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An amazing full bodied flavour. Intense, cherry red in colour, with fruit-forward flavors of crushed strawberry and wild raspberry followed by delicate tannins and a long, smooth finish. Fat Bastard Pinot Noir is a brilliant expression of the land from which it is made. As a result, this wine is crisp, fresh, with higher acid, and less alcohol, with more mineral characters. Vintage in image may vary. Refer to wine facts for current vintage.
The story of the Gabriel Meffre Winery began in 1936, when Gabriel and his wife, both passionate about wine, created their ‘Négociant-Vinificateur’ business in Gigondas. More than 80 years later, the family business has built on its strong foundations and has established its reputation as a leading Winery in the southern Rhone Valley.FAT BASTARD, an international succes.. After a decade of world travel, Thierry Boudinaud returned to France in 1998 as head winemaker at Gabriel Meffre. He was working with his friend Guy Anderson, attempting to craft a unique wines from Southern France. After tasting hundreds of barrel samples, one fine day, upon tasting a wine from a Chardonnay barrel that was left on lees, Thierry knew that they had finally found something special and he proclaimed that it was a real “fat bastard" ...and a legend was born. Proud of our french roots, we often imagine this cute hippo decorating the royal gardens of Marie-Antoinette and even becoming the French national emblem !We selected the grapes for our FAT BASTARD Pinot Noir in the heart of the rich terroir of Languedoc (South of France). Between the Mediterranean Sea in the South and the foothills of the Massif Central in the North, the vines thrive in an ideal environment offering soils and climates particularly diversified.
Gabriel Meffre Winery
The Pinot Noir grapes are harvested at optimum maturity. Then they pass through the crusher-destemmer.
Fermentation of the juices with two pumping-overs a day during around one week. A period of maceration occurs under controlled temperature at 27°C to extract the best of the aromas.
1/4 of the wine is aged for 6 to 10 months in oak before blending and bottling.