Winemaker Notes
Mark Haisma Gevrey-Chambertin is fermented in large cement ferment, which is great for heat retention. Fermentations are slow, with very little pump overs once the ferment is going, the winemaker will start a very gentle punch downs. Elevage in a combination of two, three, and four year old wood for 12 month. He is really looking for brightness of Pinot Noir, lots of crunchy acidity but still showing a good structure.
Professional Ratings
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Jasper Morris
This comes from Mark’s fruit in 2022 but will have his negociant coloured label because in some years (eg 2023) it may include other vineyards. His own are La Justice, Croix des Champs, and En Pallud. Fresh purple, with no shortage of fruit in the more savoury Gevrey style. In the mouth there is more of a red fruit sweetness. 40-50% whole bunch vinification. Drink from 2027-2031.
Barrel Sample: 90-92 -
Vinous
The 2022 Gevrey-Chambertin Village, entirely from Haisma's own vines, has a very delineated bouquet with lifted, violet-tinged red and black fruit, a subtle marine influence coming through. The palate is medium-bodied with fine-grain tannins and sorbet-like freshness that goes "ping" in the mouth. Delicious.
Barrel Sample: 90-92
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
This small village is home to the Grands Crus in the farthest northerly stretches of Côte de Nuits and is famous for some of the deepest and firmest Burgundian Pinot Noir.
Gevrey boasts nine Grands Crus, the best of which are arguably Le Chambertin and Chambertin-Clos de Bèze. As with all of the fragmented vineyards of Burgundy, it isn’t easy to differentiate between the two, which are situated adjacent with Clos de Bèze slightly further up the hill than Le Chambertin. Clos de Bèze has a shallower soil and if you’re really counting, may produce wines less intense but more likely to charm. Some compare Le Chambertin in both power and plentitude only to the prized Romanée-Conti Grand Cru farther south in Vosne-Romanée.
Two other Grands Crus vineyards, Mazis-Chambertin (also written Mazy-) and Latricières-Chambertin command almost as much regard as Le Chambertin and Chambertin-Clos de Bèze. The upper part of Mazy, called Les Mazis Haut is the best and Latricières-Chambertin offers an abundance of juicy fruit and a silky texture in the warmer vintages.
Other Grands Crus are Ruchottes-Chambertin, Charmes-Chambertin, Mazoyères-Chambertin, Griotte-Chambertin and Chapelle-Chambertin.
The most respected Pinot Noir wines from Gevrey-Chambertin are robust and powerful but at the same time, velvety and expressive: black fruit, black liquorice and chocolate come into play. After some time in the bottle, the wines are harmonious with bright and sometimes candied fruit, and aromas of musk, truffle and forest floor. These have staying power.