At Bucher Vineyards

Going by most of the charts and timelines that attempt an illustration of the lines dividing one generation from the next, I’m technically a millennial [GASP!] and Sauce is a GenX-er [eye roll].   This would explain why his taste for music far exceeds my taste for noise but it is still a mystery why he is so much better at social media than I am.  Somehow, someway we have managed to come together on most topics concerning world politics, we don’t argue over religion, and we have a deep respect for each others’ work ethic.  So it seems that the dividing lines between generations are not as straight or narrow as one would initially assume.

Naturally, I am in favor of blurry generational lines because they allow me to extricate myself from membership in the “worst” generation.  But wait, weren’t GenX-ers well-hated by the Boomers?  And Boomers just being “kids these days” as their parents and grandparents wagged a finger in their direction?  It is a perpetual cycle that we search for disdain – we cannot approve of the next because it makes ourselves the last.  It is so hard to face the imminent arrival of our own irrelevance.  And this is where I have to drag myself away from the pull of negativity, force myself to stop categorizing, and adjust my focus to see the good [deep breath] – the good in the millennials.

Lucky for me, a breath of fresh air and a change in the view are just the thing for accentuating the positive and encouraging a new perspective.  And what do you know?  Sauce and I found ourselves rolling through the bucolic hills and dales of the Russian River Valley in Sonoma County.  Bucher.Cows-and-vineyard-looking-east-panoVineyards as far as the eye can see…wine tasting…Pinot Noir!…and…Dairy Cattle?  [Grrr].  Sauce, this better not be one of your crazy cheese things.  As we turn up the long drive bordered with white rail fencing and fringed with electric green grass my reality snaps into focus; this is not the midsummer Pinot Forum jaunt of my pre-children years.  It’s January.  It’s pouring rain.  The seats around me are occupied by Nona, Sauce, and our toddler happily munching his second packet of fruit snacks and it’s only 10am.  I just realized I’m the mom.

Stepping out into the persistent drizzle, we were greeted by Diane Bucher at Bucher Farms / Bucher Vineyards & Winery.  Her wide smile was welcoming as she invited us to explore the family farm

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Mr. Hollywood visits the Bucher Farm.     

operation and familiarize ourselves with the lay of their land.  After a few layers of rain gear, a pair of rubber boots, and my brief but earnest explanation of why not to jump in the puddles next to the cows, we were off on our adventure.  Simply stated, farm life is every three-year-old little boy’s dream.  There are large vehicles, tall haystacks, cows that moo, and doggies that bark.  I don’t think that Sauce and the mini Sauce could have been happier with the sights, sounds, and even the smells of a working Dairy.  They were in their element together and only the offer of a warm & dry seat in front of a glass of Pinot could pull the Sauce from his frolic with the milk maidens of Bucher.

 

Back up the hill we climbed and ducked under the flying Swiss flag to find ourselves around the table with Diane & John Bucher and daughter, Hannah.  John’s firm but friendly handshake was a familiar reminder of his likewise personality  – we had met a number of times over tastings down the road at the Williams Selyem winery featuring the single vineyard line-up of Pinots that includes a bottling from the Bucher Vineyards that stretch out before us just beyond the panoramic window across the room.  John pours us his Rosé of Pinot Noir to start with and as we taste through his line that includes an unoaked Chardonnay, the barrel fermented Rio Oro Chardonnay, and three smashing Pinot Noirs, the conversation drifts between cows, grapes, land, cheese, business, and Family.

My happy, warmed up, cow-whispering toddler is busily crayoning his next masterpiece on the broad antique living room table that Hannah Bucher has so graciously spread with layers of newspaper.  My mother-in-law has a contented I just sipped amazingly creamy Chardonnay grin across her lips.  There’s not a cell phone in sight (save for the dormant device in front of Sauce – discreetly set to silent mode).  My pencil is down and my glass is up.  There is a millennial amongst us and my aggravation meter isn’t zipping off the charts.  It’s actually not even registering – my inner grouch is flatlining here folks.  There is a pair of vibrant, attentive, curious eyes across the table from me and they are attached to a twenty-something that is fully engaged in a conversation about agriculture, family-owned businesses, and social media [of course].

I understand that there is a major gripe about the work ethic of millennials and I am certainly guilty of proliferating this complaint; but I’m turning a long slow corner.  The further I navigate into my own journey of parenthood the more obvious it becomes that the state of the next generation [whichever generation that may be at present] is a  direct product of those who came before [read: those who are griping].   The deeper I dove into the conversation at The Bucher Farm, the more inspired I was to take ownership of my parenting possibilities and to proliferate forward thinking with this next generation.  Accepting responsibility for the future generation seems to be a daunting task but there is no other way unless we plan to stop time in it’s tracks.  How will I make it through this?  My advice to myself is this:  when this task seems overwhelming I will make pit stops along the way to take in the view and adjust my focus.  These diversions will include places like the vineyards of the Russian River Valley and The Bucher Farm.  These backroads jaunts will lead to conversations with people like Hannah and Diane and John.  And these talks will continue to bring new perspectives that drive us to seek out the good – the good people, the good wines, and the good in ourselves.

