Mark Haisma Volnay 1er Cru Frémiets Rouge

€85,50

€85,50 TTC · €71,25 HT

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Mark Haisma is an Australian winemaker who spent ten years at Yarra Yering, in the Yarra Valley of Victoria, working alongside its founder Dr Bailey Carrodus, before moving to Burgundy in 2007. He vinified his first wines as a négociant in 2009, working at first in rented cellar space in Gevrey-Chambertin, and now works from his own winery at Gilly-lès-Cîteaux in the Côte de Nuits. Most of his fruit is bought from growers, and he also farms about four hectares himself in Gevrey-Chambertin and the Mâconnais. Fermentations run on indigenous yeasts, whole bunches are used selectively in proportions that vary by cuvée and year, oak is restrained and sulphur kept low, with an addition at bottling. Frémiets is a premier cru climat of Volnay, in the Côte de Beaune. The 2019 vintage in Burgundy was warm, with yields reduced by frost and drought stress, generally giving concentrated, ripe reds. Expect red cherry, violet and a silky texture. Pair with roast duck, guinea fowl, or a mushroom tart.

Appellation	VOLNAY 1er Cru
Estate	HAISMA Mark
Region	Bourgogne, Côte de Beaune
Country	France
Grape variety	Pinot Noir
Colour	Red
Farming	Organic on the parcels he farms himself

Should this wine be decanted?

20 to 30 minutes of aeration in a decanter is recommended for red wines, especially younger vintages.

How long can this wine be cellared?

This premier cru has an estimated cellaring potential of 8 to 18 years under good storage conditions (cellar at a stable 12-14 °C).

What food pairs well with this wine?

It pairs particularly well with: roast duck, guinea fowl, mushroom tart. Recommended serving temperature: 16-18 °C.