Cupcake Vineyards wines were introduced nationally in 2008 from California’s Central Coast and represented a finely crafted, fruit-forward, indulgent and eminently approachable style of wine. The inaugural release included Chardonnay, Merlot and Cabernet Sauvignon. Since then, Adam has used his global wine making experience and relationships around the world to add seven international wines to the Cupcake lineup, including such renowned regions as Marlborough New Zealand; Mendoza Argentina; Italy’s Prosecco, Trentino and Asti regions; Barossa Valley, Australia; and Germany’s Mosel.

Cupcake Vineyards winery is located in Soledad, California, where warm days give way to cool nights as the fog rolls in off of the Pacific Ocean. It is this cooling influence that slows the growing process, increasing the time the grapes “hang” on the vine and thereby allowing the 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 the cellar where the winemaking team takes the time to craft wines that are complex, rewarding and handmade. Gentle pressing, cool fermentation, malolactic fermentation and long barrel aging in small barriques allow them to elevate the wines so that they are rich, creamy and downright delicious. Winemaker, Adam Richardson has since added a few additional wines from other cool climate regions to augment Cupcake Vineyards portfolio and match up with additional cupcake profiles, such as Sauvignon Blanc from Marlborough, New Zealand and Malbec from Mendoza, Argentina.

To this day, Cupcake Vineyards encourages everyone to “Live Deliciously.”


As International Wine Director for Underdog Wine & Spirits and Head of Winemaking for Cupcake Vineyards, native Australian Adam Richardson has been making wine around the world for more than a dozen years. Based in California, Adam travels throughout the year to some of the planet’s most prized wine growing regions, collaborating with winemakers in Argentina, Australia, Italy and New Zealand to craft the Underdog Wine & Spirits’ international portfolio of fine wines.

Richardson received his winemaking degree from Charles Sturt University, Australia’s preeminent oenology and viticulture school. While still in school, Richardson began a series of winery jobs, starting out doing cellar work and running a crush pad and eventually became a winemaker.

Before becoming a winemaker, Richardson was a lieutenant aviator in the Royal Australian Navy. “As a youngster, I had a real interest in aviation,” he says. “I earned my pilot’s license before I ever had my driver’s license! It was my love of flying that made me join the Navy.” Richardson spent eight years directing maritime helicopter search and rescue missions for the Australian Navy before changing careers prior to turning 30.

Besides wine, Adam’s other great passion is food. “I love to cook and I love rich, complex dishes. To me, nothing is better than spending a night eating and drinking, and discussing food and wine with friends. You can talk all night and never be bored.”

Richardson also heads spirits development for Cupcake, which has recently launched a line of super-premium vodkas. Distilled six times for maximum clarity and purity of flavor, and with Cupcake’s signature silky mid palate, the vodkas are currently rolling out to major markets across the U.S.