David Arthur Vineyards is a product of a family’s dream. This Napa Valley winery began in the 1970s by growing grapes for Chardonnay, and has since then evolved into producing an assortment of red varietals and Sauvignon Blanc along with Chardonnay. This celebrated vineyard will be featured at the Wine Pairing Dinner, along with David Long from David Arthur Vineyards.
2007 Sauvignon Blanc
Composition: 100% Sauvignon Blanc
Vineyards: The Sauvignon Blanc fruit is sourced from Yountville.
Fermentation and Aging: The wine is fermented in stainless steel tanks, then quickly flashed through brand new French Oak barrels for only one week. It is then transferred to 60 gallon stainless steel barrels, where it ages for 10 months prior to bottling.
Winemaker Notes: Nile Zacherle- Winemaker
“The color of light straw with aromas of lemongrass, kiwi fruit, lime citrus and lemon thyme. The palate is focused with moderate acidity and a body rich with flavors of candied lemon and honeydew melon. It finishes clean with stone fruit and fresh herbs.”
2007 Chardonnay
Composition: 100% Chardonnay
Vineyards: We source our Chardonnay fruit from the Red Hen Ranch vineyard in Napa. The cooler temperatures at the southern end of the valley, allow the chardonnay grapes to ripen evenly and maintain acidity.
Fermentation and aging: The Chardonnay is fermented in new French oak barrels and ages in these barrels for 10 months before bottling.
Winemaker Notes: Nile Zacherle- Winemaker:
“A light golden hue with aromas of baked apple, ripe pear and citrus are woven together with subtle notes of toasted chestnuts and light caramel. The palate entry is rich and sweet with layers of fresh apples, pears and white figs. A gentile acidity balances the rich fruit concentration, finishing with a long and bright intensity.”
2006 Cabernet Sauvignon
Composition: 97% Cabernet Sauvignon and 3$ Petite Verdot
Vineyards: The original 22 acres of the David Arthur estate vineyards, planted in 1978, remain the highest quality fruit the winery utilizes. Three separate blocks of the original vineyard were combined to create the 2006 Cabernet Sauvignon.
Fermentation and Aging: David Arthur Vineyards ages the Cabernet Sauvignon blocks separately for 23 months in 70% new 60-gallon French oak barrels.
Winemaker Notes: Nile Zacherle- Winemaker
“Aromas of wild blackberry, cassis and cherry followed by toasted oak spices of vanilla, mace, roasted hazelnuts and coffee. The palate is fleshy and sweet with fine-grained tannins that are broad, full bodies and rich throughout. Dark chocolate and candied cassis linger on the finish.”
2006 Merítaggío
Composition: 77% Cabernet Sauvignon, 21% Sangiovese and 2% Petite Verdot
Vineyards: Harvested from David Arthur’s first estate vineyard, planted in 1978, and located at the top of Pritchard Hill. Pritchard Hill, famous for producing some of the world’s most prized Cabernets, sits at the North East end of the Napa Valley and is part of the Vaca Mountain Range; the soils here are iron rich red and extremely rocky.
Fermentation and Aging: The wine aged for 23 months in 60% new 60-gallon French oak barrels.
Winemaker Notes: Nile Zacherle- Winemaker
“A light pink rim opens with bright fruit aromas of plums, cherries and cassis. The entry on the palate has velvety tannins with a medium concentration. The finish carries flavors of dark cacao, toasted oak, and the peppery spice of star anise.”
2006 Elevation 1147
Composition: 100% Cabernet Sauvignon
Vineyards: The Elevation 1147 is made from each year’s most outstanding Cabernet Sauvignon grown in our estate Vineyards. Planted in 1978, the David Arthur Estate Vineyards are located on the top of Pritchard Hill, overlooking the Napa Valley. These few vines have been consistent in their exceptional quality and intriguing flavor profile, inspiring us to bottle the Elevation 1147 as a single vineyard Cabernet Sauvignon.
Fermentation and Aging: The wine aged for 23 months in 90% new 60-gallon French oak barrels.
Winemaker Notes: Nile Zacherle- Winemaker
“Aromas of vanilla roasted coffee beans and toasted oak spice back dense fruit aromas of blueberry, dark cherry and cassis. Hints of earth and forest floor complex the nose. Its concentration is truly full palate and has a round, plush and firm styling that carries the dark fruits to a long finish.”
