Description
Notes from JancisRobinson.com
50–60% whole-bunch fermentation. From three sources: La Justice (15%, 12-year-old vines), old vines in Croix des Champs and old vines in En Pallud. Cask sample.
Deep ruby colour; bright red-cherry and raspberry nose with lovely floral lift. Very elegant, and really does the burgundy job! (MH)
Vinification
“As with all the wines I do a very exacting sorting of the fruit. Fermented in large cement ferment, which is great for heat retention. My fermentations are slow, with very little pump overs once the ferment is going I will start a very gentle punch downs, often just using my feet. Elevage in a combination of 2, 3, 4 year old wood for 12 month. I am really looking for brightness of pinot noir, lots of crunchy acidity but still showing a good structure.”
-Mark Haisma
About Mark
“He seems to have struck gold. His wines have an excellent balance between fruit, expression and refreshment without being in any way wimpish. The wines are also, appetisingly, bone dry.” -Jancis Robinson
Mark spent a decade working together with the late Dr. Bailey Carrodus of Yarra Yering in the Yarra Valley. His passion for making a wine that expresses the purity of the fruit and further reflects the soil they are grown is what drew him to Burgundy. He makes wines that are bright and fresh and uses a ‘hands off’ approach to create a pure expression of the terroir.
Mark is on Jancis Robinsins list of “Overperformers” for 2014.
