Mark Haisma Volnay Les Fremiets 1er Cru 2021

Winery Background and History

Mark Haisma, originally from Australia, relocated to Burgundy in 2007 to build a micro-négociant model in Gevrey‑Chambertin. Working from rented cellars, he sources fruit from select growers across Côte de Beaune and Côte de Nuits. His philosophy emphasizes freshness, purity, and terroir, resulting in limited-production wines that punch above their weight. His approach has earned recognition among collectors and critics for bringing clarity and vibrancy to Burgundy village and premier cru wines 

Producer and Wine Maker

Haisma is both proprietor and winemaker, overseeing every stage from vineyard sourcing to bottling. Trained in Australia, he applies Burgundian tradition with a gentle winemaking touch, including whole-cluster inclusion, minimal extraction, and rigorous sorting. His minimalist, fruit-focused style allows subtle site characteristics to shine, with finesse prioritized over overt power 

Vineyards and Micro Climate

Les Fremiets is a north‑facing Premier Cru site in Volnay on clay-limestone soils with fine gravel and marl. The vineyard benefits from morning sun and cool afternoons, promoting aromatic lift and balanced acidity. Older vines lend concentration and structure. The continental climate—warm days, cool nights—ensures moderate ripening and freshness, resulting in elegant depth and tension 

Vinification & Aging Methods

Harvested fruit is destemmed with a high proportion of whole clusters and fermented in cement vats. Gentle punch-downs preserve delicacy while extracting structure. After malolactic fermentation, the wine matures for approximately 12–15 months in large old oak barrels or foudre, minimizing new oak influence to preserve pure fruit and terroir expression 

Tasting Notes

The 2021 shows lifted aromas of strawberry, sour cherry, raspberry, with subtle spice and floral notes. On the palate it is medium-bodied with refined yet firm tannins, bright acidity, and a mineral-driven backbone. Flavors evolve from red berries to earthier tones of spice and forest floor. The finish is precise, expressive and lingering with poise and clarity 

Food & Wine Pairing

Pairs ideally with roast duck, game birds (quail, pheasant), mushroom dishes, and charcuterie. Also excellent with grilled salmon or tuna. For cheese, soft-ripened varieties like Brie, Époisses, or Comté complement the wine’s acidity and structure without overpowering its finesse.

Service Methods and Temperatures

Serve at 14–16 °C (57–61 °F). Decant for 30–45 minutes to allow aromas to open and tannins soften. Burgundy-style glassware enhances aromatic lift. Slight chilling before serving helps preserve freshness in warmer settings.

Storage and Aging Potential

Approachable now (2025) but will evolve gracefully with medium to long-term cellaring. Best drinking window is approximately 2026–2036, during which tertiary notes of leather, spice, and forest floor will integrate with fruit purity and fine structure.

Grape Varietals & percentage used

100% Pinot Noir

ABV

Approximately 13.5%