Bass Phillip has been producing world class Pinot in Gippsland since the 90s. Despite not being certified, all 14 hectares are farmed organically and biodynamically with the aim of producing the best quality fruit to allow for as little intervention in the cellar as possible. In the cellar, the wines are fermented with natural yeasts and they see no pump-overs as Phillip Jones believes this can damage the texture and feel of the wines. These have long been considered to be some of the very best Pinots coming out of Australia and we're inclined to agree.