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David Arthur Vineyards

Appetizer

Herbed Indian Fry Bread, Watercress and Colorado Candied Smoked Trout

2007 Sauvignon Blanc

Salad

Butter and Frisee lettuce with Huckleberries, Toasted Sunflower Seeds, Colorado Goat Cheese, Dressed with Honey-Horseradish Vinaigrette

2007 Chardonnay

Pasta

Mushroom Stuffed Pasta with Herbed Buerre Rouge

2006 Merítaggío

Palette Cleanser

Jamica Shaved Ice with Crystallized Lime

Entrée

Grilled Rack of Lamb over Braised Rainbow Swiss Chard with a Red Wine Gastrique

2006 Cabernet Sauvignon

Dessert

Mexican Chocolate Tart with Spiced Buttered Pecans

2006 Elevation 1147

The Grand Tasting is on Sunday, November 8th, from 2:00PM-6:00PM. This event celebrates scholarship, food, wine, art and music. Guests have the opportunity to sample wines from around the world while enjoying food provided by the HRTM Culinary Team. Emerging artists from the University of Denver School of Art and Art History will be displaying their pieces on the third floor of the HRTM Building. These pieces are available to all guests for silent auction. Also, classical and jazz music will set the tone as the Lamont School of Music at the University of Denver is playing throughout the day. The Grand Tasting will not only open your senses to new wines, but also give you a delightful experience that you will not soon forget.

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.”

Click here for a map of the HRTM Building and parking.

This process is an excellent hands-on learning opportunity that will enable these talented students to showcase the valuable skills they have learned over the past four years. By generating funds for the HRTM scholarships, this festival will provide future HRTM students with more exciting growth opportunities in their fields of endeavor. Please stay tuned for further updates!

Wednesday, November 4, 2009 6 – 9 pm
DU Campus, HRTM Building

The Wine Pairing Dinner features selections from David Arthur Vineyards. The five-course meal has been designed by the HRTM Culinary Team to complement the chosen wines. The evening will begin with a cocktail reception accompanied by a talented string-quartet from the Lamont School of Music at DU. The dinner will be served by the hospitality students, supporting the scholarship cause of the dinner. Tickets for the wine pairing dinner are $125 per person.

Grand Tasting:

Sunday, November 8, 2009 2 – 6 pm
DU Campus, HRTM Building

The Grand Tasting celebrates scholarship, food, wine, art and music. Guests have the opportunity to sample wines from around the world while enjoying food provided by the HRTM Culinary Team. Emerging artists from the University of Denver School of Art and Art History will be displaying work available through silent auction. Classical and jazz music will set the tone as the Lamont School of Music at the University of Denver is playing throughout the day.  The Grand Tasting will not only open your senses to new wines, but also give you a delightful experience that you will not soon forget. Tickets for the Grand Tasting are $52.80 per person.

To purchase tickets and for online registration, please click the button below:

Online event registration

All proceeds go to the HRTM general scholarship fund. Each event emphasizes a sustainable focus by employing recycled products, sustainable glassware, green cleaning methods and locally grown foods.