THE BEET: news & notes from the ranch

Late Winter 2019

Faces of LMR | At The Table

Adam Kim, Director of Destination Operations

Adam oversees operations at Farmstead, which include the restaurant, general store, cafe, and events, in addition to the hospitality destinations for our Mayacamas Estate winery and our Anderson Valley tasting room.

How long have you been with Long Meadow Ranch?

9 years. I started in 2010. We opened Farmstead two months after I started.

How did you get your start in the industry?

I actually went to school for psychology and my plan was to move to Los Angeles for graduate school, but work took me in a different direction. I was working in restaurants along the way to help pay for school. I worked all over the valley - Auberge du Soleil, Redd, FARM at Carneros - it just ended up that food and wine was where I was headed instead of talking to people sitting on a couch.

What aspect of this industry interests you?

Making people happy is what it comes down to. Through our hospitality, it’s about taking a product that people really enjoy whether it’s quality service or excellent food and telling a story. At Long Meadow Ranch, that story is all about full circle farming and family.

I feel a personal connection to that because my mother came from a farming family in Korea. Her father was a successful businessman, selling seeds and farm equipment. She's always been an avid gardener and loves to cook, so part of my childhood was her passing on her knowledge to me. Even before you had to label things organic, she knew that was the way to farm and that was how you raise the food that you eat. Those were values that she already impressed on me so it was kind of natural to come here and talk about organic farming, which has become so much more important to people now - the idea that you need to know what's on your plate.

What’s your favorite annual event at Farmstead?

The Easter egg hunt has been a long time tradition here. It’s a big event for our local community and it’s great to see a lot of families, everyone dressed up in their Sunday best. I arrive at Farmstead early to help hide all the eggs, but I bring my three kids later. I’m always sure to stash a few eggs in my pockets, because if the kids don’t find one you can place them - it reduces the amount of crying.

What are you looking forward to this year?

Summertime! The dishes in the restaurant are at their most vibrant color with tomatoes and corn being harvested. It’s travel season so there are lots of visitors, and every day is busy.

How has Farmstead evolved over the years?

The greatest evolution has been the increase in programming we have. Farmstead originally opened just as a restaurant and has since added all of these other elements, which allow for people to have a range of experiences. Visitors can come to the restaurant and have a dish with our grass-fed beef but, there’s so much more. Visitors can also wine taste at the General Store, stop by the cafe, or purchase our produce and grass-fed beef and lamb at our Friday Farmers Market. There’s something here for everybody.

At The Table

Chicken and Andouille Sausage Jambalaya

Chicken and Andouille Sausage Jambalaya

Pair with Long Meadow Ranch Pinot Noir, Anderson Valley, 2016


2 tablespoons vegetable oil

1 pound andouille sausage, sliced

2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes

1½ cups chopped onion

1½ cups chopped celery

1½ cups chopped green bell pepper

3 cloves garlic, minced

3 cups long-grain rice

1 (28-ounce) can diced tomatoes

5 cups chicken broth

2 tablespoons chopped fresh thyme

2 fresh bay leaves

2 teaspoons kosher salt, divided

1 teaspoon ground black pepper, divided

1 teaspoon smoked paprika

½ teaspoon cayenne pepper

2 tablespoons chopped fresh parsley

Garnish: chopped green onion


  1. In a large Dutch oven, heat oil over medium-high heat; add sausage and chicken, and cook about 5 minutes or until browned.
  2. Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender.
  3. Add garlic, stirring for about 30 seconds until fragrant.
  4. Add rice, and stir about 3 minutes until lightly toasted.
  5. Add tomatoes, and stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low.
  6. Cover, and cook for 15 minutes or until rice is tender.
  7. Garnish with green onion and parsley.

Tags: recipe wine winter farmstead

This entry was posted on February 20, 2019.

Winter 2019

From The Vine | Faces of LMR | At The Table

Getting the vineyard ready for the season: time to prune

Sauvignon Blanc, San Mateo Vineyard, Rutherford Estate

When we spoke with Pilo Villanueva, our Crew Foreman, for last month’s Beet, he shared that pruning season is his favorite time of year. Preparing the vines for the growing season is hard work but it is the year’s first critical step toward healthy fruit, and ultimately beautiful wines. It will take our entire vineyard crew a couple of months to complete the daunting task, but it’s well worth the effort.

Pruning is the practice of removing the previous season’s growth from the vines. By removing canes and opening the canopy, we create the right conditions for achieving each vine’s desired fruit quality and quantity. It is one of the most important vineyard operations of the year and sets the growth trajectory for this season.

Typically we begin in January and continue through early spring. The timing is crucial as it must occur when the vine is completely dormant to promote growth and prevent disease.


Pruning methods vary based on the type of trellis - the structure for training and supporting the vine - and because we use various trellis types for different vineyards and varietals, our team has become expert in numerous styles of pruning.

open lyre trellis, before pruning

In our San Mateo Ranch Sauvignon Blanc vineyard at our Rutherford Estate the vines are cane pruned on an open lyre trellis.

With cane pruning, the optimal canes from the previous season’s growth are chosen to be the new fruiting canes, and we remove all other canes. Our crew looks for healthy canes that will promote ideal fruit orientation with open clusters, even light, and airflow. Our practice is to leave four canes per vine.

With over 150 planted acres of vines, pruning is no small chore. It is time and labor intensive for our crew, requiring technique and skill. After many weeks of work, we impatiently await bud break, hopefully after the last frost, and the start of a new growth cycle

Follow us on Instagram @lmrwine to stay up to date with what’s happening in the vineyard. 

Cane pruned vine

Faces of LMR

Roger ‘Conch’ Beery, Cellar Master

How long have you been with LMR?

Almost a year. I joined the team last February.

How did you get your start in winemaking?

I am from a wine centric family. My parents are wine enthusiasts so I grew up around it. I was going to college for a marketing degree, but was not really enjoying school. My dad actually posed it to me as a joke that I should study winemaking, and I immediately thought it was a great idea. I transferred to Texas Tech University, the first college in Texas with a Viticulture & Enology degree program.

After graduating, I worked at a small estate winery outside of Austin, for my first harvest. I was there for two years in the Hill Country and then I did harvest in the High Plains, in the panhandle of Texas From there, I jumped around the globe to Australia and New Zealand, and ended up in California. I came into this industry out of curiosity and it ended up being fun.

Favorite part of the winemaking process?

Harvest. I like how the region is at the start of harvest, with all of the anticipation. I have a lot of friends in the industry, and it’s like when a new sports season starts, everyone has a positivity to them and is excited for what’s to come.

What is the day-to-day of a Cellar Master?

Right now, racking wines, topping off barrels that are aging, and bottling prep for white wines and rosé. We’re bottling our 2018 Sauvignon Blanc this month.

What’s unique about Long Meadow Ranch?

The winemaking team as a whole is so hardworking, from top to bottom everyone is hands-on. Our team pays close attention to every detail to make the most stellar product we can with what the vintage throws at us. I love coming to work with this team each day, we have a good ethos.

Which wine region would you like to visit next?

Burgundy as a whole, but specifically Beaujolais - I’m a big Gamay fan. I have friends that work in the Mexican wine industry so I’d also like to taste in Mexico.

Favorite food & wine pairing?

Sauternes and foie gras is always good.

How did you get the nickname ‘Conch’?

My dad spent a lot of time in the Cayman Islands, and growing up I spent time there too. Conch is a common mollusk in the Caribbean. It is a tough meat which people eat. In the islands, they nickname each other ‘Conch’ because it means you’re tough like a conch and can endure hurricane season. My dad has been calling me Conch since I was born.

At The Table

Balsamic Braised Grass-fed Lamb Shanks

Balsamic Braised Grass-fed Lamb Shanks

vella cheddar grits and gremolata bread crumbs

Pair with  Long Meadow Ranch Merlot, Napa Valley, 2014


6 lb. grass-fed lamb shanks (6–8 shanks, depending on size), trimmed

2 Tbsp. kosher salt plus more for seasoning

Freshly ground black pepper

2 tsp. minced fresh rosemary

1 tsp. coarsely ground fennel seeds

7 garlic cloves, 1 grated, 6 minced

Zest from 1 lemon

3 Tbsp. olive oil

2 large onions, minced

2 Tbsp. all-purpose flour

½ tsp. crushed red pepper flakes

1.5 cups balsamic vinegar

4 cups (or more) chicken broth or lamb stock

2 Tbsp. Extra Virgin Olive Oil


4 cups low-sodium chicken broth

1 cup old-fashioned grits

4 ounces vella cheddar cheese, shredded (1 1/2 cups)

4 Tbsp. unsalted butter

2 Tbsp. heavy cream

Kosher salt and freshly ground pepper


1 cup panko breadcrumbs

1/2 cup clarified butter or ghee

¾ cup flat-leaf parsley leaves, minced

2 garlic cloves, minced

1 Tbsp. finely grated lemon zest

1 tsp. fresh rosemary, minced


For the lamb:

1. Season lamb shanks all over with 2 Tbsp. salt and generously with pepper. Mix rosemary, fennel seeds, lemon zest and grated garlic in a small bowl. Rub shanks with the mixture and let stand at room temperature for 1 hour or chill overnight.

2. Preheat oven to 350°. Heat oil in a large wide heavy pot over medium-high heat.

3. Sear shanks on all sides in small batches and remove from pot.

4. Scrape any crusty bits from the lamb-searing off the bottom of your pot (don’t discard, just scrape them up to loosen them and prevent them from burning).

5. Next sweat onions, season with salt and pepper, and cook until golden, 8–10 minutes.

6. Add minced garlic, flour, and red pepper flakes. Whisk to distribute the flour.

7. Gradually stir in 4 cups broth and balsamic vinegar. Simmer until flavors meld, 3–4 minutes. Season to taste with salt and pepper. Add lamb shanks to pot in a single layer, pushing them down until they are at least ¾ submerged.

8. Cover and cook, turning shanks occasionally, until meat is fork-tender and almost falling off the bone, 1.5 to 2 hours (time will depend on the size of shanks). Remove from oven and skim off fat from surface of sauce. Let shanks rest in liquid for at least 30 minutes. This will also benefit from sitting overnight.

9. Remove the shanks from the pot and strain the liquid into a saucepan. Discard the solids.

10. Cook the sauce over medium heat until it has reduced by half. This should take 10 to 15 minutes. Adjust the seasoning with salt and more vinegar if desired. Then pour over the shanks when serving.

For the grits:

1. In a medium saucepan, bring the chicken broth to a boil. Slowly stir in the grits.

2. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.

3. Remove the saucepan from the heat and stir in the cheese, butter, and cream.

4. Season with salt and pepper and serve immediately.

For the breadcrumbs:

1. Heat clarified butter in a saute pan over medium-high heat. Once the fat is hot add the panko and continually toss to keep from burning.

2. Once it is golden brown remove from pan and cool on a sheet tray.

3. Add a pinch of salt for seasoning.

4. Using a sharp knife, mince parsley and mix with remaining ingredients in a small bowl; toss to evenly incorporate. Add the cooled breadcrumbs and its ready to use.

Place grits in center of bowl or plate and rest lamb shank on top. Sprinkle with bread crumbs and parsley, and drizzle with Long Meadow Ranch Napa Valley Select Extra Virgin Olive Oil. 

Tags: recipe wine vineyards winemaking winter pruning lamb merlot face of lmr

This entry was posted on January 25, 2019.

Holiday 2018

From the Team | Faces of LMR | At The Table

Long Meadow Ranch Timeless Traditions

A few members of our team share some of their favorite holiday traditions. 

“I like to craft wreaths for the front gate and horse barn at the winery. I forage all the pieces from the ranch. It’s a very peaceful time for me, to walk the property looking for the right greenery, and gathering whatever calls to me. Then on Christmas Eve, I will hang a bunch of carrots on the wreath at the horse barn so that there are treats from Santa Claus in the morning for the horses.”

Laddie Hall, Proprietor

“I’m Mexican and English and my husband is German and Swedish. We do a German Christmas with all of his family eating dinner together with my favorite German treat. His mom has a Swedish Christmas gathering with meatballs and rice pudding, and everything decked out in red and white decorations. Then on Christmas Eve, we have Mexican Christmas at our house with tamales, enchiladas and lots of laughs and tequila. Christmas Day we have our English Christmas with crackers that we all pop to get our colorful paper crowns and wear them at dinner. All in all, my favorite Christmas tradition is celebrating all the ways our cultures eat and celebrate the gift of family.”

Becky Willems, Farmstead Bartender

"On Christmas morning my family and I start the day with mimosas then gather around the tree to open gifts. Later on, I go to the beach with a big group of friends to surf and we all wear Santa hats. At the end of the day, my family takes a ride down the PCH on our beach cruisers."

Kory Kovac, Production Coordinator

“My family’s tradition is simple but very meaningful. We celebrate Christmas Eve more than Christmas Day. We get together to cook our dinner, tamales of course, and spend time with each other. Normally we go to midnight church service and then we go back home to open presents. Christmas day is very relaxing, we gather at the kitchen to eat leftovers and we always spend some time calling our friends and relatives in Mexico to wish them all a Happy Holiday.”

Jose Vazquez, Mayacamas Estate Host

“Holiday traditions for my family have always been a little out of the ordinary. I don't think a single year has gone by that we haven't sung Happy Birthday to baby Jesus in the manger of my mother's nativity set on Christmas morning. A tradition that I hope will keep on for generations! We've always valued time together so making sure we are with each other has been one of our most consistent traditions.”

Samantha Klee, Chef’s Table Server

Faces of LMR

Pilo Villanueva, Crew Forman

Pilo joined Long Meadow Ranch in 1998 as our first full-time farmworker. He had been working on a landscaping crew and wanted to get back to the vineyards with his "own ranch" to oversee. Since Pilo has been with us from the earliest days he knows where every valve and buried pipe is on the entire ranch. He is a master at overseeing the irrigation system, and because he has seen so many different weather conditions, he addresses issues before they happen, which is extremely valuable.

How long have you been with LMR?

I just had my 20 year anniversary! I started in 1998. I moved to the Napa Valley from San Marcos in Oaxaca 28 years ago. I followed my brothers here who were working for Frog’s Leap. I started at Dalla Valle and was there for 8 years before joining the Long Meadow Ranch team.

How has the company evolved over the past 20 years?

When I started, it was just my supervisor and I and Long Meadow Ranch only had 10 acres of grapes. There was Sangiovese, Cabernet Franc, and Cabernet Sauvignon planted at the Mayacamas Estate plus the historic Prato Lungo olive grove. Now there are over 200 acres of grapes, 11 acres of olives, and the farm team has grown to 30 people.

Tell us about some of your projects over the years...

One of my big projects when I first started was planting the new olive trees to increase our production after the olive mill was purchased. The new olives were planted in 2000 and 2001.

About five or six years ago, I started helping with the olive milling process, learning how to operate the mill. I was an apprentice of sorts to Sean McEntire, who is our Mill Master. There’s a lot going on and it’s good to have a second hand. I am now able to run the olive mill myself.

How did you learn about organic farming?

I brought some knowledge with me from my time in Mexico. But I learned a lot from Frank Leeds, who was the vineyard manager for LMR when I first joined. It’s mostly been on the job training.

