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Bass Phillip is a renowned winery in southeastern Australia, specializing in high-quality Pinot Noir and Chardonnay wines with an uncompromising winemaking approach driven by respect for nature. The vineyards have been organic since 1993 and biodynamic since 2002, with wine production processes guided by cosmic rhythms. The wines are made in a simple and traditional manner, with low-cropped vineyards, no irrigation, and minimal intervention in the winery. Bass Phillip wines have entered a new phase of growth with the entry of Jean-Marie Fourrier and associates in April 2020. Fourrier's winemaking philosophy follows the practices of the legendary Henry Jayer, making great wines begin in the vineyard and he will take an active and primary role in the management of the vineyards and the wine production process as Chief Winemaker of Bass Phillip wines. Bass Phillip wines are known for their vibrant fruit, considerable delicacy, and strong minerality and natural acidity. They improve with age and can be cellared for well over twenty years. The three wines at the top of the Bass Phillip hierarchy have always come from the same original 1979 main vineyard in Leongatha. Bass Phillip's first Pinot Noir was made in 1984, and the first commercial release took place in 1991. The Reserve, Premium, and Estate Pinot Noirs were separately vinified in the 1989 vintage, following five years of research into the separate vattings. Gippsland is a wine region and zone named after a former Governor of Victoria, extending from just east of Melbourne through to the southern NSW border. The modern revival of the region's viticulture occurred in the 1970s, and it is a vast geographical region divided into three areas - South, East, and West. South Gippsland is a cool climate area with significant maritime influence, making it ideal for growing Pinot Noir and Chardonnay. East Gippsland has a more Mediterranean style climate, while West Gippsland is the driest and warmest area. Soil compositions vary across the region and the principal varieties are Pinot Noir, Chardonnay and Cabernet Sauvignon. Gippsland is dominated by small family-run estates and has a reputation for fine Chardonnay and Pinot Noir. Bass Phillip has a limited amount of Nebbiolo planted and while the wine's deep purple color may be deceiving, the tannins reveal the true nature of this variety. The wine is exuberant with lifted florals and flavors of raspberry and pomegranate. On the palate, flavors of charcoal and earth emerge and the tannins provide a snappy, dry finish. The Bass Phillip Nebbiolo 2016 is a medium-bodied, dry wine with medium acidity and some fruitiness. The wine is characterized by high tannins and medium alcohol, with subtle oak undertones. This vegan wine is made from Nebbiolo grapes grown in the Gippsland region of Australia. With a recommended cellar period of 5-10 years, this wine will continue to develop in the bottle. On the palate, the wine offers complex flavors of red fruits, earth and a hint of spice, with a long and satisfying finish. Overall, this Bass Phillip Nebbiolo 2016 is a well-structured and elegant wine that showcases the unique characteristics of the Nebbiolo grape.

AZIENDA AGRICOLA SORDO GIOVANNI Monvigliero, Barolo DOCG

While the establishment date of Arrivo is 1998, when Peter Godden and partner Sally McGill established a nursery block of 35 vines of nebbiolo, the inspiration goes back to 1995 and '96, when Peter spent much time in Barolo, Italy, working the '96 vintage at leading producer Vietti.Now with plantings of around 1 hectare of nebbiolo, Peter uses a unique trellis and training system derived from Barolo, but with an Australian twist. Not only is the trellis complicated and unique, but so are the amazingly complicated fermentation techniques being used.The resulting wines are a benchmark for Australian nebbiolo.

CA DEL BAIO Barbaresco Cru Vallegrande For four generations, the Grasso family has quietly made a name for themselves in the Barbaresco region, stretching back to the late 1800s when Giuseppe Grasso moved from Calosso in the Asti region to Treiso. The Barbaresco from Ca del Baio is garnet red with intense aromas of red fruits and flowers on the nose. The wine is dry, smooth and well-rounded on the palate with nicely balanced tannins and a long finish. Perfect with a fine pasta.

CA DEL BAIO Barbaresco Cru Asili For four generations, the Grasso family has quietly made a name for themselves in the Barbaresco region, stretching back to the late 1800s when Giuseppe Grasso moved from Calosso in the Asti region to Treiso. The Barbaresco Cru Asili displays an intense aroma, with fruity perfumes of morello cherry and floral violet. The palate imparts spicy notes of tar, black pepper, and licorice and reveals a velvety, rich texture. Iron, herbs and tobacco add depth to the lingering finish.

CA DEL BAIO Barbaresco Autinbej Barbaresco Autinbej is the result of an amalgamation of several crus, combining quality fruit from high-altitude vineyards. The result showcases the best characteristics of the great Nebbiolo da Barbaresco in one single ethereal wine. With intense and fruity aromas of raspberry jam and violet, the scents are accompanied by sweet spicy notes and hints of cocoa with a long, persistent and slightly tannic finish.