Chaim Gur-Arieh, Ph.D.

The visionary owner and winemaker behind. With a distinguished background as a food technologist, Chaim was instrumental in developing iconic products such as Cap'n Crunch Cereal and Hidden Valley Ranch Dressing. Transitioning to the world of wine in 2000, he applied his innovative prowess to establish Di Arie in the Sierra Foothills. Chaim's philosophy centers on crafting wines that are elegant and well-balanced, emphasizing forward fruit that carries through the mid-palate to a long, sustained finish. He employs oak aging to enhance the varietal identity, steering clear of overly jammy or high-alcohol profiles. His dedication to innovation is evident in the winery's design and the custom fermentation tanks he engineered, reflecting his commitment to quality and creativity in winemaking.

The Sierra Foothills, located along the western edge of California’s Sierra Nevada mountain range, is a historic wine region that traces its roots back to the California Gold Rush in the mid-1800s. This AVA spans multiple counties and is celebrated for its rugged terrain, warm days, and cool nights. These conditions create a microclimate ideal for producing bold and expressive wines, especially red varietals. Vineyards are often planted at higher elevations, ranging from 1,200 to over 3,000 feet, benefiting from volcanic and granite-rich soils that impart complexity and minerality to the wines. Zinfandel is the flagship grape of the Sierra Foothills, thriving in the region’s hot summer days and cool evening breezes. Other varietals, such as Barbera, Syrah, and Petite Sirah, also thrive here, showcasing the region’s versatility. A curious fact about the Sierra Foothills is its legacy of old vines—many vineyards date back to the late 19th century, yielding low-production, high-concentration wines that reflect the area’s historical significance. With its combination of distinctive terroir and a legacy of winemaking, the Sierra Foothills stands as a testament to California’s viticulturally diversity.