91 points. Tim Atkin, MW.
“A Nuits from the Vosne-side of the village, with a little bit of cooling influence from the ‘combe’, this is spicy, plush and intense, with well-integrated oak, chalky acidity, fine tannins and good palate length. The oak is smoky, yet not intrusive here, marrying well with the sweet, brambly fruit.” –Tim Atkin, MW.
Towards Clos Vougeot below the premiers crus. All destemmed. Gently extracted.
“Dark crimson. Firm and dense on the nose with bags of fruit on the front palate and then quite a bit of grip on the end. Really needs a bit of time but pretty frank.” 16.5 Jancis Robinson
“Charmots below 1ers on vosne side with deep gravels. Totally destemmed, no remontage or pipeage, just pushing the cap down with hands. ‘Not looking for any of the alleged Nuits structure.’
A little more aromatic depth, very faintly spiced. Fills the mouth nicely, very finely textured, fruit flavor that comes in waves, bright and beautiful waves.” – Bill Nanson, The Burgundy Report
“The 2014 Nuits Saint Georges le Charmotte is fully destemmed and undergoes hardly any pipeage or remontage. It has a perfumed and very pure bouquet with vibrant red cherry and blood orange aromas. The palate is medium-bodied with slightly chalky tannin, good backbone, but fresh and tensile on the finish. This has good pedigree” – Neal Martin, eRobertParker.com
“He seems to have struck gold. His wines have an excellent balance between fruit, expression and refreshment without being in any way wimpish. The wines are also, appetisingly, bone dry.” -Jancis Robinson
Mark Haisma was named a “Top 25 Producers to Watch” by Tim Atkin in both 2013 & 2014.
Mark spent a decade working together with the late Dr. Bailey Carrodus of Yarra Yering in the Yarra Valley. His passion for making a wine that expresses the purity of the fruit and further reflects the soil they are grown is what drew him to Burgundy. He makes wines that are bright and fresh and uses a ‘hands off’ approach to create a pure expression of the terroir.