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 Anderson Valley Club
Brut RosĂŠ of Pinot Noir, Anderson Valley Estate, 2016 Chardonnay, Feliz, Anderson Valley Estate, 2018 Pinot Noir, Anderson Valley, 2017 Late Harvest Chardonnay, Anderson Valley, 2017
2016 BRUT ROSÉ OF PINOT NOIR ANDERSON VALLEY ESTATE ESTATE: Anderson Valley Estate VARIETAL: Chardonnay & Pinot Noir ALCOHOL: 12.5% MATURATION: 7 months in 66% stainless steel barrels & 34% in neutral French oak and 42 months “sur latte” before disgorging FOOD AFFINITIES: Oysters, Smoked Salmon, Pasta Carbonara WINEMAKER’S TASTING NOTES: “The introductory sparkling Rosé vintage shows a light pink hue that shines through the glass. The nose is intricate and focused, intermixing fresh raspberry & strawberry and light floral tone. The aromatic purity is intense in the mouth and supported by bracing acidity and freshness. The flavors are precise, with small raspberry and strawberry, and complex rich floral undertones. The fine bubbles add to the complexity and depth leading to a long-lasting and fresh finish.” – Stéphane Vivier GROWING SEASON: An early bud break, wet spring soils, and a long growing season produced a vintage with excellent quality. A wet spring started fast and rapid growth was met with average summer temperatures, which slowed development and reduced yields. The result was a moderate crop of well-concentrated fruit that ripened fully and slowly before an early harvest.
2018 CHARDONNAY, FELIZ ANDERSON VALLEY ESTATE ESTATE: Anderson Valley Estate VARIETAL: 100% Chardonnay ALCOHOL: 13.5% MATURATION: 18 months in 30% new French oak FOOD AFFINITIES: Roast chicken, grilled salmon, risotto with wild mushrooms WINEMAKER’S TASTING NOTES: “A seamless and delicate pale green color. The nose is intense and intricate with floral scents, haunting and restrained pear and citrus blossom aromas. The start on the palate is delicate yet already powerful and fresh. The citrus layers return, accompanied by clove and pear which add depth. It is poised and has a smooth but has fresh character around a firm core. The clarity and purity of fruit show through despite its immediacy, some Burgundian-like mystery remains.” – Stéphane Vivier GROWING SEASON: 2018 will be remembered as a colder and slower season in the Anderson Valley, producing wines with profound elegance and delicacies. Bud break started about a month later than the previous five vintages. A mild spring allowed for a nice crop set and it was followed with a “cold” summer for Northern California. It resulted in slow maturing and perfect conditions for Pinot Noir, retaining freshness while developing an intricate complexity of flavors.
2017 PINOT NOIR ANDERSON VALLEY VINEYARD: Anderson Valley Estate VARIETAL: 100% Pinot Noir ALCOHOL: 13.5% MATURATION: 11 months in 25% new French oak, 75% neutral French oak FOOD AFFINITIES: Duck breast and cherry mostarda, grilled salmon WINEMAKER TASTING NOTES: “Intense and lively, the nose is full of sweet spice and black currant aromas. On the palate there are favors of violet and rose followed by hints of cherry and spice. An agile wine with developing minerality and notes of earth and fresh herbs. A truly multilayered wine with so much energy in the fruit. Enjoy now or let it develops for the next 10 years.” – 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.
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