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Bass Phillips Estate Pinot Noir 2018

ID No: 448597
Our Price: $140.00 $110.00
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 Wine Enthusiast: 96
Organic:Yes
Vintage:2018
Bottle Size:750 ml
Product Description

Bass Phillips Estate Pinot Noir is made from 100 percent Pinot Noir.

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.


Review:

This bottling is the most linear and acid driven of the range. A translucent strawberry hue, the nose is open and elegant, with delicate aromas of fresh red berries, dried roses, white pepper, terra cotta and savory spice. There's an initial burst of tingly acidity on the tongue that mellows, allowing the silky textured fruit, savory, floral and mineral nuances to shine. Drink now–2030. 

-Wine Enthusiast 96 Points

Winery: Bass Phillip

Bass Phillip is named after George Bass and Arthur Phillip – men of great pioneering spirit, foresight and leadership during the nineteenth century. The Bass Phillip vineyards were first established, many years later, in the southeastern corner of Australia in 1979, specialising in high-quality pinot noir and chardonnay wines.

Winemaking at Bass Phillip is uncompromising and driven by the respect for nature. The vineyards have been organic since 1993 and biodynamic since 2002. All wine production processes at Bass Phillip are guided by the cosmic rhythms that impart energy and vibrancy into the wines.

Made in a simple and traditional manner, with low-cropped vineyards, no irrigation and minimal intervention in the winery, the wines of Bass Phillip display flavours which are characteristic of the region and their individual vineyards. Deep mineral-rich soils, natural high humidity, and cooler temperatures in South Gippsland is also part of the magic that delivers the length, complexity, flavors, balanced acidity, and natural minerality to Bass Phillip wines. Combining undivided attention to detail in the vineyards  and winery, and an insatiable passion for quality wine experiences, Bass Phillip produces extraordinary wines one vintage after another.

The most recent vintages of Bass Phillip pinot noir are the best we have produced. We put this down to older vines, more experience in winemaking, and continued sustainable practices in both the vineyards and winery.

What makes Bass Phillip unique?


Wines at Bass Phillip are handcrafted with strict scientific analysis and monitored with rigorous quality control. However the story doesn’t end there, the real essence of Bass Phillip’s wine production is to allow the forces of nature to maintain control. Minimal human intervention is practiced wherever possible – no irrigation/pesticides/fertilizers, minimal pumping/ filtration, natural yeast, no fining agents.


As a perfectionist, we crop our fruit at incredibly low levels to achieve the objectives in flavour development. We believe 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. We try to minimise the bruising effects that pumping can have on this texture.” Ultimately our priority is to produce a wine that is completely natural and which expresses vineyard site. This sounds simple, but such a high standard does require a relentless pursuit of perfection – and a degree of madness.


The Biodynamic practice at Bass Phillip is planned according to the lunar cycles. Adopting these practices means that each vintage of Bass Phillip wines exhibits the characteristics of “mother nature’s” temperament, expressing the harmony of earth, moon and sun. Displaying the natural influences of nature’s power and elegance.


 


South Gippsland's "Terroir"


South Gippsland is not only renowned for dairy and beef, but also the giant Gippsland earthworm, which play an active role in the fertilization and airing of the deep mineral-rich soil of the vineyards. The region is blessed with approx.1,000 millimetres of rainfall per annum and a deep, silty loam soil filled with volcanic minerals. High temperatures (mid 30 Celsius degrees) in the summer months are balanced by humidity and late afternoon, cool air from Bass Straight. All these factors contribute to the intense flavours, aromatics and exceptional length in the finish, which are trademarks of Bass Phillip’s vibrant, yet graceful wines.


 


Dense Vines & Low Yields


This is basically a story of “quality overrides quantity”


High density planting is one of the approaches taken by Bass Phillip to prove that Australia can produce a jaw-dropping pinot that is comparable with the best from the Pinot Monarch – Burgundy, France.


Bass Phillip achieves a cropping level of 1.0 -1.3 tonnes per acre (compared to from 2 to 4 tons per acre average in Australia). We believe this contributes to intensity and length of flavour which is not always prominent in Aussie pinots. Many question the economics of this low level of yield, but when the wine-making is driven by an obsession for perfection and instinctive flair, production costs become secondary.


Although a single vine at Bass Phillip barely makes half a bottle of wine, the highly perfumed nose, robust flavors, exquisite textures, profound complexity and minerality contained in each bottle provide a justification for this practice.


 


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Review:

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- Robert Parker's Wine Advocate (Issue #257, October 2021), 90 pts



 Wine Advocate: 90
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The grapes were picked at optimal ripeness. 30% whole bunch fermented in large 5000 liter vats with gentle pump-overs twice a day. The process allowed for a long extraction period which lends to the fruit expression and structure of this wine. The free run wine was drained off and the fermented grapes were then pressed in a traditional wooden basket press. The wine was racked into 225, 300 and 500 liter barrels where malolactic fermentation took place and the wine was aged for 10 months. 35% new French oak was used.

Review:


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Review:

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 Wine Spectator: 91
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