A Bogan In Bogandy
⏳ wine.drinking_window
Typically best enjoyed within 3–8 years of vintage release.
🍽️ wine.food_pairings
roasted duck, grilled lamb chops, charcuterie board
✨ wine.spec_sheet
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.
🍾 wine.about_producer
Established in 2009 by Australian winemaker Mark Haisma, a former protégé of Dr. Bailey Carrodus at Yarra Yering, this micro-négoce operation is based in Gevrey-Chambertin within the heart of Burgundy, France. Haisma transitioned from the Yarra Valley to Burgundy to craft low-intervention, terroir-driven wines that marry classic French elegance with a touch of New World energy. Operating from his own custom-built winery completed in 2016, he meticulously sources fruit to produce small-batch Burgundy appellations—including Volnay, Pommard, and Meursault 'Sous la Velle'—alongside expressive Rhône Valley Syrah and Grenache blends. His signature style is defined by purity of fruit, bright acidity, and fine-grained tannins, playfully celebrated in distinctive cuvées like 'A Bogan in Bogandy'.