What does your day to day look like?

It changes throughout the year. The other day I was helping move our cattle from a pasture in Carneros over to our Tomales Bay Ranch. Now that harvest is done, I have time for cleaning and organizing the farm.

Do you have a favorite time of year?

When it comes to the vineyards, my favorite season is pruning, because it is the start of getting the vineyards ready. Pruning season starts in January and goes through end of March or beginning of April.

What do you like about living in the Napa Valley?

It’s a calm, peaceful town and it’s a great community for raising my four kids.

Any holiday traditions you are looking forward to this year?

At Christmas, my brother’s and I get together with our families and cook tamales or pozole. We give thanks for all that we have and good health.

To bring in the New year, we have a tradition where everyone eats 12 grapes, one for each month in the New Year. You make a wish on each grape for something you would like to come true in the new year. Then we toast!

At The Table

Gingerbread Ranch Cookies

Gingerbread Ranch Cookies

great with our Stumptown Farmstead Blend Organic Coffee

Recipe Courtesy of Lindsay Swetsky, Farmstead Pastry Chef


Gingerbread Cookie Cut-Outs

Ingredients for Cookies

18oz All-Purpose Flour

6oz Brown Sugar

1T Cinnamon

1T Ground Ginger

1t Baking Soda

1/2 t Ground Cloves

1/2 t Salt

8oz/ 2 sticks Unsalted Butter

1c Molasses

1oz Whole Milk

Directions for Cookies

1. Combine dry ingredients in a bowl: All-Purpose Flour, Brown Sugar Cinnamon, Ground Ginger, Baking Soda, Ground Cloves, and Salt. Set aside.

2. Melt Butter. Pour into mixing bowl with paddle attachment.

3. Add Molasses and Whole Milk and mix together.

4. Slowly add the dry ingredients, scraping the bottom of the bowl to ensure it is well mixed.

5. Pat dough into a square and wrap tightly. Refrigerate at least 30 minutes to firm up.

6. Roll out dough using a small amount of flour to keep from sticking. Cut out shapes. Re-roll scraps and continue to cut out shapes.

7. Refrigerate dough at least 30 minutes before baking.

8. Space out cookies on a parchment-lined sheet pan. Bake at 350F for approximately 8-12 minutes, depending on your preference for soft or crispy cookies.

9. Allow to cool completely before decorating.

Ingredients for Icing

1 pound powdered sugar 

4 tablespoons whole milk

Directions for Icing

Mix powdered sugar and milk, 1 tablespoon at a time, until spreadable (mixture will thicken slightly as it sets).

Tags: recipe artisan wine farm vineyards winemaking farmstead dessert winter

This entry was posted on December 18, 2018.

Late Fall 2018

From The Vine | Artisan of the Month | At The Table

Harvest 2018 Wrap Up

Cabernet Sauvignon grapes - Rutherford Estat

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

Artisan of the Month

Ashley Heisey, Vice President of Winemaking

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 of working with Cathy Corison? What impact did that have?

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 etc?

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 wines/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?

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

At The Table

Harvest Cake

Harvest Cake with Grapes and Grape Syrup

Serve with Late Harvest Chardonnay, Anderson Valley, 2015

Recipe Courtesy of Long Meadow Ranch


1 1/2 cups all-purpose flour

1 teaspoon 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 tablespoons unsalted butter, melted

Finely grated zest of 1 lemon

Finely grated zest of 1 small orange

1 teaspoon pure vanilla extract

2 cups seedless red grapes

1-quart unsweetened grape juice

Confectioners' sugar, for dusting


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. Pair with Long Meadow Ranch Late Harvest Chardonnay.

Tags: recipe wine artisan vineyards winemaking anderson valley chardonnay rosé farmstead dessert fall

This entry was posted on October 31, 2018.

Early Fall 2018

Experiences | Faces of LMR | At The Table

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.

Mayacamas Estate Experience 

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.

Chef’s Food & Wine Tasting

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

Wine & Whiskey Tasting at the General Store

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

Chef’s Table 

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.

Faces of LMR

Aaron Marthaler

Aaron Marthaler is the Estate Chef at Long Meadow Ranch. Originally from Wisconsin, he came to California to pursue cooking. After many years of working in restaurants, including The French Laundry, Aaron joined the LMR team to curate a one-of-a-kind dining experience at our Chef’s Table.

How did you get your start in cooking?

I started cooking in high school because I needed a job. I didn’t have a passion for it initially, it was just something that I could do while I was in school. Then some chefs I worked for told me that I should go to culinary school and pursue it. They just thought I had a natural ability for it.

Once I started school, my passion for cooking started to grow. I realized there was a lot more to the restaurant industry than I had previously thought. I am a creative, hard-working guy, so the kitchen environment just fit my personality.

How did your career evolve after culinary school?

I did an externship at Postrio in San Francisco, Wolfgang Puck’s restaurant. I also worked in many casual restaurants. After about six years in San Francisco, I moved to Australia. I bought a one-way ticket, I didn’t even have a job. I went to this place that was out in the middle of nowhere hoping I would get this job and I did. I worked for one of the best chefs in the country out there, and that’s when I started to see that extra elevated level of working in a kitchen and producing fine dining cuisine. I fell even more in love with it.

How long have you been the Estate Chef at Long Meadow Ranch?

Two years. It’s a chef’s dream to have access to all the produce and grass-fed beef and lamb that we farm ourselves. The principles here are that we use our vegetables, olive oil, beef and lamb, and all paired with our Long Meadow Ranch wines.

What’s on the Chef’s Table menu right now?

It’s all seasonal. Right now we have tomatoes, cucumbers, melons, summer beans, and peppers. The menu for Chef’s Table is centered around the culinary garden and what is ready for harvest, which varies week to week. I don’t like to repeat recipes from previous seasons, so we’re creating completely different dishes this year than we did last year. Once we’re super happy with one of the dishes we’ve created, and we feel like there’s nothing else we can do with it, we stop serving it and we move on. We like to continually push ourselves.

What inspires your recipes?

We do a lot of research and development. Basically, we take a vegetable, or fruit, and dissect it to see how many different things we can make. For example, last year we worked with parsnips. I juiced parsnips. When you juice parsnips, you get this byproduct which we shallow fried to become this crispy dust. We also reduced the juice down and it became caramel, but it still tasted like parsnips. We made a dessert that had the parsnip caramel, parsnip floss, the crispy dust, with bananas and chocolate. We also made parsnip chips. You can make many things out of parsnips!

What makes the Chef’s Table a unique experience within the Napa Valley?

We work very closely with our farmers to grow things that most other people do not. Guests can discover produce that maybe they haven’t seen before in the Napa Valley. We actually walk through our culinary gardens and harvest everything ourselves.

Our food is perhaps the most unique in the Napa Valley. Brad (Sous Chef) and I spend our time and effort taking these vegetables and elevating them to the highest level possible. 

Can you share your final thoughts on our grass-fed beef and lamb program?

It’s important to me that our livestock is treated humanely and with respect before, during and after harvest. We care for our animals and our farm, and that carries into the kitchen. Everything is handled with care and that shows in the presentation and flavor. We really do live by our motto, “excellence through responsible farming.”

At The Table

Tomato Pesto

Tomato Pesto

serve with  Rosé of Pinot Noir, Anderson Valley, 2017

Recipe Courtesy of Aaron Marthaler - Estate Chef


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


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.

Tags: recipe wine rosé chef tomatoes farmstead fall experiences tasting cafe

This entry was posted on October 02, 2018.

Late Summer 2018

From the Farm | Faces of LMR | At The Table

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

“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

"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

“When I joined Long Meadow Ranch last year, I was excited about the farm and having the ability to take advantage of our terroir and seasonality in the Napa Valley. As the pastry chef, I am fortunate to be able to use only our produce. The summer is a really beautiful time because I have so much to work with from berries to peaches to plums. People ask, ‘When will you make a banana cream pie?’ When you bring me a banana that is grown in California, then I will make it.” 

- Lindsay Swetsky, Pastry Chef

“The culinary garden is the main source of our creativity for the Chef’s table. We look at what produce is at its peak and base the whole menu around that, highlighting different vegetables on each course. The menu changes almost every day depending on what’s going on in the garden. We treat all produce and livestock that we produce with respect and want to elevate each ingredient as much as possible.”

- Aaron Marthaler, Estate Chef  

Faces of LMR

Laddie Hall

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!

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.


Farmstead Farmers Market: Saturdays and Sundays from 10AM to 2PM through October.

More details on the Napa and St Helena Farmers Markets

At The Table

Heirloom Tomato Pie

Heirloom Tomato Pie

serve with Chardonnay, Anderson Valley, 2016

Recipe Courtesy of Kipp Ramsey - Farm to Table Manager

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.”

Pie Crust

  • 1 cup unsalted butter, cut into 1/2 -inch cubes
  • 2 ¼ cups all-purpose flour
  • 2 tsp sugar
  • ½ tsp kosher salt
  • ¼-½ cup ice water

Tomato Pie

  • 4 pounds 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


Make the Pie 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.

Make the Tomato Pie

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 their skins off 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.

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.

Tags: recipe wine farm artisan summer chef farmstead restaurant tomatoes

This entry was posted on August 28, 2018.

Early Summer 2018

From The Vineyard | Faces of LMR | At The Table

Anderson Valley

“We have always been intrigued by the dramatic climate and geography of the Anderson Valley, as well as the region’s potential to make pure expressions of Pinot Noir and Chardonnay...we jumped at the opportunity to plant a stake in this incredible place.” -Chris Hall

Our Anderson Valley tasting room is now open at The Madrones, a boutique resort in Philo, California. The tasting room is a great spot to start exploring Anderson Valley, which offers plenty to discover. (Hint: See our interview with Anderson Valley local and Tasting Room Manager, Mark Mendenhall, below!)

Since we acquired the estate back in 2015, we have been looking forward to providing visitors to the Anderson Valley with an opportunity to taste wines close to where the grapes are grown, bringing the experience full circle.

Our Anderson Valley Estate is located just a few miles away from the tasting room, in the west, or “deep end". The Estate is 145 acres, with 69 acres planted with Pinot Noir, Chardonnay, and Pinot Gris. It is an idyllic property, with the Navarro River forming the southwest border, and the Pacific Ocean nearby bringing in cool sea breezes. The marine layer blankets the vineyard, creating the ideal terroir for estate-grown Burgundian varieties.

This vineyard is named Tanbark Mill Vineyard, named to honor the past where a tanbark mill was in operation in the late 1800's. The Tanbark Mill Vineyard showcases diverse terrain and soil types, producing some exciting wines. There are three primary soil types across the vineyard. Feliz loam, which is the primary soil for our chardonnay vines, and the deep Pinole loam and the more compact Perrygulch loam for the Pinot Noir. All three of these are the namesake for our designated Tanbark Mill Vineyard wines. 

Burgundy native, Stéphane Vivier was brought on to the Long Meadow Ranch winemaking team to produce our Anderson Valley wines. Stéphane’s goal is to put the best expression of the region into the glass and create wines that represent the story of Long Meadow Ranch and the Anderson Valley in a way people can connect with.

When you join us at our Anderson Valley tasting room, you will experience flights of our Anderson and Napa Valley wines, which can be paired with house-made products and local cheese. Guests can also taste and purchase our estate grown organic olive oils from Napa Valley and Long Meadow Ranch provisions.

Later this year, we look forward to offering an exclusive Anderson Valley Estate Experience. The guided journey will take you through our estate’s Tanbark Mill Vineyard to explore the rolling hills and diverse soil types. The experience will conclude at the tasting room to taste our Tanbark Mill Vineyard wines and enjoy small bites.

The Long Meadow Ranch Anderson Valley tasting room is open Thursday-Monday, with Tuesdays and Wednesdays by appointment. For details and reservations, please visit our Anderson Valley page

Faces of LMR

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 love about the wine industry?

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

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.

At The Table

Cast Iron Farm Apple Crisp

Cast Iron Farm Apple Crisp

serve with Late Harvest Chardonnay, Anderson Valley, 2015

Recipe Courtesy of Michael Markoff - Executive Sous Chef

Makes one 12 inch cast iron (serves 4-6)


3# Honey Crisp apples cut into wedges (any apple is fine)

1/4 cup sugar

1/4 tbl cinnamon

1/2 cup Bates & Schmitt apple juice

2 tbl lemon juice

3 tbl butter


1 cup of rolled oats

1 cup of AP 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


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


  1. Gather all your mise en place!
  2. Preheat oven to 425F
  3. 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.
  4. 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.
  5. Sprinkle the topping over the top, bake for 12 minutes at 425F.
  6. Garnish!
  7. Serve with a chilled bottle of Long Meadow Ranch Late Harvest Chardonnay, Anderson Valley 2015. 

Tags: anderson valley recipe wine farm vineyards chardonnay

This entry was posted on July 25, 2018.

Late Spring 2018

On The Farm | Artisan of the Month | At The Table

Calving Season 2018

The Highland breed has lived for centuries in the rugged, remote highlands of Scotland, where extremely harsh conditions led to natural selection. Only the fittest, most adaptable animals survived. We’re proud owners of one of the largest herds of this fine animal in California. Several hundred strong, these pasture-raised cattle are at home on our more than 800-acre Tomales Station (owned and leased). Our Highlands are grass-fed and grass-finished and are raised employing a protocol that is entirely hormone- and antibiotic-free. We have acquired some of the oldest bloodlines in the country, which represent the very best attributes of this classic breed. We rotate our fold to fresh pasture seasonally, allowing them to gain weight healthily while maintaining the grassland ecosystem. These are all factors that contribute to beef that has outstanding flavor and palatability.

A chat with Joseph Hardin, Long Meadow Ranch Director of Agricultural Operations

Why do we breed Highland cattle?

There are many advantages but, mainly, this breed was developed for performance on the traditional grasses from the northern British Isles as well as to produce tasty, highly palatable beef. As exclusively grass-fed and grass-finished cattle, we produce beef with lower levels of fat (i.e., higher protein per serving), higher beta carotene, omega-3, and higher iron content compared to cattle finished on grain. Importantly, beef from Highland cattle is genetically more tender than conventional beef. The muscle contains less connective tissue and the fibers are longer and larger, which are more readily separated during cooking, making the beef even more tender than other breeds raised on grass.Additionally Highlands have a longer productive life than most cattle breeds, typically 3-4 more years for a mother cow. Highland mothers have really strong maternal instincts, resulting in a very high percentage of healthy calves. Lastly, the cattle are aggressive browsers, meaning that they will happily graze just about any grass varietal, and even woody brush.

How long is the gestation period for a cow?

283 days

How many calves will a cow produce in a lifetime?

12. We have had a few cows that have produced as many as 16 calves.

How long will cows feed their calves before they are weaned?

Around 7-8 months. Our minimum standard is 200 days.

Are there any methods LMR uses when growing the herd that differs from traditional cattle practice?

One point of distinction is that we operate a full circle cattle operation. We raise animals from birth through harvest. Typical cattle companies pursue only one part of the life cycle and operation. There are three phases in the production of beef cattle. “Cow-calf” is a ranch that has a mother cow herd and raises calves to sell. Next is a “stocker” operation where cattle are raised from 8 months to 18 months (or 550 lbs to 1000 lbs). The third and final phase is “finishing.” We schedule our harvests based on peak grass conditions from each site. Usually April - June in Tomales, and year-round in Ferndale.  

