Many Club Cuvaison members have already seen our new labels and logo, but we want to share the new design with our many friends and fans who have not. We've kept the iconic Cuvaison arch, but updated it with an artistic display of the word Cuvaison. The new design also features new font to represent the dynamic and modern evolution of the Cuvaison brand.
We are excited to unveil our new Cuvaison label design. The new label reflects a true expression of our elegant wines while representing the modern, artful, and authentic vision displayed in our tasting rooms.
The Cuvaison Estate Chardonnay and Pinot Noir are 100% estate grown wines that represent the unique and certified sustainable vineyard site which is our home in the heart of Carneros. Each wine is meticulously hand-crafted from vineyard blocks that have been vinified separately, chosen by Winemaker Steve Rogstad for the distinct characteristics each brings to the final blend. Complex, multi-layered, and highly nuanced, our estate wines represent uncompromised farming and winemaking from vine to bottle.
Our Single Block wines are sourced from distinct blocks within the Cuvaison estate vineyard that have the rare combination of climate, soil and aspect to yield fruit that is consistently outstanding year after year. These individual blocks produce “stand alone” wines that need no blending. Limited in production, they represent the highest and most complete expression of fruit from our Carneros estate.
Visit our Tasting Rooms to check out the new look and taste our delicious wines!
2012 Cuvaison Solitaire Sauvignon Blanc
Our Sauvignon Blanc all comes from a singular, diamond-shaped block in our Carneros Estate. We ferment the wine in stainless steel at a cool temperature to capture and retain all the bright gooseberry, lemongrass and fresh citrus tones of this variety. Although aged on its lees to soften and enrobe the wine, it doesn’t go through malo-lactic fermentation as we want to retain the crisp minerality and vibrant acidity that is the focus of this "solitaire" wine.- Winemaker Steven Rogstad
2011 Cuvaison Estate Syrah
The hills of our Carneros Estate Vineyard are marked by shallow clay soils, barren land that restricts vigor and restrains energetic varieties like Syrah from their naturally, over productive tendencies. This is critical for two reasons; it allows Syrah to ripen in the chill of Carneros and it gives concentration and character to the ensuing wines. Our 2011 Syrah is just such an example. Smokey, peppery, jammy nose, with black cherry, blackberry and lavender notes. On the palate the wine is silky with spice and round tannins supporting the dense fruit and lively finish.
- Winemaker Steven Rogstad
2011 Brandlin Zinfandel Bald Mountain Vineyard
Limited Production, New Release
A shy vintage the 2011 Bald Mountain Zinfandel exhibits a complex mix of floral, fruit and earthy tones. Despite some fall rains, the sheer slopes of this mountain site effectively concentrate each berry. The general rich, jammy texture of this Zinfandel is accentuated with violets and rose petals, loganberry, boysenberry and a hint of soy and forest floor.
- Winemaker Steven Rogstad
"One of Cuvaison's best basic Pinots in years,
this is charming with its dry, crisp structure,
silky elegance and fine flavors of raspberries,
cherries and toasty oak...”
-- Steve Heimoff, Wine Enthusiast
Winemaker Notes by Steven Rogstad
A tremendous year for Pinot Noir in Carneros, La Nina conditions set up a long cool growing season with just a few bumps on the way. Our 2010 possesses vibrant notes of cherry, raspberry, and pomegranate with hints of allspice and sassafras. On the palate the wine is quite dense with both red and black fruits, especially cherry and boysenberry coming to the fore. The coolness of the wine really forges the finish with fine tannins and bright minerality to the long aftertaste.
At 10 pm on September 11, 2012, several crews began harvesting Pinot Noir and Chardonnay grapes from our estate vineyards in Carneros. Crews worked tirelessly until 4 am, bringing in 31 tons of Pinot Noir and 32 tons of Chardonnay! The grapes look fantastic and we are all very excited about this year's crop!
Watch as the team sorts and processes the Pinot Noir grapes
We have our own opinions about Steve’s wines and are pleased
these highly regarded publications agree!
