Cuvaison has been profoundly influenced by their owners, the Schmidheiny family of Switzerland—fourth-generation vintners who purchased the winery in 1979. Since the beginning they have been dedicated to a philosophy of producing vineyard-driven wines. Cuvaison employs block by block farming methods and a hand-crafted vineyard-to-bottle winemaking approach, resulting in wines that are balanced and complex, showcasing the distinctive characteristics of this cool climate estate. Cuvaison is part of Two Estates Wine Collective, which also farms Brandlin Vineyard, a Napa Valley estate on Mt. Veeder.

Steve Rogstad, Vice President, Winemaking, has spent most of his professional life making wine in the Los Carneros appellation. Since 2002, Steve has guided the winemaking at Cuvaison, crafting wines that have earned accolades for their seamless balance and depth that is vineyard-inspired and complex.

The 2023 Cuvaison Sauvignon Blanc, Methode Beton is named for the winery’s technique of fermenting and aging in concrete eggs, showcasing an unoaked style of winemaking that is expressive displaying the varietals true character of a lovely bouquet and freshness on the palate. The consistency in quality and deliciousness of this wine with each vintage is impressive and noteworthy. This Sauvignon Blanc opens with pale straw color, notes of citrus, gooseberry, tart green apple, and a hint of fennel. On the palate the wine is beautifully balanced and fresh. The flavor profile is juicy with lemon-lime, honey dew melon, a hint of sea salt, and chalky minerality that carries through to the finish that is long and mouthwatering acidity that drifts away into the sunset. A special Sauvignon Blanc that is worth seeking out to enjoy with your favorite white fish and steamed vegetables.

By Perry Miroballi