Heat some oil in a heavy-based casserole pot with lid and brown the knuckles in batches
over a medium high heat
Remove from the pot and set aside
In the same pot, add another glug of oil and fry the onions, carrots and celery for about 5 minutes until the onions are translucent
Add the garlic and thyme and fry for a further 5 minutes
Pour in the red wine and scrape off all bits stick to the bottom of the pot
Add the knuckles, bring to the boil and then simmer for 10 minutes with the lid off
Add the tomatoes, tomato paste and stock
Give it a good stir and season well with sea salt flakes and and ground black pepper
Add the sugar and rosemary, place the lid on top and cook for 60 minutes
Remove the lid, and cook for another 90 minutes or so until the lamb is tender and the sauce reduced and thickened
Saffron and Butternut Samp Risotto:
Preheat the oven to 200 degrees C
Place the butternut on a baking sheet, drizzle with the olive oil and sprinkle with the chilli flakes
Give a good mix and roast for 30 – 40 minutes until cooked and caramelised on the edges
Remove from the oven and set aside
Add the butter and olive oil to a large heavy-based pot and melt over medium-high heat
Once melted add the onion and pinch of salt
Cook for about 10 minutes until the onions have softened and are translucent
Add the thyme and garlic and cook for another 5 minutes
Add the samp and give a good stir to coat the samp with the oil and butter
Add the wine in 2 stages, stirring until the wine has been absorbed after each addition
Add the saffron to the stock and give it a stir
Gradually add the stock, ladle by ladle, to the samp only adding the next ladle once the stock is absorbed
Continue over a medium low heat until all the stock has been stirred in and absorbed
The samp should be just cooked
(add more stock if needed until the samp is cooked through)
Stir in the knob of butter and cheese and season to taste
Add the roasted butternut and gently mix in
Serve with the lamb knuckle stew
FAT bastard Chardonnay
This is the grand-daddy (or grand-mammy, if you prefer) of all FAT bastards.
With all fruit harvested in the early hours and the juice pressed while the grapes are still cool to help retain aroma and flavour, the care that goes into the FAT bastard Chardonnay is nothing short of fastidious.
The wine is tank fermented with an element of the jolly good stuff scientists call quercus fragmentus, which adds greater weight and complexity. The wine shows classic ripe, rich butter and tropical fruit on the nose and soft, well-integrated vanilla on the palate.
Unsurprisingly, the result is a voluptuously delectable wine that’s not only fabulous to drink, it continues to win prizes too. A veritable coup of the fattest type!
This is a FAT bastard like no other, a Sauvignon Blanc of real character with intense fruit flavours, utilising our best quality grapes.
It is blended from a selection of the best wines of the harvest with the fruit all being harvested gently and quietly in the early hours and pressed while the grapes are still cool to help retain aroma and flavour. (It’s tough to contain ourselves from erupting with glee during the process.)
This beautifully balanced white wine offers good texture with layers of tropical fruit. A fresh acidity follows through to a long, satisfying finish.
From the start, our aim was to produce a Sauvignon Blanc of real character. But of course, it’s a FAT bastard!
The FAT bastard Pinot Noir Rosé is delicate, in that full-bodied way.
The Pinot Noir 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.
Our Pinot Noir Rosé has a sweet strawberry aroma with underlying floral notes. It is smooth but with a characteristic FAT bastard pep. To be enjoyed chilled on any sunny day.
Naturally, the FAT bastard Pinotage is full bodied with an intense fruit flavour and the real character you only get from hand-harvesting quality grapes (ever so gently to retain all the aroma).
FAT bastard Pinotage is also aged in small oak barrels for 22 months to add greater weight and complexity.
Pinotage, a truly South African grape, originated from a cross between Pinot Noir and Hermitage. This wine shows rich aromas of ripe plum and banana with a lingering impression of chocolate and plum pudding.
However, all you need to know is that it’s an absolute blast to enjoy.
"If I may be so bold," is a phrase that doesn’t seem to fit in the FAT bastard lexicon. To understand what we mean, take a healthy gulp of the FAT bastard Cabernet Sauvignon.
It is made from carefully selected grapes with the aim of producing a wine with pure fruit character. All fruit is hand harvested at optimum ripeness and gently pressed to retain aroma and flavour. The wine is aged in small oak barrels, which adds greater weight and complexity.
Its unapologetically intense aromas of blackcurrant and brambly wild fruit lead promisingly to rich flavours of ripe cassis and chocolate with a hint of earthiness.
Balanced tannins and acidity ensure a well-defined structure and elegant finish. Fat, unadulterated joy in a bottle!
Our Merlot is the epitome of the well-rounded FAT bastard.
It is made from carefully selected grapes with the aim to produce a ripe-flavoured and silky textured wine. All fruit is gently pressed to retain fruit aromas and character.
The wine is aged in small oak barrels, adding greater weight and complexity. With a deep ruby hue, our Merlot boasts aromas of ripe berries leading to a juicy palate of summer fruits and black cherry with soft, rounded tannins to finish.
Our Shiraz is yet another delicious wine in the pod of FAT bastards that we simply know you’ll love. It’s made from carefully selected grapes with the aim to produce a wine with pure fruit character. All fruit is gently pressed to retain fruit aromas.
The wine is aged in small oak barrels, which adds greater weight and complexity to the finished product. This full-bodied wine shows freshly crushed black pepper aromas with hints of cinnamon and cloves on the nose with lots of brambly red berry fruit and well-integrated vanilla tones.
Enjoy the FAT bastard Shiraz with great, joyous abandon.