The grapes were picked at full ripeness from selected vineyards displaying the good quality fruit. The grape bunches were de-stemmed and placed in small open top fermenters where a 10-15 % saigne was done prior to fermentation to enhance the extraction of colour and flavour. The tanks was mixed once daily via a short pump over and once fermentation was in full swing the tanks was punch down or pumped over through the skin cap three times a day to ensure optimal extraction of colour, aromatics and structure.
Fat Bastard Shiraz
A deep ruby colour, the Shiraz showcases concentrated freshly crushed black pepper aromas and touches of cloves and cinnamon on the nose. The palate follows with an abundance of brambly red fruit, intertwined with flavours of vanilla. It is full in body and contains smooth, rounded tannins.