More Information - Fat Bastard Rose 2025
The Cinsaut grapes harvested from the limestone rich soils in the beautiful Robertson valley are gently cold-pressed to extract some colour from the skins of the grapes. This ensures the salmon pink tint that makes rosé wines unique.
Back Story & Wine Information
When Thierry and Guy first created these delicious wines, they did it with gusto. They poured their hearts, souls and great dollops of generosity into every bottle. In fact, it was a great big discovery (in winemaking terms) that led to the name ‘FAT bastard.’´
It comes from having left the wine on the lees for a lot longer than usual, which allowed it to develop more fully and completely. And when tasted, there was simply no other way to describe it other than: “Well, now that’s a FAT bastard!”
This tradition of creating full-bodied wines to be enjoyed with bellyfuls of laughs and good-natured cheer continues today. Our winemakers give nothing short of their all when meticulously nurturing them to perfection. Whether it’s a celebration, a kuier or a “COME ON OVER!”, there’s a FAT bastard (or two) waiting to be opened.
Pairing
Grilled and Barbecued Foods: The wine's crispness and fruity profile complement the smoky flavours of grilled meats, barbecued vegetables, chicken dishes, and BBQ ribs.
Seafood: It pairs well with seafood, including grilled lobster, prawns, seared salmon, and other lean fish.
Salads and Light Dishes: Enjoy it with fresh summer salads, particularly those with ingredients like tomatoes, mozzarella, and basil, or even a classic Nicoise salad.
Cheeses and Appetizers: The rosé is a great match for soft cheeses, a charcuterie board, or simple appetizers and snacks.
Spicy and Fried Food: Its lively character can stand up to spicy dishes, such as a piquant snapper or certain Asian cuisines.
Pasta: Lighter pasta dishes, especially those with tomato-based sauces or spring/summer vegetables, also pair well
