C.G. Di Arie Vineyards and Winery
2009 Interlude Red Blend
California: El Dorado County
The Space Between
The Sierra Foothills has become ground zero for Mediterranean grape varieties - and for good reason; The climate is extremely well suited for reds and whites alike with warm days, cool nights and higher altitudes.
This powerful red blend is produced from Primitivo, Syrah, Zinfandel and Petite Sirah. All fruit is grown at 1700 feet at the winery’s 209 acre estate in the Shenandoah Valley.
Deep and dark with vibrant purple hues, this wine radiates its richness in color and the confirms it with heavy legs that cling to the side of the glass.
Earthy and mysterious with a nose of blackberry, plum, black cherry, subtle spice and black currant. These are accompanied by earthy and woody undertones.
Wonderful balance greets you at the first taste, with dark berry flavors and hints of chocolate, black tea. Overall, flavors are nuanced and structured. The Zinfandel and Primitivo provide fruitiness, while the Syrah and Petite Syrah provide great structure. This framing allows the robust flavors to carry through to the long finish.
With such a full mouth feel, this wine surprises with it’s light and graceful ending, showing that a rich structure can indeed be elegant, lasting and harmonious.
What the Winery Says
“Interlude” is the latest wine to join the collection of blends that I started creating almost from the beginning of my wine making career. One of the differences between “Interlude” and the other blends is that we produced an adequate amount of this wine for sales in the broad market.
Interlude” is composed of Zinfandel, Syrah, Petite Sirah and Primitivo. The Zinfandel and Primitivo contribute fruitiness to the blend while the Syrah and Petite Sirah add the backbone and the structure along with savory, smoky and earthy flavors. This is truly a blend of new world and old world varieties which are remarkably compatible acting together with synergy and harmony.
I created this blend purposely to be a food wine. It is an elegant wine that can enhance the flavors of any food. The name “Interlude” which is the instrumental music played between the parts of a song was appropriately chosen as a metaphor to the interaction between wine and food.
The dark berry aromas which dominate in this wine carry to the palate adding herbal and earthy notes. The sustained finish brings in more dark fruit, cocoa with hints of smoke and licorice.
40% Zinfandel, Shenandoah Valley
25% Syrah, Estate Grown
22.5% Petite Sirah, Estate Grown
12.5% Primitivo, Estate Grown
About the Winery
As an inventor and new food product developer, Chaim Gur-Arieh spent 35 years preparing himself for the role of winemaker at C.G. Di Arie Vineyard & Winery.
Born in Istanbul, Turkey, Chaim immigrated to Israel as a teenager. 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. degree in Chemical Engineering. 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. 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. 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 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. In 1980, Chaim merged Food Development Corporation with California Brands Flavors, his newly created flavor company. 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 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. Chaim’s wines are highly extracted, soft and elegant – a perfect match to fine cuisine.