Cuvaison Estate Wines Appoints Sally Nightingale Small Lot & Research Winemaker
Napa Valley, Los Carneros, Calif.—Napa Valley’s Cuvaison Estate Wines, which includes the iconic Cuvaison winery in Los Carneros, and acclaimed Mount Veeder winery Brandlin Vineyard, is excited to announce the appointment of new Small Lot & Research Winemaker Sally Nightingale. In this pivotal position, Nightingale will focus on exploring the character and diversity of unique blocks within Cuvaison’s renowned 200-acre Los Carneros estate vineyard, and will also contribute her expertise to Brandlin Vineyard. Nightingale will work alongside acclaimed winemaker, Steve Rogstad, who has guided Cuvaison’s winemaking program since 2002, and has overseen Brandlin’s winemaking since its debut vintage in 2003. In collaboration with Rogstad, Nightingale will produce Cuvaison’s Small Lot and Micro Lot wines, as well as the winery’s renowned Legacy wines.
Born and raised on a farm just outside Australia’s famed Coonawarra wine region, Nightingale worked her first winery internship at the age of 15, and went on to earn a Bachelor of Agricultural Science degree from the University of Adelaide in 2003. In the years since, she has honed her craft on three continents, working at DuMOL winery in Sonoma County, Maison Camille Giroud in Burgundy and at Wither Hills in New Zealand, where she spent 15 years. While at Wither Hills, Nightingale worked with noted winemakers Ben Glover and Nadine Cross, and was promoted to lead winemaker for Wither Hills’ Pinot Noir and Chardonnay programs in 2008, where she spent the next decade refining the winery’s approach to the great Burgundian varietals.
“Sally is an incredibly gifted winemaker,” says Steve Rogstad. “Not only has she developed a mastery working with Pinot Noir and Chardonnay, but she possesses a global winemaking perspective that will underscore our focus on innovation and experimentation.” In addition to guiding Cuvaison’s small lot winemaking, Sally will lead the winery’s research program in areas such as yeast and fermentation trials, cooperage selections, clonal and rootstock combinations, and innovative viticultural and vinification techniques, with the goal of continually elevating Cuvaison’s wines to ever-greater heights.