Since 1969, Cuvaison Estate Wines has been hand-crafting classic and elegant Napa Valley wines. Our estate grown wines capture the uniqueness of our Carneros and Mount Veeder estate vineyards and reflect the finest attributes of each vintage. From vine to bottle, we do our best to maximize our sustainability efforts in order to minimize the impact on our environment. 

The History of Cuvaison Estate Wines:

1969   Two engineers from Silicon Valley founded Cuvaison with a 27 acre vineyard at the winery’s Calistoga location.
1979    The Schmidheiny Family of Switzerland purchased Cuvaison Estate Wines along with 400 acres of undeveloped land in the Carneros appellation. Although Cuvaison is owned by a family abroad, we are locally managed.
1988 John Thacher, winemaker for Cuvaison since 1982, was selected as Winemaker of the Year by “Wine & Spirits” magazine.
1998 The Fall marked the purchase of the historic 170-acre Brandlin Ranch on Mt. Veeder, where the 1st vines were planted by the Brandlin family in 1926.
1998 John Thacher became President of Cuvaison.
2002 Cuvaison’s Director of Sales and Marketing, Jay Schuppert, became President. This same year, Steven Rogstad came on board as Winemaker.
2004 Construction for our new state-of-the-art winery in Carneros was completed and is considered the premiere Chardonnay and Pinot Noir production facility in Napa Valley.
2007 The Carneros winery facility went solar with 1,428 solar panels installed on our production building. At every turn Cuvaison looks to become as sustainable as possible. Learn more about our other green initiatives here.
2009 Cuvaison celebrates 40 years of winemaking, 30 years of Schmidheiny ownership and 30 years of our Carneros estate vineyard. New construction of our Calistoga & Carneros Tasting Rooms, as well as the new Barrel Room building in Carneros was completed.


Cu∙vai∙son [koo∙veh∙ZOHN]:  “The French term for the period when grape juice is kept in contact with the skins and seeds during both fermentation and maceration. Critical in the making of red wines, cuvaison allows color, tannins, and aroma to be transferred from the skins and seeds to the juice.”1

(1source: © Copyright Barron's Educational Services, Inc. 1995 based on The Wine Lover's Companion, by Ron Herbst and Sharon Tyler Herbst.)