LMR CORRAL CLUB SUMMER 2021
Dear Friends, I’m pleased to report that our beautiful valley is once again full of life; not only in our vineyards, where the crucial flowering period is successfully complete, but also in our local businesses as happy guests return. Life is flourishing on our farm, where we have just welcomed over 100 new baby chicks, who will further supplement the flock and ensure a continuous egg supply for years to come. Our hens are as busy as ever, laying over 150 organic eggs each day. We had an abundant lettuce harvest, having pulled over 225 pounds of crisp little gems, tender butters, and frilly Salanovas from the field. At the farm, we have a bounty of summer squash and shishito peppers that we are offering at the local farmers’ markets and as summer side dishes at Farmstead. We’ve just finished planting melons, field cucumbers, okra and string beans, and over 2,000 field tomatoes and 3,000 peppers. Up at the Mountain Estate, the olive orchards are set to bloom in the coming weeks and we look forward to stone-milling new batches of our organic olive oil for your pantry. We’ve added two new Highland bulls to our herd who currently reside at the Mountain Estate, and all will be transported to our 800 acre ranch at Tomales Station over these summer months where they will stay for four months to breed. The weather has been gorgeous and the Valley has been buzzing with excitement since its triumphant return. We look forward to welcoming you back to experience everything Long Meadow Ranch has to offer. Cheers, Chris Hall
PAN ROASTED SHISHITO PEPPERS GOAT CREMA, LIME AND ESPELETTE INGREDIENTS • • • •
1 lb Shishito peppers 2 tbsp LMR EVOO 1/4 tsp sea salt 1 lime
• 1 cup goat cheese • 1/4 cup half and half • 1 tsp Espelette chili INSTRUCTIONS
– Heat a perforated grill pan or cast iron pan over the grill until hot. – Toss room-temperature shishitos in the olive oil and add to the hot pan. They should sizzle and start to roast when they hit the pan. (Room temperature peppers will cook more evenly and roast better). – Toss the peppers every few minutes for 3-5 minutes until peppers are slightly charred but not completely soft. – Once they are done, toss with sea salt and finish with a drizzle of LMR EVOO, salt, Espelette, and a squeeze of fresh lime juice. FOR THE GOAT CREMA – You can occasionally get a hot shishito so the goat cheese crema acts as a nice balance and helps to alleviate the burn. – Add the goat cheese to a food processor or kitchen aid mixer with a whisk attachment. Whip the cheese with the half and half to desired consistency. (Almost like a thick mayonnaise). – Add a pinch of salt to season. – This can be made ahead of time and kept for 5-7 days in the refrigerator.
LMR CORRAL CLUB SUMMER CLUB WINES ARAUCANA, APPALOOSA & HIGHLAND
Sauvignon Blanc, Rutherford, Napa Valley, 2019 Sauvignon Blanc, Rutherford Estate, Napa Valley, 2019 Pinot Noir, Pinole, Anderson Valley Estate, 2018 Petit Verdot, Rutherford Estate, 2014 or Petit Verdot, Rutherford Estate, 2015
SAUVIGNON BLANC, RUTHERFORD, NAPA VALLEY, 2019 ESTATE: Rutherford Estate VARIETAL: 100% Sauvignon Blanc ALCOHOL: 13% MATURATION: 100% stainless steel FOOD AFFINITIES: Oysters, fresh crab, basil pesto pasta, goat cheese with honey WINEMAKER’S TASTING NOTES: “Crisp, clean and elegant, this Sauvignon Blanc is rich with aromas of grapefruit, lime, kiwi, green melon and just a hint of fresh cut green grass. Our slow and very cold fermentations retain the natural complexities of our Rutherford fruit, while developing a balanced mouthfeel that finishes with the crisp acid of this classic dry white varietal.” – Justin Carr
GROWING SEASON: It was a very wet winter with rain coming into spring. Keeping the vines in balance was especially important this year. Successful management of the vines along with wonderfully mild weather through summer gave us warm days and cool nights. This is a recipe for success in vineyards; the vintage gave us a great balance of sugar and acid with complete phenolic ripening.
