Sonoma County's Alexander Valley was mostly prune orchards and pastures when, in 1962, Maggie and Harry Wetzel purchased a large portion of a homestead built by Cyrus Alexander, the valley's nineteenth century namesake. In 1963 they boldly planted premium grape varieties, among the first in the area. They bottled their first vintage of Alexander Valley Vineyards Cabernet Sauvignon in 1968, but this wine was only given to friends and family.

In 1975 the family built a small winery and Hank Wetzel, oldest son of Maggie and Harry, produced Alexander Valley Vineyard's first wine in 1975. His wife Linda set up the books and managed the winery office. AVV quickly established a reputation for estate grown wines with distinctive varietal character. Acclaimed for crisp Chardonnay and luscious Cabernet Sauvignon, Alexander Valley Vineyards brought recognition to the appellation and became a leading winery in Sonoma County.

Alexander Valley
$145 per person excluding tax and gratuity for the tasting dinner and all wines

More on our chef partner Mark Salter
More on Alexander Valley Vineyard Winery

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Winery Pairing Dinner

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Saturday 5th March 2016

7pm

Canape of Gravadlax with Apple and Fennel Slaw and Grain Mustard and Honey Dressing
Alexander Valley Gewurz 2014

Jumbo Lump Crab Salad with Apple-Fennel Slaw, Pink Grapefruit and toasted Almonds
Alexander Valley Estate Chardonnay 2014

Roasted Maple Duck Breast with Wild Mushroom Tortellini, Black Cherry Jalapeno and Shallot Marmalade, shaved Parmesan and Mustard Greens
Alexander Valley Estate Pinot Noir 2014

Harissa and Agave spiced Berkshire Pork Belly with Carrot Ginger Puree, Brussel Sprout Slaw and Apple-Raisin Chutney
Alexander Valley Cyrus 2010

Braised Beef Short Rib on Celery Root, Leeks and Grain Mustard with roasted Pearl Onions and Cottingham Farms Leaves
Alexander Valley Estate Syrah 2013

Sin Zin poached Bosc Pear with Dark Chocolate Mousse and spiced Black Cherry Sauce
Sin Zin 2012

Coffee 

Wines pesented by Katie Wetzel Murphy of Alexander Valley and Food by Mark Salter

$145 per person excluding tax and gratuity