David's journey into winemaking began with a deep addiction to Nebbiolo, the noble grape of the region. Originally from Australia, he found himself drawn to the hills of Barbaresco, where he now resides. With an uncontrollable passion for winemaking, David started his journey in 2006, and it has taken him on an extraordinary path of discovery and growth. From the humble beginnings of producing Barolo and Barbaresco, David's portfolio has expanded to include seven wines crafted from twelve different vineyard sites. Even an expression of Australian Nebbiolo finds its place among his creations. The production remains small, limited to approximately 12,000 bottles, mostly allocated to those fortunate enough to experience the wines. What sets Fletcher Wines apart is the freedom to play and deconstruct tradition. David's lack of legacy allows him to push boundaries and explore new possibilities. Constantly on the search for great vineyards, he combines learned techniques from his global experiences in winemaking, injecting his own unique twists and turns into the process. In the vineyards, David prioritizes sustainability and biodiversity, with 50% of the vineyards certified organic and the other half under conversion. As a believer in biodynamic practices, he works for one of the biggest biodynamic producers in Barolo and Barbaresco. David strives for better vineyard health, lower environmental impact, and aims to counterbalance the monoculture prevalent in the Langhe region. To offset the land used for grape production, he takes ownership of equivalent areas in forests, swamps and grasslands rich in biodiversity. The winemaking process at Fletcher Wines is a delicate dance of tradition and innovation. The grapes are 100% destemmed and undergo an open fermentation, without any post-ferment soak. To add complexity and depth, the wine is aged in old oak barrels, over 10 years old, with a capacity of 300 litters. This aging process takes place for 24 months, far exceeding the legal minimum of 12 months, ensuring that the wine reaches its full potential. After this barrel aging, the wine spends an additional 3 months in the bottle before being released. In 2019, Fletcher Wines sourced their grapes from three distinct Cru vineyards, each contributing its own character to the final blend. The wine is composed of 50% grapes from the Roncaglie Cru, 30% from Starderi and 20% from Ronchi. The three Cru vineyards contribute distinctive characteristics to the final wine. Roncaglie, picked significantly later than Starderi, offers dark fruits and a more masculine tannin structure. Its south-west facing position and ferrous soils create a longer hang time for the grapes. Starderi, with its south-facing orientation and calcareous soils, adds elegance, spice, and a red berry profile to the blend. Ronchi, a new addition in 2019, brings a touch of freshness to the wine with its cooler east-facing vineyard location. Roncaglie is a well-known vineyard situated in the Piedmont region of northern Italy. It is situated in the Barbaresco region and is recognized for producing high-quality Nebbiolo wines. The grapes grown in Roncaglie have a rich flavor profile that includes aromas of roses, violets, and red fruits. Several wineries, such as Fletcher Wines source their grapes from Roncaglie. The wines produced from Roncaglie grapes are full-bodied with high tannins and acidity, which make them perfect for aging. Apart from producing high-quality wine, Roncaglie has a mesmerizing landscape. Barbaresco from Roncaglie is a highly sought-after wine produced in the Piedmont region of northern Italy. The Roncaglie vineyard, located in the Barbaresco region, is well-known for producing some of the best Nebbiolo grapes in the world. The Barbaresco wine from Roncaglie is made using these premium grapes, which have a complex flavour profile and aromas of roses, violets and red fruits. The Roncaglie vineyard is located on a hillside and the unique soil and microclimate of the area contribute to the distinct character of the Barbaresco wine. The wine produced from Roncaglie grapes is full-bodied with high tannins and acidity, allowing it to age gracefully over many years. It is often compared to other high-quality wines produced in the Piedmont region, such as Barolo. The wine is typically aged for several years in oak barrels, which helps to enhance its flavour profile and complexity. Barbaresco from Roncaglie is a wine that showcases the unique terroir of the Piedmont region. It is a wine that is rich in flavor and history. Fletcher Barbaresco Roncaglie 2020 is a wine made from Nebbiolo grapes sourced from the Roncaglie vineyard, located in the Barbaresco region of Piedmont, Italy. The wine is produced by Fletcher Wines, a well-known winery that sources its grapes from the Roncaglie vineyard. Fletcher Barbaresco Roncaglie 2020 is a full-bodied wine with high tannins and acidity. The wine has a complex flavour profile, with aromas of roses, violets and red fruits, which are characteristic of the Roncaglie vineyard. Barbaresco Roncaglie 2020 can age gracefully over many years.

