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2022 Bass Phillip Gamay 1.5L Magnum

2022 Bass Phillip Gamay 1.5L Magnum

Regular price $169.99 AUD
Regular price Sale price $169.99 AUD
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1.5L Magnum Bottle.

Overview

A limited 1.5L Magnum of Bass Phillip Gamay from Gippsland. Organically and biodynamically grown, the 2022 shows vivid red fruit, juicy freshness and fine tannins, with maturation entirely in seasoned oak.

Vintage

2022 was a low-yielding vintage, with cool and wet conditions early in the season followed by warmer weather through summer and autumn. The Gamay was picked on 31 March at a very low yield of 2 tonnes per hectare.

Vineyard

Bass Phillip’s South Gippsland vineyards are farmed organically and biodynamically, without irrigation. The cool climate and deep mineral-rich soils support slow ripening, natural acidity and freshness.

Winemaking

The bunches were destemmed and transferred to open fermenters with minimal sulphur dioxide. Fermentation started naturally, followed by regular plunging. The wine was gently pressed and gravity-racked to barrel, where malolactic fermentation occurred.

The Gamay was matured only in seasoned barrels to preserve its fruit character. It remained in barrel for 14 months before gravity racking, with no fining or filtration before bottling.

Producer Tasting Notes

Vivid red fruits; echoes of blood plums, cherry, rhubarb with just a waft of wet stone providing savoury respite. Summer pudding flavours fill the palate continuing the singular focus of red fruits with a juicy, sweet middle framed by powdery tannins which will ensure it keeps it fresh and vibrant for at least the next 5 years.

Producer

Bass Phillip is a Gippsland producer known for low-yielding vineyards, organic and biodynamic viticulture, natural fermentation and minimal-intervention winemaking.

Specifications

  • Vintage: 2022
  • Producer: Bass Phillip
  • Country: Australia
  • Region: Gippsland, Victoria
  • Grape Variety: Gamay
  • Wine Style: Still Red Wine
  • Alcohol: 14.6%
  • Viticulture: Organic and biodynamic; no irrigation
  • Fermentation: Natural fermentation in open fermenters
  • Maturation: 14 months in seasoned oak
  • Production Attributes: Gravity handled, unfined and unfiltered
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