David’s passion for the fermentation process began at an early age. A friendship forged on a seventh-grade school bus resulted in some early experimentation with apple juice and a dark closet. However, that initial interest soon waned and would not resurface until many years later while studying Fine Arts at the University of Denver. It was then that David began fermenting wine. A transition from university life to the restaurant business only strengthened that pursuit. At age 22, David opened his first restaurant with a wine list consisting of 25 wines—no small feat for a fondue restaurant “Fondue Champones” in Boulder, Colorado, in the early 1970s.
After a successful run with the restaurant, David moved to California and in 1977 opened a restaurant in Petaluma, California. It was here that David’s palate became increasingly trained and refined and his interest in wine expanded exponentially with more exposure and close proximity to Northern California wine country. Over a glass of wine, David’s father, Donald, disclosed he had purchased nearly 1,000 acres of land in the 1950s and 1960s in the Napa Valley and offered David the opportunity to cultivate the land and grow wine grapes.
That conversation proved pivotal for David, and it put him on the path to becoming a vintner. David wholeheartedly accepted the challenge and began researching, learning and compiling all the necessary information to grow and cultivate grapes. Through internships at Chappellet Winery, Joseph Phelps Vineyards, and Schramsberg Cellars, David began learning the trade through hands-on experience in the vineyard and the cellar. Every bottle of David Arthur wines reflects David’s unwavering energy and passion for the business he spent his life cultivating.
Born and raised in Napa Valley, Laura attended local schools while watching her parents David and Joye Long build the David Arthur brand. As soon as she was able, Laura was helping out at the winery however she could: stamping cases during bottling, mopping floors during harvest and inputting sales orders in the family’s home office. Looking back, her parent’s unrelenting work ethic was ultimately the catalyst for Laura to garner a B.S. in Business Administration with a concentration in Marketing from St. Mary’s College of California in 2007. After graduating, Laura continued to pursue her love for business, and in 2008 earned an MBA from St. Mary’s College with a concentration in Finance. Since 2008, Laura has worked side-by-side with her father David, learning all aspects of the business and managing daily operations. Her true passion discovered at David Arthur; she looks forward to leading the family business in the future.
Combining more than 10 years experience working with notable wineries domestically and internationally, including in Napa Valley, Australia and France, Nile Zacherle brings a vast knowledge to the craft of winemaking. He also lends his passion and commitment to producing distinctive wines with a focus on vineyard site-expression and structure, which are benchmarks of the David Arthur winemaking philosophy.
Nile’s interest in wine began at a young age. Growing up in proximity to the Napa Valley in Marin County, Nile, along with his father, a doctor, participated in early experimentation with homegrown winemaking, utilizing dialysis technology as well as more homespun winemaking processes such as grape stomping. That early exposure, and relation to an uncle who opened the first French cooperage in Napa Valley, piqued Nile’s interest and ignited a passion that still exists today.
A trip to the Northern California coast with his father many years later, which included visits to several breweries, inspired him to began experimenting with brewing his own beer, entering competitions and winning awards for his brews. The process stoked his passion for combining science and artistry and put him on the path to earning a BA in Fermentation Science with a focus in Enology, Viticulture and Brewing Sciences at the University of California, Davis. It also led to his eventual shift to winemaking.
From winemaking positions in Napa Valley’s Barnett Vineyards and Chateau Montelena to roles at Western Australia’s Pierro Margaret River Vineyards and Bordeaux, France’s Chateau d’Arsac, Nile built a career producing award-winning wines from Burgundian and Bordeaux varietals. At David Arthur Vineyards he continues to be at his best.
Tanner came to the Napa Valley in the summer of 2013 to start a career in the wine world. A Kansas native, Tanner graduated from the University of Kansas with a film degree in 2007. After five years managing several large retail stores in Chicago, as well as, working for a top production company, he decided to head west where he could focus on his love for wine. Tanner is the first intern to be appointed at David Arthur, and he had the opportunity to assist winemaker Nile Zacherle during the 2013 harvest. Tanner is passionate about all aspects of the wine business, and is now involved with hospitality, sales, logistics, and compliance.