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December 1, 2018

Harvest 2018

HARVEST 2018 WRAP UP

Around mid-summer we saw the first sign that harvest season was near: veraison! Veraison is when the red grape varietals start to change color from green to purple. We started seeing veraison in our vineyards towards the end of July.

Night harvest of Sauvignon Blanc in early September – Rutherford Estate

Harvest began at our Rutherford Estate with a late night pick of Sauvignon Blanc on August 26th. We pick Sauvignon Blanc at night because the cooler temperatures keep the grapes firmer and more stable, which is optimal for processing and fermentation. Our Sauvignon Blanc vineyards were picked over period of about one month.

Our team was on the move with a lot of ground to cover as our Anderson Valley Estate harvest of Chardonnay started on September 6th.

Anderson Valley Estate Winemaker, Stéphane Vivier, checks the quality of the Chardonnay grapes in the harvest bin after they have been picked.

Stéphane does a daily tank walk to quality check each tank of Rosé of Pinot Noir as it ferments.

NEXT UP: OUR NAPA VALLEY REDS!

Large containers of grapes during harvest

Early morning Merlot harvest – Rutherford Estate

In early October, it was time to harvest our Merlot and Sangiovese. We have Merlot planted at both our estates, and the Sangiovese is all in Peter’s Vineyard, located on our Mayacamas Estate, at 1000ft.

Prior to harvesting the grapes, our crew goes through the vineyard and removes all leaves in the fruit zone. They do this so that no leaves mix with the fruit in the large bins, allowing for a cleaner pick of the fruit.

Cabernet Sauvignon is always last to be harvested, as this grape varietal takes the longest to ripen. We harvested our Cabernet Sauvignon vineyards up until the 1st of November, with the Cabernet Sauvignon at our Rutherford Estate being the final pick.

Harvesting grapes at Bear Canyon Long Meadow Ranch

Arturo, crew lead, keeping bins clear of leaves during a morning pick of Cabernet Sauvignon – Mayacamas Estate

Moving grapes from tractor to production facility

Cellar Master, Isaac loading grapes into the crusher/destemmer

Man standing on a ladder in order to move grapes to ferment

Crushpad – Mayacamas Estate Winery

Winemaker, Justin Carr, and intern, Ben Buckingham, on the crushpad, crushing Sangiovese, harvested from the Mayacamas Estate vineyard. Grape clusters are loaded into the crusher destemmer, to separate the grapes from their stems.

Post destemming, the berries and juice are headed into fermentation bins

Small batch fermentation begins

November 1, the last day of harvest

November 29, 2018

Harvest Cake

Harvest Cake With Grapes and Grape Syrup

Pair with Long Meadow Ranch Late Harvest Chardonnay, Anderson Valley

INGREDIENTS

1 1/2 cups all-purpose flour
1 tsp salt
3/4 teaspoon baking powder
2 large eggs
2/3 cup granulated sugar
1/3 cup milk
1/4 cup extra-virgin olive oil
4 tbsp unsalted butter, melted
Finely grated zest of 1 lemon
Finely grated zest of 1 small orange
1 tsp pure vanilla extract
2 cups seedless red grapes
1-quart unsweetened grape juice
Confectioners’ sugar, for dusting

INSTRUCTIONS

Preheat the oven to 350°. Butter and flour a 9-inch springform pan. In a small bowl, whisk the flour with the salt and baking powder. In a large bowl, whisk the eggs with the granulated sugar until pale yellow. Whisk in the milk, olive oil, melted butter, lemon zest, orange zest, and vanilla. Fold in the flour mixture, followed by 1 1/2 cups of the grapes. Scrape the batter into the prepared pan.
Bake the cake for 15 minutes. Dot the top of the cake with the remaining 1/2 cup of grapes and bake for about 40 minutes longer, until a cake tester inserted in the center comes out clean. Transfer the cake to a rack, carefully remove the ring and let cool to room temperature.
Meanwhile, in a large saucepan, boil the grape juice over high heat until reduced to 1 cup, about 25 minutes. Let the grape syrup cool to room temperature.
Remove the cake from the base and transfer to a serving platter. Dust the top with confectioners’ sugar. Cut the cake into wedges and serve, passing the grape syrup at the table.

October 28, 2018

Ashley Heisey

MEET OUR VICE PRESIDENT OF WINEMAKING,
ASHLEY HEISEY

WHEN AND WHY DID YOU JOIN LONG MEADOW RANCH?

