A South Gippsland Legend from One of Australia's Most Celebrated Pinot Noir Producers

My Wine Man on Bass Phillip

Bass Phillip is, without question, one of Australia's most iconic Pinot Noir estates. Founded by Phillip Jones in the cool, maritime hills of South Gippsland, Victoria, the property has spent decades producing some of the most sought-after and critically acclaimed Pinot Noir in the Southern Hemisphere. Jones farmed biodynamically, kept yields extraordinarily low, and applied a Burgundian philosophy with an unmistakably Australian soul. Bass Phillip wines are rare, allocated, and age magnificently. The Premium tier sits just below the legendary Reserve and Crown Prince bottlings — and in a vintage like 2013, it punches well above its station.

Tasting Notes

The 2013 vintage delivered a warm finish to the South Gippsland growing season, producing a richer, more powerful expression of Bass Phillip than typical cool-climate years. Deep crimson in the glass. The nose opens with rosy perfume, black cherry, dark plum, and earthy game notes, with a hint of spice and subtle toasty oak. On the palate, the wine is fleshy and medium-to-full bodied — rich dark fruits, cooked cherries, strawberry, and amaro herbs, underpinned by fine-grained, sticky tannins and a fresh, persistent finish. Bolder and riper than the estate's cooler-vintage style, yet retaining the structural balance that defines Bass Phillip at its best.

Style & Drinking Window

Medium-to-full bodied with a generous, opulent texture and fine tannin grip. Higher alcohol (around 15%) gives this wine a rich, warming character more akin to a high-extract New World Pinot than the estate's leaner vintages — yet it remains balanced and complex. Now entering its drinking window with bottle age adding tertiary depth. Drink 2026–2034. Decant for 1–2 hours.

Food Pairing

The rich, fleshy depth and dark fruit character of the 2013 Bass Phillip Premium Pinot Noir make it a stunning match for Australian Boneless Lamb Leg Roast from My Meat Man. The wine's earthy game notes and fine tannins complement the tender, flavoursome lamb beautifully — whether slow-roasted with garlic and rosemary, carved at the table with a red wine jus, or served alongside roasted root vegetables for a classic Sunday feast.

Why This Is a Smart Buy

At HK$2,222, the 2013 Bass Phillip Premium Pinot Noir represents a rare opportunity to acquire a mature, cellar-ready bottle from one of Australia's most revered Pinot Noir estates. With over a decade of bottle age already behind it, this wine is drinking beautifully now — no waiting required. New releases from Bass Phillip at this tier, when available, command similar or higher prices without the gift of age. A serious wine for serious collectors.

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