Founded in 1979 by the enigmatic Philip Jones, this small estate in South Gippsland, Victoria, began as a quiet rebellion against convention. Jones was driven by obsession rather than ambition, planting vines in a cool, misty region few had considered for serious wine. Inspired by the great producers of Burgundy he chose to plant his vines on his Leongatha estate in a Close Planted layout, something used for Grand Cru Burgundy that was considered madness. His dedicated pursuit to intensity and detail ended with crafting wines that would come to define elegance and depth in Australian Pinot Noir.
The vineyards at Bass Phillip are farmed with a deep respect for nature. Since the early 1990s, they have been managed using organic and later biodynamic principles, not because it was fashionable but because it was right for the land. The vines are dry-grown and closely spaced, forcing them to dig deep and produce fruit of exceptional concentration and purity. Everything is done by hand, and nothing is rushed.
In 2012 his flagship wine, Bass Phillip Reserve Pinot Noir 2010 was the first table wine ever to be awarded 99 points by Australia’s leading critic James Halliday, and it was awarded “Wine of the Year” in Halliday's Wine Companion. Subsequently, the 2012 vintage became the second Australian wine to score 99 points.
In 2022, the estate began a new chapter under the guidance of Jean-Marie Fourrier of Burgundy, signaling a future that honors its legacy while leaning even further into refinement.
