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 by Australian-born winemaker Mark Haisma, a former protégée of Bailey Carrodus at Yarra Yering, this boutique domaine and micro-négociant is headquartered in Gevrey-Chambertin in the heart of Burgundy. Transitioning from the Yarra Valley to France in the late 2000s, Haisma combines Old World terroir sensitivity with New World dynamism across selected parcels in the Côte de Nuits, Côte de Beaune, and the Rhône Valley. His winemaking philosophy centers on low intervention, judicious use of whole clusters and neutral oak, and minimal sulfur, allowing site specificity and natural acidity to lead the profile. Renowned for wines ranging from serious Grand Crus like Bonnes-Mares to irreverently named cuvées like 'A Bogan in Bogandy', the portfolio is celebrated for its pristine fruit purity, textural tension, and authentic sense of place.
🍇 Grape Varieties
Pinot Noir