Shiraz

This Shiraz pairs well with red meat, lamb, spicy foods, and full-bodied cheeses.

The grapes were harvested at full ripeness from selected vineyards in the Robertson region, chosen for their quality fruit.

Matured for 15-16 months in a mix of new, second-fill, and neutral 225- and 300-liter French, American, and Hungarian oak barrels.

After de-stemming, the grape bunches underwent a 10-15% saignée in small open-top fermenters to enhance color and flavor extraction. Fermentation involved daily pump-overs and punch-downs to optimize extraction of color, aromatics, and structure. Post-fermentation, the wine was matured in 225- and 300-liter French, American, and Hungarian oak barrels for 15-16 months, utilizing a combination of new, second-fill, and neutral barrels.

When Thierry and Guy first created these delicious wines, they did it with gusto. They poured their hearts, souls and great dollops of generosity into every bottle. In fact, it was a great big discovery (in winemaking terms) that led to the name ‘FAT bastard.’´ It comes from having left the wine on the lees for a lot longer than usual, which allowed it to develop more fully and completely. And when tasted, there was simply no other way to describe it other than: “Well, now that’s a FAT bastard!” This tradition of creating full-bodied wines to be enjoyed with bellyfuls of laughs and good-natured cheer continues today. Our winemakers give nothing short of their all when meticulously nurturing them to perfection. Whether it’s a celebration, a kuier or a “COME ON OVER!”, there’s a FAT bastard (or two) waiting to be opened.