I was a trifle worried when I heard of Fat Bastard Wines, and that turned to amusement at myself when I heard how it came about. Founders Thierry and Guy were tasting a Chardonnay in a cellar in France which had been left on the lees for longer than usual allowing it to develop fuller flavours. Both friends had no idea that leaving the wine in barrel on the lees (yeast cells) would result is such a dramatic difference from the wine they tried the day before. It had a wonderful color and rich, round palate. Both men stood and stared at each other for what seemed like five minutes until Thierry exclaimed “now zat iz what you call eh phet bast-ard” Guy laughed with a belly laugh you could clearly hear in the neighboring town. He had used the expression Fat bastard often to describe things that were great but hearing it in a French accent made it so much funnier. After several more glasses of this great nectar they agreed that they could not withhold it from the public.
We recently tasted Fat Bastard The Golden Reserve 2017. What a stonker of a wine, a blend of Cabernet Sauvignon and Merlot, the fine wine grapes which have their origin in Bordeaux. Gently pressed to retain ripe juicy fruited wine with soft tannins. Aged in small French oak barrels which support the generosity of fruit allowing it to shine rather than making its presence felt to the detriment of the fruit.
For us, this was a wine which make you think ‘Ah yes’ when you take a sip. Very satisfying drinking.
From a Bordeaux shaped bottle under natural cork with an elegant black and gold label featuring an enchanting hippo. In the glass, it is a deep bloodplum red at the core which pales out to ruby garnet at the edges. Sappy blackcurrants, roadside brambles, mulberries meld with plums in the aromas and the palate. The palate is broad, deep, layered and runs onto a long ending where cashmere clad tannins all interwoven and delicious.
This is a bottle for drinking on its own when you really want a deep and utterly round and satisfying glass. It is, of course, just made for good food, from your traditional Sunday Roast to a happy midweek supper dish. It also allows vegetarian dishes to shine. Alida Ryder’s Easy Tomato Cream Rigatoni is a perfect match for both if these wines. Click here for her recipe.
We also tasted the newly released Fat Bastard Pinot Noir Rosé 2017. Made from Pinot Noir grapes harvested from Robertson Valley where they grow in limestone rich calcareous soils. In the cellar, once hand harvested, the grapes are gently pressed in order to take only the softest of colour.
From a Burgundy shaped bottle with screw cap. Enchanting summery label, again with the Hippo livery. In the glass, like the centre of a pick cherry blossom. First whiffs are of flowers and then crunchy watermelon and strawberries. On the palate, creamy, zesty, flavours which make one think of Summer.
Yes it is OK to drink a Rosé in Winter. Alida Ryder’s Easy Tomato Cream Rigatoni is good with this wine too.
Alida Ryder’s first cook book, order HERE
Read more about Fat Bastard Wines – CLICK HERE