background and History

Mark Haisma, originally from Australia, established his micro‑négociant model in Bourgogne in 2007, sourcing fruit from trusted growers across Côte de Nuits and Côte de Beaune. His operation in Gevrey‑Chambertin focuses on elegant, site-expressive Pinot Noir produced in very limited quantities. Over time he has gained acclaim for wines that marry Burgundian tradition, purity of fruit, and modern finesse. His portfolio now includes village, premier cru, and occasional domaine-labeled wines, earning him attention from collectors and critics alike. 

Producer and Wine Maker

Mark Haisma serves as proprietor and winemaker, personally handling vineyard sourcing, sorting, fermentation and blending. He trained in viticulture in Australia and adopts a minimalist Burgundian approach that emphasizes whole-cluster inclusion, gentle extraction, and low-intervention techniques. His goal is freshness, aromatic precision, and seamless structure without overt power. 

Vineyards and Micro Climate

Les Chaffots is a premier cru vineyard in Morey‑Saint‑Denis, east‑facing on limestone soils that yield well‑drained, mineral-rich fruit. The continental climate—with warm days and cool nights—supports balanced phenolic ripeness and aromatic lift. Haisma’s parcel benefits from mature vines and a restrained yield, resulting in concentrated, nuanced Pinot Noir. 

Vinification & Aging Methods

The 2021 vintage was fermented with approximately 50–75% whole clusters in cement vats. Extraction was gentle to preserve finesse. After malolactic fermentation, the wine was aged roughly 12–15 months in older large oak barrels or foudre with minimal new oak, allowing fruit purity and site character to shine through. 

Tasting Notes

The bouquet offers elegant aromas of raspberry, violet, Earl Grey tea, clove and a hint of white pepper. On the palate the wine is medium-bodied yet refined with fine-grained tannins, bright acidity and a mineral core. Flavors transition from red and dark cherries to savory spice and subtle earth, finishing with precision, tension and lingering aromatic complexity. 

Food & Wine Pairing

Elegant and refined, this wine pairs well with roast duck or goose, game birds, gently spiced pork, mushroom risotto, and medium-rare lamb. It also complements charcuterie, earthy vegetables, and soft-ripened cheeses like Brie, Époisses or Comté. The wine’s acidity and strength of flavor enhance both savory richness and delicate aromatics. 

Service Methods and Temperatures

Serve at 14–16 °C (57–61 °F). A decant of 30–45 minutes is recommended to allow aromatics to develop and tannins to soften. Burgundy-style glassware will help concentrate the delicate floral and spice notes. In warmer weather, a slight chill before serving helps maintain freshness. 

Storage and Aging Potential

Approachable in youth, with increasing depth through medium-term aging. The ideal drinking window spans 2026–2038, during which tertiary notes—forest floor, leather, underbrush—will emerge and integrate while fruit remains vibrant and structure resolves. 

Grape Varietals & percentage used

100% Pinot Noir (with typical AOC allowed accessory varieties up to 15% not employed here) 

ABV

13%