What happens when a naval aviator from the Royal Australian Navy turns his sights to winemaking? You get wines that take off in the mouth with well-grounded prices. You get Cupcake Vineyard wines. Adam Richardson earned his pilot’s license before he learned to drive. But the winemaking bug bit him late. As a lieutenant in the Royal Australian Navy, Richardson spent eight years directing maritime helicopter search and rescue missions before changing careers. Towards the end of his military commitment, Lieutenant Richardson decided to enroll in one of Australia’s finest oenology and viticulture schools.
During his education, Richardson participated in a wide variety of winery jobs throughout Australia. In 1998, he moved to California for an assignment that led to extended stints at top wineries. His remarkable accomplishments brought him to the attention of Underdog Wine & Spirits, a multi-brand producer who was looking for the right winemaker to start a new concept.
Richardson joined the Cupcake team in 2008, bringing with him the same passion for winemaking that he shared for flying. His inaugural release of three wines, a chardonnay, a cabernet sauvignon and a merlot, all from the central coast of California, were an immediate success. Since then, Richardson has expanded the Cupcake Vineyards portfolio to consist of wines from five different countries. His repertoire now includes sauvignon blanc from New Zealand, malbec from Argentina, Prosecco from Italy, riesling from Germany and Shiraz from his native Australia.
Needless to say, Richardson spends a lot of time traveling the world, collaborating with winemakers and growers in each location. This exhaustive process gives Adam the tools and resources he needs to craft remarkably delicious wines at remarkably reasonable prices. Retail prices are approximate.
I am a fan of Prosecco in general and this one in particular. The Non-vintage Cupcake Vineyards Prosecco ($14) is produced using the traditional glera grape varietal and possesses a brilliant nose of citrus, green melon and nectarine. The bubbles are remarkably tiny and precise and give the flavors of creamy lemon, roasted nuts and nectarine a wonderful lift in the mouth. Charming toasted bread notes chime in on the bright, clean citrus-fueled finish.
The 2011 Cupcake Vineyards Sauvignon Blanc ($14) hails from the Marlborough region of New Zealand and proves that not all sauvignon blancs are created equal. While the wine does sport notes of traditional grassy scents on the bouquet, it is the extended exposure to the yeast sediments during maturation that really bring out the best of the fruit. Flavors of grapefruit, lemon and lime hit the front of the palate with a refreshing citrusy blast, but the creamy mid-palate expands to incorporate yellow cake and mango. The creamy texture continues onto the medium-balanced finish, with just enough acidity to keep it clean and crisp.
If you’ve been looking for a reasonably priced, high quality domestic Chardonnay, then the 2010 Cupcake Vineyards Chardonnay from California ($14) is your wine. About 30 percent of the wine undergoes malolactic fermentation which imparts a creamy texture in the mouth, where flavors of apple, nectarine, lemon/lime and buttery highlights meld together. Use of American oak barrels (about 20 percent new) imparts additional complexity and notes of toasted buttered bread and vanilla on the soft finish.
It’s only appropriate that Richardson’s talents shine even brighter when he gets a chance to make a wine from his native Australia, like the 2010 Cupcake Vineyards Shiraz ($14) from the Barossa Valley. Deep, dark and brooding, it features full-throttled flavors of ripe blackberry, dark plums, smokey cassis and rich chocolate on the front of the palate and just enough black pepper spice on the medium-bodied finish.
The 2009 Cupcake Vineyards Red Velvet ($14) is a blend of zinfandel, merlot, cabernet sauvignon and petite sirah grapes that has been sourced from vineyards located throughout California. Each varietal has been vinified separately and then blended. The result is a wine that actually is reminiscent of a blackberry cupcake with chocolate icing. Hints of red fruit and mocha add a delicious note on the creamy finish.
