Looking down over Napa Valley from the apex of David Arthur Vineyards, planted at elevations between 1,100 and 1,200 feet above sea level, the vine rows circle and race down the hills merging into a sea of green on the valley floor. Exhilarating, not always predictable, but ending well, it is a metaphor of David Arthur Vineyards. “Never let a little lack of knowledge interfere with a great idea,” said founder David Long.
The Long’s family history in Napa Valley began in the 1950s when David’s father, Don Long, a butcher in Palo Alto, began steadily investing in land on Pritchard Hill. A businessman, he preferred land as his investment for the future; his vision and commitment led to the acquisition of seven parcels, totaling 1,000 acres.
In the late 1970s, Don suggested planting vineyards on the property. David agreed with enthusiasm. While planting his own vineyard on Pritchard Hill, he worked in the cellars at Chappellet, Phelps and Schramsberg wineries to learn hands-on about making wine. His first vintage was in the early ‘80s. He made wine in his tractor shed cum barn. In 2007, he completely renovated the building. Now, the neat wood barn—sporting an eyecatching green roof—houses an efficient, modern winery and a separate barrel room.
Referring to his early days as the, “wild west of winemaking,” he admitted to making a few errors as he learned the business. One was planting Chardonnay vines because the variety was in vogue. However, in the late 1980s, David grafted his 40-acre vineyard to the red Bordeaux varieties that thrive on Pritchard Hill.
The soils and climate of Pritchard Hill, above the famous Rutherford Bench, are striking. Hardy grapevines twine their roots through red-stained soil full of jagged rocks. The rough, rocky, iron-rich soil stresses the vines, limiting grape production to bunches of little berries that, though tiny, grant big, concentrated flavors to the wines.
David’s daughter, Gretchen, joined David Arthur Vineyards in 2006, after she gained experience in the wine business, first with an importer in Colorado and then managing the retail operation at Robert Mondavi Winery. She works with her father, focusing on sales and marketing. “It’s the hardest job I’ve ever had, but it’s also the best,” she enthused. Along with David and Gretchen, David’s brother, Bob, and his son, Rob, are also involved with the winery.
The David Arthur Vineyards Elevation 1147 is their premiere wine made entirely of Cabernet Sauvignon grown in their vineyard block planted at an elevation of 1,147 feet. “This particular block consistently produces great fruit, so we decided to bottle it separately,” said David. “The wines are very friendly right from the beginning,” added Gretchen. “Our Cabernet is smooth, sexy and supple with backbone and structure to age.”
The people of David Arthur Vineyards brim with energy and heart, which they pour into the hilltop land that is their legacy. The venture was named after David’s two grandfathers—David and Arthur. David’s father and mother, Don and Anne, planted the first seed of this small winery by gifting David and his two brothers each 350 acres. “I recognize that I am privileged to have been given the property,” David said, “but I have worked hard to make it what it is today.”