Back in 2002, I enjoyed a beautiful bottle of 1997 LMR Cabernet Sauvignon in the hills high above Calistoga. Intuitively, I knew that evening, that wine and that label resonated reverence for land stewardship, endurance, and sustainability. Not one to act on intuition alone, I dug deeper for the facts on the Long Meadow Ranch website. Taking a chance, I wrote an email to Cathy Corison, LMR’s winemaker at the time, expressing interest in making wine for Long Meadow Ranch at any point in the future. The very next year, Cathy returned to Corison Winery, opening up the opportunity for me to join the winemaking team here.

WHAT DO YOU MOST ENJOY ABOUT WINEMAKING AT LONG MEADOW RANCH?

Long Meadow Ranch winemaking strives to improve, tool by tool, decision by decision, and in its ability to achieve a reliable and worthy style expression for each wine. One of the best tools I have is our estate grown fruit.

AS HEAD OF WINEMAKING AT LMR, WHAT IS YOUR PARTICULAR VISION?

We are winegrowers, so I strive to capture the full potential of the beautifully grown grapes. I focus on maintaining a full toolkit to care for the wines. This means minimal intervention and only using the right tool at the right time to the right extent. No shooting in the dark. The wines should grade us and I hope each wine would give the winemaking team an “A” for understanding what it was meant to become.

TALK ABOUT THE PERIOD IN 2003 WHEN YOU WORKED WITH CATHY CORISON. WHAT IMPACT DID THAT HAVE ON YOU?

Ted Hall had an unusual vision for protecting the continuity of our style. He hired me to shadow Cathy for her final vintage and then take the helm in 2004. I thoroughly enjoyed the collaborative exchange over the destemmer, adjacent to the press, and with samples pulled to evaluate elevage. Cathy was an articulate and devoted teacher as I shadowed and tried to capture what had come before.

HOW HAS YOUR WINEMAKING EVOLVED SINCE YOU STARTED WORKING WITH LONG MEADOW RANCH?

Perspective should evolve. If you ask a winemaker how they think about something, it better have evolved. Primarily, I have become a student of the vineyard block. I am disciplined about not changing what is not broken. I am equally disciplined and perpetually curious about implementing change when appropriate.

WHAT IS YOUR FAVORITE BLOCK OR VINEYARD AT LMR?

Like children or flavors of ice cream, it is impossible to decide upon a favorite.

WHAT CAN YOU SHARE ABOUT THE BALANCE OF INNOVATION AND CONSISTENCY IN YOUR WINEMAKING PROCESS? ARE YOU EXPERIMENTING WITH ANY “NEW” METHODS/STYLES/BLENDS?

It’s important to remember what we learned before. One of my mottos is “only new mistakes”. However, change is inevitable and full of positive discoveries. Fortunately, the culture allows us to take risks along the way.

WHAT DO YOU FIND MOST REWARDING ABOUT YOUR JOB?

Working with extraordinarily talented and committed winemakers. I offer continuity, prioritization and technical support, but the real work is done in the vineyard, by the winemakers, and by the yeasts. Most rewarding? Fermentation and being part of a strong team.

WHO DO YOU CONSIDER YOUR WINEMAKING MENTORS?

Genevieve Janssens, Dirk Hampson, Cathy Corison and my current LMR winemaker peers.

ARE THERE ANY SPECIFIC WINE/WINERIES/WINEMAKERS THAT INFLUENCE YOU MORE THAN OTHERS IN YOUR APPROACH?

I am inspired by wineries with long histories like Jean Louis Chave with 16 generations of winemakers from the same family and Haut Brion with 500 years of written winemaking history. I am motivated to participate in legacy. It’s important to build teams, structures, and approaches that will work for a very long time. It’s equally important to tack intelligently with good timing.

ARE THERE ANY SET WINEMAKING GOALS YOU ARE WORKING TO ACHIEVE RIGHT NOW?

Continuing to produce moderate alcohol wines in a full range of styles from our various estates.

