LMR CORRAL CLUB WINTER 2020
Dear Friends, As we wrap up the 2020 wine vintage, the winemaking work continues at the Mountain Estate. There is plenty of action in the cellar and caves as we finish up pump overs and filling barrels with wine to age and develop for the next eighteen months or so. Also in November, we will power up the frantoio and begin olive harvest for a new batch of our extra virgin olive oils. Each winter we pay tribute to the amazing history that is rooted in this estate with the release of our E.J. Church Cabernet Sauvignon. This reserve barrel selection is an homage to E.J. Church, a Civil War veteran, who was deeded this property by Ulysses S. Grant in 1872, and was the first to plant on the estate and call it Long Meadow Ranch. We are proud to pick up where E.J. Church left off and carry on the agrarian tradition in his former home with our organically grown grape vines, olive groves and apple orchards. We also have recently brought all of our reserve Mountain Estate wines under the E.J. Church label, including our single vineyard Cabernet Franc and Sangiovese, in order to best showcase the story behind this unique mountain property. We hope Long Meadow Ranch will be included in your stories, whether it is through an unforgettable wine tasting or dining experience with us, or at home as part of your holiday tradition. This holiday season, we encourage you to serve your favorite LMR wine with a festive meal with loved ones or savor the flavors of our extra virgin olive oil over fresh cheese or roasted vegetables. We are thankful to be able share our stories with you each time you visit and long after you return home. Cheers, Chris Hall P.S. We have included our Farmstead Coffee Rub as your culinary gift in this shipment. It’s one of our favorite and most versatile kitchen staples. We’ve provided two seasonal recipes that incorporate the rub. Enjoy!
COFFEE RUBBED BUTTERNUT SQUASH & APPLE SALAD SALAD INGREDIENTS • • • • • • • • •
MAPLE MUSTARD DRESSING
1 small butternut squash peeled and chopped 3 Granny Smith apples cored and chopped 1/2 Tbs olive oil 1 Tbs pure maple syrup 1 Tbs Farmstead coffee rub About 10 cups mixed salad greens 1/4 cup dried cranberries 1/2 cup pepitas 3/4 cup feta cheese
• • • • • • • •
4 cloves garlic 1 Tbs Dijon mustard 1 Tbs brown grainy mustard 2/3 cup pure maple syrup 2 tsp fresh lemon juice 1/3 cup apple cider vinegar 2 tsp coffee rub 1 cup canola oil
INSTRUCTIONS – – – – – –
Preheat the oven to 400 degrees F. Place the butternut squash and apple chunks on a large baking sheet. Add olive oil, maple syrup, coffee rub and toss. Roast the squash and apples for 25-30 minutes, turning once, until tender. Remove from the oven and cool to room temperature. While the squash and apples are roasting, make the maple mustard dressing, if using. Combine garlic, mustards, syrup, vinegar, coffee rub in a blender or food processor. Blend until smooth. – With the machine running, pour in oil in a slow steady stream to emulsify. You should have about 2 cups of dressing. You will not need it all for the salad. Store the leftover dressing in the refrigerator for about two weeks. – Place the mixed greens in a large salad bowl and add the butternut squash, apples, dried cranberries, pepitas, and feta cheese. Drizzle dressing over the salad to moisten and toss well. Serve immediately.
COFFEE RUBBED & SMOKED DENVER LAMB RIBS WITH TOMATO MARMALADE AND PICKLED RED ONIONS RIB INGREDIENTS • 2 each American Lamb sparerib racks • 2 oz Farmstead Coffee Rub • Salt as needed PICKLED RED ONIONS • • • • •
1 cup Red wine vinegar 1 Tbs Sugar 1 tsp Salt 1 Tbs Pickling spice 1 each Red onion, julienned
TOMATO MARMALADE • 2 cups Tomatoes, chopped, reserve juice • 1 cup Sugar • 1 each Oranges, quartered, seeded, and sliced • 1 each Lemon, quartered, seeded, and sliced • Salt as needed • Red wine vinegar as needed
INSTRUCTIONS – For the lamb ribs: Remove membrane and excess skirt steak. Season with Coffee Rub. Place in smoker for 2 to 3 hours at 225°F. Light grill and prepare tomato marmalade. – For the Tomato Marmalade: In a pan on a grill, cook all tomato marmalade ingredients, including reserved juices from tomatoes, in pot over moderate heat, stirring frequently, until sugar is dissolved, about 6 minutes. – Simmer, stirring frequently as marmalade thickens (to prevent scorching) and adjusting heat as needed, until marmalade tests done, 50 minutes to 1 ¼ hours. – Begin testing for doneness after 50 minutes: Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run. – For the Pickled Red Onions: Bring red wine vinegar, sugar, salt and pickling spice to a simmer over medium heat. Remove from heat and pour over red onions in a nonreactive bowl. Allow to cool. – Take lamb out of smoker; place on grill over medium heat. Brush lamb with marmalade. – Leave lamb on grill until charred. Take lamb off grill, brush with additional marmalade. – Cut in between each bone. Stack ribs on plate, garnish with pickled onions.
