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 ANDERSON VALLEY
Chardonnay, Anderson Valley, 2017 Pinot Noir, Perrygulch, Anderson Valley Estate, 2016 Pinot Noir, Pinole, Anderson Valley Estate, 2018
CHARDONNAY ANDERSON VALLEY, 2017 VINEYARD: Anderson Valley Estate VARIETAL: 100% Chardonnay ALCOHOL: 13.5% MATURATION: 11 months in 25% new French oak, 75% neutral French oak FOOD AFFINITIES: Roast chicken, grilled salmon, risotto with wild mushrooms WINEMAKER TASTING NOTES: “Pale green with light golden hue. The nose is enticing and striking with powerful stonefruit and floral aromas of ripe apricot, jasmine and honeysuckle. One the palate, a lively minerality displays the citrus and floral side. Complex and elegant, the wine remains fresh and focused layered with citrus, peach, pear, and clove. The palate is driven through to a long finish by vibrant and steadying acidity” – 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.
PINOT NOIR, PERRYGULCH, ANDERSON VALLEY ESTATE, 2016 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: “Mid purple color – it is brisk and elegant from the beginning with sous bois, earth and intense floral scents. The palate is at first balanced, long and pure and continues with subtly complex Long Meadow Ranch Perrygulch refinement, with marked minerality and lasting fruit finish. It is full of charm with the exact amount of spice.” – Stéphane Vivier 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.
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.
Questions? Please contact Jackie Loertcher 707.965.4510 CORRALCLUB@LONGMEADOWRANCH.COM