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Fall Tasting 2024

Beth Kuchynka • October 29, 2024

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You’ve been loving these seasonal tastings, and we couldn’t be happier! Great turnout, fantastic wines, and it’s always a win when the selections appeal to everyone (no clear winner, but lots of purchases on all the tables). Below is a list of what we poured—if you'd like to try any, just let us know and we’ll set some aside for you.

Thank you all for your hard work and for sharing the love—it means the world to us!


Table James

Compton Family “Garden Series” Chardonnay 2023
Willamette Valley, Oregon $20
A 100% Chardonnay offering bright citrus and apple flavors with a creamy finish. Aged in a mix of concrete eggs and French oak, this wine is rich with a silky, mouthwatering texture.

Patton Valley Vineyard “Fu-Mei” Pinot Noir Blanc 2022
Willamette Valley, Oregon $42
A floral, rich Pinot Noir Blanc with notes of honeysuckle, peach, and lemon. Creamy texture balanced by refreshing acidity, honoring one of the owner’s mothers with the name "Fu-Mei," meaning "rich and beautiful."

Isenhower I-Series Holiday Red Blend
Columbia Valley, WA $22
37% Syrah, 28% Cabernet Sauvignon, 25% Mourvèdre, 9% Merlot, and 1% Petit Verdot blend with aromas of dried leaves, marshmallow, cherries, and eucalyptus. Medium-bodied with a plush mouthfeel and balanced acidity.

Day Wines “Deep Blue” Pinot Noir 2022
Willamette Valley, Oregon $32
A biodynamic Pinot Noir blend from seven vineyards, featuring dark fruit, blueberry, cocoa, and a touch of baking spices. Balanced tannins and acidity, with a portion of profits supporting the Oregon Kelp Alliance.



Table Eric

Liebart Regnier Sur Les Grand Marais Brut Nature NV
Champagne, France $56
100% Pinot Meunier, grown organically in a single hectare organic parcel called Les Grand Marais, this grower champagne from a small family producer in the Marne Valley is aged three years on the lees with zero dosage. Bone dry, aromas of confit fruit, cinnamon and apple, lightly spicy with great acidity and a lift from citrus and fresh white fruits, fine bubbles, elegant and complex.
 
 Bicicleta Voladora Tempranillo Blanco 2023
Rioja, Spain $20
Just in from our friend Germán Blanco's Rioja winery, 100% Tempranillo Blanco from 25 year old organic bush vines, fermented in concrete, amphora and flextanks and aged 10 months on the lees.  Notes of stone fruit, peach, citrus and tropical fruit, smooth and silky, fresh acidity balanced with just the right richness and texture.
 
 Familie Laurent Gauthier Morgon Côtes du Py 2022
Beaujolais, France $28
From one of the most prestigious terroirs in all of Beaujolais, the famed Côtes du Py hill in Morgon, 80 yr old organically grown Gamay Noir is fermented partial whole cluster and aged 9 months in old oak foudres.  Complex aromas of blackberries, cherry, cedar, rich and elegant with fine structured tannins, finishing with dark berry and spice.
 
 Castello di Perno Nizza DOCG 2018
Piedmont, Italy $38
From a newer project in Piedmont respecting old traditions, sourced from 80 yr old organic vines in and around Nizza Montferrato in Italy's newest DOCG, the source of the finest Barbera in Italy today.  25 days maceration, aged 14 months in 500 liter barrels, then rested in concrete, offering aromas of fresh flowers, crushed cherries, licorice and thyme, medium body and silky tannins, fresh acidity and minerality balance full bodied deep, red fruit.
 

Table Roland

Little Crow ‘Pet Sounds’ 2023
Willamette Valley, Oregon $35
Petillant-Naturel Rosé of Pinot Noir crafted by Jess Miller at Little Crow. This unique sparkling wine hails from a single vineyard, Hollow Oak Acres, nestled in the Willamette Valley. Employing no-till and non-certified organic farming methods, with elements of biodynamic practices, this wine is a testament to sustainable viticulture.

Basina Bjanko 2022
Croatia $22
Basina Bjanko is a distinctive expression of Dalmatian winemaking, crafted from a blend of 70% Rukatac, 20% Zlatarica, and 10% Pošip—three native varietals that embody the unique terroir of Croatia's Pelješac peninsula. Each grape contributes to the wine’s character, with Rukatac offering fresh acidity and fruit-forward notes, Zlatarica bringing structure and delicate herbal qualities, and Pošip adding richness and depth.

