Cantina della Stazione by Dave Fletcher
Cantina della Stazione Barbera d'Alba 2022
Cantina della Stazione is a new label from Dave Fletcher, with his eponymous label to focus on Nebbiolo. These wines come from higher altitude site he bought in Alba - between Barolo and Barbaresco.
Barbera is a high wire balancing act; with too high alcohol on one side and too little fruit on the other. Here the grapes are picked a touch earlier to capture the lovely natural acidity, then half of it receives carbonic maceration for maximisation of primary fruit. Delicious juicy darker fruit with pockets of spice. It's so pure and fresh, really eschewing over ripe fruit of some other examples. Highly recommended. Jeremy Muller, FWC.
Cantina della Stazione Dolcetto d'Alba 2022
Cantina della Stazione is a new label from Dave Fletcher, with his eponymous label to focus on Nebbiolo. These wines come from higher altitude site he bought in Alba - between Barolo and Barbaresco.
Dave said most Dolcetto's have become too soft and fruity, with producers trying to minimise the inherent tannin. He leans into the variety and has produced a stunning example. Very pretty nose of cherry and bright florals. A more linear Dolcetto than most yet with great core of fruit. A slight chew to the tannin gives lovely depth. One of the better Dolcetto's I've had in a while. Jeremy Muller, FWC.
Cantina della Stazione Langhe Favorita 2022
A rare indigenous variety to Piedmont, genetically related to Vermentino but this tastes nothing like it. 60 year old vines from very bony limestone soils. Spends time in old wood, most in the region don't see this dedicate treatment.
What an inviting nose; white flowers, juicy lemon and grapefruit with a touch of white stone fruit. Fleshy fruit plus some textural grip gives plenty of interest in the mouth and well integrated acid hums beautifully underneath. Delicious wine. Jeremy Muller, FWC.
Fletcher Minion Nebbiolo 2022
Sourced from Dixons Creek in the Yarra Valley. Always a blended wine, retaining the traditions of Piedmont blending. 100% Nebbiolo. Open ferment, 100% destemmed. regions fermented separately, then blended. Old barrique. 14 months in wood.
Previously this was a blend of Yarra Valley and Pyrenees Nebbiolo, however Dave wasn't happy with the darker characters coming from the later. So it's now all Yarra Valley fruit and it looks cracking!
Loads of florals, really jumping from the glass. Succulent strawberry and raspberry with pockets of orange flesh and peel. Very elegant with a refreshing tangy acid line. Fine, soft tannin glides along the palate remining you it is Nebbiolo though certainly drinking fantastically now. Jeremy Muller, FWC.