Mark Haisma Volnay La Cave 2021

Winery Background and History:

Mark Haisma is an Australian-born micro-négociant based in Gevrey‑Chambertin since 2007. He sources old-vine fruit from Côte de Beaune growers, practicing minimal intervention with organic viticulture, open-vat fermentations, and neutral oak aging. His wines are celebrated for their purity, terroir expression, and Burgundian character even in village-level labels  .

Producer and Wine Maker:

Haisma personally directs every step—selecting grapes, overseeing harvest, fermentation, and aging. Volnay La Cave 2021 is fully destemmed, fermented with indigenous yeasts in open-top vats, and aged for 12–16 months in neutral oak foudres. The wine is bottled unfined and unfiltered to preserve varietal clarity and texture  .

Vineyards and Micro Climate:

Grapes come from mid-slope vineyards in Volnay on clay-limestone soils with southeast exposure. The 2021 vintage presented cooler ripening due to frost in the region but delivered ripe, elegant Pinot Noir with vivid fruit and tension  .

Vinification & Aging Methods:

After destemming, grapes were fermented with native yeasts in open vats with daily punch-downs. The wine aged 12–16 months in large neutral oak before being bottled unfined and unfiltered, ensuring purity and terroir expression ().

Tasting Notes:

Deep ruby color with aromas of fresh red berries, forest herbs, rose water, and subtle spice. On the palate it is medium-bodied with crisp acidity, fine tannins, juicy raspberry and wild strawberry, underpinned by mineral depth and a long savory finish  .

Food & Wine Pairing:

Pairs beautifully with roasted poultry (duck, chicken), game birds, mushroom risotto, veal, and aged comté or goat cheese. Its bright fruit, balanced tannins, and elegant structure enhance savory, earthy dishes ().

Service Methods and Temperatures:

Serve at 16–18 °C in a Burgundy-style glass to emphasize aromatics. Decant for about 30 minutes to allow textural integration and aromatic opening  .

Storage and Aging Potential:

Drink from 2023 to 2028 under cellar conditions of 12 °C and moderate humidity. With age it should develop tertiary notes of forest floor, dried cherries, and spice without losing its vibrant fruit core ().

Grape Varietals & percentage used:

Pinot Noir 100 %

ABV (Alcohol by Volume):

12.5 %

Scores:

Wine Spectator: 90