Mark Haisma is an Australian-born micro-négociant and vigneron who settled in Burgundy in 2007 after a decade at Yarra Yering. Working from a base near Vougeot, he built a small, cult following for precise, terroir-expressive wines made with a light touch. In recent years he has combined bought fruit with a growing patchwork of his own vines, while keeping production intentionally limited.
In Burgundy, Haisma bottles a broad range that spans everyday Bourgogne to serious village and premier cru bottlings. Regular addresses include Saint-Romain and Santenay for whites, and Gevrey-Chambertin, Nuits-Saint-Georges and Volnay for reds, alongside small-production premiers crus such as Morey-Saint-Denis Les Chaffots and Pommard Clos des Arvelets. Access to a Bonnes-Mares grand cru parcel ended when the grower sold the plot—illustrating the fluid nature of micro-négoce sourcing.
In the Northern Rhône, he produces Cornas from old, terraced, decomposed-granite vineyards near Saint-Péray, typically with plenty of whole bunches, long ferments, and élevage in older barrels rather than new oak. He has also made a small Saint-Péray blanc. These wines aim for mineral drive and fruit purity rather than sheer extraction.
Beyond the AOCs, Haisma bottles Vin de France wines when the fruit source or style suits: Rhône-variety bottlings such as Viognier, Syrah, and Grenache, and playful small projects like “A Bogan in Bogandy” (which has appeared as Pinot-Gamay blends or a Vin de France white drawing on Burgundy varieties). These releases underline his flexible, producer-driven model more than rigid appellation branding.
Stylistically, the through-line is freshness, perfume, and site character: hand-harvested fruit, judicious whole-cluster use, native ferments, restrained new oak, and releases sized in just a few barrels. Now also farming a handful of hectares while continuing to source from trusted growers, Haisma remains firmly artisanal even as his range spans Burgundy, the Rhône, and France-wide labels.