Phillipp Bass Premium Pinot Noir 2020

Bass Phillip Premium Pinot Noir 2020

The "Gippsland-Gevrey" Hybrid – An Evolution of Site and Soul

In March 2026, the 2020 Bass Phillip Premium Pinot Noir is viewed as one of the most intellectually stimulating wines in the estate's history. This vintage marks the transition of the "crown" from founder Phillip Jones to Jean-Marie Fourrier. While Jones managed the harvest, Fourrier directed the élevage (aging) and final blending. The result is a wine that retains the wild, concentrated energy of Gippsland but introduces a newfound "Fourrier-esque" clarity and silkiness.

The 2020 season was defined by tiny yields and cooler conditions, producing a "Premium" that feels more like a Burgundian Grand Cru—less about raw power and more about haunting aromatics and structural "pinosity."

🍷 Tasting Notes (2026 Perspective)

Six years into its journey, the 2020 Premium is shedding its primary fruit to reveal a "hedonistic" and multi-layered personality.

• The Nose: Aromatic and High-Toned. It leads with an alluring mix of blood orange, spiced cherries, and violet petals. As it breathes, the signature Bass Phillip "gamey" edge emerges, softened by notes of frankincense, sandalwood, and dried forest floor.

• The Palate: Linear and Velvety. The entry is surprisingly "slim and pure" for a Premium, but it expands on the mid-palate with succulent raspberry and black cherry fruit. It is defined by vibrant natural acidity and tannins that feel like "finely powdered graphite."

• The Finish: Long and Tense. It concludes with a persistent, savory hum of China tea, licorice, and mineral salts, leaving a clean, refreshing lift despite its 14.2% ABV.

📋 Technical Snapshot

Pro Tip

The 2020 Premium is a "structural" Pinot that currently shows a subtle touch of reduction (smoky/flinty notes) upon opening. Decant for 60 minutes to allow the wine to "unfold" and the fruit to step in front of the oak. To honor the Fourrier influence, serve at a slightly cooler 14°C–15°C—this highlights the incredible floral aromatics and keeps the high-toned acidity focused. It is a world-class partner for Peking Duck, Mushroom Risotto with Truffle Oil, or Seared Venison Loin.