September 29, 2018

Tomato Pesto

Pair with Long Meadow Ranch Rosé of Pinot Noir, Anderson Valley

INGREDIENTS

4 pounds Early Girl tomatoes
1/2 pound tomato petals
1/2 cup Parmesan (finely grated, Parmigiano-Reggiano is recommended)
1/4 cup toasted pine nuts
1/2 clove of garlic
salt and pepper to taste

INSTRUCTIONS

Fill a large 7- to 8-quart pot with 1-gallon water. Bring water to boiling.
Using a sharp knife, cut a shallow X on the bottom of each tomato. This encourages the skin to split during blanching so you’ll be able to slip off the skin easily with your fingers once the tomatoes have cooled.
Working in 1-pound batches, immerse tomatoes in the boiling water.
Cook for 30 to 60 seconds or until the tomato skins split open.
Using a slotted spoon, transfer tomatoes to a large bowl of ice water.
When the tomatoes are cool enough to handle, use a knife or your fingers to peel the skin off the tomatoes.
To remove the seeds, cut the tomato in half from side to side, not top to bottom. This keeps the seeds in their little compartments. Now using your finger, a tiny spoon or a butter knife, scrape out the seeds.
Toss tomato petals in olive oil and place on a sheet tray lined with parchment paper. You can dehydrate them in an oven at 150 degrees for about six hours or in a dehydrator.
That will yield a half pound after they are dehydrated
In a food processor combine all ingredients together until it becomes a paste-like consistency season with salt and pepper.

September 10, 2018

Honeybees

At Long Meadow Ranch, we believe honeybees are an integral part of a sustainable farm. Full circle farming utilizes all parts of the ranch to maintain the health of the whole. The crops at our Rutherford Estate are pollinated by the honeybees we have on property, plus we get to enjoy the honey these amazing creatures make.

We have 10 colonies at our Rutherford Estate, each with three kinds of honeybees: a queen, workers and drones.

Let’s start with the queen, as she is the largest and most important bee in the hive–she produces all of the progeny. There is only one queen per colony and her only job is to lay eggs. She can lay up to 2,000 eggs per day during peak season!

Next up, we have the worker bees. They are infertile female bees that make up the majority of the colony’s population and keep the hive going. Worker bee jobs change depending on where they are in their lifespan. Jobs include cleaning the hive, taking care of the larvae (nurse bee) protecting and feeding the queen, collecting nectar and pollen, making honey and wax, and guarding the hive.

And finally, we have the drones. All male, drones are the bees that come from unfertilized eggs. There are at least 100 drones per hive and they are kicked out by worker bees in the fall. They have larger eyes than the queen and worker bees, their bodies are larger and broader and they live longer than workers, and they are the only honeybees that do not have a stinger. Drones carry all of the genetic material for the hive. Their job is to build morale before they leave the hive and mate with virgin queen bees.

Beekeepers (ours is the uber-talented Rob Keller) use smoke on their hands and arms to calm the bees when entering a hive. The smoke masks alarm pheromones released by guard (worker) bees, creating an opportunity for the beekeeper to open the hive and work relatively safely.

There are more than 2,500 native pollinators in California, but only the honeybee genus (apis) produces wax. Worker bees produce wax from four sets of glands in their lower abdomen. The wax scales are passed from the abdomen forward to the front legs, then into the bee’s mouth. The bee then uses its powerful mandibles to masticate the wax for building the comb. The hexagonal shape of the comb is vital to the success of the hive, as it is used for rearing the brood and storing pollen and honey. The size of the cells determine the sex of the egg the queen lays inside the cell (drone or worker). It takes approximately 1 pound of honey to create 1 ounce of wax!

The forager worker bees fly around a 4-mile radius to collect sugary nectar (50% water) from flower blossoms to bring back to the hive. When their honey stomachs (they have a food stomach, as well) are full, they return to the hive to share the nectar with the other worker bees. They pass the nectar from bee to bee. The heat from this activity activates the enzymes that turn the nectar into honey. After it’s fully processed, the wet honey is transferred into one of the cells, which acts like a jar. To dry the honey, the worker bees fan it with their wings, until it becomes the sticky honey we know and love (18% water). At this point, the bees cap the cell with wax to keep it clean.

Each time Rob visits our hives, he not only checks the frames, but he is looking for any signs of unusual activity or disease, as well as the various pollens the workers have collected. He does this by reading the monitoring tray that sits below a screen under each hive. Particles fall onto the monitoring trays, often mirroring the lines of the frames. These particles tell the story of the hive.

Men beekeeping at Long Meadow Ranch in California

Rob takes meticulous notes each visit and smears a little bit of the various pollens he collects, so we can track the differences through the seasons. Someday, we (the collective we) hope to be able to see where bees are actually foraging by studying the pollen they bring back to the hive.

Now for the part we all patiently await–the honey! Once 80+% of the comb has been capped, we can pull the frame and process the honey. We often keep the beautiful frames for events at our restaurant at Farmstead, but we extract most of the honey from the comb to produce the sticky, sweet, delectable stuff you can find at our farmer’s market and general store.

