Mark Haisma

History of Mark Haisma

Mark Haisma's story begins at the other end of the world, in the Australian Yarra Valley. Passionate about viticulture from his studies, he honed his expertise alongside the legendary Dr. Bailey Carrodus at Yarra Yering estate in Victoria, where he spent ten formative years. It was there that he developed his fundamental philosophy: to capture the purity of fruit, express the terroir with a minimum of intervention, and seek freshness and precision rather than power and extraction.

His love for the great wines of Burgundy led him to travel across the world. He settled in France in 2007 and began winemaking in 2009 in the cellars of his friend and winemaker Philippe Naigeon, in Gevrey-Chambertin. Without any vines of his own at the outset, he patiently built a network of trusted growers, independent vignerons tending their vines with rigor, often accustomed to selling their harvest to the large négociant houses. With them, Mark Haisma forged lasting partnerships built on shared viticultural standards and mutual trust.

Success arrived quickly and struck hard. Jancis Robinson, one of the world's most influential critics, praised his wines as early as 2012 for their exceptional balance between fruit, expression and freshness. Tim Atkin ranked him among the 25 winemakers to watch. Buoyed by this international recognition, Mark Haisma was able in 2016 to build his own cellar in Gilly-les-Citeaux, allowing him to work under optimal conditions while remaining true to the artisanal spirit that has always driven him.

Terroirs and Vineyards of Mark Haisma

Mark Haisma's strength lies in his unique ability to access exceptional plots in some of the most illustrious appellations of the Côte d'Or. Operating as a micro-négociant, he selects his grapes from partner growers whose vines are cultivated with care, often using organic farming or sustainable viticulture.

His sourcing area covers an impressive spectrum of Burgundy. In the Côte de Nuits, he works the terroirs of Gevrey-Chambertin, notably the lieu-dits La Justice, Croix des Champs and En Pallud, as well as Morey-Saint-Denis with its precious Premier Cru Les Chaffots, and Nuits-Saint-Georges. In the Côte de Beaune, his grapes come from Volnay (La Cave), Pommard Premier Cru Clos les Arvelets, Chassagne-Montrachet, Saint-Romain (Le Jarron), Santenay and Pernand-Vergelesses. This geographical diversity, from the clay-limestone soils of the Côte de Nuits to the more calcareous and friable soils of the Côte de Beaune, allows him to compose a range of rare richness and diversity, a faithful reflection of the mosaic of Burgundian terroirs.

The vines tended by his partners are often of an advanced age, old vines with naturally low yields that concentrate aromas and confer depth and complexity to the wines. Harvesting is systematically done by hand, with rigorous sorting of the bunches from the vineyard itself, ensuring that only the healthiest and ripest grapes arrive at the winery.

Winemaking of Mark Haisma

Mark Haisma's winemaking philosophy can be summed up in a phrase he himself readily repeats: capture freshness and elevate the aromatics. Contrary to certain trends that favor extraction, tannic power and deep colors, Mark works with great delicacy, in absolute respect of the fruit and the terroir.

His fermentations take place in large cement tanks, a material he favors for its ability to maintain a stable temperature and preserve the primary aromas of the grapes. Fermentations are slow and progressive. Once fermentation is underway, interventions are reduced to an absolute minimum: few pump-overs, gentle punch-downs carried out often by foot, in the most artisanal tradition. This "light hands" approach encourages the gentle extraction of tannins and the preservation of aromatic compounds.

For his red cuvées, Mark Haisma uses whole-cluster vinification (un-destemmed harvest) with discernment, a practice that lends the wines a spiced dimension, additional freshness and a subtle structural complexity. The proportion varies according to the appellation and the vintage: from 0% for a Volnay or a Nuits-Saint-Georges, up to 50–75% for a Gevrey-Chambertin or a Morey-Saint-Denis, depending on what the terroir and the year call for.

Aging takes place in 2- to 4-year-old Burgundian oak barrels, never new or near-new wood, for approximately 12 months. This approach allows the texture to be refined and the tannins integrated without ever masking the expression of the terroir beneath an overpowering oakiness. For his white wines, he adopts a similar approach: fermentation in used barrels, aging on fine lees, without excessive oxidation, yielding wines that are fresh, mineral and of beautiful fruit purity.

