Mark Haisma believes that making great wine is always about taking a risk. While many go about winemaking in a clinical way, focused on numbers and facts, he asserts that winemakers should be principally concerned with transporting the drinker to another place.
Haisma began his wine education in Australia; he joined Bailey Carrodus at Yarra Yering in 1999 as an apprentice working in the vineyards and tasting to refine his palate. He began making wines in 2001 with Bailey, and by 2004 was responsible for the day-to-day running of Yarra Yering.
He then set out to make wines in Burgundy. For a few years he made wines in both Burgundy and Australia, and in 2009 he moved both the family and the business back to Europe.
The Burgundy Haisma produces is a product of both his strong relations with local growers (from which he sources top fruit) and his intense focus on all the parts of the winemaking process. He is a self-professed “obsessive” about vine quality and viciously against interventionist winemaking. Haisma’s attention to detail - the picking, the sorting, vat selection, fermentation, pressing and cask selection ultimately produces lovely, well-balanced wines which reflect the terroir of their birth.
|Red||2011||Bourgogne Pinot Noir
|Red||2012||Nuits St Georges Charmotte
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