David Arthur Vineyards was established in 1979 when the Long family purchased land on Pritchard Hill above Lake Hennessey, well before the area had developed the reputation it carries today. The estate takes its name from David Long, the patriarch who saw potential in the volcanic hilltop terrain and planted vines at elevations approaching 1,200 feet, where few other Napa growers were working. The flagship wine, Elevation 1147, is named for the elevation of the vineyard block from which it is produced and has become a benchmark for what Pritchard Hill Cabernet Sauvignon can achieve: deep color, extraordinary concentration, firm but refined tannins, and the mineral quality that only volcanic mountain soils can produce.

Pioneers on Pritchard Hill

The Long family purchased their Pritchard Hill property in 1979, when the area was largely undeveloped and the volcanic hilltops above Lake Hennessey were not yet on anyone’s radar as premium Cabernet territory. David Long Sr. recognized the potential of the thin, rocky, volcanic soils and the elevation-driven climate differences from the valley floor below, and he planted Cabernet Sauvignon and Chardonnay vines in an environment that required considerably more work and care than typical benchland farming. The estate developed slowly through the 1980s and early 1990s as the vines matured, and by the time the Napa Valley wine world began to pay serious attention to Pritchard Hill in the 2000s, David Arthur already had decades of vine age and accumulated vineyard knowledge to draw on.

The Long family planted Pritchard Hill before anyone was paying attention, and Elevation 1147 is the proof that they were right to do so.

Volcanic Soils and Elevation Climate

The David Arthur estate sits at elevations between 1,000 and 1,200 feet on Pritchard Hill, well above the fog line and the valley floor below. The soils are volcanic in origin, thin and rocky with excellent drainage and very low natural fertility, forcing vine roots deep and producing small, concentrated berries with exceptional flavor development. The temperature at this elevation is measurably cooler than the Napa Valley floor, with wider day-to-night swings that slow ripening and preserve the natural acidity and aromatic complexity that distinguish mountain-grown Napa Cabernet from its benchland counterparts. The combination of volcanic soil influence and elevation climate creates a wine signature that is entirely specific to this hill.

Elevation 1147 and the Wine Portfolio

Elevation 1147 is the flagship, a single-vineyard Cabernet Sauvignon produced from a specific high-elevation block at approximately 1,147 feet. The wine shows extraordinary depth and concentration from the low-yielding volcanic soils, combined with the freshness and mineral tension that the elevation provides. The structure is built for long aging: 15 to 25 years or more in exceptional vintages. The estate also produces a Napa Valley Cabernet Sauvignon from broader estate sources, a Chardonnay from cooler hillside blocks, and small lots of other varieties when the vintage delivers exceptional quality.

Food Pairing with Elevation 1147

Elevation 1147, with its combination of concentration, mineral tension, and firm structure, is a wine built for the most serious preparations at the table. The volcanic soil mineral character pairs exceptionally well with earthy, savory preparations: a bone-in ribeye with marrow butter, a roasted rack of lamb with black truffle sauce, or a slow-braised short rib with deeply reduced wine and root vegetable accompaniment. The freshness that elevation provides makes Elevation 1147 more food-versatile than many powerful Napa Cabs, and it works alongside lighter preparations including duck breast and aged hard cheeses as well as the richest red meat preparations.

David Arthur Vineyards: Frequently Asked Questions