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    REVIEWS + ACCOLADES

    97 Points

    Bass Phillip Premium Pinot Noir 2018
    Bass Phillip Premium Pinot Noir 2018
    Bass Phillip Premium Pinot Noir 2018
    Bass Phillip Premium Pinot Noir 2018
    Bass Phillip Premium Pinot Noir 2018
    Bass Phillip Premium Pinot Noir 2018

    Bass Phillip Premium Pinot Noir 2018

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    $434.00
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      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.

      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.

      Maker

      Bass Phillip

      Varietal

      Pinot Noir

      Country

      Australia

      Region

      Gippsland, Victoria

      Vintage

      2018

      ABV

      13.5%

      Bottle size

      750ml

      Trusted by the professionals

      Bass Phillip Premium Pinot Noir 2018

      While this bottling does benefit from a brief stint in a decanter or even open in glass, it takes only perhaps 20 minutes before it relinquishes its gorgeous perfume of violets, raspberries, plums, baking spice and a mushroomy-umami nuance. The palate is dense and plump, but still has an elegance and lightness to it. Tannins are beautifully textured like a cat's tongue. A complete wine to drink now–2030.

      — Christina Pickard, Wine Enthusiast, 97 Points

      This has a very pure pink-grapefruit, pomegranate and red-cherry nose with a deeply spicy oak thread that sits well inside the fruit. Plenty of earth and some red flowers here, too. The palate has a very plush, energetic core of red-cherry, pinot noir fruit. A real statement of concentrated fruit. The tannins extrude smoothly and frame a long, juicy and fresh finish. Stunning pinot noir. Drink or hold.

      — Nick Stock, JamesSuckling.com, 95 Points

      Bass Phillip

      The story of Bass Phillip began in the early 1970s when the first vineyard site was selected 15 kilometres south of Leongatha, based on climatic and topographical observations. The location benefits from South Gippsland's unique conditions—mountains to the north and the ocean to the south—creating the ideal environment for slow grape ripening. In 1998, a 7.5-hectare vineyard was planted in Leongatha’s hinterland, primarily featuring Pinot Noir and Chardonnay, along with small plantings of Gewurztraminer and Nebbiolo. Together, these plantings total over 10 hectares of closely managed, low-yielding vines that produce wines with depth, length, and complexity.

      Bass Phillip has embraced organic practices since 1993 and biodynamic farming since 2002. The vineyard's natural processes, including no irrigation and meticulous canopy management, allow the terroir to shine in the wines. The deep, mineral-rich soils combined with South Gippsland's climate contribute to the unique flavour profile of Bass Phillip’s wines, which are made using minimal intervention and traditional winemaking methods. Founder Phillip Jones spent years refining his craft before entering the Australian market, where his Pinot Noirs have earned top accolades from both local and international critics. Today, Bass Phillip’s Pinot Noirs are among Australia’s most sought-after, sold on allocation and rarely seen on the secondary market.

      Tasting notes

      NOSE
      Violets, Plums, Mushroomy-Umami

      Gorgeous perfume of violets, raspberries, plums, baking spice, and a mushroomy-umami nuance.

      PALATE
      Pomegranate, Concentrated Cherry, Oak Spice

      A plush, energetic core of red cherry and pomegranate, with a real statement of concentrated fruit.

      FINISH
      Textured, Juicy Finish, Baking Spice

      The tannins extrude smoothly, framing a long, juicy, and fresh finish with lingering spice.