Rob uses a small basket press lined with a mesh cloth bag to extract the honey from the comb.

He then breaks up the comb and puts it into the mesh bag inside the basket of the press.

Next, he spins the handle at the top of the press, pushing the metal plate down into the basket, gently compacting the comb and extracting the honey.

The honey comes out into the tray and funnels through a fine mesh sieve to make sure no particles other than honey make it into the final product.

There are a hundred and one ways to use the remarkable, sticky, golden substance (cough “medicine,” allergy symptom reducer, eliminating dandruff, and, of course, in your morning cup of coffee and with peanut butter on toast). The blend of sugar, trace enzymes, minerals, vitamins, and amino acids is unlike any other sweetener on the planet and it’s finger licking good!

August 30, 2018

Laddie Hall

Fresh vegetables sold at the Farmers Market and grown by Long Meadow Ranch

The Farmers’ Market is where it all began for the Hall family, selling produce from their first garden at the Mayacamas Estate. You’ll still find Laddie at the Farmers’ Markets every week selling our farm fresh products.

HOW LONG HAVE YOU BEEN PARTICIPATING IN THE ST HELENA FARMERS’ MARKET?

28 seasons!

HOW DID YOU GET INVOLVED?

In 1989, we set up our own family garden after we bought the ranch in the Mayacamas mountains. We started producing more than our family could consume so we happily shared with friends and neighbors, but even then we had too much. The boys were young and interested in figuring out a way to earn money, as young kids do, so instead of a lemonade stand, I thought they should take our produce to the farmers market. The manager of the market at the time was excited to have the boys involved because they would be the “farmers of tomorrow”. We’ve been at the market ever since.

HOW DID YOU GET YOUR START IN FARMING?

Ted and I had a community garden plot when we were married students at Stanford. I had never grown vegetables before. We also attempted a small vegetable garden at our first home in San Francisco but the weather made it challenging to have much success. I was very excited to try a tomato variety called “San Francisco Fog”. It grew and produced a small amount of fruit that had very thick skin and no flavor. However, the most learning and the most success in growing vegetables and fruits came when we bought Long Meadow Ranch and started our own family vegetable garden. Ted was very familiar with growing vegetables from his experience as a child with his family’s garden. This new garden brought the challenge to the rest of the family and the children and I learned so much and began to have a lot of success and a lot of fun and we were all eating a lot of delicious veggies!

Long Meadow Ranch vegetables being sold at a local farmers market

WHAT DOES LONG MEADOW RANCH SELL AT THE FARMERS’ MARKET?

When you think of a farmer’s market you think mostly of seasonal fruits and vegetables. LMR also sells grass-fed beef and lamb, and organic free-range eggs. We also include some of our provisions like grass-fed beef jerky, olive oils, and preserves. The display at our farmers market stand truly represents all the bounty that Long Meadow Ranch has to offer. There is such a diversity at our table!

CAN YOU TALK ABOUT WHY THAT DIVERSITY IS IMPORTANT?

The Napa Valley is an amazing agricultural venue. The valley is an extraordinary place to be growing wine grapes, but there is more to agriculture than just making wonderful wines. The valley once had diversity with wheat, walnuts, plums, mulberries for silkworms, cattle, horses for farm work and riding. That diversity is a healthy way to account for soil variances, pest pressures, and water availability. Diversity in agriculture is beginning to happen again, as there are young farmers who want to grow things for the table.

WITH ALL THIS WONDERFUL PRODUCE, YOU MUST NEED TO GET CREATIVE IN THE KITCHEN SOMETIMES. WHERE DO YOU GET INSPIRATION FOR RECIPES?

I love cookbooks! So I will browse through them for ideas. The recipes I prefer are usually very simple with few ingredients. That doesn’t mean I am a lazy cook, I just enjoy the pure flavors of the veggies. Most of the time I just season with salt, pepper, and LMR olive oil!

KEEPING IT SEASONAL: WHAT IS YOUR FAVORITE SUMMERTIME DISH?

A cobbler with fruit from the farm, either blackberry or peach. I always love a panzanella salad with ripe heirloom tomatoes.

