Sampled at coffee grounds. Bright and sour, would definitely buy! — 2 months ago
Legend says Angelo Gaja planted his first Chardonnay vines in the mid 70s in Piedmont against Italian law. By the late 70s the law was ratified and he could produce and sell Chardonnay. A true rebel. Cheers. — 23 days ago
Table Wine rec. — 19 days ago
Similar bright/sour as the Pinot Gris. Sampled at coffee grounds and would purchase! — 2 months ago
Nice complexity of aromas. — 5 months ago
The best California Chardonnay I have consumed. I will say it, grand cru like .
Complexity on every level. Every part of what makes up a wine melded perfectly to create this classic. Fruit and acid like Fred & Ginger. Purchased on release.. While I enjoyed my other bottles several years back this was on a different level. When I tasted this on release I wrote , has everything it needs just needs to sort itself out. — a month ago
Delectable- this is the Estate Chardonnay not the cheaper Gippsland Cuvée. Restrained initially (more Chablis than White Burgundy) but with air it filled out to be more peachy than citrus. Drinking well at 6 years with another 2 plus years in the tank if desired. This shows that Phillip Jones’s expertise with Pinot extends to Chardonnay. — 3 months ago
The Reserve is made from 5 rows of vines in the centre of the closely spaced (9000 vines per hectare) north east facing vineyard planted on silky loam. The unfiltered Reserve is matured for 20 months in new Alliers oak. Regarding colour this is mid crimson with tawny notes. A stunning nose - a red fruited perfume (cherry) with loamy Sous Bois notes (compost heap). Those aromatics translate to the medium bodied palate finishing with fine silky tannins. Very Bass Phillip. Obviously in the conversation regarding the best Pinot Noir in Australia. I would give the mantle to the BP Reserve. It should be for the price. One should not approach a BP Reserve under 10 years of age. This is of top 1er Cru and Grand Cru standard. — 4 months ago
Bob McDonald
Catching up on wines we have had since returning from the Henschke weekend. Brief notes. A seashell note in amongst the stone fruit (peach and nectarine) honeysuckle and warm stone. A layered highly textural wine. Very good and what you would expect from Bass Phillip. The first of 3. Next in a year or two. — 5 days ago