2007 Merlot

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.

GOLD- 2010 Florida State Fair Wine Competition
GOLD- 2010 Critics Challenge International Wine Competition
SILVER- 2010 Monterey Wine Competition

Central Coast, California Moderated by the Pacific Ocean, the distinctive topography and climate of this sundrenched region yields some of California’s best world-class wines. We select our Merlot from some of the finest vineyards on the Central Coast, to ensure that this wine is big and bold, with complex levels of fruit, spice, and chocolate.

Cool fermented with a serious regimen of pumpovers 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 wines 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 — adding richness and complexity to the wine.

This wine pairs well with pork tenderloin with a port-fig reduction sauce or a decadent chocolate molten cupcake.