Bonnes Mares Grand Cru
⏳ wine.drinking_window
Typically best enjoyed 10–25 years from the vintage release, allowing the tight-knit structure of the Grand Cru terroir to soften and develop complex tertiary characters.
🍽️ wine.food_pairings
Roasted duck breast, slow-cooked coq au vin, wild mushroom risotto
✨ wine.spec_sheet
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.
🍾 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'.