2008 Cabernet Sauvignon Mount Veeder
2009 Carneros Pinot Noir
“Lush scents of kirsch emerge from the initial dark and juicy flavors. This is sleek and soft, its tannins layering mineral detail over the velvet texture. A rich pinot to serve with roast squab.”
Wine & Spirits | February 2012
“Stars of a great vintage”
4 out of 5 stars, the highest rating awarded for Napa Valley
“Special Pinot Noir Edition
We are proud to share this glowing 92+ point review awarded by the Wine Advocate, to our 2009 Brandlin Cabernet Sauvignon. Nice job Steve!
Read Antonio Galloni’s elegant review on this vintage:
"'The 2009 Cabernet Sauvignon is a very pretty wine, but it needs time in the glass to open up. Dark cherries, plums, licorice, flowers and grilled herbs are some of the nuances that emerge from this mid-weight, gracious Cabernet Sauvignon. This isn’t a blockbuster, but rather a wine built along more classic lines. I really like the balance here. It appears there is significant upside, as the wine keeps getting better and better with time in the glass. In 2009 the blend includes 14% Malbec, 3% Petit Verdot and 1% Cabernet Franc. Anticipated maturity: 2013-2024. Telephone (800) 253-9463 and (707) 942-2460."
The '09 vintage will not be released until Spring 2012.
This past Sunday wrapped up another exciting Club Cuvaison Holiday Gathering in the Calistoga Wine Cave.
We were graced by the presence of over 80 club members from all over the country, including the congenial Bruce and Lupe (pictured below), who visit us every year from Chicago, and are some of our biggest fans on Facebook!
(Thanks for being a part of our event Bruce and Lupe!)
Winemaker Steven Rogstad and wife Virginia were also present.
Steve always makes a point to mingle and carouse with club members.
(Wine Club Members and Steve at right)
(Steve and wine club members)
What about the wines? Tell us about the wines!
Well, since you asked …
According to Christina, the at-times esoteric 2009 ATS Chardonnay was the true show stopper! This particular club exclusive wine is produced in very limited quantities, and scarecly available for tasting. In fact, it’s only available in the Collector’s Selection hoilday gift pack right now.
Trying our ATS Chardonnay can be a unique opportunity; like viewing a mountain lion in the wild – it doesn’t happen very often, and when it does … you have to seize the moment!
(Christina w/ Two Estates, ATS Chardonnay and Diablo Syrah)
One of the many benefits of being a club Cuvaison member is having access to our more limited and exclusive wines, like the Two Estates, Diablo Syrah and the ATS Chardonnay. In addition, you get to enjoy special pricing on these wines.
(Jamie Glidewell and Mary Pencek)
More news is that Jamie Glidewell has returned to the Club Cuvaison as Wine Club Sales Manager. We are so excited, and know the wine club is in good hands with Jamie at the helm. The entire team; Danette, Laurie and Christina – are at your ready for placing orders and answering any club or Cuvaison related questions you have.
(Wine Club Rock Stars Christina, Jamie, Laurie and Danette)
In conclusion, a BIG THANKS to everyone who was able to join us for the Holiday Celebration
in the Cave. We hope to see you again at our club event in February!
The entire photo album is available for viewing on our Facebook page. Click here!
SAVE THE DATE!
Tasting in the Cave
Sunday | February 12th, 2012 | 1pm – 3pm
The 2008 Brandlin Cabernet Sauvignon Is one of ...
"18 Outstanding Napa Cabernets!"
"This well-structured red is marked by a tight, flinty, minerally edge, yet nonetheless offers a complex core of dried berry, roasted herb, sage and cedar. Ends with the tannins giving the flavors traction. Best from 2012 through 2022."
James Laube, Wine Spectator, August 1, 2011
Retail Bottle $90
Phone calls are so 2005 - and snail mail, what’s that? Everyday our world is communicating less through traditional mail and phone calls, and more through text messaging and emails.
People are ditching their perfectly serviceable cell phones to upgrade to “smart phones” that do everything short of bringing you breakfast in bed. (Think iphone, Droid and Blackberry)
Why are we bringing this up? Good question. Cuvaison has recently developed a special site that makes navigating cuvaison.com from a smart phone easier.
