THE BEET

Tag archives for “Artisan”


Resolution #1

Five Resolutions You Can Keep in 2018!

Fuel Your Soul 

This classic French omelet is brightened with some

fresh garden herbs and a side of LMR house-smoked bacon.

Enjoy with a glass of rosé, a bloody mary, or a mimosa with fresh squeezed orange juice.

Recipe courtesy: Executive Chef, Stephen Barber

Serving Size: 1 omelet

CLASSIC FRENCH OMELETTE

3 free-range eggs

¼ tsp sea salt and freshly ground black pepper (or to taste)

1 Tbsp unsalted butter

1 Tbsp chopped chive, parsley, tarragon

3 pieces LMR house-smoked bacon (optional)

  1. In a bowl, whisk the eggs and season with salt and pepper
  2. Add the chopped herb mixture to the eggs
  3. Heat butter in a nonstick pan over medium heat, until just melted
  4. Add the eggs and herbs and allow them to set slightly before gently pulling the outside towards the center using a spatula, allowing the space to be filled with more runny egg
  5. Once most of the egg mixture has set, tilt the pan away from yourself and shake the pan gently, moving the omelet to the edge of the pan
  6. Carefully tilt the pan towards yourself and gently bump the handle so that the omelet folds over on itself
  7. Fold over the other half of the omelet using a spatula to create a log-shaped omelet
  8. If adding bacon, preheat the oven to 375 Fahrenheit and line a baking sheet with foil (for an easier clean-up). Place bacon on top of foil and bake in the oven for 15 minutes (20 minutes if you like it crispy), then add to plate with omelet (optional)
  9. Pour yourself a glass of LMR Rosé or Pinot Noir or whip up a bloody mary with our original mix and enjoy!

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Autumn 2017

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FROM THE VINEYARD

JULY 2017

At Long Meadow Ranch, we embrace history and quality over what’s trendy. However, it is imperative we are an economically viable company, otherwise we won’t remain a company for very long, right? After 25 years or so, a vineyard gets to the end of its usable life. Most growers remove these vineyards and replant new vines.

In an effort to preserve the aging historic vines in our Bear Canyon cabernet sauvignon vineyard and maintain profitability, we decided to modernize the trellising and pruning method.

In 1991, when we were considering budwood for the Bear Canyon Vineyard, we were looking for examples of cabernet sauvignon vineyards that produced wines that were elegant, balanced and genuinely a complement to food. We have been guided by these wine profile goals since our inception.

We were attracted to the wines produced by Heitz from the Bella Oaks Vineyard owned by Barney and Belle Rhodes. Up to that time, very few wines in the industry were vineyard-designated (the first was Martha's Vineyard also produced by Heitz), so finding expressions of wine characteristics from a single vineyard was very difficult. We chose to take budwood from Bella Oaks because of the distinctive, balanced style reflected in the vineyard-designated wines made by Heitz. We were also influenced by the dedication to fine food and balanced wines by Barney and Belle.

Similarly, we were very attracted to the wines from Jordan. The 1984 vintage was especially a favorite of Ted’s, because of its elegance and expression of Bordeaux-like character (moderate alcohol, good acid--not flabby, balanced--both oak and grape, tannins, etc.). Andre Tchelistcheff had consulted with Jordan and their style objective was to become the "Margaux of California." Andre clearly had influenced their vineyard selections. So, when we had a chance to select budwood from their top vineyard, we jumped on the opportunity. Moreover, Margaux was a favorite of Ted’s among the great wines from Bordeaux.

We have two blocks (J for Jordan and R for Rhodes) in Bear Canyon with unique field selected budwood that have been used to make our wines for decades. As you can imagine, these blocks are very important to Long Meadow Ranch.

In 2013, we started a discussion about grape quality between cane and spur pruned vines and decided to converted 4 rows of Block J to cane pruning as a long term trial to evaluate the success of this kind of change. As with just about anything, we have learned many things about farming grapes over the last 20+ years and determined that our trellising system also needed to change in order to promote even light and proper canopy management. Harvest 2014 was the first year we had fruit from the modernized pruning method and trellising.

To test the effects of these changes, we made wine from the 4 cane pruned rows and wine from the neighboring 4 rows of spur pruned vines. They were farmed exactly the same way and experienced the same conditions in the vineyard. The winemaking was also done exactly the same - barrels, cooperage, yeast, aging, etc. - so the only difference was the vine the fruit came from. Barrel tastings were done regularly to check progress and, in 2016, we did a blind tasting with our winemaking and winegrowing teams to understand the difference between the 2 wines. The result? The cane pruned vineyard wines were more delicate and fruity with true varietal and vintage characteristics, as well as lower alcohol, all resulting in a better style fit for our wines.

