Bucher Pinot Noirs/ Great Food and Wine/Healdsburg,Ca.

Another beautiful evening in Healdsburg,in the heart of Sonoma Wine Country!Tonight we will visit Valette Healdsburg and the Dry Creek Kitchen with John and Diane Bucher.First let's check out their website and learn about tonight's feature wines.Two great Pinot Noirs. The Bucher Vineyard 2018 Pinot Noir. Fragrant aromatics fill the glass with dark tones of red fruit, violets and subtle earth notes. The palate, bathed with vibrant acidity, reveals bright black raspberry, blackberry, plum, and hints of vanilla woven with traces of fine-grained oak. This blend of five Pinot clones from five of our vineyard blocks delivers layers of complexity, supple tannins, and a long, lingering finish—a classic Russian River Valley Pinot Noir. We first will open The Pommard clone Pinot Noir! The Pommard clone fruit provides tantalizing aromatics of bright raspberry and sweet cherry that layers with subtle spices and creamy mocha. A smooth entry flows into a mid-palate of supple tannins and rich oak notes wrapped around lovely dark lingering flavors—young, fresh-picked cherry, raspberry, pomegranate, and wild berries mingled with a touch of floral. A dash of cedar and anise appears and lingers with hints of minerality in the long finish. A plush wine with an elegance that turns heads and quickly empties glasses. We will start at Valette Healdsburg and then walk over to the Dry creek Kitchen. Valette was born from two brothers’ lifelong dream of creating a unique dining experience in our hometown of Healdsburg. Our goal is to provide a canvas for local farmers, winemakers and artisans to showcase their crafts. Chef Dustin Valette began his restaurant career at the age of thirteen washing dishes at Catelli’s in his hometown of Geyserville, California. Two years later he took an apprenticeship at Chateau Souverain, a Francis Ford Coppola Estate, where he worked under Executive Chef Martin Courtman, – beginning the twenty-plus year culinary journey toward his dream of opening a restaurant dedicated to showcasing the rich bounty and beautiful ingredients of his Sonoma County roots. Aaron Garzini began his restaurant career at just 14 years of age in the kitchen of Catelli’s, a beloved restaurant in his hometown of Geyserville, California. A few years later, Aaron’s brother, Dustin Valette, would follow, starting his culinary career in the kitchen of the same restaurant. Those early years began a trajectory leading the two brothers back to their roots with extensive experience and honed talents. While the experience sparked Dustin’s passion to become a chef, Aaron set his sights on the front of the house. This restauirant is a must when visiting Healdsburg,and in fact is one of the great restaurants in the world. We will also feature the amazing Dry Creek Kitchen. Charlie Palmer’s Dry Creek Kitchen offers a three-course seasonal prix fixe menu where Chef Wyatt Keith presents a menu driven by the very best of Sonoma County. An inviting dining room is the perfect setting for vibrant Progressive American cooking and a wine list offering 500 selections. Patio Seating is available. Reservations are recommended. Please click on the links and features listed below,and join us as we enjoy great food and wine with Bucher Wines.We saved you a seat!Cheers! Click here and join us as we enjoy great food and wine . Click here and join us as we enjoy great food and wine . Click here and join us as we enjoy great food and wine .