Description
The wine
En Caradeux sits on the upper slope of Pernand-Vergelesses — a Premier Cru lieu-dit directly above the village, facing southeast on well-drained limestone soils. The elevation and the aspect give it a natural freshness and mineral tension that the lower-lying whites of the Côte de Beaune often lack. It is one of the few Premier Cru white lieux-dits in an appellation better known for its reds and for the white Grand Cru that crowns the hill on the opposite slope — Corton-Charlemagne.
Mark Haisma farms here with the same philosophy he brings to every white wine in the range: old vines, careful sorting, slow fermentation, 12 months in old oak — never new — and bottling for brightness and acidity rather than weight and richness. The very stony white limestone ground reflects light intensely — Mark describes needing sunglasses when walking the vineyard in bright sunlight. That reflected heat aids photosynthesis while the elevation keeps the wines fresh.
Tasting notes
Pale gold. White peach, lemon, green apple, and a distinctive stony mineral quality on the nose — the reflective white limestone soils coming through clearly in the aromatic profile. The palate is fresh and precise with good weight from the old oak ageing balanced by the natural acidity of the elevated site. Long, clean, mineral finish. Needs another year to fully open — approachable now with decanting. Drink now through 2030.
Service: 12–14°C. Scallops, white fish, roast chicken, aged Comté.
2022 vintage note
2022 was a warm, generous vintage across the Côte de Beaune — excellent growing conditions producing whites of natural concentration and depth. For an elevated, well-drained Premier Cru site like En Caradeux, the vintage adds richness while the site’s natural freshness and the old oak ageing preserve the acidity and mineral tension that define this lieu-dit. More immediately approachable than a cooler year but built to develop over the next five to six years.
About Mark Haisma
Mark Haisma is an Australian-born winemaker based in Gevrey-Chambertin since 2007. He trained at Yarra Yering in Victoria before moving to Burgundy, where he built a micro-négociant operation from a rented cellar into one of the most sought-after small productions in the Côte de Nuits.
