Popped and poured when a 12 MSD chaffots from the same producer was a little bit too animale. Gosh this is lovely - so savoury. Cherry stone, almond, hint of red fruits. Restrained - a proper grown up drink. Just enough generosity to give pleasure to the non burgundy lovers.
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I’d taken my remaining bottles out of storage on the basis that they need drinking up. On last nights showing this might not be completely true. A bit of sour cherry, cherry stone. A lovely savoury core to it. Yum.
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Last weekend of January 2022: Surprisingly advanced colour, obvious bricking. On the nose - at first, quite mature, a whiff of port (or did I imagine that due to the colour?), some forest floor. On the palate - started off a little tired, but weirdly over the course of an hour or so really pulled itself together. Forest fruits, a hint of sourness and very savoury. A real treat and a reminder of how enjoyable an honest villages burg can be.
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Still pretty primary on the nose with lots of bright red fruit and just a touch of cinnamon around the edges. Lots of sweet fruit initially on the palate but then a balancing freshness. Still some fine tannin. Absolutely no hurry but so lovely just now that I'm struggling to keep my hands off my bottles.
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Mark Haisma Tasting (Magdalen Restaurant, London): Darker fruit on the nose suggesting warmer weather. Greater structure as well suggesting an altogether more serious wine. I think that this can safely be held for a while yet.
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Very pure cherry fruit with an earthy undertow and just the merest hint of spice. Textbook Gevrey and, now the tannins have resolved, it's drinking beautifully.
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Gevrey kind of nose with sous-bois. However also some greenness, the kind you find in 2004 wines, only slightly. Taste red fruit, cherry, lots of round tannins, soft and very elegant.
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Haisma & Ilan (Hotel le Home, Beaune): Just on the purple side of ruby. Quite a violet scented nose. Still quite tannic on the front end but good depth of fruit padding this out. Weighted towards the front end but plenty of grip on the finish. **1/2
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5/23/2022 - lozatron Likes this wine:
Popped and poured when a 12 MSD chaffots from the same producer was a little bit too animale. Gosh this is lovely - so savoury. Cherry stone, almond, hint of red fruits. Restrained - a proper grown up drink. Just enough generosity to give pleasure to the non burgundy lovers.
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5/15/2022 - lozatron Likes this wine:
I’d taken my remaining bottles out of storage on the basis that they need drinking up. On last nights showing this might not be completely true. A bit of sour cherry, cherry stone. A lovely savoury core to it. Yum.
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5/1/2022 - lozatron Likes this wine:
Some weekend wines at the end of April; 4/30/2022-5/1/2022 (The leafy West London suburbs): Second night, kept in the fridge. Oddly - unlike the musar, this actually seemed to come together more. A little more bite, even a little more sour cherry - I still stand by my "drink them up" advice but this was a little more refined than yesterday.
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4/30/2022 - lozatron Likes this wine:
Some weekend wines at the end of April; 4/30/2022-5/1/2022 (The leafy West London suburbs): Definite bricking - much lighter than the 10 or the 08 I drank recently. Nose is not so advanced - a bit of forest floor perhaps. On the palate - the sourness is receded, it’s a nice well put together villages burg. One for drinking now though.
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1/31/2022 - lozatron Likes this wine:
Last weekend of January 2022: Surprisingly advanced colour, obvious bricking. On the nose - at first, quite mature, a whiff of port (or did I imagine that due to the colour?), some forest floor. On the palate - started off a little tired, but weirdly over the course of an hour or so really pulled itself together. Forest fruits, a hint of sourness and very savoury. A real treat and a reminder of how enjoyable an honest villages burg can be.
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12/26/2014 - davestenton wrote:
Still pretty primary on the nose with lots of bright red fruit and just a touch of cinnamon around the edges. Lots of sweet fruit initially on the palate but then a balancing freshness. Still some fine tannin. Absolutely no hurry but so lovely just now that I'm struggling to keep my hands off my bottles.
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7/9/2014 - davestenton wrote:
Mark Haisma Tasting (Magdalen Restaurant, London) (Magdalen, Tooley Street, London SE1): Just gorgeous aromatically: all cinnamon and red fruit. Riper than the '08 but still dry and savoury. Proper burgundy. There's no doubt it will keep but, when it's this good now, why wait?!
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7/9/2014 - dustbuddy wrote:
Mark Haisma Tasting (Magdalen Restaurant, London): Darker fruit on the nose suggesting warmer weather. Greater structure as well suggesting an altogether more serious wine. I think that this can safely be held for a while yet.
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5/25/2014 - davestenton wrote:
Very pure cherry fruit with an earthy undertow and just the merest hint of spice. Textbook Gevrey and, now the tannins have resolved, it's drinking beautifully.
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5/24/2013 - Burgaddict wrote: 90 Points
Gevrey kind of nose with sous-bois. However also some greenness, the kind you find in 2004 wines, only slightly. Taste red fruit, cherry, lots of round tannins, soft and very elegant.
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2/29/2012 - davestenton wrote:
Mark Haisma 2010 En Primeur Tasting - Vinoteca, February 2012 (London): Nose much tighter compared to when I last tasted it: closing down? Chewy but decent fruit and ripe tannins. Needs another year at least. 2013+
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6/2/2011 - SimonG wrote:
Haisma & Ilan (Hotel le Home, Beaune): Just on the purple side of ruby. Quite a violet scented nose. Still quite tannic on the front end but good depth of fruit padding this out. Weighted towards the front end but plenty of grip on the finish. **1/2
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