2007 Cabernet Sauvignon

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.

SILVER- 2010 San Francisco Chronicle Wine Competition
SILVER- 2010 Critics Challenge International Wine Competition
SILVER- 2010 Florida State Fair Wine Competition
SILVER- 2010 Pacific Rim Wine Competition
SILVER- 2010 Monterey Wine Competition

Central Coast, California Moderated by the Pacific Ocean, the distinctive topography and climate of this sun-drenched region yields some of California’s best world-class wines. The rich soils of the land provide all the nutrients the grape vines need to flourish, while the natural climate of long sunny days and cool nights provide optimal conditions for the cultivation of rich, balanced Cabernet Sauvignon.

This wine pairs well with baked brie drizzled with honey or petite filet mignon with a cabernet reduction sauce.

Cool fermented frequent pump-overs in the early fermentation to extract the soft tannins and color during the aqueous phase. We then press before the fermentation reaches dryness to maintain the wine’s lush tannin structure. Finally, we put the wine in premium barrels for aging.

Premium Fermentation Techniques
Cool Fermentation — Keeping the must cool during fermentation helps create a slower fermentation and allows the wine to retain more aromatic properties as well as complexity of flavor and body.

Aging Technique
Aged in premium American oak barrels — Adds richness and complexity to the wine.