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. Covid travel restrictions meant the first two vintages were managed remotely. By 2022, Fourrier was on the ground, making 2022 the first Premium Pinot Noir guided entirely by his hand.

The Premium draws from the best barrels of the 1979 Estate Vineyard, which ended up being 36% new. A difficult spring cut yields by half, concentrating the fruit that remained. Dark cherries, raspberries, cassia bark, and damp volcanic earth on the nose. Svelte on the palate, with finely integrated tannins and a focused acidity. 97 points from critic James Suckling.