To make the Fat bastard Shiraz we sourced wines in the Minervois area near Carcassonne, in the Pezenas sector, and in the north of Nimes. These vineyards present excellent conditions for the Shiraz vines. The stony soil and a perfect microclimate yields mature grapes with a high concentration of color and aromas.
Our winemakers work very closely with the growers to determine the start of each harvest. The Syrah grapes are passed through the crusher-destemmer, gently pressed and fermented in stainless steel tanks at controlled temperatures. Full malolactic fermentation is initiated in order to reduce the acidity levels of the final wine. Part of this wine is oak-aged before bottling.
Dark ruby in color with a spicy and fresh nose containing tints of olive. Unctuous on the palate with a robust body and complex aromas. Soft, round tannins with flavors of paprika, tobacco, and peony.
A perfect match with red meat, lamb, spicy foods and full-bodied cheeses.