Viognier
⏳ wine.drinking_window
Typically best enjoyed within 1 to 4 years from the vintage release to capture its fresh aromatics.
🍽️ wine.food_pairings
Seared scallops, Thai green curry, roasted pork
✨ wine.spec_sheet
Mark Haisma's Viognier is a brilliant bridge between his Burgundian winemaking sensibilities and the dramatic terroirs of the Northern Rhône. Sourced from granite-rich soils near Chavanay, just on the doorstep of the prestigious Condrieu appellation, this wine represents a fresh, tension-filled take on a grape that was nearly extinct in the mid-20th century. Haisma treats this expressive variety with a Burgundian touch, utilizing wild yeasts and older French oak barrels to temper Viognier's natural opulence. The result is a wine that eschews heavy, oily textures in favor of vibrant acidity, mineral drive, and a delicate perfume of white peach, apricot blossom, and exotic spices.
🍾 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'.