The Bass Phillip Premium Chardonnay 2024 is a finely concentrated South Gippsland Chardonnay shaped by the estate’s low-yielding viticulture and minimal-intervention winemaking philosophy. Bass Phillip’s original vineyard was planted in 1979 and was replanted entirely to Pinot Noir and Chardonnay by the mid-1980s. The estate employs organically accepted vineyard treatments and biodynamic preparations while avoiding artificial fertilisers and conventional pesticides. Most of its vineyards are planted at approximately 9,000 vines per hectare and cropped at only 1.0 to 1.3 tonnes per acre, an approach intended to encourage complexity, texture and mineral expression. Bass Phillip does not irrigate its vineyards, relying instead on South Gippsland’s naturally moist climate and deep, mineral-rich soils.
In the winery, the emphasis is placed on natural acidity, flavour intensity and the expression of the vineyard rather than extensive technical manipulation. Fining agents, acid additions, tannin additions and toasted oak are not used, while the estate’s white wines are generally matured in oak for approximately twelve to fifteen months. The 2024 Premium Chardonnay is highly fragrant, revealing lemon, peach, nectarine and nougat alongside distinctive mineral and savoury nuances. A focused core of acidity brings drive and length to the palate while preserving a supple, lithe texture through the middle. Flint, blanched almond, citrus and oatmeal contribute further complexity, giving the wine a distinctly Burgundian character. Powerful yet controlled, the wine possesses the structure, energy and persistence required for extended bottle development. Although already expressive, it is clearly built for patient cellaring and should gain greater breadth and complexity over time. It is an excellent match for roast chicken, grilled lobster, seared scallops, creamy seafood dishes and mature soft cheeses.
The Bass Phillip Premium Chardonnay 2024 is a finely concentrated South Gippsland Chardonnay shaped by the estate’s low-yielding viticulture and minimal-intervention winemaking philosophy. Bass Phillip’s original vineyard was planted in 1979 and was replanted entirely to Pinot Noir and Chardonnay by the mid-1980s. The estate employs organically accepted vineyard treatments and biodynamic preparations while avoiding artificial fertilisers and conventional pesticides. Most of its vineyards are planted at approximately 9,000 vines per hectare and cropped at only 1.0 to 1.3 tonnes per acre, an approach intended to encourage complexity, texture and mineral expression. Bass Phillip does not irrigate its vineyards, relying instead on South Gippsland’s naturally moist climate and deep, mineral-rich soils.
In the winery, the emphasis is placed on natural acidity, flavour intensity and the expression of the vineyard rather than extensive technical manipulation. Fining agents, acid additions, tannin additions and toasted oak are not used, while the estate’s white wines are generally matured in oak for approximately twelve to fifteen months. The 2024 Premium Chardonnay is highly fragrant, revealing lemon, peach, nectarine and nougat alongside distinctive mineral and savoury nuances. A focused core of acidity brings drive and length to the palate while preserving a supple, lithe texture through the middle. Flint, blanched almond, citrus and oatmeal contribute further complexity, giving the wine a distinctly Burgundian character. Powerful yet controlled, the wine possesses the structure, energy and persistence required for extended bottle development. Although already expressive, it is clearly built for patient cellaring and should gain greater breadth and complexity over time. It is an excellent match for roast chicken, grilled lobster, seared scallops, creamy seafood dishes and mature soft cheeses.
