Bass Phillip Estate Pinot Noir is the third highest ranking wine made at Bass Phillip Estate, over shadowed only by the premium and reserve which are both made in tiny quantities and are highly collectable. Fruit used for the Estate Pinot Noir is sourced from the original Estate Vineyard and has been since 1979. 8,500 vines/hectare; specific plot cropping at approx, one tonne/acre and often blended with the best fruit from the Leongatha Vineyard.
The wine is vinified in an open stainless steel fermenter with regular plunging to extract colour and flavour. After fermentation the wine is gravity racked into a combination of new (60%) and old French Alliers oak for a maturation period of around 15 to 18 months. The Estate Pinot usually sits around medium to full bodied, (for a Pinot Noir) with a depth of fruit to dream about, plums, red berries, and an amazing sourness. When it is on song, Bass Phillip Estate Pinot Noir is a wine that possess the full kit and caboodle, geezers it’s good. It’s dark and deep in colour and feels like and tastes like a dream.