About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Friday, October 17, 2008
Bass Phillip Dinner
Pinot noir. It is a difficult grape variety to coax the best out of, but when someone does, the wine experience is said to be out of this world, with many believing it to be superior to the best Bordeaux wines on offer.

Many people have been bitten by the pinot bug, pinophiles, as they have become known and their quest for the best of this most noble of wines knows no bounds. One man bitten hard with this obsession is Phillip Jones, who not only wanted to drink it, but also to make it.

The search for an ideal pinot noir site led Jones to the Victorian countryside in Leongatha, South Gippsland and its cool, humid, maritime climate. In 1979 he started planting and planning to make the best pinot noir wines he could, ones that would rival some of the best pinot wines coming out of their ancestral home in Burgundy, France.

That Jones's wines are considered the finest example of pinot noir grown in Australia, is a testament to how well he has succeeded. His top-of-the-range wines are the hardest to obtain as they are eagerly snapped up by the restaurant industry and those in the know.

However there is an opportunity to experience the unique ephemeral beauty of Bass Phillip wines this coming Tuesday, 21st October at the brasserie by Phillipe Mouchel, where there will be a six course dinner with matched wines. Phillip Jones will be in attendance, talking about his wines. For all those who love great pinot noir, or wish to experience it, this is a dinner not to be missed.

Bookings essential, (03) 9292 7807
  posted at 12:19 pm

At 3:52 pm, Anonymous Anonymous said...

I remember my first bottle of Pinot - 1986. I couldn't believe the depth and complexity of flavour combined with a smoothness absent in other reds. It wasn't sweet and it wasn't bitter, it was something else.

The catch about Pinot today is that it is either lolly water or astronomically expensive.

At 2:01 pm, Blogger MyKitchenInHalfCups said...

I hope you have at least two tickets - that fell from the sky if need be! I'd love to be hearing about it.


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