How many pastures does Long Meadow Ranch have for their cattle operation?

We have cattle at three separate properties, Tomales Station in west Marin County, Ferndale in Humboldt County, and a summer lease in Carneros in Napa County. Our property at Tomales Station is mainly for our “cow-calf” and “stocker” programs, with some finishing in early spring. Our main finishing property is in Ferndale.

How does Long Meadow Ranch utilize the beef?

We serve only our grass-fed beef at the restaurant at Farmstead, and we also sell directly to consumers at our Farmers’ Market at Farmstead, as well as the St. Helena Farmers’ Market and Napa Farmers’ Market. In keeping with our sustainable farming practices, we utilize the whole animal. The restaurant won’t always have steak on the menu, but we will have other creative menu items to help utilize the whole carcass, such as our grass-fed beef tartare and our grass-fed beef chili. Of course, it’s also featured in our grass-fed beef burger. Our grass-fed beef program is evolving as we grow. In fact, our herd has roughly doubled in the last two years. With that growth, we have also expanded into grass-fed beef jerky that we sell in our General Store at Farmstead and right here on this website.

Artisan of the Month


Stephen Barber

Executive Chef / Director of Culinary Operations

How long have you been with LMR?

This July it will be 7 great years.

What are you working on right now?

Expanding our offerings of Long Meadow Ranch branded products, utilizing our fruits, vegetables, wine, olive oil, and grass-fed beef. We just finalized our retail farmstead bacon as well. It will be available in a couple weeks. We are currently making a special run of organic strawberry jam for our LMR Corral Club members. Then we have our sights set on packaging our grass-fed beef bone broth.

What do you wish more people knew about LMR?

“I’ll have the burger and a glass of Long Meadow Ranch Cab”. Our servers must hear some version of this about 100 times a day. But did you know? 1) That burger is from our own herd of humanely raised grass-fed beef. We only serve the beef we raise. That means we are responsible for utilizing the entire animal. 2) Those pickles come from our farm. We process and pickle up to 50 gallons of cucumbers every summer. In the winter we switch over to pickled cauliflower. 3) Those crispy potatoes started with our draft horses cultivating the land and shaping the beds. We average 20,000 pounds a year for the restaurant and farmers market. Ohh and that housemade potato bun...You can guess where those potatoes came from. 4) Would you like a sunny side up organic egg on that? Our flock of 300 chickens produce the most amazing bright yellow school bus yolk anyone could wish for. These yolks also make the base of our house made mustard. 5) That ketchup is made from our early girl tomatoes. We plant over an acre of heirloom tomatoes every year. 6) The grapes that went into that cabernet where picked by the same crew that helped our full time farm team plant the potatoes. By cross utilization of our vineyard crew and olive oil operation we are able to maintain our teams year round. This is an example of one dish on our menu. When you come to farmstead and have a burger, you are experiencing the culmination of many teams working together to achieve the vision that Ted, Laddie and Chris Hall have for Long Meadow Ranch.

What's been your biggest work related success?

Helping to foster a culture that attracts and retains, talented passionate people. We have a great group of professionals here and we feed off each others energy and learn from each other.

What has been one of your funniest moments?

Probably the stage performance at BottleRock last year. With the help of a rock band and a well known plastic surgeon, we butchered a whole pig with a sawzall and then made sausage. You can imagine the commentary.

Who's been one of your most influential mentors?

Chef John Currence. John was the first chef I worked for, and gave me a chance at City Grocery in Oxford, Mississippi. I learned a tremendous amount from him.

Any advice for someone looking to pursue a career in culinary?

Gaining an understanding of classic technique is essential whether you go to school or learn on the job. Read, read, read and put yourself in a position where you can practice what you are learning and continue to grow.

If you could enjoy a meal with anyone, dead or alive, who would it be?

Most definitely my father. He passed away 17 years ago. I know he would approve of where my career has taken me. We would start off with a good glass of Bourbon!

What has been your favorite project since working with LMR?

Developing our own charcuterie and country ham. I spent some time with one of the countries best country ham producers Sam Edwards, of Edwards Country Ham in Surry, Virginia. Sam was kind enough to show me his operation and what it takes to make a good country ham. I took a lot of notes and over the last several years we have put up about 20 hams.

What is your favorite aspect of our Live Fire Guest Chef dinner series?

The Live Fire Guest Chef series has been a blast! We get to collaborate with some of the countries best chefs and cook over live fire in our outdoor kitchen. The guest chefs have a ton of fun, and our culinary team learns a great deal. It is also an opportunity to work with ingredients we may not use much here. Our dinner guests get a one of a kind experience. 

At The Table


Strawberry Granola
great with our Stumptown Farmstead Blend Organic Coffee

Recipe Courtesy of Lindsay Swetsky

12-14 Servings


12 Strawberries

2 ½ Cups Rolled Oats

2 Tbs Cocoa Nibs

1 Cup Hazelnuts

2 Cups Walnuts

1 Cup Brown Sugar

1 Cup Maple Syrup

1 Stick or 8 Tbs Butter

1 tsp Vanilla Extract


Slice strawberries into thin circles and dry overnight in a dehydrator, or in the oven at the lowest setting, until crisp.

Preheat oven to 325F.

Combine Rolled Oats, Cocoa Nibs, Hazelnuts, and Walnuts (or substitute your favorite nut) in a bowl and set aside.

Combine Brown Sugar, Maple Syrup, Butter, and Vanilla Extract in a pot and bring to a boil.

Pour syrup over the Rolled Oat mixture and mix with a spatula. Then pour onto a parchment paper lined baking sheet and bake for 8 minutes.

Stir mixture and continue baking until bubbling subsides and the granola is crispy.

Let cool and enjoy with fresh strawberries, milk, or yogurt.

Tags: farm artisan summer chef farmstead restaurant recipe strawberry

This entry was posted on June 11, 2018.

APRIL 2018


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.

Aging Beautifully: 

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.


Meet Stéphane Vivier, our April Artisan of the Month

Name: Stéphane Vivier

Title: Winemaker Anderson Valley

How long have you been w/ LMR?
Three years.

What are you working on right now?
It’s spring, so that means I am finishing the last touch on the 2017 Pinot Gris and Pinot Noir Blanc. We are also getting ready for the second bottling of the sparkling wines from the Tanbark Mill Vineyard. It’s very exciting, but they have a long way to go before release. The bottles will stay en tirage for about three years. Lastly, in the spring I walk through the vineyards assessing each vine. Things are happening quickly now as the weather starts to warm up. It’s an exciting time!

What do you wish more people knew about LMR?
Full circle farming is a concept and philosophy more people should be aware of. At Long Meadow Ranch, it is our way of life.

What's been your biggest work-related success and one of your funniest fails?
Hopefully to have fun every day creating and learning. Getting my car stuck in the vineyard mud when aperitif was waiting!

Who's been one of your most influential mentors?
Aubert de Villaine of the famed Domaine de la Romanée-Conti.

Any advice for someone looking to pursue a career in winemaking?
Work hard, be patient, seize the opportunity when you see it: also if you work hard enough that opportunity will always come.

If you could enjoy a meal with anyone, dead or alive, who would it be?
I would love to sit at a table with the early Burgundian monks and winemakers who started mastering Pinot Noir and Chardonnay a few centuries ago. Sharing techniques with them would be fun!

What has been your favorite project since working with LMR?
I see all the wines created as a whole: they are all part of the story we are creating with Tanbark Mill Vineyards in Anderson Valley. I love it all.


Charred snap peas and radishes with honeycomb, Boont Corners cheese, and soft herbs paired with our 2017 Rosé of Pinot Noir, Anderson Valley


2 Tbs Napa Valley Select Organic Extra Virgin Olive Oil
1 pound snap peas
1 bunch radish, (easter egg, French breakfast, or black)
2 Tbs minced fresh soft herbs (mint, cilantro, dill, bronze fennel, tarragon, and/or parsley)
2 tsp lemon zest
1 Tbs lemon juice
Salt to taste
¼ cup Pennyroyal Boont Corners reserve cheese*
2-4 chunks of fresh honeycomb

1 bottle of Long Meadow Ranch, Rose of Pinot Noir, Anderson Valley, 2017


Preheat oil in a large cast-iron skillet over medium-high heat. (You could also use a grill and perforated pan.)
Add snap peas and radish; sauté over high heat, stirring frequently, for 5 minutes or until the peas are tender-crisp and slightly charred or blistering.
Remove vegetables from heat. Stir in herbs, lemon zest, lemon juice, and a pinch of salt. Flavor to taste, adding more lemon juice as desired.
Top with chunks of honeycomb, crumbled cheese, and a drizzle of Napa Valley Select Organic Extra Virgin Olive Oil. Serve warm.

*We love supporting locally sourced ingredients, like this cheese from our neighbors in Anderson Valley at Pennyroyal Farm. 

Tags: recipe wine farm vineyards artisan winemaking anderson valley salad rosé spring

This entry was posted on May 11, 2018.

March 2018


Full Circle Farming

With five properties consisting of vineyards, olive groves, 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 in our burger at the restaurant at Farmstead—is harvested at our farm. 

In this months BEET, we’ll introduce you to the Long Meadow Ranch artisans that make it all possible.

Kipp Ramsey, our Farm to Table Manager and Sous Chef, said it best, “we are one team working every single day towards the same goal.” Long Meadow Ranch artisans share an unwavering passion for agriculture, wine, food, and service. The success of the whole relies heavily on each and every artisan excelling at their particular craft.


JOSEPH HARDIN, Director of Agricultural Operations

Joseph Hardin oversees all the farming operations for the vineyards, olive groves, fruit and vegetables, cattle, horses, chickens and bees at our five properties. In addition, Hardin also manages our agricultural land trust and conservation efforts.

JEFF RUSSELL, Culinary Farm Manager

Inspired by a love of nature and all things plant related since the age of 14, Jeff Russell never considered an occupation other than organic farming. Russell joined Long Meadow Ranch as culinary farm manager.


Sean McEntire oversees all things olive for Long Meadow Ranch, including maintaining the health of both our ancient and young groves, meticulous lot selection, careful blending, and the milling of our organic liquid gold.

ROB KELLER, Beekeeper

Rob Keller is known around Napa Valley as “THE beekeeper”. Our colony of honeybees is hard at work pollinating our fruit trees, vegetable gardens and vineyards, as well as producing our delectable organic honey.


STEPHEN BARBER, Executive Chef

Award-winning chef Stephen Barber leans on his Southern roots in his ingredient-driven approach to our restaurant at Farmstead at Long Meadow Ranch. Barber brings over 20 years of experience from all over the US.

KIPP RAMSEY, Farm to Table Manager and Sous Chef

Chef Kipp Ramsey plays an integral role between our farm and the table. Learn more about our Artisan of the Month below!

MICHAEL MARKOFF, Executive Sous Chef

Executive sous chef Michael Markoff was born in Vienna and raised throughout Europe where he was exposed to a wide variety of cuisines that expanded his palate and fueled his passion for cooking.


As estate chef at Long Meadow Ranch, Aaron Marthaler creates an elegant menu designed to showcase our collection of estate-grown wines and ingredients fresh from the farm at our Chef’s Table experience.

Get to know the team more, here.

At any given time, you’ll find our artisans and their teams walking our properties in order to make sure that every part, is working for the whole. While the culinary team excels at seeing the farm from a culinary perspective, the agricultural team understands the harvest and helps shape what ultimately ends up on your plate. It truly takes a village to carry out our motto: “Excellence through Responsible Farming” and it’s a difference you can truly taste.


A Kentucky native, chef Kipp Ramsey plays an integral role between our farm and the table. As our Farm to Table Manager and Sous Chef, Ramsey leads the charge alongside our farm team to determine what to plant and how much to fuel our restaurant and farmers market. After several years of cooking in New York, Kipp followed the culinary trail to California where he reconnected with chef Barber and the rest is history. He lives in Napa with his wife and sons.

How long have you been with LMR?

Almost 6 1/2 years.

What are you working on right now? 

Right now I am planning out this year's LMR grass-fed beef and lamb needs with our livestock manager, Sophia Bates, based on when we expect to harvest our animals. This includes how the animals will be fabricated and where they will be allocated for our restaurant, the farmers market, chef’s table, and various private events. I’m also working closely with Jeff Russell, our Culinary Farm Manager, and the entire farm production team to maintain our flow of produce to the restaurant based on the growing plan we developed. This allows me to work with Executive Chef Stephen Barber and the sous chefs on transitioning the menu to consistently incorporate all of the great offerings of the season.

What's been your biggest work-related success?

I feel like we have come a long way with the progress and quality of our garden production levels and the quality of our cattle and lamb programs.

Do you have a funny fail?

I have failed a lot when in the kitchen... if you can't laugh it off and figure out how to fix it, then you're only kidding yourself.

Who are your most influential mentors and why?

I've always been very grateful to anyone that has given me opportunities to work and learn under their guidance. I was lucky enough to have been given the chance to step into a professional kitchen under Chef Dan Latham back in Mississippi, which led me to want to understand more about making great food and amazing food-related experiences. That fueled my passion for the hospitality industry which led me to attend the CIA in Hyde Park where I began working with Chef Francesco Buitoni while still in school. His passion and intensity pushed me to be more critical and truly cook with the seasons as my main focus. This ultimately led me to reach out to Chef Barber, who gave me the chance to move to California and cook in the Napa Valley. That was almost 8 years ago now and I have been truly grateful to learn how to appreciate the seasonality of the Napa Valley and California and learn how to make great BBQ. Ultimately, my father is the most influential mentor in my life. I try to hold myself to the same standards he sets not only professionally but personally. All of these people have helped in guiding my way.

Do you have any advice for someone looking to pursue a culinary career?

I would say always try and push yourself to do your best and don’t be afraid to fail. Never let an opportunity to learn pass you by, and don’t put anything off until tomorrow. Lastly, always treat people the way you want to be treated.

If you could enjoy a meal with anyone, dead or alive, who would it be?

I would love to have dinner with my brother, he passed away when I was a young child. It would be nice to share a meal, as adults.

What has been your favorite project since working with LMR?

I've really enjoyed just being a part of something that has grown so large in such a short amount of time. I take pride in being a part of that success and I am grateful for the opportunity to contribute to the goals of the company on many different levels.


As we head into spring, our Rutherford Estate is buzzing with all kinds of delicious vegetables and pairs well with our Sauvignon Blanc, Rutherford, Napa Valley, 2017. Crudité platters (pronounced “krew/dee/tay”) are harder to say than they are to make, we promise. Here are our 5 tips for making a beautiful crudité platter at home, plus a recipe for our LMR Ranch dressing!

1. Buy or pick what's in season - right now we are loving beets, radishes, kale and carrots

2. If using asparagus, string beans, or sugar snap peas, blanch the vegetables first

3. Cut the vegetables within two hours of party time to keep them fresh

4. Include multiple dips. Whip up our LMR Ranch dressing:

Long Meadow "Ranch"

  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 tbsp. finely chopped fresh parsley
  • 1 1/4 tsp. finely chopped fresh chives
  • 1 tsp. finely chopped fresh dill
  • 2 tsp. lemon juice
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 3/4 tsp. black pepper

Whisk ingredients in a mixing bowl until smooth. Refrigerate at least 1 hour or up to 3 days.