The Cuvées of Mark Haisma

Bourgogne Aligoté

A vibrant and generous entry-level wine, this Bourgogne Aligoté reveals the true face of a grape variety too often underestimated. Vinified partly in tank and partly in barrel, it delivers clean aromas of lemon, pear and green apple, on a lively, mineral palate with a chiseled acidity that makes it irresistible as an aperitif or with seafood.

Bourgogne Rouge

A blend of Pinot Noir from several plots in the Côte d'Or, this Bourgogne Rouge embodies Burgundy at its most approachable: a delicate, light wine with aromas of fresh cherry and raspberry, a silky texture and immediate drinkability. A wine of pleasure, without pretension.

Coteaux Bourguignons "A Bogan in Bogandy"

The most offbeat cuvée in the range, whose name is a self-deprecating nod to his Australian origins. A blend of Pinot Noir and Gamay (red version) or Chardonnay and Aligoté (white version), these wines from organically farmed vines are joyful, straightforward, juicy, with a refreshing freshness. A wine of emotion, without frills.

Saint-Romain Le Jarron (White)

A superb expression of Chardonnay from the Côte de Beaune, this Saint-Romain Le Jarron develops aromas of white peach, fresh hazelnut and chalk, with a pronounced minerality. The palate is taut, saline, with a beautiful length. An accessible yet characterful white Burgundy.

Pernand-Vergelesses Les Pins (White)

Elegant and fresh Chardonnay, with delicate floral and fruity notes on a mineral backdrop. This wine offers a beautiful straightforwardness and a finesse that make it an excellent table companion for fish and poultry.

Santenay (White)

A Côte de Beaune Chardonnay with a more structured profile, featuring roundness, aromas of white-fleshed fruits and a subtle buttery touch. A beautiful expression of the Santenay appellation in white.

Chassagne-Montrachet (White)

From one of the most renowned villages on the Côte de Beaune for white wines, this Chassagne-Montrachet by Mark Haisma captivates with its aromatic complexity: candied citrus, almond, mineral and floral touches. The palate is ample, taut, with a beautiful aromatic persistence. 

Volnay La Cave (Red)

One of the most appreciated red cuvées in the range. This Volnay La Cave is a pure concentration of Burgundian elegance: juicy raspberries and wild strawberries on the nose, a silky and supple texture on the palate, fine and vibrant tannins. A remarkable tension, an admirable depth of fruit. A great success with every vintage.

Nuits-Saint-Georges (Red)

The terroir of Nuits-Saint-Georges lends this cuvée its recognizable signature: ripe red fruit (cherry, plum), a denser and more vinous body than Volnay, fleshier tannins, but always with the touch of freshness that characterizes the Haisma house. A red wine with aging potential.

Gevrey-Chambertin (Red)

Sourced from three complementary plots (La Justice, Croix des Champs, En Pallud), this Gevrey-Chambertin is vinified with 40 to 50% whole clusters. It expresses the savory and deep character of the appellation, with aromas of red cherry, raspberry and flowers, on a firm, structured palate with a beautiful tannic framework. Aged 12 months in used barrels, it gains in complexity with a few years of cellaring.

Gevrey-Chambertin Premier Cru Fonteny (Red)

A remarkable Premier Cru, from one of the finest lieu-dits of the appellation. More concentrated and more taut than the village version, the Fonteny reveals aromas of small red and black fruits, a hint of liquorice and spices. The palate is precise, with tight tannins and a long mineral finish. A wine of great dimension, capable of improving in the cellar for 8 to 12 years.

Morey-Saint-Denis Premier Cru Les Chaffots (Red)

An emblematic cuvée of the house, this Morey-Saint-Denis Premier Cru is one of the most sought-after in the range. Vinified with a high proportion of whole-cluster harvest (up to 75%), Les Chaffots combines power and grace: complex aromas of black cherries, violet, humus and gentle spices, a superbly constructed texture, silky tannins and a deep finish. A wine of high Burgundian expression.

Pommard Premier Cru Clos les Arvelets (Red)

Pommard asserts itself here in all its elegant robustness. Clos les Arvelets delivers aromas of dark fruits, leather and earth, on a fleshy palate with solid yet well-rounded tannins. An authentic age-worthy wine, expressive of Pommard's telluric character, which fully blossoms after a few years of bottle aging.