I have been intrigued by Cupcake Chardonnay ever since I saw the label. So, when I saw it for under $10 a few weeks ago, I decided to finally give it a go.
The Chardonnay was crafted to emphasize the Central Coast’s crisp and vibrant Chardonnay character. A malolactic fermentation was used and then left the wine sur lie to create a wine that is both rich, full, creamy, toasty, and soft.
First let me tell you that four of us tried the Cupcake Chardonnay. I was the only person to finish a glass. Ok, I finished the bottle. No one else cared for it. Hubby called it more of a New York State Chardonnay than a California, and it is indeed a California wine. It is not buttery, nor is it fruity. And the last thing it reminded me of was a cupcake.
Pale yellow in color, the nose is vanilla, and I got mild vanilla while drinking. There is no bitter aftertaste I usually associate with a non-buttery Chardonnay. They claim barrel aging but if it was indeed barrel aged, that barrel was made out of stainless steel. I had zero oak tendencies from this bottle.
I have mentioned before that many Chardonnay’s blow up my left leg from the sulfates. The Cupcake Chardonnay did not have any adverse effect on me, which is always a good thing!
For myself, I would buy this again for the “right” price. I would never buy to share though because of the dislike of 75% of the company that tried, and did not care for, the Cupcake Chardonnay.
Have you tried the Cupcake Chardonnay? What did you think?
As always, drink responsibly and please don’t drink and drive.
Note: this post originally appeared on my old blog, Coupons, Deals and More.