Broc Cellars ‘The Perfect Red’ 
California $29
This vintage is a 75% Cabernet Sauvignon and 25% Cabernet Franc blend, striking a harmonious balance between rich dark fruits and smooth, soft tannins. Most of the Cabernet Sauvignon grapes were destemmed, while a portion remained whole cluster, enhancing complexity. Fermented using native yeast and pressed early to prevent excessive tannin extraction.

Teliani Vineyards ‘Kindzmarauli’ 2023 
Kakheti, Georgia $22   “Kindzmarauli” is a naturally semi-sweet red wine made exclusively from the Saperavi grape variety, native to the Kakheti region of eastern Georgia. This wine stands out for its dark ruby color and aromatic intensity, offering vibrant scents of red wild berries, complemented by notes of black cherry, violets, and subtle floral hints. The Saperavi grape, known for its deeply pigmented skin and ability to retain acidity even in warm climates, provides a rich mouthfeel with layers of ripe fruit.



Table Jesse

Domaine de l’Estang Coteaux du Giennois Blanc 2019
 Loire, France $26     

100% Sauvignon Blanc Domaine de l’Estang’s Coteaux du Giennois Blanc comes from three separate parcels planted between 2004 and 2012 on soils of clay-limestone and flint and has rich and inviting aromatics that speak to an emphasis on fully ripe fruit—this is no citrus-bomb laser beam.

Mas Jullien Languedoc Rosé 2023
Languedoc, France $33
A saignée rosé made from juice that is bled off the skins of red grapes from Jullien’s vineyards on the Terraces du Larzac. A blend of Cinsault, Carignan, and Mourvèdre, this rosé channels the essence of claret.

Château Gueyrosse St Émilion Grand Cru 2015
Bordeaux, France $36
Château Gueyrosse is in the southwestern corner of Saint Emilion and overlooks the meandering Dordogne river. The vineyard is 85% Merlot, 12% Cabernet Franc and 3% Cabernet Sauvignon. This elegant yet powerful Saint Émilion has aged beautifully and is raring to go! 

Castell’in Villa Chianti Classico 2019
Chianti, Italy $36       

Castell'in Villa is a small estate in Castelnuovo Berardenga, at the south end of the Chianti Classico region. The owner of the estate, Coralia Pignatelli della Leonessa, has never wavered in her commitment to traditional winemaking. The resulting wines are soulful, distinctive, long-lived, and delicious, proof that the Sangiovese grape can rise to greatness when grown in the right place.

Don't miss next years Spring Tasting, join our email list!

Champagne Tasting 2024

By Beth Kuchynka • November 18, 2024
 Below are the wines poured at this year's Annual Champagne Tasting. Please reach out with interest.

Spring Tasting 2024

By Beth Kuchynka • May 15, 2024
Amazing

Refresh! Spring Linens.

By Beth Kuchynka • April 18, 2024
Spring Cleaning?
several glasses of champagne are lined up in a row

Why Champagne?

By Beth Kuchynka • October 31, 2023
Really there is so much to know.
a man with glasses and a mustache is drinking a glass of wine

Fall Wine Tasting Extravaganza

By Beth Kuchynka • October 17, 2022
Fall Wine Extravaganza Join us for an afternoon of delicious wines! Unlike our tastings of the past, this will be more like what we call a "trade" tasting. Each rep will be stationed at a table with 4 of their wines - a mix of chilled whites/roses and reds. You are welcome to mingle, pose questions to the reps, bounce back and forth and taste at your own pace. We'll provide solo cups to encourage you to pace yourself and spit. We'll have staff passing bites of food to pair. We'll be joined by Eric, Jesse and Ken in the Coupeville Rec Hall. This will give us all plenty of room to spread out. There will be discounts offered, lots of conversations had and as much education as you would like. This is a standing, social tasting. Wine club members enjoy discounted ticket pricing as well as deeper discounts on orders at the event. Join one of our wine clubs before the event to take advantage of these extra discounts. You don't want to miss this one! A great opportunity to taste before you buy, restock your wine rack and choose a few special bottles for the upcoming holiday season. Saturday 29 October 3 - 5 Coupeville Rec Hall tickets are required Non-wine Club member Wine Club member
a close up of a plate of food with tomatoes and mozzarella on a table .

