A Burgundy Dinner - the wines of Mark Haisma. We can’t wait for this one next week! Wednesday the 27th, just $75pp for a three course dinner and wine. Link via the bio.
“He seems to have struck gold. His wines have an excellent balance between fruit, expression and refreshment without being in any way wimpish" - Jancis Robinson
Mark Haisma spent a decade working at Yarra Yering in the Yarra Valley, and his passion for making wines that express the purity of the fruit and further reflects the soil they are grown is what drew him to Burgundy. He makes wines that are bright and fresh and uses a ‘hands off’ approach to create a pure expression of the terroir.
His style is centered around approachability and drinkability at younger ages. “My winemaking has always sought to capture freshness and play on the aromatics of the grapes I work with. Power, structure, indefinite ageing, black colours are not my thing”, says Mark.
This will be a very special dinner, presented by the importer of Marks wines, Rody Hall of @etherealwines , with limited places available.