We’re a boutique wine retailer focused on sourcing the best quality wines
we never sell any wines that we wouldn’t drink ourselves!
We are a locally owned Australian online wine retailer that specialises in sourcing premium wines from around the world. Rather than tracking down the cheapest wines, we focus on quality not quantity. You can be assured that we never sell any wines that we wouldn’t drink ourselves!
Fat Grape’s extensive range of wine varieties includes:
Our customers consider us to be less of a wine retailer and more of a personal sommelier so next time you’re planning a dinner party let us know and we can help choose wines to suit your menu.
Kick the evening off with a sparkling wine; followed by a beautiful white wine with the entree, possibly a rich red for the main and a lovely sweet drop for desert.
We want to share our knowledge with you about what to drink, so feel free to contact the team at Fat Grape to have a chat about your wine selection and for tips on our wine varieties.
We deliver to any Australian residential or business address, except for Post Office boxes and restricted and dry area locations (see list of dry areas via this link).
We offer a special delivery rate to Fat Grape Wine Club members of $6.95 to all locations or an alternative rate from $9.95 based on your location. Please contact us via phone or email for a quote.
Welcome to Ducks in a Row Winemakers where our wines will increase the colours in the palette that paint your wine world A little bit about Ducks in a Row Ducks in a Row began in 2009 with a philosophy of “increasing the colours in the palette that paint your wine world.” Ducks in a Row wines are made from newer grape varieties to the Australian scene or varieties that might not get their fair share of the spotlight in the same context.
Often called “alternative” or “fringe” varieties, the range of wines includes Vermentino, Fiano and Mataro, Nero D’Avola and a Tempranillo Graciano Mataro blend. Probably our best (or most talked about) wine is one made in a clay amphora and fermented on skins for seven months. A blend of Heathcote Vermentino, Fiano and Moscato Giallo from the 2011 vintage. We’re intrigued by the results of wine made this way and have committed to making more. Ducks in a Row winemakers are based in McLaren Vale, South Australia. We make wines from vineyards across the best grape growing regions of Australia.Ducks In A Row Wines
The WayWood philosophy is simple, nurturing individual parcels of fruit to produce wines that truly express site, vintage & variety. Influenced by my European heritage and wayward nature, this collection defines my passion for creating wines of distinction and adventure.Waywood Wines
Our small family owned vineyard is based at Dromana on the Mornington Peninsula. In 1982 Garry Crittenden was one of the first to plant vines in the region and at 28 years of age, the vine maturity undoubtedly confers something pretty special into the bottle.
We are proud to be part of the era of the Mornington Peninsula’s growth that has seen it become pre-eminent as a Pinot Noir and Chardonnay producing region. Now, wineries on the Peninsula are carrying on making beautiful cool climate boutique wines as well as exploring other varieties, winemaking and viticultural techniques that include sustainable and biological methods. The Mornington Peninsula is at the forefront in such developments which create healthier soils, vines and fruit. We believe that this is not only kinder to our environment but results in a better wine. The vineyards at Crittenden Estate are no longer sprayed with synthetic pesticides, herbicides or other artificial chemicals.Crittenden Estates Wines
Lucien Le Moine is a small House of Grands Crus in Beaune. It is a two people operation established in1999: “we came here because of Pinot Noir and Chardonnay, we stayed because we discovered “La Côte d’Or” and its wines but also the Burgundians as People and Friends.
Lucien Le Moine is our way of living the seasons in Burgundy and growing roots deep into that beautiful place where we chose to live.
Mounir learned and worked in a Trappist Monastery where he discovered Chardonnay and Pinot Noir. He studied Viticulture and Oenology at the ENSAM Montpellier, than had a 6 years experience in different Wineries in Burgundy, other areas of France and California where he became fascinated by the “old way” of growing, vinificating and aging wines. One day he decided to push to the extreme everything he saw and experienced and created, with Rotem, a small cellar dedicated to the ideas of purity and typicity.
Rotem comes from a cheese making family. She learned Agriculture both at the Technion and the ENESAD in Dijon and oriented her studies towards wine. At the end of her title she won a national prize from the French Academy of Agriculture for a study on the Côte d’Or than she participated in many Harvests in Burgundy and California. She joined Mounir in 1999 and they Started Lucien Le Moine together.
Having studied, lived and worked in Burgundy for several years we got to know many good growers in the region. We decided to join these relations and our devotion to quality in a small selected production of Crus.”