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The Bucher Family

 

 


More Reads & Sites:

Get Inspired by Hannah Bucher – here’s her Bio.

Virtually Visit Bucher Vineyards

What’s that Williams Selyem wine we mentioned?

Get yourself a bottle at Falling Bright.

 

 

Guest Post: Hannah Bucher

Not too many kids can say they were born and raised in the Middle Reach of the Russian River Valley. I’m so blessed and thankful to have been raised under an agricultural roof in Sonoma County, because I understood the importance of “farm to table” from a very young age. It’s not hard to figure out where your milk comes from living on a dairy farm, and my siblings and I learned the importance of humane animal treatment, and how to be a great steward of the land just from observing the farm practices. I’ve always understood that farmers work extra hard to ensure that food makes it onto your plate in the first place, and without agriculture everyone would be naked and hungry. I’m proud to say those core values have followed me into adulthood.

…without Agriculture everyone would be naked and hungry…  -Hannah Bucher

I became more interested and involved in agriculture by joining Healdsburg FFA in High School. This helped me realize I can make agriculture a career. I chose to enroll in Chico State for its amazing agriculture program.Bucher.Hannah I joined the professional agricultural sorority at Chico State called Sigma Alpha, which has broadened my leadership and management skills and I’m very proud to be a professional young woman in agriculture. Additionally, Chico State’s University Farm is ranked number 1 for most diversified and productive college-run farms, and the professors within the hallways of the College of Ag on campus are phenomenal. From all of my accounting, economics, and finance classes you’d think I’d be just a regular business major, but Chico State offers electives such as food safety (HACCP), plant science, animal science, and core classes like agribusiness management, ag policy, and agribusiness marketing that makes this major truly unique and special.

The Agriculture Business major is a favorite for its versatility and flexibility. I can use and apply my major to the many agricultural facets within, and even outside the wine industry of Sonoma County. After I graduate in May, I hope to return home to Healdsburg and work for E & J Gallo and continue learning about wine and wine industry. Eventually I’d love to take over the family winery business and honor my parent’s hard work. I know there is a lot of opportunity for young agriculture graduates, and I can’t wait to experience it all!

Bucher.HannahCows

At Mending Wall

Walking the rows of fermentation tanks at the Mending Wall winery, the first impression is a sense of meticulous order that is borderline sterile.  It’s unnerving at first.  Sauce and I are standing in this enormous space holding glasses that contain a few splashes of Stone on Stone and our breaths come a little shorter.  Our gazes shift from tank to floor to expansive rafters back to tank then floor…our reflections stare back from either of these…then back to the wine in our glasses and then our eyes meet.  I’m thinking that I should have made the bed this morning and maybe I could have pressed a shirt for Sauce.  My mind starts making it’s way down a to-do list of things I have done only half-way or half-heartedly – it’s one part accomplishment and two parts failure with a dash of try again.  Just before I get to the part where I hyperventilate and start rethinking my career path I’m snapped back into the moment where Sauce is saying something to me about the wine…

Mending Wall Tryptic

Ah yes, we’re here for the wine – not for a regressive therapy session of self reflection.  Going deeper into this realm of wine greatness, we arrive in a barrel room that is stacked with the wines we’ve always wished for.  It’s here that the calm that lies beneath the powerful perfectionism is revealed.  A great sense of “anything is possible” fills the space that comes into focus as a blank canvas ready to become a masterpiece.  Self-consciousness subsides and I’m able to take part in a wine experience that flirts with the idea that creativity, genius, and methodical precision can come together for a common cause.  So this is Thomas Rivers Brown.

If our count is correct, Robert Parker has awarded 100 points to a Thomas Rivers Brown wines 8 times in the past 10 years.  Wine Spectator has given him the 100 point high-five 2 times.  With recognition like this, most people would have an ego to match, but it seems that Thomas maintains a certain sense of modesty about his wines.  He expresses a genuine appreciation for the mystery of the vine and a deference to what nature provides.  Seeing wine as a product of place, he cultivates his relationships with the vineyard sites he works with and matches the wine to the site.  He has seen much success from his patient and persistent practice in both Napa and Sonoma on sites such as Beckstoffer’s To-Kalon vineyard with Cabernet Sauvignon, Chardonnay from B.Theriot and Pinot Noir from Summa and Boars’ View both on the extreme Sonoma Coast.  We can only assume that there is a certain sense of satisfaction with the wines that have resulted from his work here, yet there is a continuing desire that drives Thomas to continue his search for another challenge.

What could challenge an incredible talent like Thomas Rivers Brown?  Perhaps it will be to seek out new vineyards – cooler climates – unexplored territory.  To continue his relationship with the land by matching grape to location to style.  To discover a deeper intuition with his craft.  And possibly to turn focus to his own label, Rivers-Marie, where he seeks to fine tune the tension between size and surreptitiousness.  Wherever and whatever his discoveries may be, we are confident that the final result will end up swirling in our glasses, showcasing in our gallery, and stealing our hearts.


Pull up a chair and read more….Mending Wall Seats

For a better BLOG on Thomas Rivers Brown: The Terroirist

Winemaker of the Year 2012: Food and Wine

Just more of us… www.tiffandsauce.com

 


Find the Wine

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