Long Meadow Ranch stand at a local farmers market in St Helena, CA

FARMSTEAD FARMERS’ MARKET

OCTOBER – MAY: FRIDAYS 8:30 AM – 12:00 PM

LOCATED AT FARMSTEAD

ST HELENA FARMERS’ MARKET

MAY – OCTOBER: FRIDAY 7:30 AM – 12:00 PM

LOCATED AT CRANE PARK
ST. HELENA, CA 94574

NAPA FARMERS’ MARKET

APRIL – OCTOBER: TUESDAY & SATURDAY 8:00 AM – 12:00 PM (FIRST HOUR IS SENIOR HOUR)

LOCATED AT 1 100 WEST STREET PARKING LOT IN DOWNTOWN NAPA
NAPA, CA 94559

August 29, 2018

Heirloom Tomato Pie

Pair with Long Meadow Ranch Chardonnay, Anderson Valley

Recipe Courtesy of Kipp Ramsey

Makes Two 9-inch Pies

“While traveling through North Carolina this summer visiting family, a good friend of mine came over for dinner and brought a tomato pie. It’s a southern staple and I was reminded of how delicious it is. I was inspired to make my own. What’s better than mayonnaise and tomatoes together? It’s a crowd pleaser.”

INGREDIENTS

CRUST

1 cup unsalted butter, cut into 1/2 -inch cubes
2 1/4 cups all-purpose flour
2 tsp sugar
1/2 tsp kosher salt
1/4-1/2 cup ice water

PIE

4 lbs heirloom tomatoes
sea salt
2 large eggs
1 1/2 cup Duke’s mayonnaise
2 tbsp dijon mustard
1/4 cup milk
1/4 cup heavy cream
1 pound cheddar (we use a white cheddar from Sonoma, Vella), grated
Two 9-inch pie crust shells, pre-baked and cooled
Black pepper
Fresh herbs to garnish, basil, thyme, chive, etc.

INSTRUCTIONS

CRUST

In a large bowl, combine the butter, flour, sugar, and salt. Make sure that the butter is well chilled. Use two butter knives to cut the butter into the flour mixture until pea-size pieces form. Massage the butter pieces between your fingers to make flakes similar to corn flakes cereal.
Add the ice water to the flour by the tablespoon, stirring to combine just until it begins to come together. Roll the dough into a ball and portion into 2 pieces. Wrap in plastic wrap and chill in the refrigerator until ready to use. Once chilled (after an hour or so) you can roll the dough out making sure to use flour to avoid sticking.
When ready to bake, preheat a convection oven to 325°F (or a regular oven to 350°F). Line the shell with parchment paper and fill with pie weights (dry beans or rice works great). Bake for 30 minutes. Remove the weights and parchment and bake another 15 minutes, or until the crust is cooked through and golden brown. Let cool on a rack and use as desired.

FILLING

Preheat a convection oven to 350°F (or a standard oven to 375°F).
Fill a large pot three-quarters full with water and bring to a boil. While the water is coming up, core the tomatoes and, using a sharp knife, make a shallow X-shaped incision on the bottom of each, doing your best to cut just the skin and not into the flesh.
Once the water reaches a boil, prepare an ice bath by filling a large bowl with ice and water; set it within easy reach of the stove. Working in batches, place the tomatoes in the boiling water and cook until the cut skin at the bottom of the tomato begins to stretch and peel away; this usually takes between 45 and 90 seconds. As this happens, transfer the tomatoes one by one to the ice bath. Once the tomatoes are cool, peel off their skins using your hands and set them into a colander in the sink to drain off any excess liquid.
Slice the tomatoes into 1/4-inch-thick slices and lay them out in a single layer on baking sheets. Generously season both sides of each tomato with sea salt. Allow the tomatoes to sit for 20 minutes. This will draw out moisture, which prevents the pie from being watery. Once the tomatoes have marinated for 15 minutes, pat dry with paper towels.
To make the custard, whisk the eggs in a mixing bowl. Whisk in the mayo, mustard, milk, and cream.

ASSEMBLY

Layer a small amount of the cheddar in the bottom of each piecrust, and then make a layer of tomato slices, with each slice’s edge slightly overlapping. Add fresh cracked pepper and herbs to each layer. Sprinkle on another layer of cheese, then drizzle enough of the custard over the top to drip through and cover all of the ingredients. Repeat these steps, starting with the tomatoes and ending with the custard, until all the ingredients are gone. Don’t be afraid to stack a little higher than the crust.
Place the pies on baking sheets and transfer to the oven. Bake for 30 minutes, then rotate the pies 180 degrees and bake for another 30 minutes. Transfer to a cooling rack. Let cool and set for 1 to 2 hours before serving.