Lucien Le Moine produces only Grands and Premiers Crus from Côte d’Or. We try to have the Most Beautiful Crus in each Village, we renew our selection every year, depending of our view of the year. That’s why we can have 67 Barrels in 2002, 47 in 2003 and 72 in 2004, the only thing we know is that we’ll never produce more than 100 Barrels (30 000 bottles), this is the size of the cellar we bought in Beaune and this is the way for us to be able to do everything “by hand” and “by ourselves”.
Our choice of a small size and of doing everything by ourselves allows us to apply in details our technical perception and to adjust and respond to each vintage and each wine.
HOW THINGS ARE DONE?
From a technical perspective few guidelines are at the heart of our way of doing:
1. As you can see from the home page, we work with the best Crus of each village; we produce one to three barrels per Cru (300 – 900 bottles). This small production per Cru is maybe our biggest technical challenge since from the very selection, through aging to bottling each barrel, by itself, needs to be perfect: as there is no “blending” at the end.
2. We do the selection of our wines very early; we taste the jus-wine just after the press, buy and put them in our barrels. This allows us to age “our way” from the very beginning of a wine’s life. All our wines are aged by us from press to bottling that means that each October we know exactly our production for the vintage.
3. We buy “by a friend” our oak from the Jupilles forest, we are maybe the only Winery in the world to age ALL our wines in this very fine oak, we produce our barrels “by another friend” with a slow toast on coals, personally adapted to the Crus and even to the years.
4. We age all the Crus on 100% of their lees: both whites and reds. We do gentle “battonages” (stirring) three to four times a month putting the lees in suspension in the wine, the wine than feeds upon the lees gaining in balance and complexity. We keep the wines on their lees until bottling never racking during aging. Still, since each year is different, we adapt these generalities to each vintage; so we can have some years without any stirring (2004) and some with stirring every week (2003, 2005).
5. We close our cellar in order to keep humidity and low temperature through spring, which allows us to push the malolactic fermentation late into summer. The natural CO2 associated to this fermentation protects the wines during the hot summer enabling us an extremely limited use of SO2.
6. Once malolactic is done we follow the maturity of each barrel, tasting it twice a month. Bottling takes place after a full moon (where atmospheric pressure is favorable), by gravity, Cru by Cru whenever a wine is ready.
7. All our wines, whites and reds are neither fined nor filtered.
8. As our wines are never pumped (no racking, no filtration, bottling by gravity…) the natural CO2 from the malolactic is present even in bottle. In fact we are looking for this presence as it helps protecting the wine in the most natural way.
The CO2 protects the wine by closing it upon itself that is why
ALL OUR WINES MUST BE DECANTED;
With decanting CO2 will leave and the wine will show itself. If one has time decanting can be for a few hours, if not a few minutes: by pouring the wine into the decanter and moving it slowly allowing the gas to leave.
Finally: Enjoy!!!! This is what it is all about
Growing fine wines on the Meerlust Estate has been part of the Myburgh family tradition for eight generations, beginning in 1756. Long recognised for producing world-class wines, the Meerlust Estate is singularly rich in charm and history. A tour of the estate, situated fifteen kilometers south of Stellenbosch, reveals its graceful manor house, classical wine cellar, rose gardens, family cemetery, dovecote and bird sanctuary.
The first owner of the property, a German immigrant named Henning Huising, recognized the beauty and potential of the farm and settled here in 1693. He named his new-found home “Meerlust”, meaning “pleasure of the sea”, as the manor house sits on a granite outcrop only 5 km from False Bay, and in the warm summers months the vineyards are refreshed by ocean breezes and evening mists which roll in from the coast.
Visitors to the Estate – a National Monument – have for centuries anticipated seeing the cool, white façade of the Manor House as they passed through the gates and along the palm and oak tree-lined drive. Not much has changed. Today, that sense of having arrived at a most treasured home and estate is enhanced by the knowledge – on seeing the sweep of vineyards that flank the drive – that here grow the grapes of the prized Meerlust wines. Contemporary Meerlust is an exciting fusion of the refreshingly modern and the tearlessly classical.
