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Boutique winemaking affords great advantages, every vine can be uniquely husbanded, quality control is maximised, each barrel can be individually sampled and assembled into the perfect cuvee. Engineering types are innately suited to such viticulture. Colin Best embarked upon his sabbatical to the great vineyards of Burgundy's Cote d'Or. He returned to plant Pinot Noir on a craggy half hectare near Lobethal in the Adelaide Hills. An ancient masonry wool mill was outfitted for winemaking and Leabrook Estate was born. This is an aesthetic range of meticulously crafted, limited vintages, fashioned for the aficianado of bespoke, small batch, little vineyard wines... The lobethal libations of leabrook»
Somewhere near the Seaview end of McLaren Vale's Chapel Hill Road, a perfunctory passerine perched her pincers astride a pair of power poles and saw herself alit. Down she went amongst the dry grown branches of an old Grenache vineyard, setting the valuable veterans ablaze. The scorched site eventually came to the attention of a winemaking trio, the Messrs Leske, Tynan & Cooke, Masters of Wine and a venerable vintner, all driven by a consuming passion to make greater Grenache. Thistledown vintage very small amounts of the most extraordinary Grenache. Beautifully detailed and conspicuously elegant, their floral bouquets and graceful finish emulate the aromatic.. Polly & the pyre to paradise»
Tim and Simon and all the Wicks, nurse the rootstock and foster the clones which are in highest demand by the Adelaide Hills most accomplished vignerons. The Wicks are Adelaide Hills born and bred, they called upon an old mate named Tim Knappstein to assist in the establishment of a vineyard and wineworks, set amongst the ancient eucalypts on the scenic slopes of Woodside. Each and every planting was determined according to a viticultural algorithm, based on clonal selections and terroir, aspect, soils and clime. The shrubs reached maturity and the wines that flowed are claiming a conspicuous tally of triumphs at significant national wine shows. Representing.. The wonderful wines of wicks»
It was a matrimony between an American biochemist and the founder of Margaret River Devils Lair, that set the scene for one of the nation's most illustrious estates. A member of the Top 1OO Wineries of World, Giant Steps were established 1997, with a view to assembling an elite range of limited release Yarra Valley vintages. Crafted from the fruit of superior sites, some yielding just a few hundred cases each year, these are exclusive editions from bespoke parcels of elite terroir, bearing the curiously cryptic monikers of precious blocks of vine, Gruyere Farm, Applejack and Wombat Creek. Fashioned for aficianados of the euro style, defined by their winsome.. Big wines from little vineyards»

Bass Phillip Estate Pinot Noir CONFIRM VINTAGE

Pinot Noir Gippsland Victoria
Phillip Jones was inspired by the great growths of La Belle France, to abondon his career as research scientist and plant Bordeaux varietal clones amongst the pasturelands of Gippsland. All good men of science are persuaded by the facts, a few fruitless vintages convinced Jones to apply his efforts to the noble grapes of Burgundy, Chardonnay, Pinot Noir and Gamay. Jones makes wine like a shaman, his standards of viticulture are at one with local flora and fauna, for the realization of vintages which are crafted through an analytic focus on the sanctity of the wine's texture.
Only nature can make great wine, the hand of man can introduce all the parts but it is ultimately a process defined by the environment. Phillip Jones is non interventionist in his winemaking, encouraging his Pinot Noir grapes to ripen fully and achieve maximum expression before the magic of fermentation turns the fruit into wine. He is also an artisan consumed by a reverence for the textural integrity of his wines. Pumps and abrupt movements are forbidden, transfer of the juices and components are conducted with a view to preserving the tranquility of the wine. Oak is employed judiciously, to soften the wine for up to eighteen months, integrating all parts without disturbing the virtue of a wonderfully textural Pinot Noir.
Very dark scarlet red. Bouquet of bright berries, fresh mushrooms and forest floor, rich with cherry notes, licorice and caraway spice over a background of cured meats. Plummy, silky lined palate, exquisitely balanced with a measure of mid palate richness. A juicy acid backbone and supple, disciplined tannins, before a genteel finish on a lingering length of spiced, festive plummy notes.
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Bass Phillip
Bass Phillip is renowned for producing some of the best Pinot Noir wines in Australia for decades

Named after two of our great Australian explorers, George Bass and Arthur Phillip, Bass Phillip Wines were established by Phillip Jones in 1979. Recognised for decades throughout the world of wine as Australia’s finest Pinot Noir, the wines of Bass Phillip offer superb complexity, length of flavour, delicacy, power and cellaring potential. Made in a simple and traditional manner, with low cropped vineyards, no irrigation and minimal intervention in the winery, the wines of Bass Phillip display flavours which are characteristic of the region and their individual vineyards. The Bass Phillip Estate vineyard at Leongatha South became the first commercial vineyard in South Gippsland. The region is famous for its fertility, moderately high rainfall and high quality dairy farming.

Bass Phillip

The difference between good and great Pinot Noir is texture, says Phillip Jones. The deep, mineral rich soils and high humidity, plus cooler temperatures, are the important factors which deliver complex and intense flavour, firm natural acidity, and minerality in pinot noir and chardonnay wines. Ever since the inaugural vintage 1984, these qualities have been apparent. Bass Phillip wines are distinctly different, nice to drink young, but improve well after several years in the cellar. The most recent vintages of Bass Phillip Pinot Noir are the very best, thanks to older vines, more experience in winemaking and continued sustainable practices in both the vineyards and winery.

The real essence of Bass Phillip’s wine production is to allow the forces of nature to control the process. The South Gippsland region is very favourable for the growth of all plants, making this philosophy easy to implement. Irrigation, toxic/systemic fungicides, and nutrient additions are not used. In the winery, natural yeasts, minimal pumping and filtration and minimal addition of ameliorants is practiced.

Bass Phillip avoid the use of fining agents & acid additions. Organic practices since 1993 and biodynamic since 2002. The wine process at Bass Phillip is driven by a passion for quality experiences and attention to detail in the growth and production of great wines.

Bass Phillip

South Gippsland is well known for its dairy and beef produce, deep, silty loam soils and ample annual rainfall. The region has never suffered drought. It consistently provides the soil moisture and ambient humidity required for quality Pinot Noir. Despite being less than twenty kilometers from the sea, Bass Phillip is protected by hills to the northeast and northwest, which reduces the strong winds and produces a continental climatic effect. Soils are rich in minerals from their ancient volcanic origins. Roots are deep because of the free-draining structure of the soils with a low clay content. The harvest period usually involves pleasant, consistent weather conditions, with considerable sunshine and fine, balmy days.

Phillip Jones began his career as a research engineer. The approach at Bass Phillip has therefore been to craft Pinot Noir with a strongly analytical basis, using scientific measurements and principles to ensure high quality and long cellaring potential. Rigorous quality control in the last few years has given us wines with vibrant fruit and considerable delicacy. The proof is in the Pinot, a tradition of vintages which are celebrated around the globe by pinotphiles and the most discerning connoisseurs. 2010 Bass Phillip Reserve pinot noir was awarded 99 points by James Halliday, in the 2014 edition of Australian Wine Companion. Halliday is probably Australia's greatest pinotphile and says it is the highest score he has ever given an Australian table wine.

Bass Phillip