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🚚 FREE UK DELIVERY OVER £80 📦

     

✨ 10% DISCOUNT ON ORDERS OVER £250 ✨

Pommard 1er Clos des Arvelets, Mark Haisma 2022

Mark Haisma

£112.70

Available for Next Working Day Delivery

Buy a full case of : 6 Bottle And Save 5%

Mark Haisma is an Australian born winemaker who established his domaine in Burgundy after extensive experience in both the Rhône Valley and Beaune, building a reputation for a hands on, intuitive approach to Pinot Noir. Based in Gevrey Chambertin, he operates primarily as a micro négociant, sourcing fruit from carefully selected growers across the Côte de Nuits and Côte de Beaune. His wines tend to prioritise energy, texture and drinkability, with a light touch in the cellar, often favouring whole bunch fermentation where appropriate, wild fermentations and élevage that preserves fruit purity and site character rather than heavy structural imprint. The style is modern and expressive while still anchored in clear appellation identity.

Clos des Arvelets is a Pommard Premier Cru known for its limestone and clay rich soils that deliver naturally structured Pinot Noir with depth and a firm underlying tannic frame. The site sits in a position that balances ripeness with freshness, often giving wines that combine dark fruit intensity with a savoury, earthy backbone. In this cuvée, Haisma works with a proportion of whole bunch fermentation to bring lift and aromatic detail to a traditionally more robust appellation. Extraction is kept measured to avoid excess weight, and élevage in barrel is used to integrate structure while preserving clarity. The wine shows dark cherry, blackberry and plum fruit, layered with spice, violet and subtle earthy tones. The palate is structured yet supple, with firm but polished tannins and a long, savoury finish that reflects both Pommard’s depth and Haisma’s lighter, expressive hand.

Origin France, Burgundy, Pommard Premier Cru

Grapes Pinot Noir

Vintage 2022

Alcohol 13.5%

Style Structured, savoury, expressive

Bottle size 75cl

Winemaking Partial whole bunch fermentation, wild fermentation, controlled extraction, élevage in barrel with measured oak, focused on structure, aromatic lift and site clarity

Notes Low intervention