OUR CELLAR / THE CELLAR
Meerlust’s stately, Cape Dutch cellar – built in 1776, and originally the Estate’s wagon house – reveals a wealth of architectural detail. Beautifully restored by well-known Cape Town architect Revel Fox in 1974, with the installation of new pressing and cellar equipment, the cellar’s design is a mellifluous balance between the traditional historic and the functionally modern. Importantly, this carefully planned renovation was successfully combined with the effective provision of the best available cellar installation for the production of superlative quality red wine. During 2008, under the guidance of eighth generation owner, Hannes Myburgh, further modernization of the cellar took place to ensure the meticulous handling of grapes and in particular the vinification of smaller parcels of grapes. Sensitive redevelopment has enabled a functioning modern winery to exist within a historical national treasure. Both time-honoured and modern techniques are applied to achieve the potential of the vineyards and soils, ensuring that each bottle bears the hallmark of Meerlust Estate wine. The wines are all made exclusively from grapes grown on the Estate.
OUR VINEYARDS / THE VINEYARDS
The estate is blessed with very particular and suitable soils. The sub-soils are predominantly clay, from an ancient alluvial deposit, while the topsoil and intermingling layers are of progressive weathered granite gravel, originating from majestic granite mountains thrust up by volcanic activity some 160 million years ago.
The secret of the suitability of the Meerlust soil lies in the varying composition of clay and granite. Where the soils are richest in clay, Merlot has been meticulously set down, so that the roots can penetrate deep into the soils, seeking the moisture held there by the sponge-like clay from the winter rainfall and made available to the vine throughout the ripening season. These soils are also spiked with black laterite deposits known locally as “koffie klip”, which further add to the distinction and quality of our wines.
The hardy Cabernet Sauvignon and Cabernet Franc are planted on well-drained, warmer, predominantly granite gravel soils, where they are forced to work hard for their living, producing densely flavoured, characterful grapes. A small but carefully situated vineyard of Petit Verdot is planted on north-facing slopes.
Chardonnay vineyards are planted in well drained alluvial soils along the banks of the “Eerste” River while the Pinot Noir is planted on the most elevated, coolest part of Meerlust to create the pure expression of this variety. These vines are hand-nurtured by the people who live and work on the estate.
CRAFTING THE RUBICON
The Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot vineyards are hand harvested from February through to March and each individual vineyard block is kept separate throughout the fermentation process and monitored until the moment of blending. The alcoholic fermentation takes place in stainless steel after which the wine is run off into 300 litre French Oak barrels
In wintertime, after malolactic fermentation has allowed the personality of each vineyard to assert itself in barrel, the wines are carefully assessed to produce the most expressive, harmonious and complex wine. The blend is assembled and then allowed another year in barrel for the components to harmonise. The wine is finally bottled and left for a further 2 years before release. Rubicon is always released at four years of age and will immediately offer the distinctive character and quality of the Estate. However, further bottle maturation is advised for the intriguing complexity of this classic wine to unfold and reveal itself.
The first vintage, the 1980, remains vivacious and very much alive, even 30+ years after vintage. Subsequent vintages all express the personality and characteristics of their specific year. All vintages of Rubicon, however, share the hallmarks of wines grown at this special place: intensity, harmony, vibrancy, complexity and individuality.
We are committed to ensuring that Rubicon becomes even more distinguished and continues to occupy its rightful place amongst the finest wines in the world.Meerlust Wines
Our aim is to bottle wines that are a true expression of the Swartland. All steps of our winemaking process are taken with this aim in mind, and we pay the highest possible attention to detail in everything we do.
A natural, minimalist approach is followed in the vineyards and cellar. We closely work with a select group of growers who follow sustainable, reasoned farming practices.
In the cellar, apart from minimal amounts of sulphur, nothing is added to, or removed from our wines. We do not make use of any yeasts, acids, tannins, enzymes, or fining and filtering agents.Mullineux Family Wines
The Perlage winery is located in the town of Farra di Soligo in the heart of the Conegliano Valdobbiadene area, home to the famous Prosecco region, in northeastern Italy. The vineyard property has been in the Nardi family for more than a century, when Giordano Nardi established an “Azienda Agricola” of vineyards, arable land and cattle breeding.
