FAT bastard began in the Languedoc in the 1990s as a collaboration between French winemaker Thierry Boudinaud and English merchant Guy Anderson, the name a nod to the rich, full style of the original barrel. The California Chardonnay is a separate, New World line under the same brand, built as an approachable, value-driven wine rather than a single-site bottling. Fruit is sourced across multiple Californian regions, drawing on the state's warm, sun-exposed vineyards to give ripe stone-fruit and citrus character. As a multi-regional, non-vintage-style blend, the wine is assembled for consistency of flavour and generosity from year to year rather than to express any one appellation or growing season.

Chardonnay from several Californian sources is pressed and fermented to make a clean, fruit-driven base wine. In keeping with the label's ripe, full-flavoured house style, a portion of the wine is given oak contact or oak-derived treatment to build the buttery, vanilla-tinged texture the brand is known for, balanced against the fresh citrus and stone-fruit fruit. The aim is an opulent yet balanced palate with enough natural acidity to keep the finish lively. Bottled as a consistent, everyday Californian Chardonnay, it is made for early drinking rather than extended cellaring.