Phillipp Bass Estate Pinot Noir 2017

The "Iron Fist in a Velvet Glove" – A Landmark Year for the Original Estate

In March 2026, the 2017 Bass Phillip Estate Pinot Noir is hailed as one of the most successful and "complete" vintages in the domaine's history. Founder Phillip Jones famously compared this year’s Estate bottling to a Nuits-Saint-Georges, noting its unusual combination of muscular structure and perfumed elegance. The 2017 season was characterized by low yields and a long, cool ripening period, which allowed the fruit from the 35+ year-old vines to reach a level of concentration and "mouth-staining" intensity rarely seen at the Estate level.

As the wine approaches its tenth year, it has moved from its exuberant "primary fruit" phase into a sophisticated, earthy middle-age.

🍷 Tasting Notes (2026 Perspective)

Current evaluations show a wine that has gained significant weight and complexity in the bottle, trading simple berry notes for a deep, "brooding" character.

• The Nose: Complex and Perfumed. It opens with a concentrated "fragrant small berry" bouquet—think wild strawberries, black cherries, and raspberries. As it breathes, savory secondary layers of violets, fresh forest floor, and spicy cedar emerge, underpinned by a distinct "cold granite" minerality.

• The Palate: Powerful and Concentrated. The entry is "voluminous and creamy," featuring lush red cherry and red currant flavors. This is supported by a robust, "chewy" structure of silky, fine-grained tannins and a vibrant, tangy acidity that provides incredible energy.

• The Finish: Moreish and Expansive. It concludes with a long, persistent finish of sweet spices, sandalwood, and a lingering floral lift.

📋 Technical Snapshot

Pro Tip

The 2017 Estate is a serious, structured wine that can sometimes show a touch of "reductive" barnyard character upon first opening—a common trait in high-density, unfiltered Pinots. Decant it for at least 60 minutes to let the fruit "break through" the earthy layers. Serve at 14°C–16°C. Its "Grand Cru" feel makes it a perfect partner for Duck with Plum Sauce, Wild Mushroom Risotto, or Slow-Cooked Venison.