Cupcake Vineyards Cabernet Sauvignon Central Coast 2011

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Tasting Notes:

It’s the long cool seasons in the South Island that allows our sauvignon blanc grapes to mature slowly, giving the wi...

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Our vineyard works hard to bring you the zestiest,most refreshing Sauvignon Blanc from the cool Marlborough Valley. Here the grapes mature slowly, ... Read more

Marlborough, New ZealandDon't judge Cupcake Vineyards by the fanciful name alone because this winery is producing some top values in everyday wines... Read more

"This wine is reminiscent of a lemon chifon cupcake. Its made up of integrated favors of Meyer lemons Read more

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User Reviews for Cupcake Vineyards Cabernet Sauvignon Central Coast

External Reviews for Cupcake Vineyards Cabernet Sauvignon Central Coast

External Review
Source: We Speak Wine
01/30/2013

Our vineyard works hard to bring you the zestiest,most refreshing Sauvignon Blanc from the cool Marlborough Valley. Here the grapes mature slowly, giving them complexity and a vibrant zing, reminiscent of a lemon chiffon cupcake. The aromas are integrated, delighting the senses with flavors of Meyer lemons, Key limes and a finish that awakens the appetite. Serve chilled with oysters on the half shell or with a rich, creamy lobster risotto. - Winery ** SOLD OUT **


External Review
Source: Wine Gems @ Perriello's
01/31/2012

Marlborough, New ZealandDon't judge Cupcake Vineyards by the fanciful name alone because this winery is producing some top values in everyday wines across multiple varietals and regions of the world! Cupcake Sauvignon Blanc is a beautiful expression of this grape from the highly regarded Marlborough appellation of New Zealand. This white wine gem is made from 100% Marlborough Sauvignon Blanc. At the northeastern tip of the South Island of New Zealand, Marlborough enjoys a temperate climate with high sunshine hours, moderate day temperatures and cool nights. The region is ideally suited to producing aromatic wines showing strong intensity of grape variety. The long cool season allows the grapes to mature slowly, giving them complexity and a vibrant zing reminiscent of a lemon chiffon cupcake! Cupcake Sauvignon Blanc is pale yellow-green in color. It is crisp and light with aromas of grapefruit, gooseberry and citrus and boasts rich flavors of Meyer lemons and Key limes. It is crisp and clean on a long finish that awakens the appetite.Enjoy Cupcake Sauvignon Blanc over the next 3-4 years with salmon, oysters, grilled vegetables, halibut, crab, chicken, Asian cuisine, and sushi.


External Review
Source: Fame Wine and Tobacco
09/23/2011

"This wine is reminiscent of a lemon chifon cupcake. Its made up of integrated favors of Meyer lemons


External Review
11/10/2011

The flavors are integrated, delighting the senses with layer upon layer of Meyer lemons, Key limes and a finish that awakens the appetite. Serve chilled with oysters on a half shell or with a rich and succulent Lobster Risotto.


Ratings & Tags for Cupcake Vineyards Cabernet Sauvignon Central Coast

rated this wine
4.00 5
11/03/2011

Winemaker's Notes:

After the grapes have been harvested, the clusters were put through the hopper and the juice and berries went directly to the tanks. The must was kept cool to help create a slower fermentation and allow the wine to retain more aromatic properties as well as complexity of flavor and body. The juice underwent frequent pump-overs to extract the soft tannins and color during the aqueous phase. The skins and must were pressed right before the wine reached complete dryness to maintain the wine’s lush tannin structure. Finally, the wine was barreled to into premium American oak barrels for aging — adding richness and complexity.

Tasting Notes:

It’s the long cool seasons in the South Island that allows our sauvignon blanc grapes to mature slowly, giving the wine levels of complexity and a vibrant zing. This Sauvignon Blanc is reminiscent of a lemon chiffon cupcake. It’s made up of integrated flavors of Meyer lemons, Key limes and a finish that awakens the appetite There are hints of grapefruit, gooseberry and citrus, and comes together with a long, creamy finish.

After the grapes have been harvested, the clusters were put through the hopper and the juice and berries went directly to the tanks. The must was kept cool to help create a slower fermentation and allow the wine to retain more aromatic properties as well as complexity of flavor and body. The juice underwent frequent pump-overs to extract the soft tannins and color during the aqueous phase. The skins and must were pressed right before the wine reached complete dryness to maintain the wine’s lush tannin structure. Finally, the wine was barreled to into premium American oak barrels for aging — adding richness and complexity.

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Chemical Analysis:

Sugar: 0.35 grams per liter Total Acidity: 0.71 grams per liter

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