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Cupcake Cabernet Sauvignon 2009

Winemaker's Notes:

The Cabernet Sauvignon was cool fermented with frequent pump-overs in the early stages of fermentation to extract the soft tannins and color during the aqueous phase. Then the grape skins were pressed before the fermentation reached dryness to maintain the wine’s lush tannin structure. The must was kept cool during fermentation to help create a slower fermentation and allowed the wine to retain more aromatic properties as well as complexity of flavor and body. The wine was then aged in premium American oak barrels – adding richness and complexity.

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Cupcake Vineyards:
Our winery is located in Monterey County, California where warm days give way to cool nights as the fog rolls in off of the Pacific Ocean. It’s this cooling influence that slows the growing process, increasing the time the grapes “hang” on the vine and thereby allow our grapes to mature a little slower than in hotter regions. Slow growth and cool weather leads to a more bal... Read more
Our winery is located in Monterey County, California where warm days give way to cool nights as the fog rolls in off of the Pacific Ocean. It’s this cooling influence that slows the growing process, increasing the time the grapes “hang” on the vine and thereby allow our grapes to mature a little slower than in hotter regions. Slow growth and cool weather leads to a more balanced level of acids and sugars, thereby adding to the complexity and structure of the wines of the Central Coast. This region is poised to become one of the newest and most exciting viticultural opportunities in the coming years. This slow pace continues in our cellar where we take the time to craft wines that are complex, rewarding and hand made. Gentle pressing, cool fermentation, malolactic fermentation, and long barrel aging in small barriques allow us to elevate our wines so that they are rich, creamy and downright delicious. Our winemaker, Adam Richardson has since added a few additional wines from other cool climate regions to augment our portfolio and match up with additional cupcake profiles, like our Marlborough Sauvignon Blanc, Yakima Valley Riesling, and Mendoza Malbec. Go ahead, live deliciously. Read less

Member Reviews for Cupcake Cabernet Sauvignon

Add your review
Snooth User: Kyle Graynor
4557977,445
5.00 5
03/02/2012

Sweet, light, delicate, and smooth, with a pleasing aftertaste. A great white!


Snooth User: aronowm2
333343,705
3.00 5
03/08/2010

Lots of grapefruit. I know it's cliche for New Zealand but it's true. Great QPR. Perfect for sipping outside in the springtime.


Snooth User: InWineTruth
2201061,634
2.50 5
04/20/2011

Bright yellow-gold, aromas of apple pear, citrus and vanilla, lively flavor notes of yellow apples, tropical fruits and vanilla spice.

User Tags:

Apples
  • Pears
  • Vanilla

  • Snooth User: GoinGray
    737701,347
    4.00 5
    05/24/2010

    Scent is earthy and tangy lime zest. A bit spritzy, with grapefruit and mild honeysuckle flavors. Has a dry, tart finish.


    Snooth User: anstett
    85299923
    0.00 5
    07/31/2011

    Just not a fan of this wine.


    4.00 5
    04/16/2011

    Chocolate covered dark cherries ... not too complex but it is delicious. A bit sweet on the finish as is the Cupcake style, riper grapes and a bit of residual sugar seem to be the signature style of the winemaker and the Cupcake wines have been very consistently good.


    4.00 5
    01/06/2011

    This one is another winner from Cupcake. For 10 bucks it has a very bold and flavorful classic Chardonnay profile with oak, fruit, and butter proportioned just right. A pleasant fruity complexity on the finish is reminiscent of tropical fruits. Highly recommended. I don't even like chardonnay usually but I sure like this one.


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    External Reviews for Cupcake Cabernet Sauvignon

    External Review
    08/04/2010

    1 x 750ML Bottle


    External Review
    05/18/2011

    Citrus blossom and grapefruit pith offers fresh, snappy acidity and tangerine-laced flavors that end with a clean, refreshing finish. Drink now.


    External Review
    05/18/2011

    Appropriately named, Cupcake Chardonnay is what one would think of when eating the delectable dessert... butter, vanilla, rich, creamy with a touch of sweetness. This wine comes from sunny California's Central Coast, undergoing malolactic fermentation to round it out and create a smooth mouthfeel. It is aged in American oak for nine months to grant it a little more structure. It goes beautifully with calamari, crab cakes or fried shrimp. Served in most of the local Allentown restaurants by the glass - save your money and get it here!


    External Review
    05/11/2011

    Cupcake Vineyards Cabernet Sauvignon Central Coast 2009 750ML


    External Review
    05/18/2011

    Supple ripe pear and white peach notes, with subtle spicy nuances, make this a soft, easy-drinking wine. Drink now.


    External Review
    09/14/2011

    Cupcake Vineyards works hard to craft the richest, smoothest and elegantly-textured wines. This full-bodied Cabernet Sauvignon shows soft tannins, with primary fruit flavors of blackberry, dark cherry and cassis. These levels of dark fruits melt with the tastes of cocoa and toasty oak and ends with a long, smooth and silky finish.


    External Review
    02/01/2011

    Rich and enticing, the Cupcake Cabernet Sauvignon is a balance between generous profiles of fruit and oak. This full-bodied yet smooth Cabernet Sauvignon displays soft tannins, with primary fruit flavors of blackberry, dark cherry and plums. The dark fruits melt with the flavors of mocha and toasty oak before ending with a long and silky finish.


    1 2 3


    Tasting Notes:

    Cupcake vineyard works hard to craft the richest, smoothest and elegantly-textured wines. This full-bodied Cabernet Sauvignon shows soft tannins, with primary fruit flavors of blackberry, dark cherry and cassis. These levels of dark fruits melt with the tastes of cocoa and toasty oak and ends with a long, smooth and silky finish.

    The Cabernet Sauvignon was cool fermented with frequent pump-overs in the early stages of fermentation to extract the soft tannins and color during the aqueous phase. Then the grape skins were pressed before the fermentation reached dryness to maintain the wine’s lush tannin structure. The must was kept cool during fermentation to help create a slower fermentation and allowed the wine to retain more aromatic properties as well as complexity of flavor and body. The wine was then aged in premium American oak barrels – adding richness and complexity.

    55000 cases produced.


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