Bass Phillip Reserve Pinot Noir 2022

Product Information: The pinnacle of Bass Phillip’s portfolio, the Reserve Pinot Noir is layered, complex, and produced in extremely limited quantities. While oak plays a significant role in the wine’s structure, it does so respectfully, allowing the quality of the fruit to shine through with time. A bouquet of deep black cherry unfolds, complemented by wood spice, cocoa, vanilla, and hints of sweet, earthy compost. The palate is silky and fine, still tightly wound with impressive depth and length of flavour. As the wine matures, the palate will soften, and the flavours will lengthen, delivering an exceptional drinking experience. Scoring 97 points from Jane Faulkner, she describes it as, “The Reserve is the pinnacle, a barrel selection with five making the cut, aged in 60% new oak for 14 months. It’s rather magnificent.” This intense and exquisitely balanced Pinot Noir comes from a low-yielding, close-planted vineyard with 9,000 vines per hectare—yielding just 270 grams of fruit per vine. The vineyard’s deep mineral soils produce notably concentrated fruit, with the Reserve Pinot Noir primarily sourced from five rows of MV6 heritage clones, originally imported by James Busby in 1832. Unfiltered and matured in new Allier oak for up to 20 months, this wine is an extraordinary expression of South Gippsland terroir. Maker: 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. Philosophy: Bass Phillip’s winemaking philosophy centres around simplicity, low cropping, and minimal intervention. Each wine is an authentic expression of its regional and vineyard characteristics. The deep mineral-rich soils of South Gippsland, combined with the region’s natural high humidity and cooler temperatures, contribute to the wines’ length, complexity, balanced acidity, and natural minerality. Bass Phillip wines are powerful yet elegant, with mouth-filling textures and complex sweet fruit flavours. They are perfectly balanced with lingering, clean fruit on the finish, making them exceptional for both immediate enjoyment and long-term aging. Jean-Marie Fourrier, legendary Burgundian winemaker, joined the Bass Phillip management team in 2020, bringing his knowledge and experience to help develop fine wines with texture and complexity. In fact, Fourrier’s relationship with Bass Phillip goes back over 20 years, having consulted for the domaine back in 2002. Fourrier developed an early appreciation for Bass Phillip wines, as it would often turn up as an impressive mystery wine at high-rolling Burgundy tastings in Hong Kong. With his brother-in-law and his wife already living in Australia plus their historical ties, Fourrier felt ‘all the stars aligned’, when the possibility to take over came. Since 2021, with Fourrier’s Aussie brother in-law Adam ‘Skip’ Francis has been working the grounds, while Fourrier oversees the farming and production adding French Burgundian know-how to the Aussie icon. Nose – Black Cherry, Wood Spice, Vanilla Savoury aromas of walnut, pencil wood, and dried herbs while varietal fruit is well in the background Palate – Cedary Oak, Rich Dark Fruit, Dried Herbs The core of fruit is incredibly rich and profound, sweetly super ripe and almost decadently sumptuous, the persistence impressive. Finish – Silky Tannins, Walnut, Liquorice A silky, fine palate, still tightly wound with great depth and length of flavour. With time the palate will mollify and the flavours lengthen to provide a delicious treat.