Mark Haisma

When first meeting Mark Haisma one might be surprised by his Australian accent and rosy cheeks. Having built a reputation for the elegant, precise and delicate wines he produces in Burgundy, many of those who buy his wines think he is a local, born to the region’s tradition. Haisma is in fact from Australia, where he studied viticulture and started his career as a winemaker, having notably spent ten years at Yarra Yering alongside the renowned Dr. Bailey Carrodus. During this formative period, he developed his craft under Dr. Carrodus’s mentorship, learning the intricacies of winemaking and vineyard management that would later define his own distinctive style.

His restlessness, hunger for challenges and passion for elegance & terroir expressiveness prompted him to set sail to Europe. He settled in Burgundy in 2007 and started making wine in rented space within a small cellar belonging to his friend Philippe Naigeon. His micronegociant wines, including his Bourgogne Rouge and Chardonnay, quickly started turning heads and have since developed a cult-following. Commercial success has since allowed him to build his own cellar, affectionately named “Le Shed” by his mother, in Gevrey-Chambertin, where he crafts his elegant wines. The modest name belies the sophistication of the operation within, where traditional Burgundian techniques meet modern winemaking practices.

A key component of Mark’s success is his capacity to establish relationships and develop a network of committed growers and pickers. This gives him access to the best grapes, even in the highly competitive Burgundian ecosystem. Trust and a shared commitment to rigorous viticulture are his criteria when sourcing the fruit, which is eventually hand-harvested and hand selected. Haisma’s dedication to quality has earned him recognition from prestigious wine merchants like Berry Bros. & Rudd. His approach to vineyard selection and grape sourcing reflects his belief that exceptional wine begins in the vineyard, with careful attention paid to every aspect of viticulture, from soil management to harvest timing. This philosophy, combined with his technical expertise and artistic sensibility, has enabled him to consistently produce wines that speak eloquently of their origin while bearing his distinctive signature of refinement and precision.

Haisma’s portfolio showcases an impressive range of wines from prestigious Burgundian appellations. For white wines, he crafts exceptional expressions from Saint-Romain and Santenay, including remarkable Aligoté that challenges traditional perceptions of this often-overlooked varietal. His red wine production spans the renowned regions of Gevrey-Chambertin, Nuits-St-Georges, and Volnay in both the Côte de Nuits and Côte de Beaune. While the recent loss of his Bonnes-Mares Grand Cru plot due to his grower’s sale was disappointing, his Premier Cru holdings remain impressive, particularly in Morey-St-Denis Les Chaffots and Pommard Clos les Arvelets. His Pinot Noir wines have garnered particular acclaim for their characteristic elegance and remarkable precision, reflecting his masterful understanding of the varietal.

Always driven by an insatiable curiosity and entrepreneurial spirit, Haisma has expanded his winemaking horizons beyond Burgundy’s borders. His ventures now include production in the Northern Rhône, where he crafts distinctive Cornas wines, and the innovative Dagon Clan project in Romania. Across these diverse terroirs, Haisma maintains a consistent philosophy: minimal intervention winemaking coupled with an unwavering commitment to approachability and freshness. His meticulous winemaking process involves careful barrel selection and precise blending, with each cask sample thoroughly evaluated to ensure exceptional quality in every bottle. This attention to detail and commitment to excellence has become a hallmark of Haisma’s winemaking approach, regardless of the region or varietal.