5. Pair your crudité masterpiece with a crisp and refreshing wine like our 2017 Sauvignon Blanc, Rutherford, Napa Valley. 


Try an all-natural method to dye your Easter eggs using vegetables and fruits found in our garden or your home.

Pink: 1/2 cup of chopped or sliced beets per cup of water

Orange: 1 tsp Turmeric per cup of water

Prepping the Eggs:

1. Hard-boil your eggs by placing them in a pot with cold water, ensuring they are completely submerged

2. Bring to a boil over medium-high heat

3. Remove the pot, set aside for 8-10 minutes


1. Combine your first chosen vegetable and corresponding amount of water in a pot, ensuring the vegetables are submerged

2. Bring to a boil

3. Let your water mixture simmer for 10-15 minutes (longer time produces stronger colors) then let cool to room temperature

4. Strain the water to remove the vegetables(s)

5. Soak your hard-boiled eggs in drained color water for 30 minutes


Our 2017 Sauvignon Blanc, Rutherford, Napa Valley has arrived. Stock up >

Tags: recipe wine farm artisan chardonnay beets

This entry was posted on March 13, 2018.

February 2018


If you asked our agricultural team their thoughts on January and February, they’d say, “Is it March yet?!” The year started off with stormy weather and heavy rainfall, which is great news for our vines and farm but makes for cold and wet conditions around the ranch. While we are busy pruning the vineyard (removing last year’s growth from the dormant vines) it’s our livestock that’s buzzing with life around the Ranch. 


This month we welcomed one hundred chicks to our ranch. What does the future look like for these chicks? They will spend the next few weeks in the brooder until they have enough feathers to move to a transitional coop with an outdoor run. When they reach 3-4 months old, they will join our main flock of laying hens in our state-of-the-art chicken coop at our Rutherford Estate. They’ll dine like queens on farm scraps from the organic fruits and vegetables we grow for our restaurant and farmer’s market. Their pasture access rotates weekly through the young fruit orchard planted adjacent to the coop. In the fall, they will clean up fallen fruit which aids in breaking fruit pest cycles. That fine cuisine is filled with nutrients and produces deep orange colored egg yolks. While we enjoy their eggs, their manure will be a vital part of our composting program, adding a nitrogen-rich component to the base of horse manure, shavings, and farm waste. 


We are grateful to have three Haflinger draft horses on our ranch, as well as three Norwegian Fjord Horses and a handful of saddle horses. Our Fjord Horses thrive in our working farm environment and have recently, lead by our livestock manager Sophia Bates, been focused on integrating draft power into our vegetable production operations. They have been learning new tasks incrementally and brushing up on older skills, so they can be useful in the production fields of our Rutherford Estate. Their tasks this season include cultivating row crops, as well as tillage for cover crop seeding, and lots of work in the potato patch - furrowing, cultivating, hilling, and digging. Get the inside scoop below from Sophia.


We’re proud owners of one of the largest folds of Highland Cattle in California. These pasture-raised cows, heifers, and calves call our 600-acre Tomales Station ranch home. We are just a few short weeks away from the beginning of their calving season. Calves romp alongside their mothers as they learn to graze on the nutrient-packed forage of the Tomales coastline while growing strong on rich mothers’ milk. They are weaned in the fall after their mothers are rebred and need to retain the extra calories to grow a new set of calves. The majority of the calves stay in Tomales until their second season until they move to fresh pasture in Ferndale and Petrolia to finish on premium grass. The grass season on the coast in Humboldt County is longer than in Tomales, allowing us to lengthen our beef harvests into fall, ensuring that we offer consistent and fresh beef for our restaurant and farmer’s market.

In 2017 we selected a new bull calf from one of our top cows. In case you missed it, we asked our friends and family on Instagram to help us with a name and we have put your suggestions to a company vote. Meet, Chewie!


Name: Sophia Bates, Livestock Manager

How long have you been with Long Meadow Ranch?
Since May 2017

What are you working on right now?
I’m working on crop rotation planning, budgeting for the year, establishing our chicken pasture, organizing equipment and infrastructure repair, maintenance, and improvement, and conditioning and training our draft horses to be ready to hit the fields when the soil conditions are right.

What's been your biggest work-related success?
I feel like I am becoming a valuable team member who is helping tie together many different facets of this diverse company. Communication is a huge piece of successful farm to table operations and I try to help facilitate clear and constructive communication on all levels. I also am very proud of the improvement to the chicken pasture. We’ve installed an irrigation system for summer pasture, and we reseeded and established a specific blend of grasses and forbes for poultry. 

Who are your most influential mentors?
Walt Bernard, a horse farmer, and teacher in Oregon. Bill Jensen, our collaborator on the ground in Tomales, is also a huge wealth of wisdom (and amusement). 

Do you have any advice for someone looking to pursue a career in Livestock Management?
On the ground, hands-on experience is invaluable in this field. The most important skills to develop are your powers of observation. Spending time with your stock and walking your fields on a regular basis will teach you so much if you are open to it. Also, find a mentor (or three), and spend time with them literally watching the grass grow. You may not agree with them on all points, but you will learn from their mistakes and successes. Don’t be afraid to experiment, and try to keep notes on your experiments so you can use your memory for other things. 

If you could enjoy a meal with anyone, dead or alive, who would it be?
My grandparents. My grandma is still with us, so I do get to eat with her occasionally, but my grandpa passed last year - he was a big appreciator of great food and full of good stories. 

What has been your favorite project since working with Long Meadow Ranch?
Collaborating with the farm team to integrate horsepower into the vegetable production, and improving our overall farming systems. 


“If you can make meatloaf, you can make pâté” - Farmstead Executive Chef, Stephen Barber. Pair with a glass of our Long Meadow Ranch, Pinot Noir, Anderson Valley, 2015 and revel in your pâté mastery!

2 pounds pork butt,
cut into 1-inch cubes
1¼ pounds thick-cut bacon
¼ pound chicken liver
½ cup small diced yellow onion
½ cup chopped flat leaf parsley
½ cup chopped celery leaf
2 tablespoons minced garlic
1 tablespoon kosher salt
¼ teaspoon pink salt (optional)
2 teaspoons toasted and coarsely ground black pepper
½ teaspoon finely ground white pepper
1 teaspoon spice blend (½ t clove, ½ t mace, ½ ginger, ½ t coriander, 1 t cinnamon)
1 cup pistachios
¼ pound country ham,
cut into ¼-inch by 2-inch strips

½ cup heavy cream
3 tablespoons all-purpose flour
2 eggs lightly beaten
1 oz. bourbon

Wine: Long Meadow Ranch, Pinot Noir, Anderson Valley, 2015


Combine partially frozen pork butt with all ingredients except for country ham, pistachios, and panade.

Feed ½ of this mixture through a meat grinder fitted to a medium dice and the other half through a small die. If you do not have a meat grinder handy, simply ask your local butcher. Chill meat in a bowl of a stand mixer.

Preheat oven to 300°F.

Begin the panade by whisking together the flour with half of the cream to make a paste. Once the texture is smooth, slowly add the rest of the cream.

Whisk in the lightly beaten eggs and bourbon into the cream mixture.

Combine meat mixture, panade, and pistachios in the chilled bowl of the stand mixer.

Mix on low until ingredients are incorporated evenly. Take a small spoon full of the mixture and cook off in a nonstick pan to taste for seasoning.

Line an 8-inch pâté mold with strips of bacon, letting the bacon hang over the sides. Add a fourth of the pâté mixture at a time, making sure to pack it well so there are no air pockets. After each portion of pâté mixture, inlay strips of country ham in cross-sections.

After all layers are complete, wrap the rest of the bacon over the top of the pâté to cover.

Place the pate mold in a large roasting pan and set on oven rack.

Bring a pot of water to a boil and carefully pour in roasting pan until water reaches most of the way up the side of the mold. Bake until internal temperature reaches 160°F, about 2 hours.

Remove from the oven and remove the top of the pâté mold. Wrap the brick in foil and place on top of the pâté to weigh it down. Let cool to room temperature, then place in the refrigerator overnight.

The following day remove from refrigerator, pull pâté out of the mold. Rinse off the fat and dry with clean towel. Slice up and serve with mustard, pickles and grilled bread.

Tags: recipe wine farm artisan anderson valley highland cattle

This entry was posted on February 08, 2018.

Five Resolutions You Can Keep in 2018!

Resolution #1 | Resolution #2 | Resolution #3 | Resolution #4 | Resolution #5

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


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!

Resolution #2

Try Something New

HI-Res-BeefTongue01 SQUARE.

The greatest way to learn about wine, food, and Long Meadow Ranch is to experience it firsthand, preferably, amongst friends and family. Send your taste buds on a joyride with a front row seat at our Chef’s Table.

The chef’s table is an elegant dining experience hosted by our Estate Chef at the historic Logan Ives House. The communal dining experience begins with a glass of our wine and a walk through the culinary garden for a sneak peek at what’s growing and on your plate. After being seated at one of our shared tables, you’ll enjoy a chef-curated set menu. Each course is thoughtfully prepared using the best of what’s in season from our farm and ranch, and paired with our award-winning wines.

Whether it’s for lunch or dinner, or with your best friend or colleagues, try something new at our table. Learn more. 

Resolution #3

Spend More Time with Loved Ones

WineryExterior03LO-RES SQUARE.

Speaking of friends and family, wine is only as good as the people you share it with. Allow us to bring extraordinary flavor and integrity to your table of friends with a visit to our winery. Our Mayacamas Estate is nestled in the mountains high above the Rutherford Bench and is home to vineyards, olive groves, horses, and an edible garden. During our Mayacamas Estate Experience, you and your friends and family will have the opportunity to try our limited-production collection of estate-grown wines. You’ll see inside our wine cave, enjoy cheese and charcuterie, and find a new favorite wine to bring home. Learn more. 

Resolution #4

Live in the Moment


Being present is the best way to enjoy life to the fullest. And, in our opinion, having a glass of wine in hand while doing so doesn’t hurt either. The idea of being present is nothing new but like most resolutions, it’s easier said than done. By being mindful, you’ll find you enjoy your wine more and the people you are with even more. Still not convinced?

Have you ever been in a conversation where your mind drifts into thinking about the list of things you need to do in the future? Or you’re listening but you’re also thinking about what you want to say next? We are all guilty of this. But as they say "When walking, walk. When eating, eat." So next time you open a bottle of wine, stay in the moment and drink when drinking. Your other tasks can wait.

Here are a few of our favorites to sink into:

This  Long Meadow Ranch 2013 Napa Valley Cabernet Sauvignon has notes of cedar, vanilla bean, and unsweetened chocolate. Bring a bottle with you next time you're on the hunt for the perfect hostess gift, meeting up with friends for dinner, or having a date night!

Living in the moment sometimes means finding a good spot on the couch, turning on a good movie or opening a new book, and pouring yourself a glass of wine. On days like these, we like to open a bottle of our Long Meadow Ranch 2014 Napa Valley Merlot with notes of plum, black cherry, and rich fruit cake.

Last, but certainly not least, we share with you our  Long Meadow Ranch 2015 Anderson Valley Pinot Noir with earth tones, cherry, and a scent of violet on the nose. Invite friends over for an impromptu wine and charcuterie evening, pop open a few bottles of your favorite Pinot Noir, reminisce over the past, and cheers to all that lies ahead!

Resolution #5

Enjoy Life to the Fullest 

Live Fire John Currence-0219.

The best part of our job is sharing our craft with our community. That’s why we curate an events calendar that celebrates all aspect of life - from music to food, to fitness and holiday festivities.

We’ve set the dates and locked in the chefs for our Live Fire Guest Chef Series. Save the dates and join us for some memorable evenings:

April 27: Chef Matt Jennings |Townsman| Boston, MA

June 23: Chef Laurence Jossel |Nopa| San Francisco, CA

July 21: Chef Michael Scelfo |Alden & Harlow | Cambridge, MA

August 17: Chef Pat Martin |Martin's Bar-B-Que Joint| Nashville, TN

October 5: Stay tuned!

Is Live Music more your spread? We'll be releasing the dates and artists for 2018 in the coming weeks. Stay tuned.

For a full list of our events this spring, click here. Check back often as we are always adding new experiences! 

Tags: recipe vineyards wine winemaking farm artisan

This entry was posted on January 05, 2018.

Autumn 2017



This month for Artisan of the Month meet Issac Sanchez, part of our winemaking team.


What is your role for Long Meadow Ranch (LMR)?

Cellarmaster for Long Meadow Ranch Wine Estates

How long have you been working with LMR?

Since July of 2015

What has been your favorite project at LMR?

Prepping yeast to be added to wine fermentations. It’s fun working with a living organism!

What do you wish other people knew about LMR?

Our Mayacamas Estate is very serene, I wish more people took the opportunity to join our Mayacamas Estate Experience and see the property for themselves.


Tell us how you got into winemaking. Was it a natural fit from the start or did you take various avenues before landing in the field?

The company I first worked for paid for my education in winemaking and viticulture technology at Napa Valley College. After I completed my program I was determined to further my education and get the winemaking certificate at University of California Davis (a two-year extended program). Overall, I was able to work my way from the tasting room to the cellar. I joined the team here at Long Meadow Ranch and the rest is history!

What kind of trends are you seeing in the winemaking industry?

We are currently seeing popularity in trends such as canning or kegging. Kegging refers to storing wine in kegs instead of barrels while canning packages wine into aluminum cans. These techniques are interesting concepts but it’s hard to tell how long these trends will last. These trends are popular primarily for customers that want to easily pack and transport their wines.

What inspires you?

My father inspires me. He was a migrant worker and taught me to build a strong worth ethic and to work with pride and integrity.

Best vacation you have ever taken?

South Lake Tahoe.

Red or white wine?

White wine.

Bike or motorcycle?


Sushi or pizza?

Who doesn't love SUSHI!

iPhone or Android?

iPhone- so much creativity and ingenuity

Mountains or ocean?

Mountains, they are serene and peaceful. 


Notes of sweet pumpkin, zesty orange and

smooth cream cheese pairs perfectly with LMR Late Harvest Chardonnay

Pumpkin Roulade

Recipe Courtesy: Lindsay Swetsky

Serving size: 8-10 slices


¾ cup all-purpose flour

½ tsp baking powder

½ tsp baking soda

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp cardamom

¼ tsp salt

3 eggs

1 cup sugar

2/3 cup pumpkin puree (see recipe below)

1 orange, zested & juiced (reserve juice for frosting)

1 cup pecans, lightly toasted & chopped

¼ cup powdered sugar

Cream cheese frosting (see recipe below)


Preheat oven to 375F.

Spray a 12x16 sheet pan with non-stick cooking spray (or rub with butter) and line the baking pan with parchment paper.

Combine all the dry ingredients in a medium bowl and set aside.

