The essential features of Bass Phillip’s approach to wine are described below:

History

After planting most of the initial Estate vineyard to the Bordeaux varieties in 1979,  the vineyard was entirely replanted to pinot noir and chardonnay by the mid ‘eighties.

The first pinot noir was made in 1984,  and the first commercial release, including the 1985 to 1989 vintages, occurred in 1991.  Immediately the local market took great interest in Bass Phillip.  1989 was the first vintage in which the separate  Reserve, Premium and Estate pinots were vinified. These separate vattings were distinguished over the previous five years through many, small-batch fermentation trials.

The separation of vineyard sub-plots into these different cuvees has continued to this day.

Organic methods

We use only organically-accepted, commercial chemicals as fungicides, plus natural substances made from various locally grown leaves. Biodynamic preparations are also used (500,501, equisetum and various compost preparations).  We use no artiticial fertilizers nor pesticides. The only pesticide in use is bacillus thurengiensis (organic). We also use organic trichoderma preparations for fungal disease management.

Vine density/Low cropping

The majority of our vineyards are planted to 9,000 vines/hectare.  This compares with approximately 2,000 vines/HA in Australia, and 10,000 vines/HA in Burgundy, France.  We have a small, experimental vineyard operating at 17,000 vines/HA.

We achieve cropping levels between 1.0 and 1.3 tonnes per acre  (i.e. 16  to 22 hectolitres/HA) with  less than ten bunches per vine  ……  a naturally balanced growth habit in our vineyards. This is barely half a bottle of wine per vine. We believe this contributes to a high standard of complexity, texture and mineral expression.

Pinot noir & moisture

Pinot noir does not like dry climates.  Have a look at Burgundy and Champage,  where the rainfalls are not low, but more importantly, the soils continually hold moisture. Ambient humidity helps to develop and retain delicate aromatics: something all pinot lovers seek!

The South Gippsland region

Known for dairy and beef produce,  there are few vineyards in South Gippsland.  Free-draining, deep, mineral–rich soils produce vigorous plant growth and rich flavours in all fruits and vegetables.  High rainfall provides significant fungal disease pressure and major management issues with growth vigour.  Managing a vineyard with low crops is a special challenge in this region.  We certainly do not need to irrigate our vineyards,  nor do we experience stressful conditions from lack of water in the peak of summer.  Autumn conditions are usually balmy: mild sunny days, with occasional rainfall until late in April.  Harvesting dates from late March to mid-April for pinot noir are well-matched to the South Gippsland climate.

Winemaking

Phillip Jones has always been inspired by the great wines of Europe,  and particularly by their textures, flavour intensity, and palate length.  Initially encouraged to plant a vineyard by the great wines of Bordeaux,  his inspiration has really come from Burgundy in particular, Champagne, Alsace and Piedmonte.

Natural acidity and mid-to-back palate  flavour power  are important objectives in the creation of Bass Phillip wines.  Being a strong believer in the forces of nature,  Phillip is non-interventionist in his  winemaking,  preferring the influence of vineyard to determine the style of his wines. Sulpur dioxide is used in the wine process is to protect against spoilage early in the ferments, and mimimally, during cellar maturation, to ensure freshness and microbial stability.

Fining agents are never used. Heating, cooling, acid or tannin addition, and the use of “toasted” oak are forbidden practices in the Bass Phillip winery.  Oak use is important, but only to achieve a softening and rounding of the young wines. Most of the red wines are softened in oak for approximately eighteen months,  and the whites for twelve to fifteen months.

Almost all Bass Phillip wines are sealed with cork:  using the very reliable Procork process.  Exceptions are the pinot Rose, and some aromatic whites, which use screw-caps.

At Bass Phillip, we prefer to make wines which will improve in the cellar for six or more years:  the best of the pinot noirs are at their best after  ten or more years. Since the application of biodynamic methods, many of the wines are more vibrant  have become enjoyable at a young age.

What makes great pinot noir?

There are so many styles of pinot noir,  and there is no “correct” or “benchmark” style.  This is what makes the variety so fascinating and so much fun!

There should be, in fact, as many styles of pinot noir as there are great vineyard sites!

How are these wines achieved?  We believe it is by significant natural rainfall, high soil mineral content, free-draining soils, and low cropping.  Careful vine management is critical,  winemaking technique is less important, but care of the wines during maturation is paramount. However, no amount of winemaking skill can compensate for lack of vineyard fruit excellence. 

Impact of biodynamics

After the mandatory settling period of at least five years for biodynamics in the vineyard,  the wines begin to show more energy, vibrance, clarity and clear mineral expression.  This is no surprise:  some BD preparations are directed towards improving the root-zone fungi, which in turn improves mineral uptake. A strong objective in biodynamics is to improve the strength of the plant and the inherent energy in the fruits.

Long-keeping wines

Bass Phillip pinot noirs have always managed to improve in the cellar, sometimes for more than twenty years  (1985, ’88, & ’89 are currently magnificent).   We believe it comes from the strong mineral component of the soil, but also climatic conditions which provide high natural acidity.  When young, the wines are not excessive in tannins or alcohol, but they develop a blossoming strength of flavour at the end of the palate, as the wines age.  This is one of the most attractive features of the Premium and Reserve wines.

Handling in Your Cellar

Very simple advice:  try to cellar these wines at less than 15˚C  (12˚ to 15˚C is good).  You will be rewarded.  We cannot guarantee the best results for these wines if they are stored at higher than 18˚C.  Investing in a wine fridge is very sensible. If you have underground storage or a well-protected above-ground space,  try using large limestone blocks in the walls:  limestone attracts and maintains the humidity well, and acts as a thermal stabiliser. Buckets of water inside your cellar are also useful for maintaining a good ambient moisture level.

Click to order Bass Phillip wine online.