Tag archives for “Rosé”
From The Vine
Harvest 2018 Wrap Up
Cabernet Sauvignon grapes - Rutherford Estate
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.
Veraison of Pinot Noir grapes - Anderson Valley Estate
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, Stephane Vivier checks the quality of the Chardonnay grapes in the harvest bin after they have been picked .
Stephane does a daily tank walk to quality check each tank of Rosé of Pinot Noir as it ferments.
Next up: all of our Napa Valley reds!
Early morning Merlot harvest - Rutherford Estate
Peter’s Vineyard Sangiovese with leaves removed for an easy pick of the fruit zone.
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.
Arturo, crew lead, keeping bins clear of leaves during a morning pick of Cabernet Sauvignon - Mayacamas Estate
Cabernet Sauvignon, Mayacamas Estate
Cellar Master, Isaac loading grapes into the crusher/destemmer.
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 1st, the last day of harvest.
Our 2018 Harvest Crew
Experience Long Meadow Ranch
Before your next visit to Long Meadow Ranch in Napa Valley, be sure to catch up here on our diverse food and wine experiences that showcase our full circle approach to farming.
Experience the responsibly farmed and family-owned vineyards that allow us to bring extraordinary flavor and integrity to your table with a visit to our Mayacamas Estate.
This experience starts at the Logan-Ives House at Farmstead, where guests are then whisked away to our winery estate nestled in the Mayacamas Mountains. Guests explore our exquisite mountain vineyards and wine caves where they will have the opportunity to consider our limited-production collection of estate-grown wines. This unique experience includes house-cured charcuterie, cheese, and olives and a tasting of our Prato Lungo Organic Extra Virgin Olive Oil.
Our Mayacamas Experience is available daily at 10:00am, 1:00pm, and 3:30pm. Book your experience here.
The chef's food & wine tasting is an elegant experience hosted at the historic Logan Ives House at Farmstead at Long Meadow Ranch. Our culinary team has developed a one of a kind wine pairing experience, featuring an assortment of canapés perfectly paired with our award-winning Long Meadow Ranch wines.
The Chef's Food & Wine Tasting is available every day, 11 AM - 4PM. We recommend advance reservations.
Cozy up to the tasting bar for a flight of our Long Meadow Ranch wines, sip on a glass of small-batch whiskey, or sample our olive oil. The general store has been curated to embody the Long Meadow Ranch experience at home. Our collection of wines, olive oils, and seasonal provisions are made by our artisans. In addition, we have a small selection of provisions and goods crafted by friends from Napa Valley and beyond who support local and sustainable practices.
We welcome advance tasting reservation and walk-ins at our General Store .
The chef’s table at Long Meadow Ranch is an elegant, communal dining experience hosted by our Estate Chef at the historic Logan Ives House. This experience begins with a glass of our wine and a guided stroll through the culinary garden for a sneak peek at what is in season and a few of the ingredients you will see on your plate. Guests are then seated at our shared dining room table, where you’ll enjoy a chef-curated set menu. Your host and the estate chef will guide you through each thoughtfully prepared course, prepared using seasonal vegetables from our farm and are perfectly paired with Long Meadow Ranch wines.
Book your Chef's Table dinner experience here .
If you are looking for something more casual, or just want to stop by for a bite and a glass of wine, our outdoor café offers a selection of house-made pastries, fresh juices, Stumptown coffee drinks, panini and salads, Long Meadow Ranch wines by the glass.
FROM THE WINERY
Bottling: Reflecting the Vineyard and Winemaker’s Vision
The guiding principle behind bottling wine is to capture the character and flavor at the very moment the winemaker has finished cellar aging. We want to capture the wine in that state without uncontrolled and undesirable effects on the wine during bottling (like oxidation). It is no simple task but we devote a great deal of attention and focus to this.
For most of our wines, we also want them to develop in the bottle. Once we have captured the wine’s character, the biggest effect we can have on the wine’s development is through closure choice.
