Mark Haisma started his journey as Assistant Winemaker at one of Australia’s most iconic wineries, Yarra Yerring. In 2005, he visited Burgundy for the first time and immediately fell in love with the charm of the Côte D’Or. Thus, he decided to leave his native Australia behind to start making wine in Burgundy.

Mark works tirelessly to forge strong connections with small growers. As of 2019, Mark is in the process of working with his growers to convert their vineyards into organic agriculture. A true terroirist, Mark describes his winemaking as “rather boring”. In his words, “Once the juice is pressed, I just leave it alone in the cellar”. His non-interventionist approach coupled with his experience as a winemaker in Australia seems to produce something magical. His wines are so fruit-driven and pure.

The main growing region of Burgundy spans from Dijon in the north through the Cote de Nuits, Cote de Beaune, Challonaise all the way through to Macconais. Chablis and Beaujolais too.

The primary varieties here are Chardonnay for white and Pinot Noir for red, you can also find Aligote and Gamay for a little variety.

Burgundy is a treasure chest of tiny vineyards with unique soil compositions and exposures that grant tiny plots the best conditions. The best red and white Burgundy rewards with time in The Cellar.