Deep ruby color; cherry, blackcurrant, blackberry jam, boysenberry, plum, oak spice, vanilla, coconut, cocoa, mint, earth on the nose and palate.
Dry; some tannic punch, but subdued after six years; consider decanting, especially on newer vintages. Balancing acidity. Full body; rich mouthfeel. Fully ripe fruits integrates well with McGrail’s signature heavy use of oak. Hand-harvested estate grapes, 100% cabernet sauvignon. Fermented in stainless steel, then aged 24 months or more in 100% new American oak from Missouri. 14.6% ABV
McGrail Vineyards is a family-owned boutique winery in the Livermore Valley. While the valley is less famous than Sonoma and Napa to the north, Livermore was the original wine country north of San Francisco. Wente developed the Wente Clone of chardonnay in the Livermore Valley, and today that clone dominates chardonnay production—75% of California acres.
Jim and Ginger McGrail began the vineyard with cabernet sauvignon plantings in 1999. Originally, they sold fruit. In 2003 they made a barrel of wine, by 2005 they made 1,000 cases of wine. Jim and Ginger then asked their daughter, Heather, to return to the Bay Area to open a winery and tasting room. In 2009, their daughter-in-law, Rachel, joined the team. That same year, the McGrail’s brought Mark Clarin on as their winemaker. Clarin says of his philosophy of wine making: “Less is more. Start with good grapes and don’t mess it up. And then at the end of the day, I make wines I like to drink.”
The estate expanded in 2016. In 2018, Jim passed; the family vowed to carry on the family tradition “for family, friends, and great wine.” McGrail served as a sheriff and—as an attorney—as a prosecutor, and his wife and children honor his service and memory by donating a portion of proceeds from Patriot Cabernet Sauvignon to the Fallen Heroes Fund benefitting the families of men and women of police, fire, and military personnel killed in the line of duty.
McGrail Vineyards Patriot Cabernet Sauvignon Livermore Valley 2019 flaunts ripe, luscious dark fruits. Substantial oak and aging in bottle tones down tannins and integrates with its adequate acidity, but decanting or extended time in glass should be considered. McGrail is known as a cabernet sauvignon maker, although they also do well with chardonnay, and this is their mid-tier bottling among a very solid cab lineup. Smooth and tasty, especially after exposure to air.
Pairings—red meat dishes, of course; steak and potatoes, pot roast, beef stew; charred meats; rib eye, sirloin, New York strip, braised short ribs, slow-cooked brisket; venison and exotic meats like buffalo and ostrich if you want adventure. Rich poultry, squab, duck, roast chicken, barbecue chicken. Cheese—aged cheddar, aged gouda, aged sheep’s milk cheese (ossau-iraty, San Andreas). Avoid young, soft goat cheeses; creamy, soft-ripened cheese (brie, camembert), hard aged cheese (parmigiano-reggiano), most blue cheeses, especially pungent ones. $54-80
