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.
The idiosyncratic, biodynamic and greatly admired Bass Phillip Premium Pinot Noir, aged in French Allier barriques for 18 months, is a defining Victorian pinot noir. Uplifting and memorable, this multi-layered and nuanced wine reflects a superb obsession, based on a low-cropping, four-hectare vineyard site at Leongatha. Black cherry, floral and game aromas, supple viscosity and underlying toasty oak. This wine is long in flavour, powerful & complex. It can be cellared for many years.
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