LMR CORRAL CLUB WINTER CLUB WINES ARAUCANA, APPALOOSA & HIGHLAND
Merlot, Rutherford Estate, Napa Valley, 2014 E.J. Church, Cabernet Sauvignon Reserve, Napa Valley, 2017 Late Harvest Chardonnay, Anderson Valley, 2017
2014 MERLOT RUTHERFORD ESTATE, NAPA VALLEY ESTATE: Rutherford Estate VARIETAL: 100% Merlot ALCOHOL: 13.5% MATURATION: 18 months in 25% new French oak FOOD AFFINITIES: Braised grass-fed beef short ribs, or brick-cooked chicken with herbs WINEMAKER’S TASTING NOTES: “This garnet red beauty entices with bright fruit aromas of cherry, currants, and raspberry. Finer savory elements of earth, un-roasted coffee beans and melted milk chocolate evolve on the palate in a layered mouthfeel with sweet rounded tannins. Enjoy this star of the vineyard block that welcomes you in to our Rutherford Estate.” – Justin Carr GROWING SEASON: One of the warmest and driest vintages on record, Napa Valley certainly experienced the effects of the drought. There was no frost during bud break which contributed to an strong, early set in the vineyard. Warm days and no rain contributed to a beautiful crop in early weeks of August.
2017 E.J. CHURCH CABERNET SAUVIGNON RESERVE, NAPA VALLEY VINEYARD: Mountain Estate VARIETAL: 100% Cabernet Sauvignon ALCOHOL: 13.5% MATURATION: 18 months in 50% new French oak, 50% neutral French oak FOOD AFFINITIES: LMR grass-fed beef, lamb, or roasted game WINEMAKER TASTING NOTES: “Deep garnet red and fresh with mountain fruit acidity, this wine showcases select barrels from our Mountain Estate vineyard blocks. Bing cherry and raspberry are prominent on the nose with fine layers of black currant, cardamom, and dried black tea leaves. Accompanying the acid on the palate are well integrated oak notes and elegant tannins that linger long after finish. This is a beautiful and ageworthy wine.” – Justin Carr GROWING SEASON: Abundant rainfall and a mild spring resulted in an extended flowering period and vigorous vines. Warming temperatures in August resulted in harvest beginning early for white varietals, but cool weather followed, allowing sugar levels to balance and extend the season allowing for a beautiful crop.
2017 LATE HARVEST CHARDONNAY ANDERSON VALLEY VINEYARD: Anderson Valley Estate VARIETAL: 100% Chardonnay ALCOHOL: 13.5% MATURATION: 24 months in 100% new French oak FOOD AFFINITIES: Seared foie gras with pickled peach WINEMAKER TASTING NOTES: “This wine has an intense golden hue. The nose is concentrated with honey, ripe peach and pear, intermixed with delicate floral notes. Exotic spices and quince paste show elegance and lead the way to a wine full of energy and concentration. The finish is long, with tremendous freshness and wet stone minerality. This vintage will age for a decade.” – Stéphane Vivier GROWING SEASON: The year started wet and rainy, with record breaking rain from November through April. With a mild early Spring and a bud break in March, the vines grew quickly through mild summer temperatures. August brought colder weather and foggy conditions, leading to slow ripening. The beginning of September had a slight spike in temperatures, resulting in a quick harvest.
Questions? Please contact Jackie Loertcher 707.965.4510 CORRALCLUB@LONGMEADOWRANCH.COM