August 28, 2018

Rutherford Estate

Once a riverbed, our benchland Rutherford Estate is an organic, sustainable, integrated farming system that relies on each part of the ranch to contribute to the health of the whole. The estate has 74 acres of certified organic vineyards planted to Sauvignon Blanc, Cabernet Sauvignon, and Merlot. It is also home to our fruits, vegetables, beehives, and a growing flock of egg-laying poultry. Our diverse ranch defies the monoculture that reigns supreme in Napa Valley. Our chefs collaborate with our agricultural team to carefully select varieties that will thrive and provide the best selection for our restaurant and farmer’s market throughout the year.

The farm is bountiful right now. We are currently harvesting summer crops, including shishito peppers, candy-stripe figs, and heirloom tomatoes, as well as sauvignon blanc grapes. The agricultural team is always finding new ways to expand our sustainable farming program, and this year we have harvested our potatoes and sweet corn with horse cultivation. We are preparing for the fall season by planting our Brassica varieties including cabbage, broccoli, kale, and collards.

We checked in with our chefs and farmers to get their thoughts on the relationship between our farm and restaurant and what motivates them.

“There is a synergy between the farm and the restaurant. What comes from our farm, dictates what’s on our menu, so we grow purposefully. We create a year-long planting plan to provide for our fruit and vegetable needs for the entire year. We sit down and look through the seed catalogs and decide what varieties we want to grow and if we want to try new crops.

It’s more interesting to grow something that has a story behind it. We use a lot of heirloom varieties, which survived through seed programs, farmers markets or were passed on family to family. Tomatoes are a great example of this, with all the heirloom varieties seen today. Getting ahold of some of these seeds, it’s almost like lore, which makes it fun. Heirloom vegetables are not about everything being the same size and consistency, it’s all about flavor.”

– Stephen Barber, Executive Chef

Cherry tomatoes sourced from Long Meadow Ranch

“The feedback we get from our chefs is constantly improving what we do on the farm, and that is what allows us to continuously deliver a high quality product.

Planning is essential to what we do, nothing is random or accidental. We have a plan for our restaurant, farmers market, and Chef’s Table. Our goal is to provide the highest quality produce. For the restaurant that means, we pick in the morning and have it on your plate for lunch.”

– Joseph Hardin, Director of Agricultural Operations

Close up of herbs grown at the Rutherford greenhouse

“The farm is what defines the restaurant, and is the heart and soul of Long Meadow Ranch. Our farm influences the decisions we make in the kitchen because we focus on expressing the present moment, which means whatever is in season is what goes on the menu. Being able to choose what we grow and when to harvest it, gives us a huge advantage. Without the farm, we’re just another restaurant.”

– Kipp Ramsey, Farm to Table Manager

July 29, 2018

Cast Iron Farm Apple Crisp

Cast Iron Apple Crisp

Pair with Long Meadow Ranch Late Harvest Chardonnay, Anderson Valley

Yields 4-6 servings

INGREDIENTS

FILLING

3 Honey Crisp apples cut into wedges (any apple is fine)
1/4 cup sugar
1/4 tbsp cinnamon
1/2 cup Bates & Schmitt apple juice
2 tbsp lemon juice
3 tbsp butter

TOPPING

1 cup of rolled oats
1 cup of all-purpose flour
1 cup brown sugar
1 cup chopped almonds
1 cup melted butter
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp sea salt

GARNISH

A few almonds to grate on top, ice cream of your choice! (we like vanilla)

INSTRUCTIONS

Gather all your mise en place.
Preheat oven to 425F
Combine all ingredients for the topping in a bowl, except for the butter. Mix thoroughly, then slowly add in the butter. Mixing until it is well combined.
Mix the apples, cinnamon, and sugar. Melt butter into a cast iron skillet over medium heat, add apple mixture and cook for 10 minutes. Add apple juice and simmer for 2 more minutes, remove from heat and mix in lemon juice.
Sprinkle the topping over the top, bake for 12 minutes at 425F.
Garnish and serve.

July 13, 2018

Mark Mendenhall

MEET OUR ANDERSON VALLEY TASTING ROOM MANAGER, MARK MENDENHALL

Mark got his start in the wine industry over 15 years ago, when he followed a couple of college friends out to California. After working for multiple wineries in the Napa Valley, Mark decided to leave Napa for Philo.

WHAT DO YOU LOVE ABOUT THE WINE INDUSTRY?

