Alexander Valley Vineyards
Alexander Valley Vineyards dates back to 1962 when Maggie and Harry Wetzel purchased a large portion of a homestead built by Cyrus Alexander, the namesake of the region. On top of renovating the original home and raising livestock, the Wetzels, taking a cue from their Napa neighbors, planted some of the region’s first premium grape varieties. Three years later Hank Wetzel, oldest son of Maggie and Harry, produced the first Alexander Valley Vineyards wines and thus the Alexander Valley Vineyards & Winery was born. The winery quickly received accolades for their Chardonnay and Cabernet Sauvignon wines helping to bring recognition to the appellation according to our Alexander Valley Vineyards wine reviews. Alexander Valley Vineyards, now run by the third generation of Wetzels, produces 100,000 cases annually from over a dozen grape varieties with Chardonnay, Merlot and Cabernet Sauvignon constituting roughly half of total production. For more information on these wines be sure to check out our Alexander Valley Vineyards ratings below.
Showing 1 thru -9 of 79
Alexander Valley Vineyards 2008 Cyrus Red (Alexander Valley)
- $60
This Bordeaux-style blend, based on Cabernet Sauvignon and Merlot, is the winery’s best in years. It shows the soft tannins and herbal quality of Alexander Valley Cabs, yet is rich enough in blackberry, currant and oak to satisfy. Its tannin structure feels elegant, with layers of complexity to accompany fine cuisine. Drink now–2015 for its freshness.
— S.H.
(12/1/2012)
Alexander Valley Vineyards 2001 Cyrus Red (Alexander Valley)
- $50
Here’s a deliciously drinkable Cab, bursting with flavors of sun-ripened cassis and black currant fruit flavors, and a generous coating of well-toasted oak. It’s dry, with a polished, velvety mouthfeel, and the tannins, while sturdy, are sweet enough to permit instant consumption.
— S.H.
(10/1/2005)
Alexander Valley Vineyards 2004 Alexander School Top of the Crop Cabernet Sauvignon (Alexander Valley)
- Cellar Selection
- $35
This is a limited-production line from this venerable winery. It’s a very dense, focused Cab, a little too tightly wound to pop the cork quite yet. There’s a sharp pine or balsam zinginess that’s a combination of smoky oak and deeply ripe cassis, fresh and zesty and dry. The wine needs time for all this to mellow. Best after 2008, and for a decade beyond.
— S.H.
(2/1/2008)
Alexander Valley Vineyards 2004 Cyrus Red (Alexander Valley)
- $55
This Cabernet Sauvignon-dominated Bordeaux blend is the winery’s top red, and in the warm vintage of 2004, they’ve produced a balanced, rich wine that needs time. It shows classic flavors of currants, chocolate, sweet tobacco, herbs and cedar, but the tannins are fresh and arch. Should develop gracefully over the next 10–12 years.
— S.H.
(12/1/2008)
Alexander Valley Vineyards 2006 Cyrus Red (Alexander Valley)
- $55
Always an interesting wine, and one that’s made to drink with food. Dry and balanced, it shows flavors of blackberries, herbs and oak, with a soft, velvety mouthfeel. Made from all five of the traditional Bordeaux varieties, it should evolve over the next 6–8 years.
— S.H.
(9/1/2010)
Alexander Valley Vineyards 2007 Cyrus Red (Alexander Valley)
- $60
A deliciously easy wine to drink now. Based on Cabernet Sauvignon, it’s rich and spicy in cherry and blackberry jam, chocolate, red currant and cedar flavors, with soft tannins and an herbaceous taste of the earth. As sweet as the fruit is, the wine finishes totally dry.
— S.H.
(12/1/2011)
Alexander Valley Vineyards 2003 Cabernet Sauvignon (Alexander Valley)
- $20
A classic regional Cab. It’s soft, with melted tannins, but the important thing is the complexity of flavor. Cherries, black currants, cocoa, anise and dried herbs, as well as toasty oak, mingle on a rich finish. This fine wine should develop well over the next 10 years.
— S.H.
(3/1/2006)
Alexander Valley Vineyards 2009 Wetzel Family Estate Cabernet Sauvignon (Alexander Valley)
- Editors' Choice
- $22
A fine Cabernet for drinking now, and a good value. The wine feels rich and dry in the mouth, with spicy flavors of cherries, cola, herbs and sandalwood. Perfect with a nice charbroiled steak
— S.H.
(12/1/2011)
Showing 1 thru -9 of 79
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