With an electric hand mixer or a stand mixer, beat eggs and sugar in a large bowl until thick, approximately 3 minutes. Add pumpkin puree and orange zest to egg and sugar mixture and beat until incorporated, then slowly add the dry ingredients mixture. Mix batter thoroughly then add pecans.

Spread the cake batter onto the lined sheet pan, ensuring the batter reaches all corners. Bake cake for approximately 5-7 minutes and rotate pan in the oven so the cake is able to bake evenly on all sides. Bake for another 5-7 minutes and remove when it is a slightly golden color and a toothpick can be inserted and removed cleanly from the cake.

While baking, dust a clean kitchen towel with powdered sugar.

Once the cake is finished baking, immediately transfer the cake to the powdered sugar towel by inverting the cake and peeling off the parchment paper. Then starting on one side of the cake, slowly roll the cake tightly within the towel so the cake and towel are rolled to create a spiral effect. Set rolled cake aside and allow to cool completely.

Unroll the cooled cake, remove the kitchen towel, and spread the frosting over the surface of the cake. Re-roll the cake in the same direction as before and refrigerate for 2 hours or until firm.

Dust with extra powdered sugar and serve with whipped cream. Slice into pieces & enjoy!

Cream Cheese Frosting

8 oz cream cheese, softened

1 cup powdered sugar, sifted

6 T unsalted butter softened

1 tsp vanilla extract

1 ea orange, juiced


Using an electric hand mixer or a stand mixer, whip all ingredients together until smooth. Set aside until needed.

Pumpkin Puree

1 medium sugar ("Sugar Pie") pumpkin (2-3 lbs)

Napa Valley Select Extra Virgin Olive Oil

Sea salt


Preheat oven to 400F

Cut the pumpkin horizontally in half. Clean out all seeds and strings from inside. Rub olive oil on the cut faces and place flesh-side down on a baking sheet.

Bake oiled pumpkin in preheated oven for roughly 1 hour or until skin softens. Once soft, scrape the pumpkin from the skins, discard the skins and beat the pulp with a mixer or puree in a food processor until smooth. 

Tags: recipe wine artisan dessert pumpkin cake autumn chardonnay orange

This entry was posted on December 18, 2017.

September 2017


Harvest kicked off at our Anderson Valley Estate at the end of August and was completed by September 18th (save for the late harvest Chardonnay which will be picked in the next few weeks). Cool nights in early summer, heatwaves (especially the one over labor day weekend), and hillside vineyards all played a part in making the 2017 harvest unique. We caught up with our director of agriculture and our Anderson Valley winemaker to get a peek into how this vintage is going.

We harvest Chardonnay and Pinot Noir at night because it’s cooler and the grape quality is better when they’re cool and crisp.

Winemaking starts with farming. How do our farming practices set up up for success?
Joseph Hardin, director of agriculture (JH): Our organic, sustainable, integrated farming system relies on each part of the ranch to contribute to the health of the whole. Timing also plays a large role in harvesting the highest quality fruit. 

When the heat wave came through Anderson Valley in the middle of August, how did that affect our fruit?
Stéphane Vivier, Anderson Valley winemaker (SV): Through the heatwave, the vineyards held up very well; our fruit looked really good. We knew the pick date was going to change, we just had to watch and check often to determine by how much. The biggest impact was that we had to speed up picking from a two to three-week stretch to picking everything within ten days. That was intense!

JH: Basically, we’re dancing with mother nature and she’s always in the lead.

How will this translate to wine?

SV: From the extremely cold spring and early summer nights (temps dropping to 40 degrees) to the heat waves at the end of summer, the weather this year led us to a longer bloom time and smaller clusters and berries which resulted in a lower yield with fantastic quality of fruit. The wines will be a little more powerful this year but with the same vibrancy and freshness as prior vintages.

So once you’ve determined the fruit is ripe and ready for picking, how do you decide where to start?

JH: We pick on a lot by lot basis and keep each lot separate throughout crush and fermentation until blending takes place. We want to make sure the juice is good before we blend certain blocks together because you can’t ever un-blend.

Can you tell us a little bit about where we are in the winemaking process for a few of our Anderson Valley wines?

SV: Sure, we harvested our Chardonnay the first week of September. After spending 3-6 days in stainless steel tanks for primary fermentation, we moved it to 25% new French oak barrels for secondary fermentation where it will stay for 12-18 months. We harvested the Pinot Noir during the first week of September. It is finishing right now in tanks and heading to secondary fermentation in 25% new French oak to age for 12-18 months.
The Pinot Gris and Pinot Noir Blanc was also harvested during the first week of September. The Pinot Gris had 6 days fermentation in stainless steel tanks and is now finishing fermentation in oak (no new oak) for 7 months. The Pinot Noir Blanc had started fermentation in stainless steel and is currently aging for 7 months in 5% new oak.

What are your overall feelings about this vintage?

SV: The Pinot Noir and Chardonnay are showing great freshness compared to 2016. The Chardonnay is showing a lot of floral character and elegance. It will be accessible and balanced at an earlier age compared to the last two vintages which needed more time in the bottle. The 2017 vintage will be more old world/old school wine, which is really great. The wines are going to be mind-boggling!


Name: Shelley Bernard

What is your role at Long Meadow Ranch (LMR)?
Preservationist, responsible for creating all jam, jelly, preserves, dried fruit, and peppers, sauce (was labeled as puree), pickles, non-alcohol cordials, cocktail bases.

How long have you been with LMR?
1 year 3 months

What has been your favorite project at LMR?
Hoshigaki (dried persimmons) - The beauty of making hoshigaki is watching the amazing transformation of an astringent and fairly inedible fruit into a delightfully delicious dried fruit, perfect to use from a topping on salads to enhancing charcuterie boards. Truly an ugly duckling story.

What do you wish other people knew about LMR?
With the breadth of the organization as stated it’s still an intimate place to work, you know the people around you and the goals of the organization. Quarterly meetings get everyone on the same page.

Tell us how you got into cooking/preserving. Was it a natural fit from the start or did you take various avenues before landing in the field?
As long as I’ve been working at LMR I’ve been preserving professionally, however, I have been making preservatives since I was roughly 8 years old. We had a large blackberry bush near my childhood home and my mother and I would make blackberry jam. I definitely took various avenues to get to preservation, I have worked as front of the house in hospitality, bartending, management positions, veterinary technician- it wasn’t until Chef Barber came to me and we discussed the potentials of preservation that I entered this field.

What kind of trends are you seeing in the culinary industry?
Pretty much exactly what Long Meadow Ranch represents, farm to table, using every aspect of plant and animal, the engaged/environmentally conscious and trying to think about the future of the world.

What inspires you?
Gardening, fresh produce, and deciding what to do with them later.

Best vacation you have ever taken?
Bora Bora- it was stunning!

Red or white wine?
It depends on the season- red in the winter and white in the summer, or just a lot of red.

Bike or motorcycle?
Impartial, I like to bike but I’ve also been on a few motorcycles.

Sushi or pizza?
Vegetarian pizza.

iPhone or Android?
That’s funny- I have always been an “Apple girl” but I’ve been thinking recently about changing to an Android.

Mountains or ocean?
Both- that’s why I live in Napa, it’s two hours to the ocean and two to the mountains.


Sweet figs wrapped in savory prosciutto with hints of creamy blue cheese pairs perfectly with our 2015 Long Meadow Ranch Chardonnay from Anderson Valley.

Prosciutto Wrapped Figs with Blue Cheese
Recipe Courtesy of Michael Markoff
Serving size: 3

3 large figs
3 ounces of blue cheese - crumbled
3 thin slices of prosciutto
1 cup of wild arugula
2 T Long Meadow Ranch Extra Virgin Olive Oil
1 t balsamic vinegar reduction (recipe below)
splash of lemon juice
salt & pepper to taste
½ cup pickled red onion (recipe below)
1 bottle 2015 LMR Chardonnay, Anderson Valley (optional)


Wash the figs, cut in half lengthwise and put 1/2 an ounce of blue cheese in the center of each half

Carefully wrap the prosciutto around the fig

Heat up a sautée pan to medium-high heat with 1T of the olive oil

Season the outside of the prosciutto wrapped figs with a pinch of salt and pepper

Sear on both sides until golden brown

Toss arugula with remaining olive oil, lemon juice and pinch of salt

Arrange the figs on top of the arugula and drizzle with the balsamic vinegar reduction

Garnish with pickled onion

Pour a glass of wine and enjoy (optional)

Balsamic Reduction

2 tsp balsamic vinegar


Place 2 tsp of balsamic vinegar in a small sauce pot, bring to a simmer over medium heat, cook until reduced by half

Pickled Red Onion

1 cup julienned red onion
2 T white sugar
1 T salt
1 cup rice vinegar


Add the sugar and salt to a small sauce pot. Add the vinegar and stir until the sugar and salt are dissolved. Bring the mixture up to a boil.

Pour the vinegar over the sliced onion. Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature.

Once cool, transfer the onions and all the brine to a lidded container. Store in the refrigerator. 

Tags: recipe vineyards wine winemaking anderson valley salad chardonnay

This entry was posted on September 21, 2017.



Napa Valley starts to get very busy in August as grape harvest sneaks up on us and is in full swing by September. But, before we tackle grape harvest, we are fortunate to experience a fruitful tomato season!

This year we planted 14 tomato varietals, both heirlooms and hybrids, and they are all finally ripening with the heat we’ve had in Napa Valley the last few weeks. 

Here’s a little plant 101, in case you need some brushing up…

Heirloom varieties are open-pollinated, unlike hybrids, and are often passed down from generation to generation. When the plants of an open-pollinated variety self-pollinate or are pollinated by another representative of the same variety, the resulting seeds will produce plants roughly identical to their parents.

Hybrids are created when plant breeders cross-pollinate two different varieties of a plant with the goal of producing a plant with the best traits from each of the parents. Cross-pollination is a natural process that can occur within members of the same plant species. Sungolds are, for example, a hybrid and prove that hybrids can have tons of flavor.

Now for a guide to what is growing on our farm and what you can find in our restaurant and farmer’s market:


The Pink Brandywine gets its name from its hometown Brandywine, PA. This heirloom is one of the most well-known. It has a potato leaf shape that can look like a heart. These tomatoes are super sweet and really meaty.


A family heirloom from Ruby Arnold of Greeneville, TN, Aunt Ruby’s German Green is slightly acidic and really sweet with a hint of spiciness.


This heirloom tomato is originally from Krim, Russia and is also known as Black Crimea. Sweet, smoky, and a little bit salty, when the Black Krim gets a lot of heat it turns a violet-brown/purple-red (almost black) color. This year these are thriving in Napa Valley!


A predecessor of the “mortgage lifter” tomato, the heirloom German Johnson has a deep, acidic tomato flavor and a rich, creamy texture.


The Indigo Rose is commonly referred to as a blue tomato and was bred by Wild Boar farms in Napa for high levels of anthocyanins. These small tomatoes are high in antioxidants.


Sun golds are an exceptionally sweet, bright tangerine-orange cherry tomato. They are like candy with a tropical fruit flavor and are great right off the vine directly into your mouth.


The heirloom Black Pineapple, also known as Ananas Noire, is sweet with low acid and a hearty smoky flavor.


There are several white tomatoes, but we like the heirloom Great White. It is meaty with few seeds, and has a mild non-acid flavor and a creamy texture.


Gold Medal, an heirloom from Ohio, is an overwhelmingly sweet and meaty yellow tomato with red stripes.


The Pink Berkeley Tie Dye tomato was developed by Brad Gates of Wild Boar Farms. It’s a psychedelic dark pink tomato with green stripes and the flavor is sweet, rich and complex.


Early Girl tomatoes are named as such because they bear fruit earlier than most other tomato varietals. These tomatoes are extremely popular in the US and are often found in backyard gardens.


Another Wild Boar Farms hybrid, the Solar Flare is luscious and meaty with a slightly sweet full tomato flavor.


This Russian heirloom tomato has an almost cult following for its distinctive, sweet and smoky flavor. It was lovingly named in honor of Paul Robeson, the famous opera singer and equal rights advocate.


A small cherry variety from Wild Boar Farms, a ripe blue berry tomato is dark purple where it received the most sunlight and deep red where the fruit was shaded. These tomatoes are super-rich in anthocyanins and the flavor is intensely fruity and sugar-sweet.


Blue Gold Berry tomatoes are incredibly beautiful purple and yellow cherry tomatoes. These little tomatoes are bursting with loads of antioxidants and the flavor is very sweet and rich.


These port wine colored cherry tomatoes have metallic silver green stripes with an outrageous rich, sweet flavor.

As you can see, there are so many wonderful tomatoes out there right now and there are 101 ways to use them - from a juicy BLT to a luscious sauce to a easy snack. Check out our restaurantchef’s table or farmer’s market for inspiration! 


Name: Lindsay Swetsky

What is your role at Long Meadow Ranch (LMR)?
I am the Pastry Chef taking care of the restaurant, events, and our café at Farmstead.

How long have you been with LMR?
Since May 2017

What has been your favorite project at LMR?
During this especially hot summer, I got inspired to create a “Sunday Sundae” ice cream special to offer a cool and creative treat to cap off the weekend. I’m obsessed with ice creams reminiscent of being a kid and piling on all the toppings I can get my hands on. Now on Sundays, I can fill a big mason jar with something I’m craving like campfire S’mores. Or when I see fantastic berries, I can highlight those in the Sundae.

What do you wish other people knew about LMR?
It’s a fantastic shopping spot with the Farmer’s Market on the weekends and the General Store for all sorts of culinary gifts. It is quickly replacing my trips to the grocery store and the mall!

Tell us how you got into pastry. Was it a natural fit from the start or did you take various avenues before landing in the field?
I grew up baking at my grandparents’ homes in Brooklyn and I loved seeing my family’s reactions when it came time for our homemade desserts. It didn’t take long for me to decide that’s what I wanted to do as a career.

What kind of trends are you seeing in the pastry/dessert industry?
Miniature desserts are a very eye-catching trend that I like, because it allows people to indulge and enjoy a fully-composed treat without completely stuffing themselves. At the restaurant at Farmstead, our Big Easy beignets and the mini cookie jar are great ways to have a little bit of dessert or a lot, I won’t tell!

What inspires you?
The evolving seasons. At LMR, I get to keep an open mind and create desserts based on the fruit harvested that week. Instead of committing to a menu and ordering fruit purees, I literally see what comes in and use it that week. One week, we received 800# of beautiful cherries! Next up will be an influx of figs from our Rutherford Estate. There is always something different ripening in Napa that inspires me.

Best vacation you have ever taken?
Last year I took a trip to Puerto Rico, which I loved. The island had the perfect balance of rich history at El Morro fort and natural wonders in El Yunque and the Bioluminescent Bay.

Red or white wine?
White then red.

Bike or motorcycle?

Sushi or pizza?
Pizza, extra cheese.

iphone or Android?


Our 2015 Long Meadow Ranch Chardonnay, Anderson Valley pairs perfectly with the flakey dough, tart tomatoes and creamy goat cheese.

Tomato Galette
Recipe Courtesy of Kipp Ramsey
Serves 6-8 ppl

2-3 ea heirloom tomatoes, different varieties and colors are preferred
¼ cup parmesan
¼ cup fresh goat chevre
¼ cup fresh basil leaves, torn
1 ea egg (for wash)
kosher salt
flake finishing salt
fresh cracked black pepper
1 pie dough (see recipe below)

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 or kitchen towel 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 over the center of the crust.

