Mark Haisma Pernand‑Vergelesses Les Pins Rouge 2021

Winery Background and History:

Mark Haisma is a micro‑négociant based in Gevrey‑Chambertin since 2007, sourcing fruit from old‑vine growers and focusing on minimal intervention and terroir-driven wines. His Pernand-Vergelesses Les Pins 2021 is a notable example of this philosophy—bottled organically, curated for balance, precision and drinkability. 

Producer and Wine Maker:

Haisma personally oversees this wine’s production. The 2021 Les Pins Rouge was vinified with 30 % whole bunch fermentation, destemmed fruit in open-top vats, native yeast fermentation, and aged in neutral oak to preserve freshness and authenticity. ()

Vineyards and Micro Climate:

Grapes come from a southwest-facing parcel in Pernand-Vergelesses planted on deep white clay above limestone. The slope’s cool terroir in 2021 provided ripe, elegant fruit with natural acidity. 

Vinification & Aging Methods:

Hand-harvested fruit was partly whole-bunch fermented using indigenous yeasts in open vats. After pressing, the wine matured for 12–18 months in neutral French oak barrels, then bottled unfined and unfiltered. ()

Tasting Notes:

Pale to mid-ruby color with elegant aromas of dark berries, cherry, strawberry, and light earl-grey tea notes from stems. The palate is seamless with fine tannins, spicy peppery lift, subtle earthiness, and a long savory finish. 

Food & Wine Pairing:

Pairs beautifully with roast chicken, duck, pork tenderloin, mushroom risotto, and soft cheeses. Its balance and spice complement savory and earthy dishes.

Service Methods and Temperatures:

Serve at 16–18 °C in a Burgundy-style glass. Decant for 30 minutes to allow the wine to open and integrate aromatics.

Storage and Aging Potential:

Cellar at 12 °C with moderate humidity. Drink from 2025 to 2033; smooth tertiary flavors of spice, earth, and dried berries will develop with time. ()

Grape Varietals & percentage used:

Pinot Noir 100 % with 30 % whole bunches. 

ABV (Alcohol by Volume):

13 %

Scores:

Wine Advocate (Neal Martin, Vinous): 92

Jasper Morris (Inside Burgundy): 89–91