Mark Haisma
Summary
Mark Haisma is an Australian winemaker who established a micro-négociant operation in Burgundy in 2009, producing limited quantities of Pinot Noir and Chardonnay from sourced fruit across the Côte de Nuits and Côte de Beaune. His hands-on approach blends Burgundian tradition with Australian experience, employing techniques like partial whole-cluster fermentation for reds and lees aging for whites, while maintaining complete personal involvement throughout the production process.
Heritage & Leadership
Mark Haisma represents a distinctive cross-continental story in Burgundy's wine landscape. An Australian winemaker who relocated to France, Haisma established his micro-négociant operation in Burgundy in 2009. His winemaking foundation was built during his tenure at the respected Yarra Yering estate in Australia's Yarra Valley, where he served as winemaker following the passing of founder Dr. Bailey Carrodus. This experience with cool-climate viticulture provided valuable preparation for his eventual move to Burgundy.
Haisma operates independently, maintaining complete control over his small-scale production. Unlike many Burgundian producers, he does not own vineyards but instead sources high-quality grapes from growers across various appellations. This négociant model allows him flexibility while focusing his expertise on the winemaking process rather than viticulture management. His operation remains deliberately small, allowing for hands-on involvement throughout production.
Vineyards & Wines
While not a vineyard owner, Haisma has developed relationships with growers across several Burgundian appellations, sourcing fruit from both the Côte de Nuits and Côte de Beaune. His portfolio includes wines from notable appellations including Gevrey-Chambertin, Morey-Saint-Denis, Chambolle-Musigny, and Volnay. He works primarily with Pinot Noir and Chardonnay, the traditional varieties of Burgundy.
Haisma's production remains limited by design, with total output typically measured in hundreds rather than thousands of cases annually. This constraint allows for meticulous attention to each wine. His range spans village-level wines to Premier Cru bottlings, each expressing the specific characteristics of their source vineyards. The limited quantities reflect both his selective approach to grape sourcing and his commitment to quality over volume.
Philosophy & Practice
Haisma's winemaking philosophy combines respect for Burgundian traditions with practical experience gained in Australia. He employs minimal intervention techniques, allowing the character of each vineyard site to emerge naturally. His approach includes hand harvesting, gentle pressing, and natural fermentation with indigenous yeasts when conditions permit.
For red wines, Haisma typically employs partial whole-cluster fermentation, with percentages varying based on vintage conditions and vineyard characteristics. Aging takes place in French oak barrels, with new oak used judiciously to avoid overwhelming the fruit character. His white wines undergo barrel fermentation followed by aging on lees to develop texture and complexity.
The hallmark of Haisma's production method is flexibility—adapting techniques to each vintage's unique conditions rather than adhering to rigid formulas. This responsive approach reflects his practical background and focus on wine quality. His operation exemplifies the modern micro-négociant model in Burgundy, where skilled winemaking can thrive without the historical prerequisite of vineyard ownership.