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