SAUVIGNON BLANC, RUTHERFORD ESTATE, NAPA VALLEY, 2019 VINEYARD: Rutherford Estate VARIETAL: 100% Sauvignon Blanc ALCOHOL: 13.5% MATURATION: 100% stainless steel FOOD AFFINITIES: Brick-cooked chicken, roasted garden vegetables WINEMAKER TASTING NOTES: “Meticulously small lot fermented and sur lie aged, the best of our Musque clone fruit is showcased. Fresh aromatics of lemon verbena, green Anjou pear, pomelo and lychee on the nose transition to pink grapefruit rind and kaffir lime leaf on the palate. Generous in acidity but softly textured, with length and versatile complexity that can be enjoyed with many cuisines.” – Justin Carr GROWING SEASON: It was a very wet winter with rain coming into spring. Keeping the vines in balance was especially important this year. Successful management of the vines along with wonderfully mild weather through summer gave us warm days and cool nights. This is a recipe for success in vineyards; the vintage gave us a great balance of sugar and acid with complete phenolic ripening.
PINOT NOIR, PINOLE, ANDERSON VALLEY ESTATE, 2018 VINEYARD: Anderson Valley Estate VARIETAL: 100% Pinot Noir ALCOHOL: 13% MATURATION: 18 months in 30% new French oak FOOD AFFINITIES: Wood-grilled Heritage pork chop, brick-cooked chicken WINEMAKER TASTING NOTES: “Soft ruby red color. Nose is outgoing and floral with vibrant violet and rose petal paired with fresh raspberry and fresh fern and undergrowth notes.The Pinole starts majestic and oh so fresh. Light-footed and nervy, it is infused with grace and harmony, and delicate with small red fruit and sweet Asian spice around all the floral component found on the nose. While immediate reward will arise when tasted now, it will also age well for 12-15 years” – Stéphane Vivier GROWING SEASON: The year will be remembered as a colder and slower season in Anderson Valley, producing wines with profound elegance and delicacies. Bud break started about a month later than the last five vintages, and at a date recognized as being more in line with the historical averages. A mild spring allowed for a nice crop set and it was followed with a “cold” summer for Northern California standard. It resulted in slow maturing and perfect conditions for Pinot Noir, retaining freshness while developing an intricate complexity of flavors.
PETIT VERDOT, RUTHERFORD ESTATE, 2014 VINEYARD: Rutherford Estate VARIETAL: 96% Petit Verdot, 3% Cabernet Sauvignon, 1% Merlot ALCOHOL: 13.5% MATURATION: 33% new French oak FOOD AFFINITIES: LMR Heritage St. Louis ribs, lamb shank, portobello mushrooms WINEMAKER TASTING NOTES: “This Rutherford Estate Petit Verdot evokes the dark fruit aromas of blueberry and black currant the varietal’s naturally rich color imply. Underneath that fruit expression are delicate layers of graphite, tobacco leaf, black olive and black pepper. The new French oak touch integrates seamlessly with Petit Verdot’s complex tannins, rounding them to a long lasting finish.” – Justin Carr GROWING SEASON: This year was 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 allowed us to harvest a beautiful crop early weeks of October.
PETIT VERDOT, RUTHERFORD ESTATE, 2015 VINEYARD: Rutherford Estate VARIETAL: 97% Petit Verdot, 3% Cabernet Sauvignon ALCOHOL: 13.5% MATURATION: 33% new French oak FOOD AFFINITIES: LMR grass-fed Highland beef, braised lamb shanks, roasted game WINEMAKER TASTING NOTES: “Lush with classic dark fruit aromas of blackberry and blueberry with a hint of violet floral that’s indicative of the lighter vintage. On the palate, the round tannins carry the finer layers of pie crust, graphite, sage and clove to savor in the long finish. With a light French oak touch, the fruity varietal charactistics shine on this classic Petit Verdot.” – Justin Carr GROWING SEASON: An early bud break, one of the longest flowering periods in years, and a long growing season produced a vintage that shines in quality. Spring started fast and an early bloom was met with a dip in temperature, wind and rains, which slowed the development and reduced yields. The result was a small crop of extremely well-concentrated fruit that ripened fully and slowly before an early harvest in August.
Questions? Please contact Jackie Loertcher 707.965.4510 CORRALCLUB@LONGMEADOWRANCH.COM