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Fat Bastard Syrah 2014

Syrah/Shiraz from Languedoc-Roussillon, France
    12.9% ABV
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    12.9% ABV

    Winemaker Notes

    Dark ruby in color with vibrant purple reflections and a spicy, yet fresh profile containing tinges of olive, clove and sweet blueberry with a pleasantly plump body and invigorating flavor.

    A perfect match with smoked Gouda, baby-back ribs, and any dishes with a spicy kick!

    Critical Acclaim

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    Fat Bastard

    Fat Bastard

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    Fat Bastard, Languedoc-Roussillon, France
    Image of winery
    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.

    Syrah/Shiraz

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    Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

    In the Glass

    At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

    Perfect Pairings

    Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

    Sommelier Secret

    Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.

    RPT02586396_2014 Item# 165477