It was in 1981, however, when the 7 Nardi brothers, encouraged and assisted by their parents, Tiziano and Afra, began converting the property to organic agriculture, and then in 2005 began implementing biodynamic practices. Ivo Nardi, the president and CEO, is a graduate in Agricultural Science from the University of Florence, and Claudio Nardi vineyard manager, received his diploma is technical design with specialized course work. Perlage’s organic cultivation is controlled and certified by CODEX S.R.L. In addition to growing their own 20 hectare vineyards (abut 50 acres) the winery also purchases grapes from other certified organic vineyards. Chartrand currently imports 7 Perlage wines and will soon begin importing the first No Sulfite Added prosecco, Animae!Perlage Wines
It is known that ‘great wine is made in the vineyard’ and we set out to select an exact location that delivered every advantage of a cool climate, undulating topography and ancient soils. We then wanted to bring some focus to our endeavour. After being resident overseas for many years, we found the elegance & honesty of Northern Italian wines and food is what inspires us. So we found our hidden gem, located down a county lane in the dress circle Warramate foothills of the Yarra Valley. It is from here we set out to make wine with the charm of Northern Italy but the provenance of the majestic Yarra Valley. Our first vintages attracted many accolades including our exclusive Savarro winning consecutive trophies at the 2011 and 2012 Federation Square Wine Showcase as well as gathering not less than 14 medals and trophies. As our wine flight expands we will focus on varieties and styles from Northern Italy including Pinot Grigio, Ai Fiori (Rosata), Brachetto and Nebbiolo as well as the Eastern French varieties of Pinot Noir, Chardonnay, Shiraz and Viognier.Soumah Wines
The 2008 Bird On A Wire Syrah, the first wine from BOAW, was awarded the 2009 “Under the Radar” prize, judged by winemaking peers for best up-and-coming new producer.
Spurred on by the success of the 2008 Syrah, particular vineyard sites were pursued to source fruit for the 2009 Chardonnay and, in 2010, Marsanne & Syrah.
The focus is directed towards the quality of these single vineyard sites, each selected for their suitability to a particular variety. Small production volumes and the winemaking techniques employed aim to showcase these vineyards. The care, skill and commitment of the growers results in the production of outstanding fruit and are paramount factors in helping Bird On A Wire achieve the end result.Bird On A Wire Wines
However, we believe that DeMorgenzon is the most extraordinary of them all. Our slopes rise from about 200m to nearly 400m above sea level and our vistas embrace Cape Town, Table Mountain, Cape Point, Cape Hangklip, the Hottentots Holland mountains, Helderberg and Simonsberg with the ocean as a backdrop. While we could call ourselves ‘mountain vineyards’ we prefer to be known as ‘garden vineyards’. In Spring specially chosen wildflowers flourish between our vines. We have no doubt that a biodiverse and ecologically sensitive environment produces infinitely better grapes and the beauty of our gardens is captured in every bottle of our wine.
We pipe Baroque music through our vineyards 24×7 and believe that the power of music positively influences the ripening process.
At DeMorgenzon we are totally committed to excellence and focus on crafting wines which express our unique terroir and fruit within a classic structure – we believe that the finest South African wines combine New World-style fruit with Old World-style elegance. ”DeMorgenzon Wines
Jericho Wines is a new and exciting wine brand brought to you by the Jericho family: Neil, Kaye, Sally, Andrew, and Kim. Neil and Andrew have crafted the wines, with 50 years of wine making between them. Kim, the graphic artist has designed the labels, with Sally and Kaye support the family business and administration.Jericho Family Wines
“Blackwater wines are focused on sourcing fruit from the best possible vineyards across the Western Cape, building long lasting relationships with the growers and do my utmost to make wines true to their origin.
With the minimal intervention ethos in the cellar, it all comes down to the grapes, no wine making tricks – just sticking to the basics and attention to details.
I personally enjoy wines built on natural acidity & grape tannin, not plastered under layers of oak with countless additions and manipulations forced upon it.
I trust you will enjoy the wines as much as I enjoy the journey of making them.
Francois C HaasbroekBlackwater Wines
“Proceeding with care and gratitude in all that they do, Iona does in no way profess to be all things all people, and in the endeavour to produce a fine glass of wine from this stunning farm, focuses on four quality wines; Sauvignon Blanc, Chardonnay, Pinot Noir and the One Man Band, an estate blend of Shiraz, Cabernet Sauvignon, Petit Verdot, Mourvedre and Viognier.
The philosophy at Iona is to make wine that expresses the soils and climate as closely as possible, making use of sustainable farming methods and to maximise the use of natural products in farming and winemaking. Everything is done in-house. From the vineyard to the wine distribution, for Andrew and Rozy, Iona is the sole source of their focus, passion and great joy.”Iona Wine Farm Wines
“Richard Kershaw Wines (RKW) was established in January 2012 to create clonally selected, site-specific, cool climate wine paradigms from apposite noble grapes i.e. ones with the ability to produce world-class examples. SA’s coolest wine district, Elgin Valley, reflected these principles benefitting from higher altitude, ocean proximity, specific cloud cover sequencing, high cold units and a large diurnal range, enabling the germane grapes, Chardonnay and Syrah, to show a sense of place.
