BEGIN with the BLEND

Our journey to Avalon begins with sourcing the finest fruit from California’s most renowned regions. We invite you to explore how each unique area contributes its own signature to Avalon wines.


Rutherford AVA

The cornerstone of California Cabernet for over a century, this distinct terroir adds a dash of the legendary “Rutherford Dust” to the blend, as well as power, polish and complexity.

Atlas Peak AVA

Known for its classic high altitude Napa Valley qualities, temperatures on Atlas Peak, on average, are ten degrees cooler than the valley floor. This slight chill results in longer hang time to increase flavor development and adds layers of concentration and complexity to the wine.

Chiles Valley District

Nestled in the Vaca Mountains on the northeast side of Napa Valley, The Chiles Valley has a warmer climate than other parts of Napa Valley, resulting in lush, luxurious fruit flavors and velvety tannins.

Coombsville AVA

A newly designated AVA and a cornerstone of our blend, Coombsville boasts moderate temperatures and a long, slow growing season. Coombsville vineyards provide excellent structure and mouthfeel, along with underlying layers of earth and mineral flavors.


Napa Valley

Napa Valley is California’s Holy Grail of grape growing. Its climate is beyond compare for growing Cabernet Sauvignon, and its presence in C A B results in extravagant, luxurious, ripe flavors that can only be found in wines from this singular destination.

Paso Robles

A journey to Paso Robles reveals a region blessed with wide diurnal temperature swings and ideal soils for growing Cabernet Sauvignon. With daytime temperatures that soar into the triple digits and nighttime temperatures that plunge into sweater weather, Paso Robles is the ideal destination for winemakers who seek deeply extracted wines.


We look to Lodi for fresh flavors and big fruit. Its Mediterranean climate is moderated by Delta breezes throughout the growing season, creating an ideal combination of heat and natural air conditioning.


At Avalon, we strive to be stewards of the land, not only in the vineyards, but with every resource we use. We do this by installing our own solar panels, reclaiming waste water and sourcing the greenest materials that still deliver high quality wine.

Another example is the use of Nomacorc’s Select® Bio, a plant-based cork derived from sugar cane. Learn More


Here at Avalon, we don’t just talk about quality winemaking, we live it.  Sourcing grapes from some of the most coveted vineyards from throughout the state of California is something we pride ourselves on.  Outstanding fruit is the first, and most important, step in the winemaking process.  Without quality grapes, you can’t make quality wine, plain and simple.  Working together as a team and more importantly, as a family from grape to glass, is why we are able to deliver your “Go To Wine”.  Cheers!


Avalon Winemaker, Antonio Treviño’s first foray into the cellar did not include grapes and barrels – it involved creating apple cider from the flavorful, heirloom apples grown in Sebastopol, a small town in western Sonoma County.  After several years producing hard cider, he made the leap to grapes taking a position at Rodney Strong Vineyards.  He soon realized he had a deep affinity for wine, especially wine crafted from Sonoma County vineyards.

Treviño joined Purple Wine Company, makers of Avalon, in 2003 as Senior Winemaker.  This position allowed him to work with grapes grown in the Napa Valley and throughout the state of California.  Under his skilled hand in the cellar, wine brands such as Avalon, Four Vines and Raeburn were born.  His wines are critically acclaimed with numerous gold medals and 90+ point scores in major wine publications.