Mark Haisma A Bogan In Bogandy Blanc

Mark Haisma is an Australian born winemaker who established his small négociant operation in Burgundy after working at Domaine du Clos Frantin. Based in Gevrey-Chambertin, he focuses on sourcing high quality fruit from trusted growers across the region, working with minimal intervention to express site and vintage. While not formally certified, his approach favours sustainable vineyard practices and gentle handling in the cellar. The fruit for this wine comes from Burgundy’s limestone and clay soils, which contribute freshness, structure and mineral precision typical of the region’s cool continental climate.

"A Bogan in Bogandy" is labelled Vin de France rather than a strict Burgundy AOC (Appellation d'Origine Contrôlée) because it allows the Australian winemaker to ignore strict regional regulations, offering creative freedom to blend grapes, use non-traditional methods, and maintain a fun, accessible style while breaking "rules". This is a blend of Chardonnay and Aligoté, combining richness with bright, lifted acidity. The grapes are fermented with indigenous yeasts and aged for around 10 months in a mix of stainless steel and older French oak barrels to preserve freshness while adding subtle texture. The wine is typically bottled with minimal fining and filtration. It shows aromas of citrus, green apple and white flowers, with a crisp, mineral palate. Ideal with shellfish, goat’s cheese and light poultry dishes.