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Cupcake Vineyards work hard to craft the richest, smoothest and elegantly-textured wines. This full-bodied yet smooth...Read more...
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Sour cherry on the nose with a bit of tobacco. A light to medium body with more of the cherry on the tip of your tongue mixed with a nice amount o... Read more
Not my brand for a Merlot wine. Though their Chardonnay is pretty good. Read more
Cupcake Merlot is a full-bodied yet smooth merlot displaying supple tannins. This is a softer, silkier Merlot with a good balance of oak and fruit.... Read more
Food Pairings for Cupcake Vineyards Merlot San Luis Obispo County
Sour cherry on the nose with a bit of tobacco. A light to medium body with more of the cherry on the tip of your tongue mixed with a nice amount of oak and herbs. A smooth finish with a nice bit of tannins to tickle the sides of your mouth. This is a great value on a young central coast Merlot. We decanted our 2009 and I am glad I did because the wine doesn't appear to be highly processed, and I did find a bit of sediment after decanting. We let it open up in the decanter for about a half an hour and it really opened up and mellowed out.
Not my brand for a Merlot wine. Though their Chardonnay is pretty good.
External Reviews for Cupcake Vineyards Merlot San Luis Obispo County
Cupcake Merlot is a full-bodied yet smooth merlot displaying supple tannins. This is a softer, silkier Merlot with a good balance of oak and fruit. It starts with flavors of red cherries that evolve into decadent flavors of cocoa and espresso mingles into a plush, silky mocha finish.
Luscious fruit flavors of black cherry and blackberry. These primary flavors are augmented with secondary flavors of vanilla, toasty oak and spices including clove and nutmeg. The addition of complementary varietals contributes to a velvety mouth feel and lingering, smooth finish. This wine is at its best if enjoyed within a year of release, but should be able to age in the bottle for up to three years.
The grapes were cool fermented with a serious regimen of pump-overs in the early stages of fermentation to extract the soft tannins and color during the aqueous phase. The grape skins were then pressed before the fermentation reached dryness to maintain the wines lush tannin structure. The must was kept cool during fermentation to help create a slower fermentation and allow the wine to retain more aromatic properties as well as complexity of flavor and body. The wine was aged in premium American oak barrels — adding richness and complexity.
Cupcake Vineyards work hard to craft the richest, smoothest and elegantly-textured wines. This full-bodied yet smooth Merlot displays supple tannins with flavors of red cherries that evolve into decadent levels of cocoa and espresso and a smooth finish. This wine is reminiscent of that chocolate cherry cupcake.
|Total Acidity: 0.59 grams per liter|
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