Owners: Chaim Gur-Arieh, Winemaker
Elisheva Gur-Arieh, Brand Manager
The Vineyard and Terrior:
A 209 acre estate of rolling hills, well drained, moderately deep soil. Surface soil
consist of decomposed granite and coarse sandy loam. 47 acres are planted to
vines, at altitude of 1,700 ft. on hillside, using sustainable farming practices.
Varieties planted include: Grenache, Touriga Nacional, Tempranillo, Cabernet Franc, Petite Sirah, Cabernet Sauvignon, Syrah (3 clones), Barbera, Primitivo, Zinfandel.
The Winery:12,000sq.ft. cutting edge facility, on a hillside with spectacular views of the nearby vineyards and the Sierra Foothills. Using the natural terrain, the winery was constructed on 2 plateaus, with “gravity -feed” design as part of the winemaking process. The facility features 2 art galleries and built to enable the winery to maximize production up to 13,000 /cs. a year.
Winemaking Philosophy:Chaim believes in a winemaking process that maximizes the potential of the grapes: harvesting when the fruit is completely ripe, hand sorting and handling the grapes gently at winery to avoid maceration of the skins and breaking of the seeds and using the oak barrels for flavor enhancement and not as a focus.
The Technology:Chaim invented (patent pending) the “Dual Compartment Submerged Cap Fermentation Tank” that keeps the cap submerged during the entire fermentation process, thus creating fully extracted and concentrated wines with robust fruit, soft tannins, elegance, balance and complexity.
From their website: VINEYARD & VITICULTURE
With 40 acres already planted and plans to cultivate 20 more over the next five years, the Gur-Ariehs have crafted a promising vineyard that is already producing great fruit.
Planted at an elevation of 1,700 feet with Zinfandel, Syrah, Petite Sirah, Primitivo, Cabernet Sauvignon and Cabernet Franc; one of the main goals of the vineyard is to develop consistency of fruit from vine to vine. With subtle variations from red, granitic rocky loam, to sandy loam, the soil at C. G. Di Arie is ideal, offering good root penetration to the vines.
Rootstocks have been selected for their ability to withstand disease, and paired with Zinfandel clones from Howell Mountain, as well as Syrah clones from France and Australia. C.G. Di Arie’s vineyard crew is under clear instruction to limit yields by dropping a large amount of fruit to concentrate flavors in the remaining grapes. Green and out-of-sequence clusters are dropped in an attempt to remove the harsh flavor of green tannins derived from the seeds and skins of immature grapes. When necessary, the vineyard is harvested multiple times to ensure consistent quality and maturity.
At the beginning of each growing season, Chaim and Elisheva sit down with their growers to discuss which viticultural practices will work best. Chaim and Elisheva have set a two-acre vineyard block aside from “The Original Grandpère Vineyard” in the Shenandoah Valley. Established over 140 years ago, this vineyard is the oldest living Zinfandel vineyard in America and has produced numerous award-winning wines. “The Original Grandpère Vineyard” is used primarily for C.G. Di Arie’s Southern Exposure Zinfandel.
Founded on a commitment to the finest viticultural practices, C.G. Di Arie is prepared to take the next step in its evolution. Having created an original and engaging palette of flavors from its estate and partner vineyards, C.G. Di Arie is poised to make world-class Zinfandel and Syrah in the Sierra Foothills.