Grande Fior di Latte

By Beth Kuchynka • July 6, 2022
Grande Fior di Latte Pasteurized Cow's milk fresh Mozzarella - Wisconsin - USA It's summer and we want to encourage you to eat your weight in fresh mozzarella. Fresh, whole milk, well made mozzarella that is light and delicate. The touch of tang from cheese cultures, the stretch and melt point perfection are why we love this mozzarella over all others. It truly is the flower of the milk! Stop in the shop and mention this post, we'll give you a sweet discount... From the dairy, Our milk is collected daily from cows at dedicated Grande producer dairy farms that have committed to our Producers Assuring Consumers of Excellence (PACE) program to ensure quality, animal well-being and environmental best practices are in place as well as proper employee management and labor practices. After milking, it is quick cooled and taken directly to our nearby state-of-the-art facilities, where our cheese artisans craft it to bring out that great Grande taste. The story, Grande’s story began in 1891, in the small Sicilian village of Montelepre, Italy, where founder Filippo Candela was then born. It was in this warm, agriculturally rich region where he learned the art of making fine Italian cheese. In 1925, shortly after marrying his wife Provvidenza, Filippo moved from the economic instability of post-war Italy to America in search of better opportunities. Initially purchasing a small dairy farm and orchard, he moved to Wisconsin to pursue his passion for cheese making. Speaking only a few words of English, he met an Italian cheese buyer from the Old World. This meeting sowed the seeds of a new cheese company formed by Filippo and a handful of family and friends. They named it Grande – a fitting name as the Italian word for ‘greatness’ – and its authentic cheeses soon became favorites with Italian immigrant families across the United States. A few ways to enjoy your mozz, Caprese Salad PIZZA! Top grilled vegetables A simple appetizer of Mozz with fresh pesto, your favorite vinegar, your favorite EVOO, the list goes on!
a close up of a piece of cheese on a table

Onetik Bleu des Basques

By Beth Kuchynka • June 1, 2022
Onetik Bleu Des Basques Pasteurized Sheep - Onetik - Midi-Pyrenees, France It's true! Not all blue cheeses are the same, this couldn't be more true of this personal favorite. Most people who detest blue cheese have only experienced strong, often bitter (cheap) blue cheese. An artisanal blue such as this one is a game changer. It's a delicate, rich, toothsome blue expression. You are encouraged to come try it. Located in a small village at the foot of the Pyrenees Mountans, Macaye Onetik has been making delicious cheese for over 30 years. The goal being to preserve and share the bounty of the Basque heritage. The quality of the milk is the most important process of this cheese. Transhumance - the traditional grazing methods of moving livestock in a seasonal cycle is practiced. Three ancient breeds of sheep traditionally kept by Basque farmers are used. Black-Face Manech [manèche] Red-Face Manech Basco-Bearnaise Made with great skill and care the cheeses are crafted and aged at Onetik. This blue has a natural rind (always the strongest in flavor, eating it is a personal choice) and is aged for 2.5 months. It's creamy paste is lined with fine blue veins that give way to a delicate nutty punch of blue. Not over salted this can sometimes present sweet. We love to enjoy this in place of dessert with a glass of Muscat Beaumes de Venise. We carry other Onetik cheeses but this Blue is a treat. When you see it in the case, don't hesitate in bringing some home with you. It will change the way you feel about blue cheese! "Today marks my 10th year as a cheese maker at Onetik and it's still a pleasure to work with this noble ingredient. Milk collected at the beginning, the middle or the end of the animal's lactation period does not behave the same way. We must employ all our skills during the different steps of cheese making from the delivery of the milk until the cheese is sent to the cellars. The high quality of the milk provided by our farmers is what allows us to prepare our cheese under the best conditions, so they develop aroma and taste, so they sing, you know? Today, our cheese makers set themselves apart from the competition through the meticulous care taken by all of us at Onetik cheese dairy. We each contribute our experience towards one goal: to make our cheeses a showpiece of the Basque Country. There is one important thing I learned at the start of my work: cheese is a living thing, and that's certainly true! In my occupation it's important to remain humble and respect cheese: that's the key." Kayet Gastellu Cheesemaker at Onet
a piece of organic cheese from cowgirl creamery

