Cuvaison Estate Wines
 
April 25, 2014 | Cuvaison Estate Wines

Great review on Cuvaison's 2012 Estate Pinot Noir!

   


91 POINTS!

We are thrilled to read what Steve Heimoff says about our 2012 Estate Pinot Noir in Wine Enthusiast's June 2014 issue, rated 91 Points.

“With a light, silky mouthfeel and mouthwatering acidity, this Pinot satisfies for its rich array of raspberries, cherries, spices, cola and smoky oak. It defines the Carneros style: tart, a little earthy and ageworthy. Drink now - 2019.”
- Steve Heimoff, June 2014 issue

And we agree - it’s delicious!

2012 Estate Pinot Noir
Carneros, Napa Valley 

Retail
Bottle
Club Bottle
20% Off
Retail
Case
Club Case
20% Off
38.00 30.40 456.00 364.80

 

   

 

Steven Rogstad
 
April 17, 2014 | Steven Rogstad

Cuvaison's 2012 Estate Syrah has been released!



2012 Estate Syrah 
New Release  |  Estate Series 

Just a superb year for Syrah from a cool climate vineyard.
An axiom of winemaking is to grow varieties on the edge of
where they will ripen. The soils and climate of our Carneros Estate provide the challenges required to tame the prolific Syrah vine and sharpen the characteristics that define this variety. Add in a long, cool growing season like 2012 and you have the makings of an excellent vintage. Our 2012 bottling boasts a full range of Syrah-esque qualities; gamey, peppery, bacon-fat, mesquite, lavender and  rosemary notes backed with brambly cherry, boysenberry and blackberry fruit. The palate is full-bodied with rich, jammy fruit,
a touch of anise seed and long, silky tannins.
- Winemaker, Steven Rogstad

 
Retail
Bottle
Club Bottle
20% Off
Retail
Case
Club Case
20% Off
38.00 30.40 456.00 364.80



 




 

Steven Rogstad
 
April 8, 2014 | Steven Rogstad

We love to watch things grow!



Young Shoots & Leaves 

This is what our vines look like only two weeks after bud break. You can see the shoot tip (Anlagen) which will keep extending the shoots out for several more weeks and can grow, at our site, in warm weather up to half-an-inch per day. You can also observe the tiny clusters which will develop inflorescences and began to flower in mid-May. Our focus on the farm now is to protect these young shoots from mildew and frost as well as remove, by hand, any unwanted shoots that volunteer; a practice we call suckering.

 

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