Bass Phillip

Victoria's Gippsland is known for its maritime and cool climate. There are only about 200 hectares of vineyards in the area, but the area has impressed many wine lovers by producing particularly expressive wines. In the eastern and western parts of Gippsland, Cabernet Sauvignon ripens nicely to produce rich red wines. The southern part of the region, on the other hand, is known for its fresh Chardonnay and pinot noir wines due to its proximity to the sea.

Founded in 1979 by Phillip Jones, Bass Phillip's estate has focused specifically on producing wines from Chardonnay and Pinot Noir. The former telecommunications professional planted the first of his own Pinot Noir rows alongside Bordeaux varieties in the South Gippsland region. The area was known for milk production rather than wine production, but Jones planned to change that. Jones' dream was to make red wines according to the famous French region, like his favorite house Ducru Beaucaillou, but he soon noticed that Pinot Noir and Chardonnay thrive in the region better than Cabernet Sauvignon. Little by little, the vines in the nurseries were replaced with these varieties. The vines in the orchards were allowed to grow in peace for several years, as the first wines from the farm were not released until 1991. The farm was named According to 19th century pioneers George Bass and Arthur Phillip.

There are no compromises in Bass Phillip's winemaking and the production is guided by a strong respect for the surrounding nature. Since 1993, the shelters have been cared for using natural methods and since 2002 also biodynamically. Cosmic rhythms are also allowed to guide the winemaking procedures, so that the resulting wines are as energetic and lively as possible.

The vines in the orchards are cut considerably to limit the yield, and the viticulture does not rely on the use of irrigation systems. The limited yield is well illustrated by the fact that one vine produces barely half a bottle of wine. The hedgerows are also planted exceptionally densely compared to common Australian customs. The deep and mineral-rich soil, natural humidity and the cool breezes brought by the ocean are suitable for producing acidic wines with multidimensional aromas. With the principles of thoughtful and detailed viticulture and minimal intervention in cellar operations, Bass Phillip's wines have become ambassadors for the entire Gippsland region. The wines are made with the help of a natural yeast strain, they are not clarified, and the use of pumps and filters as well as the decanting of the wines are also kept to a minimum.

A new page was turned in the farm's history in April 2020, when the childless Jones decided to sell his farm to Singaporean businessman Soo Hoo Khoon Peng, known as the owner of Wine Advocate, and Hong Kong entrepreneur Kent Ho, and to Jean-Marie Fourrier, who runs his family farm in Burgundy, and who had consulted on the farm's winemaking twenty years earlier in 2002. Fourrier's brother-in-law Adam Francis serves as the farm's managing director. John Durham has been the head winemaker of the farm for several years and Mick Kelly has been the vineyard manager. Today, Bass Phillip's vineyards cover 12 hectares.

The farm's annual production is around 42,000 bottles.

https://www.bassphillip.com/