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Alexander Valley Vineyards Cyrus 1997

  • WS91
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

CYRUS is our limited production, handcrafted, proprietary red wine from the Wetzel Family Estate. Composed of 47% Cabernet Sauvignon, 30% Merlot, 14% Cabernet Franc, 8% Malbec and 1% Petite Verdot.Displaying rich, concentrated fruit, spicy oak, velvety mouthfeel, and a lasting finish, the CYRUS is a testament to estate grown Alexander Valley grapes and fine winemaking. Just 30 barrels from a total selection of over 2,100 were chosen for this wine.

Critical Acclaim

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WS 91
Wine Spectator
Gorgeous fruit, ripe, supple and polished, with layers of currant, cedar, anise, dill and espresso. Firms up nicely on the finish, where the flavors are pure and well-defined. An exotic blend of mostly Cabernet, Merlot and Franc, but also touches of Malbec, Petit Verdot and Syrah. Drink now through 2007. 750 cases made.
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Alexander Valley Vineyards

Alexander Valley Vineyards

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Alexander Valley Vineyards, California
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Alexander Valley Vineyards is owned and operated by the Harry Wetzel family. Founded in 1975, it is located on Cyrus Alexander's old homestead.

The Wetzel Family Estate now grows fourteen grape varieties, on diverse sites stretching from the banks of the Russian River up onto the hillsides. Each grape variety is matched to a specific soil type and exposure. Vineyard Manager Mark Houser and Winemaker Kevin Hall work as a team to maximize fruit flavor in the vineyard and to create balanced wines that capture the grapes’ varietal characteristics. Hank Wetzel oversees the vineyard and winery operations, and his wife Linda continues to oversee administration. Now the third generation of Wetzels has joined the winery. Harry Wetzel, IV is assistant winemaker while younger brother Robert is the National Sales Manager.

Alexander Valley Vineyards produces 100,000 cases annually, 17 varietal wines and proprietary blends. Seventy-five percent of AVV’s production is red wine. Chardonnay, Merlot and Cabernet Sauvignon constitute roughly half of total production. Other varietals include Pinot Noir, Zinfandel, Gewurztraminer, Syrah, Sangiovese, Viognier, and Cabernet Franc.

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Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

BMT28103_1997 Item# 28103

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