x
  • Weather

    10° C Clear sky
  • Time

    23:36 PM
  • Wine average?

    94 Tb
  • Country Ranking?

    11
  • Region Ranking?

    2
  • Popularity ranking?

    229

History

After planting most of the initial Estate vineyard to the Bordeaux varieties in 1979,  the vineyard was entirely replanted to pinot noir and chardonnay by the mid ‘eighties. The first pinot noir was made in 1984,  and the first commercial release, including the 1985 to 1989 vintages, occurred in 1991.  Immediately the local market took great interest in Bass Phillip.  1989 was the first vintage in which the separate  Reserve, Premium and Estate pinots were vinified. These separate vattings were distinguished over the previous five years through many, small-batch fermentation trials. The separation of vineyard sub-plots into these different cuvees has continued to this day.

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Vineyards

Known for dairy and beef produce,  there are few vineyards in South Gippsland.  Free-draining, deep, mineral–rich soils produce vigorous plant growth and rich flavours in all fruits and vegetables.  High rainfall provides significant fungal disease pressure and major management issues with growth vigour.  Managing a vineyard with low crops is a special challenge in this region.  We certainly do not need to irrigate our vineyards,  nor do we experience stressful conditions from lack of water in the peak of summer.  Autumn conditions are usually balmy: mild sunny days, with occasional rainfall until late in April.  Harvesting dates from late March to mid-April for pinot noir are well-matched to the South Gippsland climate.

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Winemaking

Phillip Jones has always been inspired by the great wines of Europe,  and particularly by their textures, flavour intensity, and palate length.  Initially encouraged to plant a vineyard by the great wines of Bordeaux,  his inspiration has really come from Burgundy in particular, Champagne, Alsace and Piedmonte.

Natural acidity and mid-to-back palate  flavour power  are important objectives in the creation of Bass Phillip wines.  Being a strong believer in the forces of nature,  Phillip is non-interventionist in his  winemaking,  preferring the influence of vineyard to determine the style of his wines. Sulpur dioxide is used in the wine process is to protect against spoilage early in the ferments, and mimimally, during cellar maturation, to ensure freshness and microbial stability.

 

Fining agents are never used. Heating, cooling, acid or tannin addition, and the use of “toasted” oak are forbidden practices in the Bass Phillip winery.  Oak use is important, but only to achieve a softening and rounding of the young wines. Most of the red wines are softened in oak for approximately eighteen months,  and the whites for twelve to fifteen months.

Almost all Bass Phillip wines are sealed with cork:  using the very reliable Procork process.  Exceptions are the pinot Rose, and some aromatic whites, which use screw-caps.

 

At Bass Phillip, we prefer to make wines which will improve in the cellar for six or more years:  the best of the pinot noirs are at their best after  ten or more years. Since the application of biodynamic methods, many of the wines are more vibrant  have become enjoyable at a young age.

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8 different wines with 23 vintages

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