Description
“Sometimes it takes an outsider to truly appreciate the gifts and potential of a region. I first met Dave Fletcher, a native of Australia, at Ceretto, where he is the winemaker. A few years ago Fletcher started making wines under his own label at a tiny cellar that was once a train station in the flats of Barbaresco, below Marchesi di Grèsy. The first wines are certainly impressive. In a very short time, by Italian standards, Fletcher has managed to forge some pretty strong relationships that give him access to top-tier fruit. More importantly, Fletcher clearly understands the potential of Piedmont, something not all of the locals do, and he has the ambition, commitment and sheer drive to go after his dreams. That’s pretty impressive stuff in my book” – Antonio Galloni – Vinous
The story of Fletcher is one of struggle, passion and determination to win over the local community and in turn the greater wine world that an historical region such as Barolo or Barbaresco can accept outsiders who believe in the region as passionately as if they were born there. Now an established producer of Barbaresco alongside Nebbiolo d’Alba, Barbera d’Asti and Langhe Chardonnay.
After stints in Australia David Fletcher flew in 2007 to Piedmont to work his first vintage at the world famous Ceretto estate and to this day is the winemaker there. After falling in love with Nebbiolo and the region he moved his family and begun his dream of making his own wines and establish an estate in Barbaresco. What has to be said is that as an Australian living in the region he was very much the outsider. How dare an Australian make Barbaresco and label under his own name? Just a few of the speed bumps along the way. Ceretto have been so supportive of David’s project and up to the 2017 vintage all the wines are vinified by David at Ceretto. However this was only the beginning.
About this wine: Sourced from a low-cropping, 65 years old vineyard in Treiso, owned by Paolo Rivetti. The vineyard sits at 170 metres of altitude, on bony white calcareous soils with a touch of ferrous clay. The grapes are hand picked early in the cool morning, then brought to La Stazione. 100% open fermented, with soft regular hand plunging to achieve low, soft extraction. No temperature control. The juice sits with the skins and it builds up its steam and its temperature and its fermentation strength over many days. Only native yeasts are used so the fermentation can last anywhere from two to three weeks. 9 months in 300 litres seasoned barrels. Bottles unlined and unfiltered.
“I am still using barrels which is, I guess, getting unique. But the fact is my quantities are so small and the way I do my picking in vineyards is derived around tasting the fruit and doing subsections so keeping the ferment separate, keeping the aging separate. So I have batches of wine that comes 300 liters that one barrel and I can’t see the benefit of making early decisions to blend these things up and throw them in a big Botti. So just for me right now I will continue doing what is working and the old barrels are working for me on my size and my scale. The barrels that I’m buying and 10 year old barrels before I used them” – David Fletcher.
RRP $60 Our Special Price $49.99 when you buy 6 or more of this wine.
