Fat Bastard Syrah is sourced from vineyards in the Minervois and Pézenas areas near the picturesque, fortified city of Carcassonne in Languedoc-Roussillon. Rigorous parcel selection. Grapes picked at optimum ripeness. Destemming and crushing on arrival at the winery. Fermentation of the fruit for about one week, with pumping over twice daily. At the end of the alcoholic fermentation some of the wine is put into barrel to complete its malolactic fermentation. Raised for 4 months in barrel and tank.