Bass Phillip Premium Pinot Noir 2016

"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia."  James Halliday

"While not quite as concentrated or powerful as the Reserve, the premium Pinot Noirs have beautiful, black cherry, floral and gamey aromas, supple, velvety tannins, underlying smoky oak and great flavour length. The fruit is sourced from the low cropping four hectare north-east facing vineyard at Leongatha. Philip Jones' philosophy is to 'allow nature to drive the viticulture and wine making processes'. Natural yeasts, no filtration and extended time on lees are all par for the course. The wine is aged in French Alliers oak for 12 to 18 months depending on vintage. Their 'hidden power' is revealed after around five years of bottle age."  Andrew Caillard MW

"The complexity of the bouquet presents itself the moment you pick up the glass, plum, blood plum and a decadent whiff of charcuterie, the palate laying it all out in a three-dimensional display that defies gravity. The dark corners of the forest reveal more and more each time you return."  James Halliday

"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 and complex. It can be cellared for many years."  Bass Phillip

Expert reviews

"You don't assess pinot noir colour in the same way as any other red wine, but regardless of the method, this upstages the other three Bass Phillip Pinots with its greater depth. The complexity of the bouquet presents itself the moment you pick up the glass, plum, blood plum and a decadent whiff of charcuterie, the palate laying it all out in a three-dimensional display that defies gravity. The dark corners of the forest reveal more and more each time you return-vinomasochism. Drink By: 2036. Alcohol:13.2%."  James Halliday, Halliday Wine Companion - 97 points

"Light to medium red colour with purple tints. There are chaff and smoky toasty oak-influenced aromas incorporating spices, dark cherrries and dried herbs, while the palate is weightier and more concentrated than the Estate but still on the lighter, more ethereal side of this winery's style. There is richness and gravitas, fleshy density and good persistence. The whole-bunch aspects are discreet. The tannins lend it extra weight and gravitas. Drink: 2018-2029."  Huon Hooke, The Real Review - 95 points

"Lighter than expected from this maker: pretty, fragrant, delightful pinot. Good length and drive coupled with refinement. It blew away a pedigreed Morey-St-Denis of similar age. Drink: 2022–2028."  Huon Hooke, The Real Review - 95 points (Tasted Nov 2022)

"For structure and length we're in business here. This really sets sail on the finish. It has tannin, minerally, woven through that length, giving it a dry, sinewy strictness or sense of control, even as it runs on. I realise that there word 'minerally' gets on some people's goat, mostly because it's so unspecific, but from start to finish this wine evokes rocks and sparks as much or more than it does fruit or spices. There's a whiff of smoky, clovey oak here too but it's well balanced – better balanced than it is on the Reserve release. This isn't a big pinot noir; it's all about the flourish. It should mature beautifully. Drink: 2019-2026+."  Campbell Mattinson, The Wine Front - 94 points 

About the winery

Bass Phillip was established by Phillip Jones in 1979 when he planted a small 3.5 hectare plot of pinot noir near Leongatha in South Gippsland. The vineyards are located in prime dairy country and are named after early explorers of the region, George Bass and Arthur Phillip. The estate has grown over the years to around 14 hectares and is now one of the most sought-after producers of premium Pinot Noir and Chardonnay in Australia, producing extraordinary wines one vintage after another.

Bass Phillip is located not far from the sea, but far enough inland to experience a continental climate ideal for grape growing. Winemaking at Bass Phillip is uncompromising and driven by respect for nature. The vineyards have been organic since 1993 and biodynamic since 2002. 

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 are also part of the magic that delivers the length, complexity, flavours, balanced acidity, and natural minerality to Bass Phillip wines. 

"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia. Painstaking site selection, ultra-close vine spacing and the very cool climate of South Gippsland are the keys to the magic of Bass Phillip and its eerily Burgundian pinots. One of Australia's greatest small producers, they are heading down a new path after Jones sold the assets (winery, stock and 14ha of vineyards) in May 2020 to a syndicate led by Burgundian winemaker Jean-Marie Fourrier (who has known Jones for 14 years) and 2 Singaporeans who already have lucrative wine businesses."  James Halliday