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 proprietor Mark Salter
More on Alexander Valley Vineyard Winery

Contact us for room rates and availability.


Winery Pairing Dinner

Alexander Valley badge
Saturday 5th March 2016

Here is a sample menu:


Smoked Blue Fish Pate Crostini with Horseradish and Chives
Gewurztraminer Mendocino County 2014

Seared Jumbo Scallop on Green Pea and Mint Risotto
Chardonnay Alexander Valley Vineyards 2013

Seared Scottish Salmon with Winter Cabbage, Ham Hock, French Lentils and Mustard Greens
Pinot Noir Alexander Valley Vineyards 2012

Shri Lanken spiced grilled Lamb Sirloin with warm Cous Cous Salad and Tomato Chili Jam
Cyrus Alexander Valley 2010

Braised Beef Shortrib with Celery Root Mash, Confit Cippolini Onion, Honey Black Pepper Glazed Baby Carrots
Cabernet Franc Alexander Valley Vineyards 2012

Valrohna Chocolate Tart with spiced dried Cherry Ice Cream and "Sin Zin" Sauce
"Sin Zin" Zinfandel Alexander Valley 2012

Wines presented by                 of Alexander Valley and Food by Mark Salter

$145 per person excluding tax and gratuity