Arrange the tomatoes over the cheese alternating colors and slightly shingling them. Place goat cheese around the top and finish with torn basil (reserve some for garnish) 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.

Pie Dough
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

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.

Tags: recipe farm wine summer tomatoes dessert

This entry was posted on August 16, 2017.

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!


Name: Jeff Russell

What is your role at Long Meadow Ranch (LMR)?
Culinary Farm Manager

How long have you been working with LMR?
Six months

What has been your favorite project at LMR?
Designing the culinary gardens at Farmstead

What do you wish other people knew about LMR?
We are working towards a diversified closed loop farming/ranching model that is directly represented by our farm to table restaurant. Closed loop farming is a diversified farming system that doesn't rely on any outside inputs. Using rotational grazing and cover cropping, we can fertilize the crops without importing any outside forms of fertilizer. This is not easy, but we have all the components to build a closed loop system at LMR.

Tell us how you got into farming. Was it a natural fit from the start or did you take various avenues before landing in the field?
I was born to farm! I went on a field trip when I was in kindergarten to Luther Burbank’s house in Santa Rosa. I specifically remember going into his greenhouse. I remember knowing then that I wanted to be a farmer. It’s almost as if I didn't have a choice, farming found me. I'm one of the lucky few who get to do what they love for a job.

What kind of trends are you seeing in the farming industry?

What inspires you?
Saving the environment for my wife and kids!

Best vacation you have ever taken?
My 2014 farming sabbatical. After years of not going on vacations (especially summer vacations), my family and I took a whole year to road trip, camp, and explore California plus have an amazing adventure on the Big Island of Hawaii. My favorite spot we landed was D.L. Bliss State Park at Lake Tahoe in August. We were camping at a secluded lake at high elevation in the Sierras and my wife got altitude sickness, so we fled to Tahoe and landed a magical and rare camping spot. We camped, hiked, and swam in the lake and my eyes were opened to the beauty of Tahoe. Now we try to go back at least a couple of times a year.

Red or white wine?
Ice cold Dr. Pepper in a can.

Bike or motorcycle?
Mountain Bike

Sushi or pizza?
Pepperoni Pizza

iPhone or Android?

Mountains or ocean?
Santa Cruz, the perfect combination of both!


This summer soup is perfect with a chilled glass of LMR Rosé of Pinot Noir.

Heirloom Tomato and Cucumber Gazpacho
Recipe Courtesy: Stephen Barber

2 lbs ripe red or mixed heirloom tomatoes, cored and roughly cut into chunks
1 red bell pepper
1 fresno chili
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion red, peeled and roughly cut into chunks
1 clove garlic
2 tsp Napa Valley Select Cabernet Sauvignon Vinegar, more to taste
½ C Napa Valley Select Organic Extra Virgin Olive Oil, more to taste, plus more for drizzling

Combine tomatoes, bell pepper, fresno chili, cucumber, onion and garlic in a blender or, if using an immersion blender, in a deep bowl. If necessary, work in batches. Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil.Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher and chill until very cold, at least 6 hours or overnight.Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in chilled bowl and garnish with small dice of cucumber, tomato and a drizzle of Napa Valley Select Organic Extra Virgin Olive Oil.

Tags: vineyards farm pruning wine winemaking artisan rosé

This entry was posted on July 19, 2017.

June 2017


The Chef’s Table at Farmstead is an elegant communal dining experience hosted by our Estate Chef at the historic Logan Ives House. We begin the experience with a walk through our culinary gardens to show you what is growing on a much larger scale at our Rutherford Estate and give you a sneak peek into what you might find on your plate. The experience culminates at a shared table with our award winning wines and a menu that you will not forget. That is a promise.

A very different experience than dining at our restaurant at Farmstead, the set menu at Chef’s Table features technique- and ingredient-driven dishes that take patience and precision to execute. To demonstrate the attention to detail that goes into these dishes, we asked Aaron, our estate chef, to walk us through one of them: English Peas with sprouted legumes and a farm egg. Sounds simple enough, right? Well, buckle up to see what goes into making this beautiful expression of Long Meadow Ranch.

The main components of this dish:
peas, an egg yolk, and sprouted legumes.

In a wide mouth bowl, spoon a tablespoon of yogurt onto the bottom…

… then gently spoon pea juice around the yogurt to cover the bottom of the bowl.

In a small bowl, combine 10g peas, 10g sprouts, 10g pickled ramps, 10g rye bread crumbs, 10g puffed rice, and 6g crispy shallots.
Toss with olive oil and season with Maldon (or other) flake salt.
Pile on top of the yogurt.

With your fingers, make a little nest in the middle of the pea mixture for the yolk. Gently place the egg yolk in the nest.

Season with a sprinkle of Maldon (or other) flake salt...

… garnish with sweet pea flowers, chive blossoms or any other edible flower...

… a drizzle of Limonato organic olive oil...

… and, finish the dish off with a few grates of
Mojama (salt-cured tuna).

If this doesn’t impress your guests, we don’t know what will!
The steps seem simple enough, right?
Well, check out the recipes below to see just how much our chefs put into preparing the dishes for Chef’s Table.
This one dish has 10 recipes!

You'll note that these recipes use weight as the unit of measurement. Most professional chefs prefer weight, because it is a more accurate form of measurement. If you decide to try this recipe and you don't have a scale, you can use an online converter to get the measurements in cups and spoons. 

English Peas
with sprouted legumes and a farm egg
Recipe Courtesy: Aaron Marthaler, Estate Chef
Serves 4

pair with LMR 2015 Sauvignon Blanc

Yield 4 servings

62.5g Greek yogurt
.25g cumin
.25g coriander
5g lemon juice

Mix everything.

English Peas
Yield 4 servings

200g English peas

Remove the peas from their pod; reserve the pods for juicing. Blanch the peas in salted boiling water for 30-45 seconds and shock in an ice bath. Split and remove the little white germ growing out of the pea with your fingers.

Pea Juice
Yield 4 servings

250g English pea pods
Xanthan gum

Special equipment: juicer, blender

Using a juicer, juice the pea pods. Strain the juice into a bowl through a fine mesh strainer and let the starch settle to the bottom. Decant the juice off the top and discard the starch. Weigh the juice and measure .3% by weight of xanthan gum. Put the juice in a blender and slowly add the xanthan gum to hydrate for 2 minutes. Remove all of the air bubbles by placing the juice in a sealed container inside the chamber of a vacuum sealer.

Pickled Ramps
Yield 50 servings

50g ramps, tops and roots trimmed
100g water
50g champagne vinegar
50g sugar
Maldon salt

Special equipment: immersion circulator

Combine the water, champagne vinegar, sugar, and salt in a bowl. Put the ramps and pickling solution into a vacuum seal bag and seal. Cook with an immersion circulator at 85°C for 1 hour. Transfer to an ice bath and cool. Cut the ramps into thin slices and reserve in the pickling solution.

Rye Bread Crumbs
Yield 4 servings

200g rye bread
Prato Lungo organic extra virgin olive oil

Special equipment: dehydrator

Remove and discard the crust from the bread, dice, and dehydrate for 2 days. We use a dehydrator set on low, but you could let it sit out, uncovered, for two days. Break up the bread with the bottom of a sautée pan, then pass through a perforated pan to make uniform sized crumbs. Use a fine mesh strainer to remove any fine crumbs. Measure 30 grams of olive oil to every 100 grams of rye bread crumbs. Heat a large sauté pan over medium heat, add the oil and bread crumbs, stirring constantly, until the crumbs are browned. Cool the crumbs on a sheet tray.

Puffed Rice
Yield 4 servings

50g wild rice
2qt canola oil

Heat canola oil to 450°F in a large, heavy pot. Fry the wild rice until golden brown. Remove rice with fine mesh strainer and drain onto a paper towel lined sheet tray and season with salt. (these are not mealworms!)

Crispy Shallots
Yield 4 servings

2 large shallots
All purpose flour
2qts canola oil

Special equipment: mandoline

Using a mandolin, thinly slice shallots. Toss the shallots in flour and remove any excess flour with a strainer. Deep fry the shallots in a heavy pot at 300°F until golden brown. Drain onto a paper towel lined sheet tray and season with salt.

Sprouted Legumes
Yield 4 servings

50g of assorted radish, lentil, mung bean, and pea seeds

In a shallow dish, pour water over the seeds with enough water to cover one inch. Soak the seeds in water at room temperature overnight. Rinse the seeds and place on a sheet tray lined with a linen towel. Let the seeds sprout for 3 days, rinsing them once a day, then refrigerate.

Egg Yolk
Yield 1 yolk per serving

Farm egg yolks
Prato Lungo organic extra virgin olive oil

Special equipment: 1.5oz vial (wider than an egg yolk), immersion circulator

Add 10 grams of olive oil to the vial. Separate egg yolks from the whites (discard or save the whites for another use) and slide the yolk into the small olive oil-filled vial. Cook the yolks at 64°C with an immersion circulator for 1 hour.

Yield 1¼ lbs

2 lbs Ahi tuna loin
1½ lbs salt
25g cumin
25g fennel

Mix cumin, fennel and salt in a medium bowl. Completely pack the tuna in the salt mixture for 2 days. Rinse the loin. Wrap the tuna in cheesecloth and tie with butcher’s twine using continuous knots (just like you would tie a roast). Leave the ends long and hang it from a rack in the refrigerator for 4 months or until it is dry enough to grate.


Eric Mendoza

What is your role for Long Meadow Ranch (LMR)?
My role for Long Meadow Ranch is Sous Chef. I ensure the quality production of our food, develop new items and promote morale.

How long have you been working with LMR?
It will be one year this September!

What has been your favorite project at LMR?
Finding fun things to ferment.

What do you wish other people knew about LMR?
That we are not just a restaurant. There are so many facets to the company, from honey production to raising cattle.

Tell us how you got into cooking. Was it a natural fit from the start or did you take various avenues before landing in the field?
I got into cooking because I love to eat! It fit pretty well for me, although I learned quickly after culinary school how little I knew. I started in the F&B industry by working as a pizza delivery guy, helping make pizza and prep.

What kind of trends are you seeing in the food industry?
Trends I see are a call back to healthy, organic, simple cooking; a loss of the white table cloth style of service. Also, there is an over saturation of bad restaurants. Diners need to support the pure artisans and restaurants using well sourced product.

What inspires you?
Seeing an ingredient and wanting to transform it into something new and delicious.

Best vacation you have ever taken?
Vietnam. Amazing food, inexpensive and the local’s are incredibly friendly.

Red or white wine?
If it’s hot out, white.

Bike or motorcycle?
Bike. Or the vespa in Vietnam.

Sushi or pizza?
Tough to resist melted cheese. Can’t say no to unagi...

iPhone or Android?
Android. Can’t take iPhone’s approach to backwards compatibility.

Mountains or ocean?
Mountains means I can snowboard.


Enjoy with a crisp, cool glass of LMR Sauvignon Blanc

Summer Squash "Carpaccio"
with basil, arugula, san joaquin gold aged cheddar,
and prato lungo organic extra virgin olive oil

Recipe Courtesy: Kipp Ramsey
Serves 4-6 people

2-3 medium sized summer squash (zucchini, zephyr, crooked neck, etc)
Prato Lungo organic extra virgin olive oil
1 lemon
1/2 cup arugula or any spicy green
1 ea squash blossom, optional (stamen removed)
Basil plushes for garnishing (we used opal and thai)
Basil purée (recipe below)
4 oz San Joaquin Gold Cheddar or similar hard cheese (Grana Padana or Parmigiano Reggiano)
Maldon or other flake salt
Fresh ground black pepper

Using a Japanese mandolin, slice the squash paper thin and lay flat on a sheet tray. Season with flake salt, extra virgin olive oil, and a squeeze of lemon juice to "marinate" and tenderize the squash. (This can also be done directly on the serving plate, but laying them out on a tray will assure that the squash is evenly seasoned.)

After about 5 minutes of marinating, arrange the squash on your desired serving plate. Top with arugula, torn basil, and squash blossom, then drizzle with basil purée. Using a peeler, shave the cheese over the top and finish with cracked black pepper and more extra virgin olive oil, if desired.

Basil Purée

1 tsp garlic
2 c basil
1/2 cup Prato Lungo organic extra virgin olive oil

Pulse garlic and basil in a food processor while slowly adding the olive oil until it forms a rough, textured sauce. If you prefer to make this purée into a pesto, just add pinenuts and parmesan cheese to the food processor. 

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This entry was posted on June 13, 2017.

MAY 2017


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.


Name: Aaron Marthaler

What is your role for Long Meadow Ranch (LMR)?

Estate Chef

How long have you been working with LMR?

Two years - I started as the restaurant butcher, then moved to my current role as estate chef in October 2016.

What has been your favorite project at LMR?

The Anderson Valley wine launch dinners in New York and Chicago. We got to really think about these new wines and what food would make them shine. My favorite dish was a squab with truffle mousse, spiced prune jam and perigourdine paired with the Long Meadow Ranch Pinot Noir.

What do you wish other people knew about LMR?

Our Chef’s Table experience is a hidden gem! We really get to interact with the guests, because the setting is so small and all of the produce is coming from our farm--it doesn’t get much better than that.

Tell us how you got into cooking. Was it a natural fit from the start or did you take various avenues before landing in the field?

I started cooking in high school as a way to make money and it came naturally. The chef I worked for suggested cooking school and so within a few years I packed my bags, moved to San Francisco, and attended the California Culinary Academy in 2004. The rest is history.

What kind of trends are you seeing in your industry?

Fermenting. Everyone everywhere is fermenting; we’re doing it too.

What inspires you?

The produce coming from our garden.

Best vacation you have ever taken?


Red or white wine?

Rosé please.

Bike or motorcycle?


Sushi or pizza?


iphone or Android?


Mountains or ocean?



Pair with a chilled glass of Long Meadow Ranch Rosé and enjoy!

Serves 4 as a starter

1 bunch spring onions
1 large tomato, Early Girl or other meaty varietal
5 cloves garlic, whole
1/2 cup raw almonds
2 medium red bell peppers
1/4 cup napa valley select organic extra virgin olive oil, plus more for grilling
2 tablespoons napa valley select cabernet wine vinegar
1 tablespoon smoked paprika
1 teaspoon Kosher salt
1/8 teaspoon cayenne pepper

For the Romesco: Preheat oven to 375°F. Line a baking sheet with aluminum foil. Place almond, garlic, and tomato on baking sheet and place in the oven. Roast almonds until fragrant about 10 minutes. Remove almonds and continue roasting garlic until soft and tomato until tender, about 20 minutes more. Remove from oven, let cool slightly and remove skin from tomato and peel garlic.

While the tomatoes and garlic finish roasting, roast peppers over an open flame on a gas stove or grill until the skins are blackened. Place in a bowl and cover tightly with plastic wrap. Let sit until cool enough to handle, about 20 minutes. Remove charred skin, seeds, and cores.

Place tomato, almonds, peppers, olive oil, vinegar, paprika, salt, and pepper in the bowl of a food processor. Purée until smooth. Taste and season with additional salt and cayenne pepper as needed.

