Phillip Jones founded Bass Phillip in South Gippsland in 1979, inspired by the wines of Henri Jayer. He spent four decades making some of Australia's most Burgundian pinot noir and chardonnay on a northeast-facing block of volcanic soil at Leongatha. In 2020, he sold to Jean-Marie Fourrier of Domaine Fourrier in Gevrey-Chambertin, who trained under Jayer himself and worked his legendary 1988 harvest.

The Estate Chardonnay is fermented with indigenous yeasts in approximately 24% new French oak, going through full malolactic, bottled unfined. The 2022 vintage began with a difficult spring. Disease pressure during flowering cut yields by roughly half, and what remained ripened through a warmer summer into a concentrated, expressive crop.

In the glass, notes of lemon curd, tangerine zest, and puff pastry, with underlying volcanic minerality. Creamy and round on the palate but lifted by bright acidity. Drinking beautifully now but will develop over another 5-10 years. 95 points from critic James Suckling.