LMR CORRAL CLUB SPRING 2021
Dear Friends, When I was growing up my family planted our first organic vegetable garden on what is now our Long Meadow Ranch mountain estate. We meticulously cared for the vegetables and looked forward to the harvest every season. My brother and I wanted to share our bounty with the community and we became the youngest-ever vendors at the St Helena Farmers’ Market. Our produce was a hit, and Long Meadow Ranch is still a vendor at the market today! Now Long Meadow Ranch is a vertically integrated agricultural business. With five properties consisting of vineyards, olive groves, heirloom fruits and vegetables, cattle, horses, chickens, and bees, we take an approach called Full Circle Farming; an organic, sustainable, integrated farming system that relies on each part of the ranch to contribute to the health of the whole. Nearly every ingredient—from the grapes that go into our wines, to the beef used at the restaurant at Farmstead—is harvested at our farm. We wanted to bring a piece of the LMR farm to you. Our Culinary Farm Manager, Jess Arnsteen, sourced two kinds of organic basil seeds for you to grow your own plants at home. He’s provided instructions and growing tips here for you, and we’ve included a delicious recipe from Executive Chef Stephen Barber in which to feature your basil. I am excited to share our passion for agriculture with you at home.
Cheers, Chris Hall
TOMATO GALETTE FILLING INGREDIENTS
PIE DOUGH INGREDIENTS
• 2-3 ea heirloom tomatoes, different varieties and colors are preferred • ¼ cup parmesan • ¼ cup fresh goat cheese • ¼ cup fresh basil leaves, torn • 1 ea egg (for wash) • kosher salt • flake finishing salt • fresh cracked black pepper
• 2 ½ cup all purpose flour • ½ T salt • 7 ½ oz unsalted butter, cold and grated using a box grater • 2-3 oz water
PIE DOUGH INSTRUCTIONS – Mix flour and salt in a large bowl. Add grated butter and egg yolks. Add water slowly as needed. – Wrap the dough and chill at least 30 minutes before rolling. GALETTE INSTRUCTIONS – Preheat oven to 400F. – Slice heirloom tomatoes 1/8 inch thick, season with salt on both sides, and allow to sit for 3-5 minutes to draw out some of the moisture. Blot with paper towels to remove excess moisture. – Using a rolling pin, roll out the dough in a circle 12-14 inches in diameter and about 1/6 inch thick. Transfer the dough over to a sheet of parchment paper and sprinkle the parmesan. – Arrange the tomatoes over the cheese alternating colors and slightly shingling them. Place the goat cheese around the top and finish with torn basil and fresh cracked black pepper. – Fold the outer ½ inch of dough over itself to form an even lip around the galette, then begin to fold the dough over the tomatoes forming a series of pleats. Brush the outside crust liberally with the beaten egg. – Bake until the galette is golden brown, 40 to 50 minutes. Let cool completely, then garnish with flaky sea salt and basil leaves. Slice and serve.
LMR CORRAL CLUB SPRING CLUB WINES ARAUCANA, APPALOOSA & HIGHLAND
Chardonnay, Feliz, Anderson Valley Estate, 2017 Rosé of Pinot Noir, Anderson Valley, 2019 E.J. Church, Sangiovese, Peter’s Vineyard, Napa Valley, 2018 Cabernet Sauvignon, Rutherford Estate, Napa Valley, 2017
Chardonnay, Feliz, Anderson Valley Estate, 2017 ESTATE: Anderson Valley Estate VARIETAL: 100% Chardonnay ALCOHOL: 14.5% MATURATION: 18 months in 37% new French oak FOOD AFFINITIES: Braised grass-fed beef short ribs, or brick-cooked chicken with herbs WINEMAKER’S TASTING NOTES: “This limpid wine has green pale hue. Citrus aromas are blending with scents of acacia blossom and apricot. The minerality of this wine is obvious with gentle spice mixing up with citrus and delicate floral accents on the palate. The energy of the wine shows through luscious white fruit with peach and apricot balanced with vigor and tension of its floral character. The wine reveals the richness and poise of a very great Grand Cru level Chardonnay. Enjoy over the next two decades.” – 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.
Rosé of Pinot Noir, Anderson Valley, 2019 VINEYARD: Anderson Valley VARIETAL: 100% Pinot Noir ALCOHOL: 13% MATURATION: 100% Stainless Steel FOOD AFFINITIES: Brick-cooked chicken, garden vegetables WINEMAKER TASTING NOTES: “The light pink color is shaded with a salmon hue that shows the delicate character of the wine. On the nose, the perfumes are intense – it’s floral and spicy at first then opens toward a delicate strawberry and citrusy notes. The palate is dense and lively with intermixing spice, floral, and again small strawberry tones. Clean and focused on the finish, a clear appeal for the next glass.” – Stéphane Vivier GROWING SEASON: 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. We had ripe flavors with freshness along with nice acid balance.
E.J. Church, Sangiovese, Peter’s Vineyard, Napa Valley, 2018 VINEYARD: Peter’s Vineyard, Mountain Estate VARIETAL: 100% Sangiovese ALCOHOL: 13.5% MATURATION: 100% neutral French oak FOOD AFFINITIES: Fresh pasta and grass-fed beef ragu, oven-roasted carrots with tarragon WINEMAKER TASTING NOTES: “From the heart of our Mayacamas Estate, this delicious light red has a delicate bouquet of dried cherries, pomegranate, and rosewater. The vibrant acidity layers seductively with mountain minerality and soft tannins inviting sip after sip. Versatile for wine lovers and cuisine, this lovely classic Italian varietal will leave you wanting more.” – Justin Carr GROWING SEASON: The 2018 growing season started soon after the February rains. With high moisture levels in the nutrient-rich soils and days of sunshine, bud break took place early. Mild spring weather made for an extended bloom with sunshine, mild temperatures, and no wind. The fruit continued to ripen during the summer months and from June to early August temperatures were steady and warm, with no heat spikes. Ripening continued over an extended period, allowing for balanced fruit development and a steady harvest going well into October.
Cabernet Sauvignon, Rutherford Estate, Napa Valley, 2017 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 beef, lamb, or roasted game WINEMAKER TASTING NOTES: “Bright on entry with aromas of berries, Rainier cherries, pomegranate, and a touch of cardamom. Notes of vanilla, cedar cigar box, and a granite minerality emerge on the palate. Lively in acidity and long soft tannins, this is a mouthwatering Cabernet Sauvignon that will delight for many years to come.” – 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