The people! Everyone is happy to be a part of this industry, because it is fun and exciting.

WHAT WAS YOUR “AHA” WINE MOMENT?

Drinking vintage Salon Champagne at Auberge du Soleil on my birthday just after I moved to Napa was pretty epic. My first boss took me out to her favorite spot for my birthday and we had a blast! The company I was with, paired with the food, that bottle of Salon and the setting was perfect! Did I mention the vintage Salon?

WHAT IS YOUR CURRENT FAVORITE LONG MEADOW RANCH WINE AND WHY?

Our 2015 Chardonnay Tanbark Mill Vineyard, Feliz from our Anderson Valley Estate is absolutely one of the best Chardonnays I have ever had. It is nicely balanced and a wonderful expression of our Tanbark Mill Vineyard.

WHAT CURRENT WINE TREND ARE YOU NOTICING RIGHT NOW?

Esoteric white varietals. The traditional Sauvignon Blanc and Chardonnay consumer is branching out and willing to try Pinot Noir Blanc and Pinot Gris. When guests open their mind to trying new wines, they soon discover how wonderful the world of wine really is. Take for example, in our new tasting room, guests can try several different expressions of the same grape grown in the same vineyard. What is not to love about that? I love our Anderson Valley Chardonnays, but come up to the Anderson Valley and taste the 2016 Pinot Noir Blanc. I’ll bet you will find it extremely compelling.

WHAT MAKES A GREAT TASTING EXPERIENCE?

It is about providing a great space, with incredible wines, homegrown food pairings, and fun good music. It is a wonderful privilege to bring this to our guests.

IS THERE A WINE REGION THAT YOU’VE GOT ON YOUR BUCKET LIST?

Burgundy. I’ve had some amazing wines from there.

YOU HAVE BEEN LIVING IN ANDERSON VALLEY FOR A WHILE. WHAT KEEPS YOU THERE?

There is a real sense of community and despite how rural it is, there is no shortage of things to do on any given night. Having dinner and enjoying wine is a regular occurrence with so many wonderful people.

WHAT DO YOU WISH PEOPLE KNEW ABOUT ANDERSON VALLEY?

How beautiful it is. A lot of people mix it up with Alexander Valley (just north of Calistoga). So we get that a lot.

FAVORITE PLACE TO EAT IN ANDERSON VALLEY?

There are only three restaurants. I’d say the food up here is exceptionally fresh and good. After a long day, we often enjoy going to Lauren’s. For over 20 years Lauren has had her spot in downtown Boonville or DoBo as we call it. You can get a delicious burger, with the best french fries, or a great chicken tostada, and the always delicious Asian Big Bowl. We however cook a lot at home, my favorite home cooked meal (and this is tough) is probably the chicken marsala from Cook’s Illustrated.

BEST OUTDOOR ACTIVITY IN ANDERSON VALLEY?

Visiting Hendy Woods State Park, which is subsequently just across the street from our ranch, Tanbark Mill. Hendy Woods allows visitors the opportunity to get up close with our giant redwoods. But for locals it’s also a place to unwind. The Navarro River runs through Hendy Woods and in the winter watching the river swell, “A Log Lifter” in Boontling, is an epic event.

LASTLY, GIVE US ONE SMALL-TOWN SECRET.

Oh I can’t give those away. However, the Aromatic White Wine Festival in February is always a great event at our local fairgrounds. Great producers of historically Alsatian white grapes. We get producers from France, Germany, Michigan, and of course California. It’s a wonderful time of year to visit the Anderson Valley too. It’s a bit slower in terms of tourists, and the winter food that we pair with the wines is always outrageous. Nothing like a bottle of Pinot Gris with the Boonville Hotel’s Choucroute Garrnie.

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HARVEST 2018 WRAP UP

NEXT UP: OUR NAPA VALLEY REDS!

Harvest Cake With Grapes and Grape Syrup

Pair with Long Meadow Ranch Late Harvest Chardonnay, Anderson Valley

INGREDIENTS

INSTRUCTIONS

MEET OUR VICE PRESIDENT OF WINEMAKING, ASHLEY HEISEY

WHEN AND WHY DID YOU JOIN LONG MEADOW RANCH?

WHAT DO YOU MOST ENJOY ABOUT WINEMAKING AT LONG MEADOW RANCH?

AS HEAD OF WINEMAKING AT LMR, WHAT IS YOUR PARTICULAR VISION?

