in Food Science with minors in Biochemistry and Chemical Engineering.Ĭhaim 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.īorn in Istanbul, Turkey, Chaim immigrated to Israel as a teenager. This will be my first bottle of this specific wine, but a nice Primitivo for under $15 can take up some space in my cellar anytime.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 decided to grab a bottle of this one to fill the case.
di Arie wines, namely their Petite Sirah and red blend called Interlude. I grabbed several bottles of a few other C. The local wine store brought this in as part of a sale promotion. di Arie Primitivo Block 4 Estate Grown – $14.24 This is in a very nice drinking window and is a nice change of pace from the bigger, riper California wines. The finish has decent length leaning a bit more on the savory elements. The palate has a nice mix of fruity and savory elements that play well off of each other. This has medium body, fairly solid tannins, and very nice acidity. The enticing nose has blackberries, smoldering charcoal, vanilla, meat juices, dried herbs, baking spices, licorice, and a bit of earthiness. The wine is a fairly dark ruby to maroon color. Tamarack Cellars hand-crafts consistently outstanding wines for a great price. Years later, and now up to 20,000 cases each year, the focus remains the same. The goal was to make elegant, balanced, delicious wines and offer them at a fair price. Instead you’ll find yourself immersed in the everyday workings of a family-owned winery, racking, blending and bottling wine, in a renovated firehouse located in a World War II Army Air Base.įounded in 1998 by Ron and Jamie Coleman, Tamarack’s first vintage consisted of 300 cases of Merlot.
When you visit the winery, you won’t find us in a fancy chateau. Whether it’s our highly acclaimed Firehouse Red or one of our limited-production single vineyard reserve blends, Tamarack’s wines offer a delicious expression of Washington vineyards’ style and elegance. This vintage is a blend of 37% Cabernet Sauvignon, 30% Syrah, 16% Merlot, 7% Cab Franc, 3% Malbec, 3% Sangiovese, 3% Petite Verdot, and 1% Carmenere. This is always a blend of several grapes that always seems to work. The blend changes every vintage, but the quality is always in the bottle. This is a perennial house favorite and best buy. di Arie Primitivo Block 4 Estate GrownĢ006 Powers Syrah Reserve Cougar Vineyard Wahluke SlopeĢ008 Tamarack Cellars Firehouse Red – $13.29 This allows me to express myself and use my creativity.2008 C.G. When I make a blend, I am the one that creates the identity of the wine. "While this helps me in making all of my wines, there are more limitations in making a varietal wine since I always think that the wine has to be true to its identity. "My food science background taught me to have a palate that can discern between different flavors and identify them," he said. It's edgy and complex, with notes of blackberry, cherry, chocolate, vanilla and coffee. Gur-Arieh's syrah-based blend has good bones. "When I make a wine, I always think that it must meet certain sensory requirements and fit the style of wine that I created." "My experience in food product development and food flavor manufacturing gives me another perspective to making wine," he said. Gur-Arieh spent his early years as a food scientist, a fitting prerequisite for someone who says "after all, wine is food." The man who created Power Bars, Cap'n Crunch cereal and Hidden Valley Salad Dressing also produced our wine-of-the-week winner - the C.G.
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