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 Barbersco 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 Cerrato 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. Cerrato have been so supportive of David’s project and up to the 2017 vintage all the wines are vinified by David at Cerrato. However this was only the beginning.
About this wine: For The Minion Nebbiolo, Dave returns to Australia each year to make a local expression. 100% from Nebbiolo from the Yarra Valley. In previous vintages it was a blend between Yarra Valley and Pyrenees.
“I feel like Yarra Valley you’re getting good acidity, structure and and an elegant Nebbiolo so it just works better” – David Fletcher
Open ferment, 100% destemmed then into old barrique. 14 months in wood. David’s mentioned the winemaking is exactly the same process as he uses in his Langhe Nebbiolo and Barbaresco in terms of ferment to barrel.
RRP $47 Our Special Price $39.99 when you buy 6 or more of this wine
