In this episode of The Field Guide, Peter Wilson sits down with Brian Maletis, founder of fatcork, a Seattle-based company that imports small-producer champagne directly from France and sells it to customers across the United States.

Brian shares the story behind fatcork and how a career that started in the family wine distribution business eventually led him to launch his own company focused entirely on grower champagne. From harvesting grapes in Italy to working in the wine industry in New York City and ultimately starting fatcork in Seattle, Brian explains the path that led him to build a direct-to-consumer champagne business.

Peter and Brian discuss the challenges of starting and sustaining a niche business, how the traditional wine distribution system works, and why fatcork takes a different approach by controlling the process from the grower’s cave in France to the customer’s doorstep.

They also talk about the realities of entrepreneurship, the long timeline required to build a business, and why Brian believes champagne should be opened not just for celebrations—but to create them.

Show Notes

Guest

Brian Maletis
Founder, fatcork

What fatcork Does

Imports small-production champagne from growers in the Champagne region of France
Stores and distributes it from a temperature-controlled champagne cave in Seattle
Ships directly to consumers across the United States
fatcork

Topics Covered

The fatcork Business Model

Importing champagne directly from small producers
Operating as importer, distributor, and retailer
Shipping champagne directly to consumers across the U.S.

Brian’s Path Into the Wine Business

Growing up in a family wine distribution business in Portland
Early experience delivering beer and wine to stores and restaurants
A formative harvest experience in Italy
Learning the wine industry while working in New York

Discovering Grower Champagne

Moving to Seattle and entering the world of small-producer champagne
Understanding the difference between major champagne houses and grower producers
Why Brian focused his business entirely on grower champagne

Starting fatcork

Completing the Executive MBA program at the University of Washington
Writing the business plan that became fatcork
Launching the company in 2010

Lessons From 16+ Years in Business

The reality behind building a niche business
Why entrepreneurship is harder than it often appears
The importance of persistence and long-term commitment

Champagne and Everyday Moments

Why champagne doesn’t have to be reserved for special occasions
The idea of opening a bottle to create a special moment

Key Takeaway

Building a successful niche business often means committing to a very specific idea and staying with it for years. Brian’s experience with fatcork shows how focusing on a unique product—in this case, grower champagne—can create a differentiated business in a crowded market.

Resources

fatcork
https://fatcork.com

Podcast

The Field Guide
Practical marketing and leadership insights for business owners, hosted by Peter Wilson of BizMarketing.