Bonnes Mares Grand Cru
⏳ Drinking Window
2022 - 2026
🍽️ Food & Wine Pairings
Roasted duck breast, slow-cooked coq au vin, wild mushroom risotto
✨ Technical Specifications
Mark Haisma's exploration of Burgundy's Grand Cru terroirs represents the pinnacle of his micro-négoce craft. Sourcing fruit from legendary parcels, most notably the historic Clos de Vougeot—originally enclosed and cultivated by Cistercian monks in the 12th century—Haisma coaxes a vibrant, modern energy from these ancient limestone and clay soils. His approach to Grand Cru red winemaking balances the natural power and structural depth of Pinot Noir from these prestigious sites with his signature bright acidity and fine-grained tannins. Utilizing gentle extraction, thoughtful whole-cluster fermentation, and restrained new oak, Haisma ensures the voice of the terroir remains clear, resulting in Grand Cru wines that are remarkably pure, elegant, and layered with dark red fruits, forest floor, and exotic spice.
🍾 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