With these results in mind, in February 2017, we converted all of the dormant vines in Block J to cane pruning and changed the trellises in all the rows. This is a lot of work (it took our entire vineyard crew 2 months to complete the change).

First, we pre-pruned all of the vines to just the 4 best canes closest to the trunk.

After we removed all of the canes, except the ones that will be used as next year’s fruiting wood, we had to pull all of the trellis catch wires and the old cross arms (we recycled them, of course).

Then, we carefully removed the cordons as close to the last remaining spur with our canes as possible.

After the cordons are removed, we immediately painted the cuts with a fungicide. Approximately 24 to 48 hours after the cuts are made, the vines secrete a sticky sap-like goo as a natural defense against pests and disease. This goo makes a scab over the cut and pushes out anything that’s unhealthy for the vine.

Next, we laid down the new canes on the fruiting wire. We always want these canes to be around the thickness of a #2 pencil with 10 buds on each. This will also increase our fruit production, because now we have 40 shoots per vine.

We changed the trellising, so that we can better manage the canopy. When the vineyard was originally planted, it only had short trellis stakes, a system also known as California Sprawl where the shoots just fell over the trellis. When the vineyard was updated in 2006, we added the taller stakes to help the higher shoots stay upright. However, this configuration did not provide consistent light conditions - sometimes too much sun and sometimes too much shade. These trellises also only had one wire that couldn’t really hold the canopy properly, so the shoots could fall to the left and right. We couldn’t achieve optimum balance with this system.

Our new trellis system is now modernized with the tools available to us today. We reused the tall stakes and added new cross arms at different heights (12”, 16”, 20” and 24”).

We added more wires, so now there are 2 for each height and side of the vine to keep the shoots from shifting. This also allowed us to open up the center for better canopy management.

The new end posts were installed with with a really neat tractor attachment. You know how we feel about big tractors!

The final step in this process is to lower the head height of the vines. Some are taller than the fruiting wire, so they have to bend in a wonky way to reach the fruiting wire.

We want all of the fruit to be in a 12” window, so that it is consistent with uniform coverage, brix, pH, etc. This consistency results in even ripeness and delicious wine. Moving the head height is a 3 to 4 year process that we are trying to jumpstart naturally by encouraging a new cane to grow further down the trunk. We do this by scraping off some bark to allow light into the trunk to stimulate growth.

Once the new cane is established, we can remove the old trunk and voila!

We completed converting the 3 acre J Block this year and we will do the same work in the R Block when the vines are dormant. This year, we also converted Blocks 7 and 8 (6.5 acres) in Anderson Valley to new trellising. The vines were already cane pruned, however, the canes were stacked vertically (one on top of the other) instead horizontally (side by side). This configuration made for a big clump of leaves and fruit that were susceptible to mildew. In 2015, we converted 20 acres of sauvignon blanc. So, as you can see, our long term redevelopment plan is in full swing!

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WHERE WE ARE

February 2017

ANDERSON VALLEY ESTATE

Our Anderson Valley Estate, in Mendocino County, stretches over a diverse mix of elevations with the Navarro River forming the southern boundary and cool sea breezes from the Pacific bringing the marine layer through our vines.

Located in the west or “deep end” of the Anderson Valley, approximately 100 miles north of San Francisco, our estate has 69 acres planted to Pinot Noir, Chardonnay and Pinot Gris.

With the Navarro River to the southeast and close proximity to the Pacific Ocean, a natural marine layer blankets the vineyards and creates terroir ideal for our estate-grown Burgundian varietals to mature slowly and ripen to the peak of their varietal character.

The mix of elevations, natural mixed forest vegetation (Coast Redwood, native oak varieties and Douglas fir), and diurnal temperature swings consistently at 40 to 50 degrees, we produce wines from our Anderson Valley Estate that are driven by the personality of the terroir with the muscular tannins of the Sonoma Coast combined with darker fruit tones of the Russian River.

Anderson Valley has evolved greatly since the 1850’s. Once its mainstay, apple orchards have almost completely been replaced with vineyards that produce some of the world’s best wines. We are thrilled to be a part of this up and coming wine region.

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