Product Information: This 100% Nebbiolo comes from two noble sites of northern Italy - Barbaresco, Scaparoni and Monta in Roero. It a rich, yet fresh take on the region's 'entry-level' Nebbiolo, more than capable of running with the established names in the region. Packed with varietal character, it’s a real pleasure to drink, modern and lively in style, vibrant and straight up delicious. Stylistically, David Fletcher's Langhe Nebbiolo is changing, maturing even, as he incorporates more Barbaresco fruit into the blend. It used to be 100% Roero fruit and called Nebbiolo d’Alba because of zoning classifications. But in recent years, David's been incorporating/blending with fruit from his own Barbaresco vineyards that’s essentially changed the name to Langhe Nebbiolo because it you can’t call it Nebbiolo d’Alba if you’re getting fruit in the Barbaresco zone. Roero is famous for Nebbiolo because of it’s sandier soil that make the wines are more approachable. But the intention is to move over to Barbaresco to reflect the Barbaresco Crus. The Barbaresco zone it’s produced from brings in more complexity, more structure, making this blend more serious than just the classical 100% Roero style. So you’ll see that evolution over the next few years as we develop a greater percentage of Barbaresco coming into the Langhe Nebbiolo. Making this wine a particularly smart buy. This wine is 100% destemmed. Goes into open fermenter after cuvaison, it is pressed to barrel. Elevage in old oak, over 10 years old, 300ltr barrels. Barbaresco can only be released on the 3rd January following harvest, giving the wine approx. 27 months total aging. David ages his wines for 24 months in barrel (legally it only needs be 12 as a minimum) then 3 months in bottle. Maker: Many feel the wine road inevitably leads to Burgundy, and for many it does, but for some, the final stop is the Langhe hills of Piemonte. It is here that Nebbiolo is the torchbearer of quality delivering a transcendent experience as high as any to be found in food and wine. David Fletcher's self professed obsession with the Nebbiolo, so much so he resides in Barbaresco where he is completely surrounded by it. David's an Australian by birth and that means he started as an outsider amongst the hills of the Langhe, but he's feeling a little more at home now. My addiction to Nebbiolo has taken him on a ride beyond his imagination. David started making wine from the day he left school, and even though he didn't inherit a winery or watch predecessors work the vines, it's been an uncontrollable passion for as early as he can remember. To cut a long story short, he was first introduced to Nebbiolo back in 2004.... 10 years later, he's living amongst the vines in Italy, making wine in the old train station of Barbaresco, and enjoying the positive feedback from my customers that keeps him striving to aim higher. In recent years the production has somewhat diverted from only Nebbiolo, and what started with just Barolo and Barbaresco has now grown into 10 wines that are produced from 12 different vineyard sites. Staying in touch with his roots David still makes one wine in Australia too, which is a unique expression of Australian Nebbiolo. ​Overall, the production is compact, with no more than 25,000 bottles that are mostly allocated, making highly sought. Philosophy: David works with certified organic vineyards and sites that are under conversion. He is a big proponent for organic farming, always striving for better health and lower impact for the vines and their surroundings. Cognisant of the increasing mono-culture in the Langhe, David offsets the land used for grape production with ownership of the equivalent area in Forest, swamp and grasslands rich in biodiversity. With regards to winemaking, David considers himself lucky to be making wines in the Langhe and even luckier he has no legacy to follow. Giving him the freedom to play and deconstruct tradition, all in an attempt to start afresh without any boundaries. He's on a constant search for great vineyards, and always trying to make wines that give a sense of passion and place. Wines are derived from spontaneous ferments with a 'pied de cuve' method. Use old wood with a minimum age of 10 years and in the form of Barriques not Botte...preferring to work in small batches rather than bulking wines up early and each barrique has its own personality which adds to the complexity of the wines. No filtering or fining takes place. Not all the wines will be produced each year, as nature dictates most of what can be produced. So if you see one you like it's always a good idea to snap it up. Nose - Bright Red Cherry Fruit, Cranberry, Fennel Bright red cherry fruit, strong cranberry tang, rose hip tea, game meat, a little raspberry and red currant. Palate - Redcurrant, Game, Spicy Notes Elegant palate with lifted, aromatic red fruit, lively acidity and bags of crunchy tannin. Finish - Puckering Tannin, Orange Peel, Clove Tannins swish in a web of feathery pucker and talc-like grip, the coolness in the wine akin to orange juice, with clove, cinnamon and fennel amongst it all.

