Winemaking at Bass Phillip is uncompromising and driven by the respect for nature. The vineyards have been organic since 1993 and biodynamic since 2002. All wine production processes at Bass Phillip are guided by the cosmic rhythms that impart energy and vibrancy into the wines.

Made in a simple and traditional manner, with low-cropped vineyards, no irrigation and minimal intervention in the winery, the wines of Bass Phillip display flavours which are characteristic of the region and their individual vineyards. Deep mineral-rich soils, natural high humidity, and cooler temperatures in South Gippsland is also part of the magic that delivers the length, complexity, flavours, balanced acidity, and natural minerality to Bass Phillip wines. Combining undivided attention to detail in the vineyards and winery, and an insatiable passion for quality wine experiences, Bass Phillip produces extraordinary wines one vintage after another.

As of April 2020, Bass Phillip wines has welcomed the entry of Jean-Marie Fourrier (from Domaine Fourrier in Gevrey-Chambertin). In this new phase of growth moving forward, Jean-Marie will begin to take an active and primary role in the management of the vineyards and the wine production process as Chief Winemaker of Bass Phillip wines. Jean-Marie and Phillip share a common approach to wine production, inspired by the great Henri Jayer from Vosne-Romanée, and having first met twelve years ago in South Gippsland, they have decided to join forces to carry on the development of fine wines with texture and complexity.