Winery of the Week – Bass Phillip
It’s not uncommon to find Bass Phillip and “outstanding” in the same sentence in reviews and on social channels.
This winery is basically a story of “quality over quantity”, meaning low-yield farming. Bass Phillip achieves crop yields of 1 to 1.3 tonnes of grapes per acre (compared to the average in Australia’s wine industry which is 3 to 5 tons per acre).
As the grape vine doesn’t have to spread its resources thinly and is able to focus on producing fewer, higher quality bunches, this increases intensity and length of flavour in the wines made from these grapes. A single vine at Bass Phillip barely makes half a bottle of wine!
Their vineyards have been organic since 1993 and biodynamic since 2002! (Yes wine production here is guided by the cosmic rhythms!)
Bass Phillip wines are made with a simple and traditional manner, with low-cropped vineyards, no irrigation and minimal intervention in the winery, just the way we like it!
Bass Phillip produces extraordinary wines after vintage, bursting with complexity, flavour, length, balanced acidity, and natural minerality. These characteristics in wine are what we love to share at the Ducks!
By Mem Hemmings, Beverage Manager