TALK ABOUT THE PERIOD IN 2003 WHEN YOU WORKED WITH CATHY CORISON. WHAT IMPACT DID THAT HAVE ON YOU?

HOW HAS YOUR WINEMAKING EVOLVED SINCE YOU STARTED WORKING WITH LONG MEADOW RANCH?

WHAT IS YOUR FAVORITE BLOCK OR VINEYARD AT LMR?

WHAT CAN YOU SHARE ABOUT THE BALANCE OF INNOVATION AND CONSISTENCY IN YOUR WINEMAKING PROCESS? ARE YOU EXPERIMENTING WITH ANY “NEW” METHODS/STYLES/BLENDS?

WHAT DO YOU FIND MOST REWARDING ABOUT YOUR JOB?

WHO DO YOU CONSIDER YOUR WINEMAKING MENTORS?

ARE THERE ANY SPECIFIC WINE/WINERIES/WINEMAKERS THAT INFLUENCE YOU MORE THAN OTHERS IN YOUR APPROACH?

ARE THERE ANY SET WINEMAKING GOALS YOU ARE WORKING TO ACHIEVE RIGHT NOW?

Tomato Pesto

Pair with Long Meadow Ranch Rosé of Pinot Noir, Anderson Valley

INGREDIENTS

INSTRUCTIONS

HOW LONG HAVE YOU BEEN PARTICIPATING IN THE ST HELENA FARMERS’ MARKET?

HOW DID YOU GET INVOLVED?

HOW DID YOU GET YOUR START IN FARMING?

WHAT DOES LONG MEADOW RANCH SELL AT THE FARMERS’ MARKET?

CAN YOU TALK ABOUT WHY THAT DIVERSITY IS IMPORTANT?

WITH ALL THIS WONDERFUL PRODUCE, YOU MUST NEED TO GET CREATIVE IN THE KITCHEN SOMETIMES. WHERE DO YOU GET INSPIRATION FOR RECIPES?

KEEPING IT SEASONAL: WHAT IS YOUR FAVORITE SUMMERTIME DISH?

FARMSTEAD FARMERS’ MARKET

ST HELENA FARMERS’ MARKET

NAPA FARMERS’ MARKET

Heirloom Tomato Pie

Pair with Long Meadow Ranch Chardonnay, Anderson Valley

Recipe Courtesy of Kipp Ramsey

Makes Two 9-inch Pies

INGREDIENTS

CRUST

PIE

INSTRUCTIONS

CRUST

FILLING

ASSEMBLY

– Stephen Barber, Executive Chef

“The feedback we get from our chefs is constantly improving what we do on the farm, and that is what allows us to continuously deliver a high quality product.

Planning is essential to what we do, nothing is random or accidental. We have a plan for our restaurant, farmers market, and Chef’s Table. Our goal is to provide the highest quality produce. For the restaurant that means, we pick in the morning and have it on your plate for lunch.”

– Joseph Hardin, Director of Agricultural Operations

– Kipp Ramsey, Farm to Table Manager

Cast Iron Apple Crisp

Pair with Long Meadow Ranch Late Harvest Chardonnay, Anderson Valley

Yields 4-6 servings

INGREDIENTS

FILLING

TOPPING

GARNISH

INSTRUCTIONS

MEET OUR ANDERSON VALLEY TASTING ROOM MANAGER, MARK MENDENHALL

WHAT DO YOU LOVE ABOUT THE WINE INDUSTRY?

WHAT WAS YOUR “AHA” WINE MOMENT?

WHAT IS YOUR CURRENT FAVORITE LONG MEADOW RANCH WINE AND WHY?

WHAT CURRENT WINE TREND ARE YOU NOTICING RIGHT NOW?

WHAT MAKES A GREAT TASTING EXPERIENCE?

IS THERE A WINE REGION THAT YOU’VE GOT ON YOUR BUCKET LIST?

YOU HAVE BEEN LIVING IN ANDERSON VALLEY FOR A WHILE. WHAT KEEPS YOU THERE?

WHAT DO YOU WISH PEOPLE KNEW ABOUT ANDERSON VALLEY?

FAVORITE PLACE TO EAT IN ANDERSON VALLEY?

BEST OUTDOOR ACTIVITY IN ANDERSON VALLEY?

LASTLY, GIVE US ONE SMALL-TOWN SECRET.

THE BEET

ARCHIVES

JOIN OUR MAILING LIST

MEET OUR VICE PRESIDENT OF WINEMAKING,
ASHLEY HEISEY