Beautiful glowing ruby. Fine earthy nose. Succulent palate with a powerful tannic structure. Really long and a little vibrant. Firm, long red-fruit finish Hearty stew, wild game, roasted red meats and cheeses. The grapes are selected from small vineyards spread in the Barolo region. The vines are between 8 and 41 years old, planted in a clay-limestone soil. Plants are trained with guyot method, with an average density of roughly 4500 units per hectare. All the different crus are vinified and aged separately with slightly different processes to underline the singular characteristics of each parcel and terroir. Fermentation occurs in stainless steel with daily cap submersion for extraction of flavor and color. The history of the Vietti winery traces its roots back to the 19th Century. Only at the beginning of the 20th century, however, did the Vietti name become a winery offering its own wines in bottle. From 1919 Patriarch Mario Vietti began making the first Vietti wines, selling most of the production in Italy. His most significant achievement was to transform the family farm, engaged in many fields, into a grape-growing and wine-producing business. Then, in 1952, Alfredo Currado (Luciana Viettis husband) continued to produce high quality wines from their own vineyards and purchased grapes. The Vietti winery grew to become one of the top-level producers in Piemonte and was one of the first wineries to export its products to the USA market. Alfredo was one of the first to select and vinify grapes from single vineyards (such as Brunate, Rocche and Villero). This was a radical concept at the time, but today virtually every vintner making Barolo and Barbaresco wines offers single vineyard or cru-designated wines. Alfredo is also called the father of Arneis as in 1967 he invested a lot of time to rediscover and understand this nearly-lost variety. Today Arneis is the most famous white wine from Roero area, north of Barolo. Setting such a fine example with Arneis, even fellow vintners as far away those on the west coast of the United States now are cultivating and producing Arneis!

Architects of Wine is a small batch winery that was founded in 2013 by an architect turned project manager turned winemaker. What started as a simple backyard hobby quickly turned into an obsession, and the team at Architects of Wine has been creating minimal intervention, handcrafted wines ever since. The philosophy at Architects of Wine is simple: create interesting and textural wines with restraint, while maintaining transparent expressions of the vineyard, vintage and terroir. To achieve this ideal, each wine is carefully crafted and considered with a 'less is more' mantra and a hands-off style of winemaking. The winery has a strong focus on Italian varieties and primarily sources fruit from the Adelaide Hills, although they occasionally venture out to other wine regions in South Australia depending on where the vintage takes them. The team at Architects of Wine is committed to sourcing fruit only from sustainably farmed vineyards, and all their wines are fermented with native yeasts from their respective vineyards. Their wines are unfined, unfiltered and contain no additions with the exception of a small dose of SO2 prior to bottling in some wines. This dedication to minimal intervention winemaking allows the true character of the grapes to shine through in each bottle. Architects of Wine is a winery that is passionate about creating small batch, handcrafted wines that showcase the unique terroir of each vineyard. With a focus on Italian varieties and a commitment to minimal intervention winemaking, their wines are sure to impress any wine lover looking for something unique and interesting. Australian Nebbiolo is a relatively new addition to the Australian wine scene, but it is quickly gaining popularity. This grape variety is most famously known for its production regions of Barolo and Barbaresco in Piedmont, Italy. However, Australian winemakers are now producing their own unique take on Nebbiolo, showcasing the grape's versatility and ability to express different terroirs. With a focus on minimal intervention winemaking and careful consideration of each vineyard's unique characteristics, Australian Nebbiolo is becoming increasingly distinctive and sought after. The Architects of Wine Nebbiolo Normale 2021 is a lacey and fragrant wine that showcases a floral and elegant nose with pronounced notes of rose, mint and vibrant red berries. On the palate, fine, cool red fruit is matched with hints of spice and a good lick of tannin. This Nebbiolo is a standout from the Hills, with each vintage becoming more distinctive than the last. Due to its clone, this wine is on the lighter side, but it still packs a punch in terms of flavor and complexity. The winemaking process involved wild fermentation, with 100% destemmed grapes and a 36-day maceration. The wine was then aged for 13 months in neutral French oak, allowing it to develop its full flavor profile and complexity. The Architects of Wine Nebbiolo Normale 2021 is a delightful wine that is sure to impress any Nebbiolo lover. Its floral and elegant nose, combined with fine, cool red fruit on the palate, make it a great choice for pairing with a variety of dishes.

