Established in 1979 by Phillip Jones, Bass Phillip specialises in producing world-class Pinot Noir and Chardonnay. Driven by their respect for nature and biodynamic farming, grape growing and winemaking are uncompromising in their attention to detail and quality.
Low intervention in the vineyard and in the cellar permits the wines to show flavours and characteristics of the region – length, complexity, balanced acidity, lovely minerality, and with a certain polish and character that makes them truly extraordinary vintage after vintage.
This week we have what Jones thinks is his best Pinot and Chardonnay ever made with their 2017 release, but, as usual with these cult wines, they tend to go quickly, so first in best dressed.
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Premium Chardonnay - $92
A broad spectrum of rich fruits sitting on a platform of complex acidity, which make this wine very food-friendly. Without the great length of our top three pinots, this Crown Prince lingers with clean, spicey, complex flavours …. very satisfying on its own or with most main-course dishes. Suitable to drink now, or over the next five years.
Bin 17K Pinot Noir - $105
A softer wine than our Estate vineyard production, but with heady perfume, spice and growing flavour at the end. Located only 250 metres from our best vineyard, the wines display a different structure and form, with lingering flavour and very gentle tannins. The richness of fruits in 2017 show in this wine: it is quite a long-flavoured mouthful! Needs a few years in the cellar: it may be at its best at eight to ten years.
Reserve Pinot Noir - $725
This is the most complete wine we have made, with subdued richness and power, multi-layered complex fruits, long soft tannins: perfectly in balance, and drawn deeply into the back palate with tangy acidity and extremely complex secondary flavours (spices; herbs; damp forests; etc). This wine could live and improve over three decades, but it can be enjoyed now if you breathe it (that is, just remove the cork) for four to five hours. Don't touch it within the first two hours! Back-palate flavours will develop fully with long-term cellaring.
*all tasting notes from the Estate