Mark Haisma Gevrey Chambertin 2021 Austria and tropical fruit desserts like

and tropical fruit desserts like banana tart or coconut custard

Sulfur usage is kept to a minimum at bottling

who continue to uphold the traditional winemaking practices established by their predecessors

Storage and Aging Potential: Best consumed between 2022 and 2028 under cellar conditions of ~12–14 °C and ~70 % humidity

Mark Haisma Gevrey Chambertin 2021 Austria and tropical fruit desserts likeMark Haisma is an Australian born winemaker who relocated to GevreyChambertin in 2007 to establish a micro ngociant operation. Over the years he has earned recognition for sourcing fruit from small growers in Cte de Nuits and crafting distinctive village level Pinot Noir. His boutique volumes and precise, terroir driven focus reflect classical Burgundian tradition, earning praise from critics and collectors alike. Producer and Wine Maker Mark Haisma