Fat & Sassy goes from strength to strength on both sides of the Tasman with growing volumes and profile, thanks to winemaker Tony Bish, who has forged a path for himself as one of New Zealand’s kings of Chardonnay. He uses grapes grown in the Bridge Pa Triangle in Hawke’s Bay to make this dry, creamy, full bodied wine, which is fermented in a combination of barriques, a large oak cuve and with a portion in stainless steel to retain freshness. The wine has about 20% new oak, all up, which adds smoothness, creamy notes and complexity. A great value Chardonnay.