Mark Haisma Bourgogne, 2011


Having had a cloudy glass of this at Chef Barrie’s place last weekend I carefully eyed the remaining stock of this in my cellar and found it has already dropped some sediment and so, going against the usual advice about not decanting Burgundies, I did exactly that…


Ironically, once decanted, there is a striking clarity to this vintage of Haisma Bourgogne, partly due to Pinot Noir producing translucent wines and partly due to a lack of body. But this doesn’t mean this wine isn’t highly enjoyable; there’s a distinct Pinot nose and juicy flavour as well as an individual characteristic that I suspect lends itself to the reductive style of wine making.


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