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 RED WINE CLUB
Petit Verdot, Rutherford Estate, 2014 Cabernet Sauvignon, Rutherford Estate, 2016 Merlot, Napa Valley, 2017
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.
CABERNET SAUVIGNON, RUTHERFORD ESTATE, 2016 VINEYARD: Rutherford 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 Highland beef, braised lamb shanks, roasted game WINEMAKER TASTING NOTES: “Aromas of red cherry, raspberry, currants, and sweet potpourri delight the nose. Elegantly textured, driven by acidity with bright red fruit, there are hints of cocoa and graphite layered with full round tannins and finely integrated oak. This personifies the Rutherford style of classic Napa Valley, driven by acidity, bright red fruit and minerality, coming together in a long finish.” – Justin Carr 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.
MERLOT, NAPA VALLEY, 2017 VINEYARD: Estate grown at our Mayacamas & Rutherford Estates VARIETAL: 100% Merlot ALCOHOL: 13.5% MATURATION: Aged in 25% new French oak FOOD AFFINITIES: LMR grass-fed beef, smoked baby back ribs, or barbecued pulled pork sandwiches WINEMAKER TASTING NOTES: “This blend of our Mayacamas Estate and Rutherford Estate blocks is a tribute to how the noble Merlot grape thrives in our Napa Valley. The sweet red fruit nose is abundant with fresh cherry, raspberry preserve and a hint of Bourbon vanilla. Plum and a very light cedar note emerge on the palate. Generous acidity and long soft tannins result in a lingering freshness that gives this wine exeptional versatility for entertainment and dining. ” – 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.
Questions? Please contact Jackie Loertcher 707.965.4510 CORRALCLUB@LONGMEADOWRANCH.COM