Cowgirl Creamery Pierce Point

By Beth Kuchynka • May 9, 2022
American Legacy In 1997, we started with a dream shared between two college friends and business partners, Sue Conley and Peggy Smith : To celebrate organic practices and spotlight the craftsmanship of local sustainable agriculture in Marin and Sonoma counties. Today, we’re carrying the torch of the food revolution that started in our backyard. Organic. Farm-to-Table. Delicious, award-winning cheese. The cheese production business is rough. Expensive, time sensitive and licensing to name a few hurdles. Friends Sue and Peggy started in a renovated barn in Northern California, the first operation called Tomales Bay food, with the thought of featuring foods from West Marin. Cowgirl Creamery was launched in 1997. Smith and Conley created a legacy with these specialty cheeses, all made from organic milk and sourced from surrounding dairies committed to farming practices through regenerative agriculture in Northern California’s Sonoma County area. The awards are many over this time – the most recent - Mt Tam triple cream made with cow’s milk sourced from the Straus Family Dairy won a 2021 Good Food Award – we stock this cheese regularly. They produce eight artisanal cheeses plus fresh cottage cheese, fromage blanc and creme fraiche. In 2016 Cowgirl Creamery was sold to Emmi Group, read more here . The result being good thus far, expanded resources and no compromise made in the end product. We are so grateful that these two women pursued their dream and that we get to share these cheeses with you! This month we feature a specialty spring cheese - Pierce Point. It seemed the perfect seasonal cheese to share from this beloved creamery. We hope you enjoy. Limited in the shop this month. Our Pierce Point cheese transports you to the scents and sights of late spring in West Marin on the Northern California Coast. Named for a ranch on the Pt Reyes National Seashore, Pierce Point starts with single-source organic cow's milk from nearby Bivalve Dairy. Each piece is rich with the aromas of the surrounding pastures. The core and paste unite in their journey to deliver all the herbaceousness of our local milk source, accentuated with sprinklings of stunning field flowers, chamomile, calendula, and Thai basil, Pierce Point captures the essence of the season. Read more here .
a row of wine glasses are lined up on a bar .

Orange Wines

By Susan Wenzel • May 9, 2022
 Rosés are Reds and Oranges are…Whites?! Anyone in the know knows bayleaf has a remarkable cache of fine red, white, and rosé wine, but few know much about the luscious orange wines sprinkled inconspicuously around the shop. Orange wines, made from white wine grapes, are an oft overlooked alternative to a savory red which makes them the perfect pairing for strong cheeses, red meat, roasted root veggies, and even curry. Skin is in Maceration is a fancy word for soaking the wine with the grape skins, stems, and seeds to extract color, aroma, and tannins. White wine is exempt from this process which ensures it is typically tannin free and best sipped chilled and fresh. For rosé wine, skin contact is brief, measured in hours, long enough for the red grape skins to impart a hint of tint and a touch of tannins. Orange wine, conversely, is left to soak with the white grape skins for anywhere from several days to many months, resulting in hues from golden straw to deep amber. (Red wine, too, macerates for a similar length of time.) In essence, orange wine is made from white wine grapes in the same manner that red wine is made from red wine grapes. Orange is not the new pink While the preparation process is practically parallel, rosés and oranges are two totally different wines. Rosés, because of their brief soak, are generally light and fresh, and like the aforementioned whites, best schlurped when the weather is hot and the wine is cold. Orange wines are better served cool-ish (think cellar temperature) and are far more thought-provoking than their quaffable cousin. Oranges are a savory sipper with astonishing depth, body, and texture courtesy of the tannins gathered during the lengthier maceration period. Orange you curious? Armed with your newfound knowledge, stop into bayleaf and grab a bottle (or two) of this unique but highly versatile style of wine. (And don’t forget the cheese!)
several bottles of alcohol including pathfinder and king

Alcohol-Free or Sober Curious

By Beth Kuchynka • May 5, 2022
Several weeks ago we had a personal tasting with Tim Crowther Sales Team Manager / Supplier Relations & Development of Prime Wine & Spirits. The tasting featured all non-alcoholic beverages. When Tim first approached me I was skeptical to say the least. His personal passion convinced me to try these – we hope you will too. Below Tim speaks to the why n/a is so exciting now. There are multiple, intertwined answers, personal and pragmatic: Building Prime’s non-alcoholic selection has become a passion project for me. I find myself (and many of my friends) looking for no and low-alcohol drinks that give us the same experience and sense of occasion as we’d get from alcoholic drinks, but without the negative effects that come from alcohol. The pleasure I take in alcoholic drinks, wine and beer especially, has not decreased, but my body’s capacity to process them as I grow older is not what it used to be. I’m clearly not alone in this desire, as the level of interest in quality non-alcoholic products shows no sign of slowing. There are so many reasons for people to choose no and low, from a growing interest in health and wellness, to a reset from two pandemic years of high home consumption; from someone recovering from addiction to a pregnant woman wanting to be included in the party with something other than Martinelli’s. There’s a generational change, as drinking habits shift. This category isn’t an afterthought for Prime. Even though the excitement is real, there’s a disconnect between brands and consumers. People don’t even know there are great new options for them, or they don’t know where to find them; out at a bar, they may not even think to ask if there’s something better than the default fruity, sweet non-alcoholic “mocktail” (a word we really must stop using). And where do you look for a non-alcoholic spirit in a grocery store, anyway? Should it be in the wine department or next to the margarita mix? This is one reason specialty and boutique retailers have been at the vanguard: close and trusting relationships with customers that allow for conversations, like the ones bayleaf is having with its customers as it showcases delicious non-alcoholic options this month. We hope you’ll join us.
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