The climate leans toward Southern Burgundy and the Northern Rhône, prerequisites for using Chardonnay and Syrah respectively. Additionally both these grapes are deemed “”noble”” in that they have the ability to produce top end world-class examples and show positive development attributes through age.
The Kershaw Elgin Chardonnay makes use of the lower-yielding Dijon clones*, namely 76, 95 & 96 developed at the University of Burgundy in Dijon, France, (see Clonal Selection) whilst the Kershaw Elgin Syrah makes use of local clones 9c and 22.
Furthermore, each wine is made from 3-4 small parcels on terroir-specific plots with particular soils types. They are all handpicked into small lugs and vinified in Elgin travelling no more than 10-15 minutes between vineyard and cellar, and avoiding unnecessary crushing and premature juice oxidation. In the cellar, they are handled minimally using a gravity-fed system that avoids pumping and no products are added to the wine. Lastly they are made by South Africa’s only win
emaking Master of Wine, Richard Kershaw.
Stylistically, the aim for RKW is to faithfully reproduce the particular attributes associated with wines from these areas. In the case of the Kershaw Elgin Chardonnay the aspiration is for a restrained, mineral style focused on elegance with a white, fruit character, some oatmeal, and complexity gained from percipient wood; for the Kershaw Syrah the desire is subtlety and precision built on fine tannins that educes harmony, freshness and flavours of black fruit, iodine, medicinal notes and black pepper.Richard Kershaw Wines
“The Foundry was established in 2000 and is the brainchild of Meerlust’s winemaker Chris Williams in partnership with James Reid.
Working closely with a handful of growers, fruit is sourced from across the Cape to secure grapes at optimum ripeness from sites which are best suited to each variety. Long-term contracts have been concluded for specific rows of vines to meet The Foundry’s demand for high quality fruit which is expressive of its source vineyards.
Each lot of grapes is vinified separately according to its intrinsic character, taking great care not to over-extract or manipulate the fruit. No recipes are followed and both traditional and modern techniques are used. The aim is to produce wines which the owners will enjoy drinking.
The wines are vinified, bottled and matured at Meerlust Estate in Stellenbosch. From 2010 The Foundry has a new home in the Voor-Paardeberg area. It is our intention to eventually locate all of our winemaking at activies in the Paardeberg, but will still continue to produce the single vineyard Stellenbosch Syrah and Viognier. The Foundry will expand its range to a selection of single vineyard wines from different appelations and terroirs around the Cape, much as the great negotiant houses of Burgundy and the Rhone valley do.”The Foundry Wines
Domaine Serisier is a high quality estate situated on the Right Bank of Bordeaux which takes in the whole of a limestone plateau overlooking the Dordogne River. It is located in a very tranquil and picturesque area just 30 minutes from the delightful restaurants and wide boulevards of Bordeaux and 30 minutes from the UNESCO World Heritage listed town of St Emilion with its fascinating Romanesque churches and ruins stretching along steep and narrow streets.
The principal property is Chateau Cadillac located high on a limestone cliff at Cadillac en Fronsadais in the Canton of Fronsac and very near to the town of Libourne which is at the heart of the world renowned Pomerol and St Emilion wine appellations.
Chateau Cadillac is itself a late Middle Ages chateau/fort the ramparts of which date back to the 1200’s. The first chateau was destroyed by the French during the 100 Years War as the then Seigneur, although French, was a supporter of the King of England. The present chateau was rebuilt in 1500. Historically, the ‘ancienne regime’ proprietors of Chateau Cadillac, the Barons de Cadillac, were breeders of heavy cavalry horses which were held in high regard throughout France. This connection is maintained in another guise up until the present day with the Cadillac Car Club of France being occasional visitors to the chateau.
More recently, the property has been given over to making wine and the tradition of excellence is being continued by the Serisier family who are the current owners. The family have a long connection with the wine industry beginning generations ago in Bordeaux and progressing through to the earliest beginnings of winemaking in Australia at their ‘Eumalga Vineyard’ located just outside Dubbo in New South Wales.Domaine Serisier Wines
For more information give us a call on 07 5524 8886 or email firstname.lastname@example.org.