They include: Our wines are aromatic, with a longlasting mid-palate flavor and a long finish. While much of the quality of the wine depends on farming techniques and takes place in the vineyard, we have also implemented a number of winemaking protocols designed to enhance the balance and quality of our wines. The winery has a capacity of 10,000 cases per year.
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His innovative tank design works like a french coffee press, engineered to submerge the skins during fermentation, a gentle technique that enables maximum extraction of the skin components that give the flavor, color and mouth-feel while avoiding the bitterness and harshness usually associated with other extraction methods such as punch down. Always the innovator, Chaim engineered and built 11 Dual Compartment Submerged Cap Fermentation Tanks with the capacity of up to 8 tons of grapes each. world class facility perched on a hillside on 2 plateaus, utilizing the natural terrain to provide gravity flow during crush. Di Arie brand.When not involved in the day-to-day affairs of the company, Elisheva is working and managing the orchard, olive grove and vegetable production of Elian Estate, the family farm.Designed by winemaker Chaim & his partner Elisheva, the winery itself is a 12,000 sq.ft. Bringing her fine art background, she has directed the design of both website and product labels for the C. Di Arie Vineyard and Winery,Įlisheva oversees the brand image, winery events, marketing and web design. She has exhibited her paintings in Chicago, Georgia, New York, Pennsylvania, Oregon, Washington, San Francisco and San Diego.At C. She attended the California College of Arts and Crafts in Oakland, Ca and is a nationally exhibiting artist. At the age of 13 Elisheva and her family immigrated to Sanįrancisco.After completing her studies in anthropology, she went on to pursue a career in Fine Arts. She was raised on a “Kibbutz” (a communal farm near the Sea of Galilee), in the Jezreel Valley. Di Arie Vineyard and Winery, was born in Haifa, Israel. Chaim’s wines are highly extracted, soft and elegant – a perfect match to fine cuisine.Įlisheva, Chaim’s wife and co-owner of C. In his new role as Winemaker, Chaim developed his innovative “Dual Compartment Submerged Cap Fermentation Tank” (patent pending) which he uses to craft his delicious red wines. Over the next 18 years Chaim transformed California Brands Flavors into a major West Coast flavor company.In 1998, Chaim and Elisheva sold their flavor company to Mane & Fils, an international flavor company and went on to pursue their life-long dream of creating world class wines. In 1980, Chaim merged Food Development Corporation with California Brands Flavors, his newly created flavor company. In 1974 Chaim married Elisheva and founded Food Development Corporation, where he developed numerous new products including Hidden Valley Ranch Salad Dressing, Power Bars and Wine Coolers. He moved to California to become Director of New Products at Del Monte Corporation where he created an array of new products including “Pudding Cups”, “Gel Cups”, “Yogurt Cups”, etc.
in Food Science with minors in Biochemistry and Chemical Engineering.Chaim then joined the Quaker Oats company where he helped develop the breakfast Cereal Cap’n Crunch. Soon after, Chaim moved to the United States to continue his education at the University of Illinois where he earned a Masters and a Ph.D. After completing his military service as an officer in a tank division, Chaim studied at the Technion, Israel Institute of Technology and received his B.S. Di Arie Vineyard & Winery.Born in Istanbul, Turkey, Chaim immigrated to Israel as a teenager. Wines that are jammy and alcoholic are not my style.”Īs an inventor and new food product developer, Chaim Gur-Arieh spent 35 years preparing himself for the role of winemaker at C.G. I like to use the oak to enhance the varietal identity of the wine and not mask it. My style of wine has forward fruit that carries to the mid-palate and a long sustained finish. “I like to make wines that are elegant and have good balance.
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