The next time you visit our website from a smart phone, you will enjoy your experience and won’t have to scroll a million times in order to see the breadth of a specific page.
Say you’re on a Princess cruise or flying Singapore Airlines and happenchance upon a Cuvaison wine you like. All you have to do is visit our mobile site and buy wine remotely. Tell us that’s not cool!
We are convinced the smart phone users of the universe will find our new mobile site friendly to navigate and easy to shop on. We’ll see you on the World Wide Web!
Get your taste buds ramped up for Club Cuvaison's May Sampler which includes the 2007 Block F5 Pinot Noir and the 2007 Mt. Veeder Cabernet Sauvignon. Here's what Cuvaison Winemaker Steven Rogstad has to say about these wines.
Passion fruit, kiwi, lemongrass, and lime,
the bright fruit and crisp finish come together to
create a wine that is - in a word - refreshing.
Special Club Offer! The 2009 Sauvignon Blanc
at $180 for a case, or $95 for 6 bottles.
(full retail $20/bottle)
Watch what winemaker, Steven Rogstad has to say about the
2007 Brandlin Cabernet Sauvignon - a New Release!
Three Bottles or More of Selected RED Wines at 25% Off: mix & match!
2007 Block F5 Pinot Noir
Just awarded the Double Gold Medal from 2010 San Francisco Chronicle Wine Competition. Limited Availability!
2007 Diablo Syrah
19 cases of this club favorite remaining!
2006 Zinfandel Brandlin Vineyard Mount Veeder
27 cases of this end of vintage winery exclusive release remaining!
3 Red Wines @ a Rocking Deal!
click here to learn more>>
2006 BRANDLIN Cabernet Sauvignon | Mount Veeder, Napa Valley
The 2006 BRANDLIN Cabernet Sauvignon Mt. Veeder (86% Cabernet Sauvignon and the rest Cabernet Franc, Malbec, and Petit Verdot) is one of the finest wines of the vintage. Its dense ruby/purple color is accompanied by aromas of creme de cassis, licorice, forest floor, and floral undertones. The wine possesses layers of fruit in addition to full-bodied power, and plenty of well-integrated, velvety tannin. Drink this beauty over the next 10-15 years. – Robert Parker's Wine Advocate – December 2009 –– 93 POINTS
2007 ATS Chardonnay | Carneros, Napa Valley
A brilliant offering, the light green/gold-colored 2007 Chardonnay ATS Selection boasts honeysuckle, orange blossom, citrus oil, and white peach aromas along with terrific acidity, medium to full body, no noticeable oak, and superb fruit as well as length. Drink it over the next 2-3 years. – Robert Parker's Wine Advocate – December 2009 –– 92 POINTS
2007 Carneros Syrah | Carneros, Napa Valley
A heck-of-a bargain, the outstanding 2007 Syrah offers smoky, gamy, meaty, lard, and bacon fat notes intermixed with blackberry and currant fruit aromas. This spicy, dense, richly fruity, supple Syrah is ideal for drinking over the next 3-4 years. – Robert Parker's Wine Advocate – December 2009 –– 90 POINTS
2007 S Bock Chardonnay | Carneros, Napa Valley
The 2007 Chardonnay S Block reveals similar citrus oil, white peach, and wet steel-like characteristics in its crisp, medium-bodied, fresh, lively personality. It should drink well for 1-2 years. – Robert Parker's Wine Advocate – December 2009 –– 89 POINTS
One of the “Year's Best Cabernet Sauvignons”
This is an elegant, red-fruited 2006 cabernet. The scent of the wine is vibrant, in the realm of tiny strawberries and other pine forest scents; the tannins have a red edge to their darker, earthy mineral tones. Those tannins feel a little worked, softened and rounded in the cellar, making the fruit accessible without diminishing their Veeder character. It’s suited to a few years of age and a thick-cut lamb chop. - By Joshua Greene - 12/1/2009
Firm, rich, intense and concentrated, with fresh, vibrant black cherry, currant and wild berry fruit that's pure and vibrant, showing a pleasing earthy mineral character, joined by a touch of herb. Drink now through 2016. - By James Laube - 8/1/2009
This is a gigantic Cabernet. It detonates on the palate with an explosion of blackberries, black currants, chocolate, anise and smoky cedar, wrapped in firm, dusty mountain tannins. It’s the perfect example of a Mount Veeder Cab. - By Steve Heimoff - 12/1/2009
Garnet hue with a fuchsia rim. Fresh aromas of violets and clove with a notable flintiness. Accessible flavors of black cherry and plum edged by white pepper and mint. Raspy tannins support flamboyant fruit in the spicy finish. - 10/1/2009
Try these recipes that paired wonderfully at our Club Holiday Celebration in the Cave! Enjoy and let us know how it turned out!
