The grapes were gently pressed and the juice was clarified immediately to maintain the aromatic characteristics of the grapes. The juice was then cool-fermented in stainless steel tanks until it reached its optimum flavor profiles.

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.