Aromas of violet, opulent raspberry, red cherry, and crushed stone lead the nose. The palate is elegant and ripe, with high-toned sweetness, a fine talc-like texture, and a weighty tannic finish.

Mark Haisma spent roughly a decade working with the late Dr. Bailey Carrodus at Yarra Yering in Australia before relocating to Burgundy. He now works from Gevrey-Chambertin as a micro-négociant, sourcing specific parcels rather than farming an estate, and Jancis Robinson named him an Overperformer in 2014.

Les Chaffots is a steep, east-facing Premier Cru site in Morey-Saint-Denis on limestone. Haisma's approach is deliberately hands-off, aimed at fruit and terroir transparency, and this bottling is made with a high proportion of whole clusters, reported at around 75%, which gives the wine its floral lift and firm structural spine at 13% alcohol.

Pairs well with roast duck, game, beef, veal, mushroom dishes, and aged hard cheeses.

Serve at cellar temperature. Decant for an hour if opening young. Best suited for mid to long term cellaring.