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Fat Bastard Chardonnay 2013

Chardonnay from Languedoc-Roussillon, France
    13% ABV
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    Currently Unavailable $9.99
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    13% ABV

    Winemaker Notes

    A rich, golden yellow color with complex aromas of vanilla and honeysuckle layered with subtle nuances of oak. On the palate, this wine has a full body with an eruption of tropical fruit flavors that develop into a long, toasty finish.

    Pairs perfectly with friends, family, and flavorful seafood dishes including baked salmon and grilled tuna steaks.

    Critical Acclaim

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    Fat Bastard

    Fat Bastard

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    Fat Bastard, Languedoc-Roussillon, France
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    Thierry Boudinaud, a renowned winemaker, was sitting in his wine cellar one winter day his friend, Guy Anderson, burst in to taste the new vintage. Guy was a rebel in the wine industry believing that quality was paramount in a wine but that the average consumer hated the traditional intimidation placed by the wine industry.

    The next day Thierry had Guy try an experimental wine he had left on the lees (yeast cells). Both friends had no idea that this would result is such a dramatic difference from the wine they tried the day before. It had a wonderful color and rich, round palate. Thierry exclaimed "now zat iz what you call eh phet bast-ard," he said in response to the wine.

    After several more glasses of this great nectar they agreed that they could not withhold it from the public. When it came to a name only one was considered: the expression that it originally evoked, "Fat bastard." Even with the unique name and the great wine the two proceeded slowly in production. The first vintage was 5,000 cases with 2,000 cases going to Peter Click, an American bloke Guy had befriended during his world wine travels. The public on both sides on the pond loved the wine. Most people bought a bottle because of the name and returned to buy cases because of the quality.

    Languedoc-Roussillon

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    An extensive appellation producing a diverse selection of good-quality and value-priced wines, Languedoc-Roussillon is one of the world’s largest wine-producing region, spanning the Mediterranean coast from the Spanish border to Rhône. Languedoc forms the eastern half of the larger appellation, while Roussillon is in the west; the two actually have quite distinct personalities but are typically grouped together. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and a frequent risk of drought. Roussillon, on the other hand, is defined by the rugged Pyrenees mountains and near-constant sunshine.

    Virtually every style of wine is made in this expansive region. Dry wines are often blends, and varietal choice is strongly influenced by the neighboring Rhône Valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault, and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Maccabéo, Clairette, Piquepoul and Bourbelenc.

    International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon. In Roussillon, excellent sweet wines are made from Muscat and Grenache in Rivesaltes, Banyuls and Maury. The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.

    Chardonnay

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

    YNG287423_2013 Item# 140463