Bass Phillip is located in prime dairy country near Leongatha in South Gippsland in an area widely known for its regular rainfall pattern. The vineyards have a north-easterly aspect and are planted on deep silty loams with a high iron content, a factor that gives tremendous colour to the fruit.
Phillip Jones is a perfectionist and crops his fruit at incredibly low levels to achieve his objectives in flavour development. Phillip Jones calls his Pinot Noir precocious. He believes strongly in a gentle hand. Racking is kept to a minimum and no pumps are used in the winery. "The difference between good and great Pinot Noir is texture. Wine flows through a pipe like a fast running stream - at speed in the centre and slow on the sides - the sheer force created by the pump just tears the wine apart." Bass Phillip uses a philosophy of low input viticulture and winemaking. Phillip Jones is increasingly employing biodynamic principles in his vineyard. Ultimately his priority is to produce a wine that is completely natural and which expresses vineyard site. This may sound simple, but such a high standard does require a relentless pursuit of perfection – and a degree of madness.
From the original Estate vineyard; 8,500 vines/hectare; specific plot cropping at approx. one tonne/acre, often blended with the best fruit from our Leongatha Vineyard. Wine with attractive, rich fruits in the mid-palate, with the strength to improve up to ten years in the cellar. Bottled without fining or filtration.
The exquisitely balanced single vineyard Estate Pinot Noir draws fruit from the extremely low cropping, closely spaced north easterly facing, four hectare un-irrigated vineyard. The wine is vinified in an open stainless steel fermenter with regular plunging to extract colour and flavour. After fermentation the wine is gravity racked into a combination of new (60%) and old French Alliers oak for a maturation period of around 15 to 18 months.
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