Place in an airtight container and refrigerate until cool. Store refrigerated up to 5 days.

For the spring onions: Prepare a charcoal grill. Clean and trim spring onions. Lightly oil the onions and season with salt and pepper. Grill over high heat, turning occasionally, until the onions are roasted and nicely charred.

To serve: Place Romesco and spring onions on a serving platter, drizzle with olive oil, and serve. Can be enjoyed hot or at room temperature.

Tags: recipe spring rosé farm

This entry was posted on May 11, 2017.

April 2017


Over the past several months, The Beet has highlighted our estates, taking you on a journey through the organically farmed vineyards and orchards. Today, we are showcasing Farmstead, our destination for food and wine in St Helena. Farmstead features a restaurant, café, general store, farmer’s market, and several dynamic event spaces, and is the property most visitors come to experience all that Long Meadow Ranch has to offer in one location.

At our restaurant, Long Meadow Ranch’s celebrated American farmhouse cuisine is rooted in the Hall family tradition of showcasing ingredients fresh from our farm, ranch, and vineyards.

Our connection to rugged mountain terrain, mineral-rich riverbed benchland, and cool coastal air is tangible through the dishes and ambiance carefully curated by the Halls and our artisans. The talents of chefs, farmers, cattle ranchers, winemakers, and restaurant managers create a Napa Valley experience like no other.

Our charming outdoor café is nestled under a picturesque blue spruce tree at the north end of Farmstead.

Visitors and locals alike start their day at the café with Stumptown coffee, relax on the red Adirondack chairs, and post up with family and friends at the picnic tables to noshing on house-made pastries, salads and paninis. The café is also the perfect spot to grab lunch to go!

Curated to replicate the Long Meadow Ranch experience at home, our collection of wines, olive oils, and seasonal provisions at the general store are made by our artisans or handcrafted by friends from Napa Valley and beyond who support local and sustainable practices.

Don’t miss the tasting bar for a flight of Long Meadow Ranch wines,

a flight of small batch whiskey,

or a sampling our olive oil next time you’re in Napa Valley.

Beginning this month, we are excited to announce that you can take home a bottle of Farmstead Bloody Mary Mix (just add vodka!) and Farmstead BBQ Sauce from the general store. If you’ve ever had the pleasure of sipping a bloody mary or tasted our finger lickin’ good ribs at the restaurant, you can now enjoy them at home with these products! We will also offer these products on our website in the near future.

Everyday at the general store at Farmstead, we offer our Chef's Table experience; an elegant and intimate chef-guided, multi-course lunch or dinner paired with a selection of Long Meadow Ranch wines in our historic Logan Ives House (the historical name of the white farmhouse where our general store lives).

Our estate chef brings the best of the season from our farm to showcase our organic produce, grass-fed beef and lamb, and olive oils. Perhaps even more important, these dishes are created to complement our wines. Our Anderson Valley winemaker, Stéphane Vivier always says that wine is an ingredient. This experience truly demonstrates that sentiment.

Farmer’s markets are where the large scale diversified farming at Long Meadow Ranch began.

 The Halls planted their first garden at the Long Meadow Ranch Mayacamas Estate in the early 90s and have been growing produce and more ever since!

You’ll still find Laddie at the Farmstead farmer’s market every week selling our organic produce, beef, honey and more.

To wrap up our "tour" of Farmstead, we take a peek at our diverse and unique selection of event spaces. From picturesque outdoor venues to intimate indoor spaces, Farmstead has it all! For intimate family gatherings, wedding for 300, or business meetings and team building, the Farmstead lawn, barn, potting shed, café, pergola and more offer idyllic Wine Country settings for any event.

We also love offering fun events each to celebrate the seasons like our annual egg hunt and Derby party.

If you are a bluegrass music fan, our Bluegrass-fed concert series is not to be missed! Bring a blanket, find your favorite spot on the lawn and enjoy a glass of Long Meadow Ranch wine while you jam out to some of the country's best bluegrass bands.

Our guest chef dinner series is also a unique way to taste Long Meadow Ranch wines alongside dishes cooked over and served from our live fire pit by the Farmstead culinary team and a chef visiting from... well, anywhere from New York City to Stockholm, Sweden.

Next time you're in Napa Valley, come visit us at Farmstead!


Name? Bill Jensen

What is your role at Long Meadow Ranch?

My duties are primarily overseeing the day to day ranch operations and being a consultant on anything from cattle decisions to pasture maintenance, fencing, new approaches to all ranch concepts and riparian improvements. I work with Jose Luis on what are the most urgent priorities on the approximately 1,500 acres of LMR and adjacent ranches where the cattle graze. The close proximity of Jensen Ranch to LMR was a great fit for me and a mutual benefit for LMR, because all of our properties touch.

Tell us a little bit about you and Jensen Ranch.

Jensen Ranch is a fifth generation ranch that has never been bought or sold. It was homesteaded by my Great Great Grandfather in 1856 when he immigrated from Belfast, Ireland. Now, seven generations have lived on this ranch, which is adjacent to LMR.

My wife, Eileen, is my high school sweetheart. She is a nurse practitioner at Santa Rosa Memorial Hospital and should be retiring in a couple of years. We have two children, Christine, 36, and James (Jim), 32, both married and have stellar careers in their chosen fields. Jim is assuming the day to day operations of Jensen ranch, while I oversee our home ranch and LMR in Tomales.

I also help my son Jim manage about 1,000 head of sheep and lambs, which we have owned for about 30 years. Some are slaughtered for use in the LMR restaurant at Farmstead and are seasonally available at Laddie’s farmer’s market stands.

I judged livestock on the collegiate level and have volunteered as a leader for youth groups in livestock and wildlife conservation efforts.

I still shear sheep, albeit not on a professional level any longer. My father, brother and I used to sheer about 20,000 head a year in between running our own flock of about 1,500 mother sheep.

The (Jensen) ranch was awarded and recognized at the CA State Fair as being one of the 10 longest continually family owned and operated ranches in the state of California. The past five years, three being drought and two being flood, have brought on interesting challenges. We’ve gone from having to haul water to livestock to trying to keep them from being stranded in flood waters.

What do you do when you’re not tending to the ranch?

My hobbies are those that one would normally associate with growing up in the country: fishing, hunting, clam digging, card playing, and really just anything that comes along. I’m very competitive and try to do everything on its highest level from work to play.

What trends are you seeing in the industry? Are they bringing up any challenges?

The trends in livestock are going, maybe not organic, but grass-fed, antibiotic free, and sustainable. So, we’re all running around trying to find the niche markets. In a nutshell, the trends are to seek out good products and to market your products to be as wholesome as possible. That is a really important concept to consumers.

There are some interesting challenges in dealing with the logistics of trying to produce a farm to table product. Juggling several different age classes of cattle, pasture availability, timing of calving, breeding for a better product, balancing seasonal pasture grazing in sensitive riparian areas, developing new solar based watering systems for cattle, and assisting with the potato planting, maintenance, and harvest. The biggest problem out in this area has been in the chore of constantly repairing fences that motorists keep crashing. One section in particular has been damaged 12 times in the last 14 months, so we almost budget ranch fence time into our daily routine, just making sure the roadway fences are intact!


Celebrate spring with a cool glass of our Rosé of Pinot Noir and this peppery salad.

Makes 4 starter salads

3 oz mixed baby lettuces
2-3 oz pea shoots
1/2 oz mixed edible flowers, we used pansies
2 nantes carrots, shaved
2 breakfast radishes, shaved
1/4 head fennel, shaved
4 goat cheese croquettes (recipe below)
1 c lemon dressing (recipe below)


Cut the baby lettuces into bite-sized pieces, submerge in cold water for 2 minutes to crisp, then dry thoroughly. Repeat, if necessary. Set aside in a large bowl.

Using a japanese mandolin or vegetable peeler, shave the radishes, carrots, and fennel into an ice water bath to crisp. Right before serving, drain and dry the shaved vegetables.

In a large bowl, toss the baby lettuces and shaved vegetables with ¼ cup of lemon dressing. Garnish with edible flowers and goat cheese croquettes.

2 oz Skyhill Farm chevre or other high quality goat cheese
2 farm eggs
1 c all purpose flour
1 c panko bread crumbs
3 c rice or vegetable oil for frying


To make the croquettes, roll the goat cheese into 1/2 oz balls.

Set up a standard breading station: bowl of flour, a bowl of whisked eggs, and a bowl of bread crumbs. First roll the goat cheese in the flour to coat, next the egg, and finish with the bread crumbs.

Heat oil in a heavy bottom, 2 quart sauce pan until 350℉. Carefully lower the croquettes into the oil with a slotted spoon or skimmer and fry until golden brown, about 2 minutes. Remove the croquettes with the slotted spoon and drain on a paper towel.

Lemon Dressing
1/4 c fresh lemon juice
3/4 c LMR Napa Valley Select Organic Extra Virgin Olive Oil
1 tsp Dijon mustard
salt and fresh cracked pepper


Place all ingredients in a jar and shake until combined (emulsified). 

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This entry was posted on March 16, 2017.

February 2017



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.


Joseph Rutherford Hardin

What is your role at Long Meadow Ranch (LMR)?
Director of Agricultural Operations;
Farming: Wine grapes, fruits, vegetables, olives, olive oil & farmers market.
Ranching: Cattle, horses, chickens, turkeys, sheep, bees, landscape & facilities.

How long have you been with LMR?
3rd growing season.

What has been your favorite project at LMR?
Farm to table.

What do you wish other people knew about LMR?
The benefits of an integrated farming system or “full-circle farming.”

Tell us how you got into farming. Was it a natural fit from the start or did you take various avenues before landing in the field?
I was given the opportunity to be in family farming/ranching my entire life.

What kind of trends are you seeing in the agriculture and livestock industry?
The scarcity of farmland.

What inspires you?
My children.

Best vacation you have ever taken?
Backpacking to the Stone House.

Red or white wine?
White before Red.

Bike or motorcycle?
Honda dirt bikes.

Sushi or pizza?
La Prima Pizza.

Mountains or ocean?
A valley between the mountains and ocean…


A crisp Pinot Gris pairs perfectly with this cheesy vegetable galette.


Recipe Courtesy: Michael Markoff

Serves 2 to 3 as appetizer

½ C ricotta
½ C parmesan cheese, grated
½ C skyhill goat cheese, crumbled
1 bunch rainbow swiss chard, leaves and stems separated and roughly chopped
1 garlic clove, minced
1 T mixed garden herbs (tarragon, parsley, chives), rough chopped
1 T LMR Napa Valley Select Extra Virgin Olive Oil
1 large egg yolk
Salt and pepper to taste

1 shell (see dough recipe below or use store bought pie crust)

Special equipment: stand mixer


Preheat the oven to 425 degrees.

Heat the olive oil in a large skillet on medium high heat and cook garlic until fragrant. Add the chard, season with salt and pepper, and cook until slightly wilted. Remove from heat and cool to room temperature.

In a stand mixer, combine the ricotta, parmesan and goat cheese. Add herbs. Remove from mixer and fold in the cooled chard.

To make the shell, roll the dough into a 12 inch round circle, ¼ inch thick, on a sheet of parchment.

Spread the chard mixture evenly across the dough leaving a 2 inch border. Slowly bring the edges of the dough up overlapping as needed to create a border and brush generously with the egg yolk.

Transfer the galette on the parchment to a baking sheet. Bake for 12-15 minutes until golden.

Let it cool for a few minutes on the baking sheet before serving. Slice & enjoy!

2 ¼ C all-purpose flour
1 cup (8 oz) unsalted butter, cold and cut into pieces
¼ C cold water
1 tsp salt


In a stand mixer, combine the flour and salt, then add the butter and blend until combined.

Slowly add the cold water, while the mixer is running, until the mixture is combined, but not sticky (about 30 seconds). Only use as much water as necessary. Wrap the dough in plastic wrap and chill at least one hour or overnight.

Tags: vineyards recipe winter artisan anderson valley wine

This entry was posted on February 07, 2017.

January 2017



Our Rutherford Estate sits on a mineral-rich benchland that was once a riverbed on the
floor of the Napa Valley and is now home to vineyards, fruits and vegetables,
beehives, and our flock of egg-laying chickens.

There are 74 acres planted to Sauvignon Blanc, Cabernet Sauvignon, Merlot and Petit Verdot.

With over 500 varietals of organic heirloom fruits and vegetables, our diverse ranch defies the
monoculture that reigns supreme in Napa Valley. Our chefs collaborate with our agriculture team to carefully select varietals that will thrive and provide the finest produce for our restaurant and farmer’s market throughout the year. Our bounty includes Purple Dark Opal basil, Black from Tula tomatoes, Delicata squash, Chioggia beets, Green Globe artichokes, Purple Peruvian potatoes, Blenheim apricots, Arctic Rose nectarines, Pink Pearl apples, Seascape strawberries and, of course, Black Mission figs from our 100-year old tree, to name a few.

Our growing flock of chickens roost in a state-of-the-art coop on our Rutherford Estate.

The Ameraucanas, Black Australorps, Buckeyes and Cuckoo Marans savor organic fruits and vegetables we cannot use in our restaurant or sell at the farmer’s market. These supplemental snacks produce the most gorgeous orange egg yolks! In turn, their manure is a vital part of our compost, adding much needed nitrogen to our fertilizer.

Our beekeeper is fond of the quote attributed to Einstein, "If the bee disappears from the surface of the earth, man would have no more than four years to live." We believe honeybees are an integral part of our sustainable farming methods. Our colony of honeybees is hard at work pollinating our fruits, vegetables and vineyards, as well as producing Long Meadow Ranch's delectable organic honey.


Justin Carr

What is your role at Long Meadow Ranch (LMR)?
Winemaker for the Long Meadow Ranch Rutherford Estate.

How long have you been with LMR?
I joined LMR in May 2016.

What has been your favorite project at LMR?
Preparing for and completing the 2016 harvest has been all encompassing so far, ask me again in a year!

What do you wish other people knew about LMR?
That LMR is far more to Napa Valley than just the products we make. LMR is a leader in the stewardship of this valley we all collectively farm, not only utilizing organic and sustainable practices, but always trying to improve them.

Tell us how you got into winemaking. Was it a natural fit from the start or did you take various avenues before landing in the field?
I’m one of the many that came to the industry after other endeavors. Of course, I love the product, but I was also drawn to the process. In winemaking, I saw a gratifying combination of a very active work lifestyle, science, and art.

What kind of trends are you seeing in the wine industry?
We seem to be in a period of consolidation, many larger operations adding other wineries big and small to their portfolios. I’m proud to be part of a thriving family-owned and managed business.

What inspires you?
The beauty and power in nature.

Best vacation you have ever taken?
Ten amazing days in Portugal!

Red or white wine?

Bike or motorcycle?
Bike, absolutely. I banned myself from the motorized versions 15 years ago after a bad accident. I’m not ready to be an organ donor, yet!

Sushi or pizza?

iPhone or Android?
The one that doesn’t spontaneously catch fire.

Mountains or ocean?

Ocean, many of my favorite places have the sound of crashing waves.


