Mark Haisma, an Australian who moved to Burgundy, is producing exceptional wines and seems to only get better each year. In 2007, after spending 10 years at one of Australia’s preeminent wineries, Yarra Yering, Mark decided to follow his passions and made the move to Burgundy, establishing himself as a micro-negociant.
It’s always tricky building contacts and establishing relationships with growers as a newcomer, but Mark quickly won over the many farmers he works with. With many of the growers he has been able to work the vines himself, enabling him to produce more complete wines year over year. Over time he’s also managed to secure some top parcels in Gevrey-Chambertin, including ‘En Pallud’ and 1er Cru Fontenys, which he farms organically, as well as a now newly planted vineyard in the Maconnais.
In the cellar, Mark is focused on producing wines of sensuality, finesse, and beauty. He practices minimal intervention with gentle extraction and utilises a portion of whole bunches for freshness. Mark makes wines from the soil up, they’re beautifully reflective of their terroir and true to their appellations.
We first met Mark in 2018 at his then relatively new winery in Gilly-les-Citeaux and we were blown away. We’re not the only ones to be impressed as he’s made quite a name for himself, with Neal Martin of Vinous describing his wines as “bloody good” and “wines that I just want to drink”. We couldn’t agree more - they are elegant and energetic wines with a lovely drinkability.