Established in 1979, Bass Phillip is an Australian winemaker located near Leongatha in South Gippsland, an area widely known for its regular rainfall pattern. The vineyards have a north-easterly aspect and are planted on deep silty loams with high iron content, a factor that gives tremendous color to the fruit. The wines here are being made by all-star winemaker Jean Marie Fourrier from Domaine Fourrier in Gevrey Chambertin. The vines at Bass Philips that go into this wine are from the Leongatha Vineyard, organically farmed, and in the process of converting to bio-dynamics. The fruit is de-stemmed, and wild yeast fermentation is employed. Jean Marie, the same principles he uses in Bugundy he uses here with wine moved by gravity and low amounts of so2, letting the wine sit for a long time on the lees before it's racked and bottled, unfined and unfiltered. The 1979 bottling also sees very little new oak as well. This wine is an exercise in elegance and finesse, and I have never tasted anything like this before from down under. If I were to compare it to a Burgundy commune, it is a cross between Chambolle and Volnay. It has lovely aromas of red flowers, cranberry, currant, pomegranate, orange zest, and a savory component. On the palate, the red fruit dominates with lots of dry extracts, salinity, and a sneaky long finish. The juice here came from their original vines plated in 1979 and was made entirely by Jean Marie Fourrier. This super limited only about ten cases imported to the USA. We have a small amount, so please act quickly to avoid disappointment.
Decanter (Anne Krebiehl MW) 93 pts! Red earth seems to be suffused with tart red fruit on the nose. The bold palate is concentrated and, despite the ripeness, there is a translucency about this wine. Slight alcoholic heat seems accentuated by a juicy edge of tannins while the finish is fruity, savoury and mouthwatering. Made from fruit harvested from the Leongatha and Kardella vineyards, this spent 14 months in both barrel and foudre, all used. (Drink between 2023 - 2035)
2021 Bass Phillip Pinot Noir Since 1979
2021 Bass Phillip Pinot Noir Since 1979
Established in 1979, Bass Phillip is an Australian winemaker located near Leongatha in South Gippsland, an area widely known for its regular rainfall pattern. The vineyards have a north-easterly aspect and are planted on deep silty loams with high iron content, a factor that gives tremendous color to the fruit. The wines here are being made by all-star winemaker Jean Marie Fourrier from Domaine Fourrier in Gevrey Chambertin. The vines at Bass Philips that go into this wine are from the Leongatha Vineyard, organically farmed, and in the process of converting to bio-dynamics. The fruit is de-stemmed, and wild yeast fermentation is employed. Jean Marie, the same principles he uses in Bugundy he uses here with wine moved by gravity and low amounts of so2, letting the wine sit for a long time on the lees before it's racked and bottled, unfined and unfiltered. The 1979 bottling also sees very little new oak as well. This wine is an exercise in elegance and finesse, and I have never tasted anything like this before from down under. If I were to compare it to a Burgundy commune, it is a cross between Chambolle and Volnay. It has lovely aromas of red flowers, cranberry, currant, pomegranate, orange zest, and a savory component. On the palate, the red fruit dominates with lots of dry extracts, salinity, and a sneaky long finish. The juice here came from their original vines plated in 1979 and was made entirely by Jean Marie Fourrier. This super limited only about ten cases imported to the USA. We have a small amount, so please act quickly to avoid disappointment.
Decanter (Anne Krebiehl MW) 93 pts! Red earth seems to be suffused with tart red fruit on the nose. The bold palate is concentrated and, despite the ripeness, there is a translucency about this wine. Slight alcoholic heat seems accentuated by a juicy edge of tannins while the finish is fruity, savoury and mouthwatering. Made from fruit harvested from the Leongatha and Kardella vineyards, this spent 14 months in both barrel and foudre, all used. (Drink between 2023 - 2035)
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