Floral tinged red fruit nose with a seductive sweet fruit palate. This has beautiful freshness and an underpinning of sweet fruit acidity. Will keep but pretty irresistable now. One word – finesse. “Firstly here is how I work, for those new to my ramblings. I am a micro-négociant. I do not own any land. I source fruit from growers who work really hard and produce beautiful fruit. I have built some great relationships with these growers and I buy fruit from five or six growers each year. I bring all this fruit to a winery I share with a local producer in Gevrey-Chambertin. Here I vinify all my wines. I cannot afford vines but I have managed to secure access to some beautiful parcels of vines. This is a common way to produce wine in Burgundy. Buy fruit and make it yourself, no problems with Mother Nature. I sense my wines will always be more approachable and drinkable at younger ages. My winemaking has always sought to capture freshness and play on the aromatics of the grapes I work with. Power, structure, indefinite ageing and black colours are not my thing. I crave elegance, lift, verve, acidity, balance, poise – in a word nervosity, something slightly on edge, not quite calm.” Mark Haisma.
Morey-Saint-Denis 1er Cru Les Chaffots Mark Haisma 2013
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