David’s interest in 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, yeast culture and plenty of boyhood anticipation. That initial interest soon waned, but would resurface many years later with a much more refined product.
In the early 1970’s, David transitioned from University life to the world of food and wine opening his first restaurant in Boulder, CO. This experience cemented his passion for great food, fine wine (and hard work!) The art of hospitality and the cultivation of great friendships has never been lost on David. If there is any reason to celebrate; life, love, family, friends, a beautiful day, David is there with open arms, a mischievous smile and lots of delicious food, tasty libations and plenty of fun!
David was lured to the Napa Valley by his adventurous spirit and the opportunity to do something special. One fateful evening in the winter of 1976, David’s father, Don Long, disclosed that during the 1950’s and 60’s he had purchased nearly 1,000 acres of land in the eastern hillsides of Rutherford. The Judgement of Paris had been published on the cover of Time magazine and conversations with Andre Tchelistcheff, the Dean of American Winemaking, ensued. The Europeans had been growing wine in the hills for centuries and the concept of terroir was on the American horizon.
David wasted no time clearing the land, removing rock and planting his vineyard on Pritchard Hill. He began learning about viticulture and oenology through internships at Chappellet, Joseph Phelps and Schramsberg all the while taking classes at UC Davis. Hard work was the name of the game and David had endless energy to get the job done. The result: electricity, water, a barn, a house, a road and nineteen acres of pristine grapevines producing the extraordinary fruit that goes into each bottle of highly acclaimed David Arthur Vineyards wine.
David’s energy is contagious. The glass is always half-full (or entirely full in many cases) and his vision and work-ethic are at the heart of our company. It’s about family and friends and being thankful for our blessings. One of David’s many insightful quotes is: ‘We make wine every day…the magic happens when we enjoy it together!’
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.
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