Fat Bastard Merlot
Fruit is selected from several vineyards throughout the Languedoc. A significant amount of the harvest comes from top quality vineyards located on the slopes towards Uzs and to the north of Nmes. During the harvest season the grapes are checked 2 or 3 times a week. Picking starts at full maturity in order to get as much fruit and complexity as possible.
Grapes are de-stemmed and crushed upon arrival at the winery. They then receive pre-cold maceration 2 to 3 days prior to fermentation which starts with selected yeasts. Temperatures are controlled between 25 and 26 degrees Celsius in order to keep the fruit character and not extract too many tannins. Pumping-over is repeated smoothly twice a day, at the end of fermentation wines are racked into vats or barrels in order to begin malolactic fermentation and start the aging process. The finished wine bottled after 8 months.
Intense dark ruby color, aromas of stone-fruit like plums and cherries, combine smoothly with cedar and toasty aromas. On the palate its generous, round and juicy tannins are well integrated bringing harmony and complexity.