A Bogan In Bogandy
⏳ Drinking Window
2022 - 2026
🍽️ Food & Wine Pairings
roasted duck, grilled lamb chops, charcuterie board
✨ Technical Specifications
A playful and rebellious nod to both his Australian roots and historical winemaking traditions, Mark Haisma's 'A Bogan in Bogandy' is a modern reimagining of the classic 19th-century 'hermitaged' Burgundies. In those bygone days, Burgundy winemakers would secretly blend robust Rhône Syrah into their delicate Pinot Noir to add color, structure, and stamina for long journeys. Classified as a Vin de France, this cross-regional blend marries elegant Pinot Noir from Burgundy with spicy, dark-fruited Syrah sourced from the Rhône Valley. Crafted with Haisma's signature low-intervention approach in his Gevrey-Chambertin winery, the wine offers a fascinating dialogue between the bright, crunchy red fruit acidity of Pinot Noir and the savory, peppery depth of Syrah, resulting in a beautifully balanced, energetic, and highly unconventional red.
🍾 About the Producer
Founded in 2007 by Australian winemaker Mark Haisma, formerly head winemaker alongside Dr. Bailey Carrodus at Yarra Yering, this micro-négociant and domaine operation is anchored in Gevrey-Chambertin. Transitioning from an artisan négociant sourcing fruit across the Côte de Nuits and Côte de Beaune to an estate vigneron with parcels in Gevrey and the northern Mâconnais, Haisma pursues an organic viticultural philosophy with minimal cellar intervention. His winemaking focuses on gentle extraction, judicious use of whole clusters, ambient yeast fermentations, and neutral oak to highlight transparent site expression rather than cellar imprint. Alongside benchmark village and premier cru Burgundies such as Gevrey-Chambertin and Volnay, Haisma crafts northern Rhône Syrah and cheeky, iconoclastic bottlings such as 'A Bogan in Bogandy' and his Mâconnais-grown Shiraz, delivering wines defined by mineral tension, savory freshness, and precise fruit purity.
🍇 Grapes
Pinot Noir, Syrah