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David Fletcher grew up in Australia and got bitten by the winemaking bug. He trained in Adelaide then headed to Burgundy's Cote Chalonnaise. He returned briefly to Australia for an assistant winemaker gig at a winery in the Yarra Valley that specialized in Pinot Noir and Chardonnay. After being introduced to the wonders of Nebbiolo, he was hooked. In 2007, Dave left for the Langhe where he landed a harvest gig at Ceretto, one of Barbaresco’s most recognized producers. After a few years of contemplation and time in the region, he was “convinced that this was his place.”
You can take the Aussie out of Australia, but… After a strict traditional approach with the Nebbiolo, Dave sees the other grapes in the region as fair play for experimentation. His Barbera is a contemporary of modern, natural Beaujolais wine made with more than a third of its whole clusters and with very little extraction semi-carbonic fermentation. It's delicious and a thoughtful use of this high acid grape that could use a different face or at least a makeover, on occasion. Elegant and aromatic, fruity and full of body with lots of minerality and acidity in a rustic package.