I love being with a Fat Bastard...

wine that is...

Fat bastard is made from low yielding vineyards of the Languedoc-Roussillon from the banks of the Rhone in the East to Carcassonne in the West, and from the foothills of the Massif Central in the North to the coast in the South. We started producing Fat Bastard in 1995 and are increasingly sourcing the majority of our wines from vineyards in the Minervois district where the stony soil and favorable local conditions gives us the intense fruit flavors we are looking for. FAT bastard Chardonnay Grape variety: 100% Chardonnay Vinification: Grapes picked at optimum ripeness. Destemming and crushing on arrival at the winery. Enzymes are then added and the must is then refrigerated for 24-48 hours. The clear juice is then drawn off and fermentation is started with the addition of selected yeasts. Part of the wine is put into barrel for the fermentation process. Temperature controlled alcoholic fermentation is completed and the malolactic fermentation is blocked. Wine is raised in barrel & tank. Tasting notes: An elegant, pale golden color with aromas of vanilla, hazelnut and toast. A full-bodied Chardonnay with bright, fresh fruit flavors and a hint of oak. Serving advice: Ideal as an accompaniment to a variety of cheeses, seafood, poultry and cream sauce pastas. AND I LOVE THE SHIRAZ FAT bastard Shiraz Grape variety: 100% Shiraz Vinification: Rigorous parcel selection. Grapes picked at optimum ripeness. Destemming and crushing on arrival at the winery. Fermentation of the fruit for about one week, with pumping over twice daily. At the end of the alcoholic fermentation some of the wine is put into barrel to complete its malolactic fermentation. Raised for 4 months in barrel and tank. Tasting notes: Deep crimson in color with flavors of fresh-picked, ripe red berries. Smooth oak combines with a touch of spice for a spectacular Shiraz. Serving advice: Ideal with grilled red meat, lamb, spicy foods and full bodied cheeses.

http://www.fatbastardwine.com/