For red wine, our preference is to use natural cork from Portugal's cork forests. Every one of our corks has been prescreened to ensure a high-quality appearance and the absence of trichloroanisole (TCA). TCA is a naturally occurring chemical compound in cork that results in 'cork taint', an undesirable aroma that detracts from the fruitiness and character of wines. 'Cork taint' can smell and taste like wet newspaper, cardboard, or chlorine. To avoid this, our corks are soaked in ultra-purified water, sealed in a jar, and then smelt by a trained sensory panelist. Yes, every single cork.
For most white wines, we are looking for a very limited and controlled amount of oxygen to be introduced into the wine during bottle aging. With this in mind, we select a closure with a low and consistent oxygen transmission rate (OTR) - enter the stelvin screw cap on the Long Meadow Ranch Sauvignon Blanc. For our Chardonnay, Pinot Gris, Pinot Noir Blanc, and Rosé, we like the slightly higher OTR effect of cork.
Have you ever tried to attach a sticker to a moving object and get it straight? Now try that on a round bottle! The bottling lines will move between 60 and 120 bottles per minute, the pace depends on multiple bottle styles, corks, and capsules. Bottle packaging and bottling lines have a personality of their own and behave differently on different days, they need constant monitoring, adjustment, encouragement, and a little luck.
FROM THE VINEYARD
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!
FROM THE FARM
At Long Meadow Ranch, we take our fruits and veggies very seriously. Not only do we need our organic produce for our restaurant at Farmstead, but we use it to feed our chickens and sell it to our friends at the farmer’s market. We are transitioning from spring into summer and we’ve been planting like crazy the last couple weeks.
We still have chard, kale, collards, lettuces, artichokes, and beets in the ground. If Mother Nature is kind, we should have artichokes through May, chard, kale, collards, and lettuces into June, and beets all year.
With summer just around the corner, it was time to get our summer plant starters into the ground. We start all of our plants from seeds in our greenhouses, then move them into the ground for the majority of the growing season.
This year, Jeff (our culinary farm manager) thought it would be beneficial to plant some produce rows in our fruit orchard at our Rutherford Estate. The soil is rich in organic matter from years of tilling leaves, cover crop, etc into the ground. With the addition of some of our compost, this location makes for the perfect growing conditions for both fruit trees and veggies.
After the soil was prepared, we mapped out each of the beds. There are 2 rows pictured in this bed for peppers--we’re planting 13 varietals this year!
Next, we lay the irrigation lines. Each row gets 2 tape lines.
Once the lines were placed, we laid plastic over the soil and irrigation to block weeds and for water efficiency. This special plastic comes in a variety of colors, but we use green for these plants, because it warms the soil. We use a red plastic for our tomato plants--check out our Facebook over the next few weeks for more information on why we use red plastic for tomatoes.
Before we started planting, we had to mark the distance between the plants. This row is being marked for cucumbers. The distance between the plants is important to ensure enough space for each plant to thrive
We chose to plant cucumbers in this row, because of it’s proximity to the beehive. The bees will help pollinate the Striped Armenian and Diva cucumbers.
Fun fact: the long, thin Striped Armenian cucumber is actually a member of the melon family with light and dark green stripes! Diva cucumbers are tender, crisp, sweet, and seedless.
The remaining rows on the west side of the orchard were planted with peppers. The peppers will really help the fruit trees, as they had a tough winter with all of the rain.
This year we planted: Lemon Drop, Alaku Sarga, Corbaci, Como di Torro, Fatalii, Jimmy Nardello, Leustchauer Paprika, Mayan Habanero, mixed Bell, Padron, Red Cheese, Shishito, and Urfa.
Who knew the orchard could look more beautiful than it already did?! We plan to plant melons in the eastern part of the orchard in the same manner. We’re excited to see how these plants work together in the coming months to produce lots of tasty food for our plates.