Macauley Vineyard has undergone quite a transformation since it was first founded by Ann Macauley Watson over two decades ago. Originally focusing on late harvest Sauvignon Blanc, the Macauley label is known for premium Cabernet Sauvignon and Zinfandel.
Born and raised in St Helena, Ann’s son Mac understandably took an early interest in wine. After graduating with an enology degree from UC Davis, he worked at Mumm Napa Valley and then in New Zealand. In 2000, he when he went to work for Leslie Rudd at the venerable Rudd Estate. But his heart never strayed far from the family winery.
In 2001, Mac and his friend Kirk Venge began making wine under the Macauley label. They uses grapes from Tall Trees Vineyard in the Yountville AVA. The soil is made of sand, loam, and gravel. Doug White oversees the property and grows Cabernet Sauvignon. He limits yields to three tons per acre.
The Macauley Vineyard Napa Valley Cabernet Sauvignon is made with grapes sourced from Star Vineyard in Rutherford and Larkmead in Calistoga. The winery also makes a full bodied Zinfandel.