The grapes were harvested from various vineyards and fermented separately in open and close top fermenters. The tanks were mixed once daily via a short pump over and once fermentation was in full swing the tanks were punch down or pumped over through the skin cap three times a day to ensure optimal extraction of colour, aromatics and structure. The wine was fermented dry on the skins and pressed off and left on the lees through-out Malolactic fermentation. The wine was aged for 16 months on French and American oak.
Fat Bastard Cabernet Sauvignon
Berry and spice on the nose and a persistent palate that is smooth and finely tannic. Intense aromas of blackcurrant and brambly wild fruit lead to rich flavours of ripe cassis and chocolate. Balanced tannins and acidity ensure a well-defined structure and an elegant finish.