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Cost: 65.00
In the 1960’s the estate was merely raw land without access roads or utilities. On weekends Don and his wife Anne, would hike up roughly 1,000 feet from the Silverado Trail below to picnic under the large oak tree that still stands in the vineyard in front of the winery. While sitting on their blanket enjoying a glass of wine, Don would envision harnessing the hillsides potential to cultivate world-class grapevines.
In 1978, Don’s vision came to fruition when he and his 28-year-old son David Arthur Long built a small barn and began planting grapevines. After seeing the excellent quality of the fruit growing in the vineyards David received his father’s permission to convert the small barn into his own winery, naming it David Arthur Vineyards. The winery’s inaugural release was the 1985 vintage, which coincided with the birth year of David’s daughter Laura Annalyce Long.
In 2016, David and Laura Long welcomed Paul and Teddy Bystrowski as partners in David Arthur Vineyards. Teddy is Laura’s husband and Paul is her father-in-law. Together this father-daughter and father-son team shares the responsibility of guiding the winery into the future for generations to come.
David and Laura now work side by side in the original barn, sharing the responsibility of running the day-to-day operations of the winery and vineyards. With the help of a talented team, the Long’s and Bystrowski’s are committed to continuing the family tradition of hand crafting, exceptional quality, limited production wines.
David Long
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
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Dinner is limited to 14 guests
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