The nebbiolo grape has declined in this D.O.C. Langhe to exalt the peculiarities of the hills and bring some tradition on to tables. A young wine, but at the same time important, where the tannins with delicate softness and spicy aromas inebriate the nose, also recalling vanilla and caramelized notes. A wine that make every day a bit more special. Cascina Ghercina Langhe Nebbiolo 2016 vintage is a light ruby red colour. Deceiving to a wine rich in potential. The nose has aromas of spice, hints of hay, and tobacco. Tannins leave a pleasant feeling. Pair this wine with roasts, meats, and soft cheeses.

First produced in 1911. The fruit for Massolino's classic Nebbiolo cuvée is selected from seven sites, representing roughly seven hectares of prime-sited Serralunga vineyards. The oldest vines that feed this bottling are 55 years old (the youngest are 10), and it spends 24 months in large Slovenian oak (only).

The focus here for this wine by Fletcher is on what Nebbiolo as a variety can do in Australian terroir. The philosophy behind these wines is to de-construct tradition and start afresh. Driven with obsession and going against the grain, Ann from Fletcher had the foresight to plant small acreage to mixed clones of Nebbiolo in 1998, which officially makes this some of the oldest Nebbiolo in Australia. Meticulously manicured, this vineyard, after the green harvest, is lucky if it produces 2 tonnes to the acre, and the fruit it produces is floral, rich and backed by Nebbiolo's superior tannins.

Established in 1982 by Rick Kinzbrunner, Giaconda Vineyard has since become one of the most sought-after producers in Australia. The property is now devoted solely to Chardonnay, Pinot Noir and Shiraz, with a separate planting of Nebbiolo in the township of Red Hill. Red wines see extended maceration on skins to develop finer tannins, with maturation taking place in French Oak barrels for up to 24 months. The wines are only ever moved via gravity or gas, retaining all the pristine fruit that they work so hard to produce in the winery and the vineyard.

The Revello family’s history began in the first post-war period, when they became tenants of a farmhouse in the parish of San Martino di La Morra. In the 1960s, they began to replant vineyards, which later produced the first bottle of Barolo by Giovanni Revello & Figli. This marked a period of expansion for Revello with their acquisition of the Gattera and Conca sites. In the 1990s, brothers Carlo and Lorenzo (Enzo) Revello decided to divide the company to facilitate the inception of their respective children. Enzo Revello later established the Fratelli Revello winery in Annunziata, where he and his children Simone and Elena now make wines together. Since releasing their first Fratelli Revello Barolo in 1993, a blend of fruit from all their vineyards, four single cru-inspired wines appeared and defined Revello’s identity as a brand capable of producing single-site wine of inimitable quality. Today, the Fratelli Revello wines benefit from the utmost level of care and selection process in the vineyards. The resulting organic wines display an undeniable approachability and fruit generosity unspoiled thanks to a gentle touch in the cellar. Conca can be described as one of the smallest MGA crus in La Morra. It almost entirely serves as Revello’s home block. The name ‘Conca’ is derived from its concave shape, which has for effect to trap heat and coddle the vines, conferring the wines a bolder structure and fleshiness than those made from vines situated higher up. This vineyard is claimed by 5 producers, Revello being not only the largest landholder, but also the most committed to preserving its natural ecosystem. The vines were planted in 1954 on calcareous and clayey soil. The 0.7-hectare vineyard faces south-east at 250 meters above sea level. The grapes were hand harvested and transferred into horizontal roto-fermenters where they remained for 6 to 8 days on skins. The wine was fermented in stainless steel tanks for 10 to 15 days. Malolactic conversion happened in barriques. It was aged in used French barriques 60% and new 40% for 24 months. One of the smallest vineyard extensions in all of Barolo, Conca is the tiny plot in front of the Revello estate. Dripping with personality, Conca’s geography lends itself towards structured wines that are atypical to La Morra, with characters of chocolate, spice, tar and smoke and a serious tannin profile.