bu•ku Wake Forest

With Cliff Lede Vineyards

Sponsored by Jeffrey & Lauren Fieldman and Thomas & Jennifer Walters

Winery

Cliff Lede Vineyards

Cliff Lede Vineyards was established in 2002 when Canadian born Bordeaux enthusiast, Cliff Lede, acquired a sixty acre estate in the Stags Leap District of Napa Valley. With a focus on producing wines from estate vineards, Lede tapped David Abreu, considered the best viticulturist in Napa Valley, to replant the vineyards. Lede decided to name each vineyard block after some of his favorite rock songs and albums—from “My Generation” to “Dark Side of the Moon,” creating what is known today as the Cliff Lede Vineyards “Rock Blocks.” In 2005, a state of the art, 25,000 square foot winery and cave system was etched into a hillside overlooking the estate vineyards. Not only did Cliff create a beautiful property, he also assembled an unrivalled team that shares his passion for quality. Today, Winemaker Christopher Tynan crafts Cabernet Sauvignon and Sauvignon Blanc, with the flagship, Poetry Cabernet Sauvignon, sourced from the steep eastern hillside portion of the estate. In 2015, Cliff Lede Vineyards achieved both Napa Green Land and Napa Green Winery certification.

In January 2016, Jason Lede joined Lede Family Wines as sales manager for Cliff Lede Vineyards in the Stags Leap District of Napa Valley, and FEL Wines of the Anderson Valley and Sonoma Coast. In his role, Jason manages sales in several domestic markets and represents Lede Family Wines at trade and consumer wine events throughout the US and Canada. Jason knows the Lede Family Wines portfolio intimately. The son of Cliff Lede, Jason was born and raised in Alberta, Canada, and spent his teenage summers in Napa. 

Upon receiving his bachelor’s degree in business from the University of San Francisco, Jason sought out positions at other wine-related companies to broaden his knowledge of the industry. He traveled to the McClaren Vale region of Australia in 2010 to work in production at Mollydooker and to learn the agricultural side of winemaking. Jason is a member of the International Sommelier Guild and holds a level two certification. When he is not exploring the different wine regions of the world, he enjoys watching hockey, discovering new craft beers, and listening to hip hop.

Kevin Hinchman is director of national sales for Lede Family Wines, encompassing Cliff Lede Vineyards in the Stags Leap District and FEL Wines from Anderson Valley and the Sonoma Coast. Raised in southwest Michigan wine country, Hinchman spent most of his childhood at his grandmother’s farm in Berrien Springs, in the center of the Lake Michigan Shore AVA. While enrolled at Western Michigan University, Hinchman studied art history abroad in Berlin. During his time in Europe, Hinchman’s fascination with wine grew through travels to Burgundy and the Rhône Valley. Hinchman entered the wine industry in 1995 as a sales person in the wine department of Lambrecht’s Liquors. Prior to Lede Family Wines, he served as Eastern U.S. sales manager for Patz & Hall, where he oversaw the sales and marketing for the winery in 28 states.

www.cliffledevineyards.com 

Restaurant

bu•ku Wake Forest

The name “bu•ku” comes from an international slang twist on the phrase, “Merci, beaucoup,” meaning, “Thank you, very much.”

Bu•ku: Global Street Food is a local restaurant telling a global story. Inspired by the pushcarts of street vendors in cities across the globe, they harvest an array of unique and distinct flavors and present them authentically in a virtual kaleidoscope of plates. The common link being, these are foods that people love.

Bu-ku is a locally owned and operated restaurant that opened to fill a growing niche in the Triangle; a place where people with different backgrounds and nationalities can come to eat something familiar, while at the same time, locals can try something they’ve never had before.

Amanda Haisley, Executive Chef, was raised in Lancaster, New York, and exhibited a curiosity of food at a young age. After graduating from high school, Amanda attended the Culinary Institute of America in Hyde Park, NY and graduated with a Bachelor’s degree in Culinary Arts Management in 2011. She then moved to North Carolina in order to be closer to her family that had since relocated to the area. Immediately she began working at bu•ku. Hired as a Sous Chef, she was promoted to Executive Chef in 2014.

bukuraleigh.com