Red Velvet Lives up to its Name

The first California wine I’ve tasted from the 2011 vintage provided a ripe mouthful of enjoyment.

The latest release of Red Velvet, a red blend from Cupcake Vineyards in Livermore, is delicious. Let’s hope it’s a harbinger of great things to come from last year’s harvest.

The  taste of this wine ($13.99) is definitely round with no hard edges to restrain its fruit forward enthusiasm.

If Red Velvet was a boxer, it would be a middleweight.

It starts with a healthy combination punch of purple plum and blackberry fruit followed by a jab of mocha.

The fruit for Red Velvet, which features a healthy percentage of zinfandel, is sourced from multiple vineyard sites across California.

The core properties remind me of the fresh-tasting and bargain-priced Shiraz/Cabernet Sauvignon blends from Australia’s Penfolds and Lindeman’s that were my “go-to” easy drinking wines 5-10 years ago.

The resemblance is probably no mistake since, Adam Richardson, the head of wine making operations for Cupcake, is a native Australian.


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