Curried Chicken Crostini
Yield: 3 cups (makes 48 hors d’oeuvres)
Sometimes the simplest recipes are the best. Here, I’ve used great fresh ingredients and combined them in a way that allows their flavors to come through. The peas add sweetness and the radish adds a bit of spiciness and crunch. As a snack, I serve this on a thin crisp sesame wafer and garnish it with daikon sprouts. For a light luncheon, I serve it on butter lettuce with roasted red or golden beets, topped with a light citrus vinaigrette. Either way, it is a wonderful compliment to a variety of wines, including Cuvaison Chardonnay.
- 3 cups cooked organic chicken, cubed
- 1/4 cup your favorite mayonnaise (or homemade aioli)
- 1/2 Tablespoon whole grain mustard
- 1/2 teaspoon Curry powder
- 1 each Zest of lemon
- 1/2 teaspoon ginger, finely chopped
- 1/3 cup English peas, cooked and strained
- 6 each radish, quartered and thinly sliced
- 1 Tablespoon Italian parsley, chopped
- to taste sea salt and freshly ground black pepper
Combine the above ingredients, chill and serve on your favorite crisp cracker or crostini.Chef Bruce Riezenman, Park Avenue Catering Company, October 2009, Eat well!
Spring Hill Mac & Cheese
Serves 8-10 as a side dish or 40 small hors d’eouvres (makes 7 cups)
This is quality comfort food using good cheddar and good pasta. You can add a combination of fresh and dried wild mushrooms if you’d like to make it even nicer.
- 1/2 cup Japanese coarse breadcrumbs
- 1 Tablespoon butter
- 1 Tablespoon Italian parsley, chopped fine
- 1/2 pound Elbow macaroni
- 2 Tablespoons butter
- 5 Tablespoons flour
- 1/2 pound Spring Hill aged white cheddar, chopped or grated
- 1 ounce Vella dry jack, grated
- 1/2 cup chicken broth (or vegetable broth)
- 3 1/2 cups milk
- To taste good coarse sea salt
Place 1 Tablespoon of butter in a sauté pan over medium heat. Once melted, add the breadcrumbs and cook (while stirring) until they are golden brown and crisp. Remove from the heat, season with salt and add the parsley. Set aside for later.
Place butter in a sauté pan over medium heat. When the butter starts to melt, add the flour. Mix with a wooden spoon until fully combined. Reduce the heat to low and cook for 8 minutes without browning the flour/butter mixture (roux).
Add the chicken broth (cold) to the warm roux a little at a time and stir until smooth. Place over medium heat. Slowly add the milk (cold) in 1/2 cup increments, stirring until smooth each time and simmering before adding the next part. Once all the milk is added, stir and simmer for at least 15-20 minutes.
Add salt (to taste) into the sauce and simmer for another 5 minutes.
Meanwhile, bring a pot of salted water to a boil and cook the pasta until just done. Drain and rinse, then add the pasta to the cream sauce. Add both cheeses and stir until the cheese is completely melted. Adjust with additional salt as needed.
Serve on a plate, in a cup or on a spoon and sprinkle liberally with the crisp breadcrumbs.
Serve immediately, or reheat. If necessary, add a bit of hot water to thin out the Mac & Cheese.Chef Bruce Riezenman, October 2009, Eat well!