2010 California Wine between $10 and $25

Alexander Valley Vineyards Estate Cabernet Sauvignon was one of the first wines we produced in 1975 and three and a half decades later it is still our flagship wine. From the beginning our Cabernet stood apart from other California cabs because it was an elegant old world style wine.

With deep hues, this wine shows well-developed, concentrated flavors from the long hang times that this unique growing season allowed. Fragrant honeysuckle and pineapple aromas add depth to this medium-bodied wine. Forward flavors of stone fruits, pear and sweet citrus have softness on the palate. Food Pairing: Superb with grilled or broiled fish, chicken and light pork and casual foods such as tapas, paninis and wraps.

The product of years of patient refinement, our Cabernet Sauvignon blends Merlot and Syrah with traces of complementary varietals to expand its flavor and texture.

A hint of oak complements the freshness of fruit and the evident notes of green apple, pear and citrus. Our wine is aged for several months to develop a rich, creamy texture that gracefully balances its fruit-forward character.

Comprised of 100% Cabernet Sauvignon, our Napa Valley Cabernet Sauvignon is crafted from grapes grown on our estate hillside vineyards (30%) in conjunction with grapes from other mature, high-quality, low-yielding Napa Valley Cabernet vineyards located on the valley floor. We've found the resulting blend to produce a wine that displays a broad spectrum of aromas, flavors, and textures that Cabernet can show in the Napa Valley.

Deep purple in color with a ruby red hue, this exceptionally well-balanced Cabernet Sauvignon exhibits ripe blackberry, cassis and plum fl avors, colored with a touch of mocha and coffee. The sweet, fruity entry is enhanced with a juicy mouthfeel, notes of savory herbs and velvety tannins, followed by a long, smooth finish.

This 100% Sauvignon Blanc was made from grapes that were certified organic and Biodynamic\u00ae at our cool American Canyon and Carneros vineyards, not far from the San Francisco Bay. The cool growing season produced crisp, yet rich, flavors of lychee, jalapeno and white pepper that are perfect with a wide range of food, including green salad topped by Ch\u00e8vre cheese, grilled seafood and spicy Mexican or Asian cuisine.

The 2010 Cabernet Sauvignon opens with aromas of black cherry, plum and violets, followed by subtle flavors of strawberry and allspice. Firm yet supple tannins finish off this approachable fruit-driven Cabernet Sauvignon, making it ideal for a variety of food pairings.

When served at cellar temperature (55 degrees Fahrenheit), you will find our Chardonnay shows the best layering of Gravenstein apple aromas with vanilla, butterscotch and spicy toast notes. Lush, juicy flavors of honeyed apricots are balanced by Meyer lemon zest character. The creamy texture and toasty oak finish will continue to lengthen as the wine relaxes in the bottle.

Although the fresh cedar and cassis notes of Cabernet Sauvignon dominate the nose, the interplay of flavors on the palate is like a "Where's Waldo" wine game, with one varietal flavor emerging at one instant, followed by another, and then another, all merging in a chorus of fruit flavors at the finish. Light to medium-bodied, and totally ready to drink now, this is a delightful wine with the distinctive and interesting flavor signature of its own — a fitting tribute to the field blends of old.

Barrel fermentation in new and seasoned French oak added toasty vanilla and spice complexities, and during 9 months of barrel ageing, we regularly stirred the "lees" in barrel, which adds a creamy texture and increases richness on the palate. Encouraging secondary fermentation adds additional complexity, and in the glass the wine is both creamy and crisp, with ripe apple, Meyer lemon, wet stone, and spiced vanilla flavors. Enjoy over the next 1-3 years.