Bass Phillip Premium Pinot Noir 2018

The 2018 Estate Pinot Noir is described by wine writer Nick Stock as "polished and complex," while the 2018 Premium Pinot Noir takes things further, offering "greater depth, complexity, and length." This stunning Pinot Noir is bursting with aromas of pink grapefruit, pomegranate, and red cherry, intertwined with subtle spicy oak. Earthy tones and red floral notes elevate the bouquet, while the palate is plush and energetic, showcasing red cherry fruit. The wine is both powerful and elegant, with beautifully textured tannins that extend into a long, persistent finish.

The winemaking process for the Premium Pinot Noir begins with careful sorting of the bunches on arrival at the winery. Using a state-of-the-art incline destemmer, whole berries are gently transferred to open fermenters. Natural fermentation typically starts within four days, with hand plunging occurring from the outset until draining and pressing, which usually takes place 10-14 days post-harvest. The free-run wine is settled for a week before being racked into barrels using gravity. Malolactic fermentation occurs naturally in barrel, and the Premium Pinot is a selection of only the finest barrels, with 38% new oak used in this vintage. The wine spends 14 months in barrel before being decanted off lees via gravity, with no fining or filtration before bottling.

The 2018 vintage will be remembered for its abundance of high-quality fruit. These grapes exhibited secondary flavours that contributed to wines with a sense of femininity and length, balanced by good natural acidity. Textured and long, these wines are outstanding and will continue to improve in the cellar over the next five to ten years.