A crisp Sauvignon Blanc pairs perfectly with the creamy broccolini purée and burrata.


Recipe Courtesy: Kipp Ramsey
Serves 4 to 6 as appetizer


1 4oz ball burrata
2 bunches broccolini
¼ C LMR Napa Valley Select Organic Extra Virgin Olive Oil or high quality extra virgin olive oil, plus more for finishing
1 T fresh lemon juice
1 tsp kosher salt
fresh ground black pepper
¼ C pecans, toasted
1 tsp Farmstead Chef’s Finishing Salt or other flake finishing salt

Special equipment: blender


Preheat oven to 400F.

Blanch broccolini for 30 – 45 seconds in salted, boiling water. Remove broccolini from water and shock ¾ in an ice bath, remove and set aside on a paper towel lined plate.

Place the remaining broccolini, still warm, in a blender. Puree with extra virgin olive oil, kosher salt and lemon juice. If the purée is too thick, add more extra virgin olive oil.

Heat a grill to medium high and toss the chilled broccolini with olive oil and season with salt and pepper. Grill the broccolini until it gets some nice char.

Place the burrata on a heat safe dish and heat in the oven for one minute.

To plate, place ½ cup broccolini purée in the middle of a bowl, then place the burrata on top of the purée. Arrange the grilled broccolini around the burrata as desired. Finish with toasted pecans, chef’s finishing salt, fresh ground black pepper and drizzle with extra virgin olive oil.

For variations on this dish, substitute any vegetables you might use for fondue (carrots, romanesco, cauliflower), garnish with shaved radishes or pickled onions, almonds or seeds, or serve with grilled bread.

Chef’s note: Use the purée within 3 days or freeze for up to 6 months. The color of the purée will oxidize if not used the same day. Freezing will help preserve the color.

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This entry was posted on February 02, 2017.

December 2016



In the late 1800’s, the original Long Meadow Ranch property thrived with vineyards, apple orchards, olive groves, hay, a goat milk dairy, and a long meadow (our namesake and the image below) until farming fell dormant during Prohibition. Over the following years, the property became swallowed by the encroaching forest until the Halls bought the property in 1989.

Home to our Mayacamas Estate, the rugged 650-acre landscape nestled in the foothills of the
Mayacamas Mountains was revitalized according to the Hall family vision of crafting world-class wines
(and later olive oil) using sustainable, organic farming practices.


Today, our Mayacamas Estate is home to vineyards, olive groves, our rammed-earth winery and frantoio
(Italian for olive mill), an apple orchard, a sweeping meadow, and our Highland bulls.

We grow 16 acres of vineyard to produce estate-grown Cabernet Sauvignon, Merlot,
Sangiovese and Cabernet Franc. These wines exhibit classic characteristics of their mountain terroir.

We also cultivate 16 acres of olive groves. Eight of these acres are planted with the oldest olive trees in Napa Valley. The varietal of these olives is unknown, but we believe them to be a relative of the Picholine.
The fruit is used to produce our acclaimed Prato Lungo Organic Extra Virgin Olive Oil.

With sweeping views of Rutherford, our rammed earth winery was built with the earth that was removed
from the mountainside when we dug the cave. Rammed earth is an ancient, sustainable building technique
combining natural materials with a stabilizer like clay or sand to build strong, natural structures.
The winery houses our tasting room, wine production equipment and frantoio.

View from our Mayacamas Estate of Rutherford on the valley floor.

Our rammed earth winery.

Our frantoio (Italian for olive mill).

Our apple orchard was planted in 2015 with Gravensteins.
These tart apples are ideal for cooking and for making cider (hint, hint).

Kings of our mountain, our Highland bulls, reside at our Mayacamas Estate for the majority of the year.
They make an annual visit to our Tomales Station to visit the ladies (cows and heifers)
when it’s breeding time. We said goodbye to our beloved Custom Made, the oldest bull in our fold,
in November. He lived a long, fruitful life, ultimately siring most of our fold.


Sean McEntire

What is your role at Long Meadow Ranch (LMR)?
Mill Master and Orchard Consultant

How long have you been with LMR?
13 Years

What has been your favorite project at LMR?
Bringing the olive orchards to their fullest potential.

What do you wish other people knew about LMR?
They are going to conquer the valley.

Tell us how you got into making olive oil. Was it a natural fit from the start or did you take various avenues before landing in the field?
My background is in landscaping, specializing in roses and fruit trees. I was working for a family that had invested in an olive mill and they asked if I would be interested in running it, that hooked me for life and I am so thankful.

What kind of trends are you seeing in the industry?
Olive oil is getting better and better and better. Consumers are learning more about the industry and are looking for the best olive oil they can get their hands on.

What inspires you?

Best vacation you have ever taken?
Kauai with my smokin’ hot wife

Red or white wine?

Bike or motorcycle?

Sushi or pizza?

iPhone or Android?

Mountains or ocean?
Let’s go


The freshness of the herbs pairs beautifully with the balanced acidity
and soft tanins of our Cabernet Sauvignon.


Recipe Courtesy: Stephen Barber
Serves 4


1 cup cracked bulgur wheat
1 tablespoon fresh rosemary
1 teaspoon fresh thyme
Zest and juice of 1 lemon or lime
Salt to taste
½ – 1 teaspoon freshly ground black pepper
3-4 scallions
¼ cup fresh chopped cilantro
¾ cup fresh chopped mint
¼ cup chopped chive
½ cup fresh chopped Italian parsley
1/8 cup chopped dried cherries
1/8 cup golden raisins
1 cup pomegranate seeds
¼ cup chopped apple
1/8 cup + 1 tbsp olive oil


Boil bulgur wheat in 2 cups water and add rosemary, thyme, salt and pepper.

Cover and let it simmer for 15-20 minutes until wheat is cooked and water has been absorbed.

Immediately add lemon zest and 1 tablespoon of oil and fluff it up with a fork. Allow to cool.

Toss the bulgur wheat with scallions, cilantro, chive, parsley, mint, dried cherries, golden raisins, pomegranate seeds, apple, lemon juice and rest of the oil.

Serve as a side dish or as a complete meal.

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This entry was posted on February 02, 2017.

November 2016


Winemaking 101

As 2016 harvest comes to an end, we thought it would be fun to take a look at
a grape's journey from crushpad to barrel.

At our Mayacamas Estate, we receive grapes from our nearby vineyards within minutes of harvest.
The first step is to put the fruit through a destemmer.

What we’re left with is fruit and stems.
The stems go into our compost to become fertilizer for the farm and ranch.

After the fruit has been destemmed, it is fed into a steel tank (1500 gallons to 2500 gallons) or a T-bin (240 gallons), depending on the amount of fruit, for fermentation. We use large hoses and a pump to push the grapes into the appropriate tank or T-bin (each block goes into its own tank or T-bin).

Once the fruit is in tank or T-bin, it stays there for the fermentation process. We have to constantly rotate the juice from the bottom of the tank to the top to break up the pomace (or skins) cap that forms
at the top--skins float. In our tanks, we have an arm that spins around the inside of the tank
spraying the juice over the pomace cap. This is called a “pump over.”

For the smaller lot wines in T-bins, we “punch down” the pomace cap to break it up.
The juice and the skins need to be in contact all the time.

Our winemakers have to monitor the temperature of the fermenting grapes to make sure it is
warm enough, but not too warm for the yeast to eat the sugar and eventually become alcohol.
The juice cannot exceed 90℉ or the yeast will be inhibited and consequently die.

Here, our Mayacamas Estate Winemaker Sal Godinez is looking for flaws
in the fermentation and aroma development...

... and samples some of the fermenting juice.

After fermentation is complete, the pomace is separated from the fermented juice. This fermented juice is called Free Run and is moved to a settling tank or T-bin for two days before it is racked (or siphoned) off the gross lees. Gross lees refers to debris that has settled to the bottom of the tank or T-bin. “Gross” refers to the size of the debris. When you make wine from fresh fruit, it is inevitable that some of the grape skins, seeds, and perhaps even a stray stem could wind up in the bottom of your tank or T-bin.

The pomace then goes into the press.

Our press has a large bladder inside with little holes. The bladder shrinks, squeezing all of the fermented juice
out of the pomace. This fermented juice is called Press Fraction.
You can still press approximately 15% more fermented juice from the pomace at this point.
It is kept separate from the Free Run, as it has a different flavor profile.

Fermented juice coming out of the press (aka Press Fraction).

Sal samples some of the fermented juice to determine press cuts or separations
for the first 50% of Press Fraction. The wine that comes out in the first few minutes
is not as astringent as the last gallons, so they are separated.

After two days of settling, the wine is ready to be transferred (or racked) to the
oak barrels selected for each lot. Follow the hose from tank to barrel...

Each wine spends a different amount of time in barrel, depending on the flavor, color
and body profile our winemakers are trying to achieve.

And then, we blend and bottle. But, we’ll save that story for another time.

How to spot a winemaker:

Water resistant boots...

...and purple hands.


Tim Wilson

What is your role at Long Meadow Ranch (LMR)?
I am one part winemaker, one part production manager and one part problem solver. I am the winemaker for the LMR Farmstead range of wines and also manage packaging, bottling and logistics for all wines, olive oil, vinegar and grappa made by LMR. As a result, I get to wear a lot of different hats and no two days are the same.

How long have you been with LMR?
Since July 2015.

What has been your favorite project at LMR?
In 2016, we redesigned all of our olive oil bottles and packaging. I worked with our olive oil maker, marketing team, and suppliers to create a final package that is functional and eye-catching. I got a tremendous feeling of pride in helping bottle these world-class olive oils. It also made me appreciate how much creativity and talent there is within LMR.

What do you wish other people knew about LMR?
How unique our wines and winemaking style is. When you taste our wines, you are struck by how different they are to most of our peers’ wines. Our wines demonstrate an uncompromising commitment to expressing the delicate and nuanced characteristics of our estate vineyard sites. They also show that our goal is not to chase block-buster wines and high scores.

Tell us how you got into winemaking. Was it a natural fit from the start or did you take various avenues before landing in the field... etc.?
I am a native of Sydney, Australia and started my working life as a lawyer. I quickly realized that this career path had limited opportunity for creative endeavors and (much to the disappointment of my mother) enrolled in a Masters program in winemaking. Over the next few years, I collected winemaking experience in Washington State, New Zealand, Germany, Australia, and the Willamette, Sonoma, and Napa Valleys. Like many professional refugees in the wine industry, I have never looked back.

What kind of trends are you seeing in the wine industry?
An increasing focus on sustainable winegrowing, energy and water efficient winemaking, and environmentally conscious packaging. Think organic viticulture, water recycling in wineries, and putting wines into keg rather than bottles.

What inspires you?
People who have built successful businesses that create jobs and can give back to the community.

Best vacation you have ever taken?
Trekking to Everest Base Camp.

Red or white wine?
Red, White, Pink, Sparkling and even Brown.

Bike or motorcycle?
Mountain bike on Mt Tam.

Sushi or pizza?

iPhone or Android?

Mountains or ocean?
Mountains with my Aussie Cattle Dog.


Our Sauvignon Blanc pairs perfectly with this colorful fall salad.
The citrus aromatics and crisp finish balance the combination of persimmons, radish, and citrus.


Recipe Courtesy: Kipp Ramsey
Serves 4-6


3 Fuyu Persimmon, large dice
1 bunch Easter Egg Radish, thinly sliced
1 blood orange, segmented
½ c walnuts, toasted and chopped finely
½ c citrus dressing, recipe below
1 bag arugula or mustard greens
Chefs finishing salt, such as Maldons

Napa Valley Select Organic Extra Virgin Olive Oil or other high quality EVOO
Optional: Espelette chili or hoshigaki (preserved Hachiya persimmon)


Lightly dress the persimmons and sliced radish with citrus dressing. Season with salt and arrange on your serving dish. Toss greens with remaining dressing and place on top. Add the blood orange segments around the plate. Finish with walnuts, a drizzle of honey and olive oil.

Citrus Dressing
Yield 1 cup


¼ c lemon juice
1 tsp Dijon mustard
Honey, to taste
¾ c Napa Valley Select Organic Extra Virgin Olive Oil or other high quality EVOO
Salt and fresh ground pepper, to taste


Whisk together lemon juice, Dijon mustard and honey in a medium mixing bowl. Drizzle in extra virgin olive oil while whisking until emulsified. Season to taste with salt and black pepper.

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This entry was posted on February 02, 2017.

October 2016


Flashback to May when we planted our spuds in Tomales. You may recall, we planted 57 rows, each 750 feet long with a seed potato planted approximately every 12 inches, which we crossed our fingers would produce 6 potatoes per plant.

Potatoes in Tomales are essentially dry farmed, because there is enough Spring soil moisture to germinate the potato and grow the crop without irrigation.

Flash forward to last month: Let’s see how the tubers did!

How do we know when it’s time to harvest? When the vines that grow above the potatoes start to die. The first step is to mow these vines, so they don’t clog the digger.

Next, Cole Petersen, our neighbor in Tomales, setup his family’s 1950s John Deere potato digger. Historically, this was a digger that was pulled by a team of horses, but it has since been adapted for tractor use--it is still manually operated though. There is a forward blade between two heavy iron wheels with a driver’s seat mounted on top of the axle.

The driver would sit on the seat and adjust the angle of the blade as the digger moved through the rows. Now that we don’t have a driver riding the digger, Cole had to adjust the blade before the digging really started. It is very important that the angle of the blade is set properly, so that it does not slice the potatoes during the harvest process. The blade must be deep enough to go under the potatoes, but not so deep that it gets stuck in any wet soil.

The digger has a slotted elevator made of steel bars that are linked together. The gaps between the bars enable soil and other debris to be separated from the potatoes and fall back onto the field.

The potatoes move up the elevator, with minimal agitation to avoid bruising, and fall into a narrow line behind the tractor.

Our awesome crew follows the tractor gathering all of the potatoes into buckets for bagging.

Buckets are emptied into mesh bags (when full, each one weighs 60lbs)
for transport back to Rutherford where...

… the 16,000 pounds of Yukon Golds and Red La Sodas are separated by varietal by hand!
(ignore the “onion” labels)


Mean Gene Dancing Machine (Gene Hall)

What is your role at Long Meadow Ranch (LMR)?
Sous chef

How long have you been with LMR?
Six years as of October 10, 2016

What has been your favorite project at LMR?
Creating dishes with the produce coming in from the farm.

What do you wish other people knew about LMR?
What our cooks take on everyday. Our restaurant has grown so much over the last 6 years, and the cooks have been able to keep up and continue to make great food.

What kind of trends are you seeing in the food industry?
Farm to table is everywhere.

Tell us how you got into cooking. Was it a natural fit from the start or did you take various avenues before landing in the field?
From the age of 18 to 21 I worked as an electrician. Once work started slowing down, I started thinking of what else I’d like to pursue. Cooking has always been something I loved doing. My grandfather was a chef from Hawaii and taught me a little growing up. So, I went to school in Sacramento and found a job working at a Hawaiian restaurant. I started washing dishes and learning from the line cooks in my down time. On my days off, I would walk into the back doors of kitchens asking to hang out for the day. My cousin was working at Farmstead and told me there was a job opening, so I applied and got the job and have been here ever since.

What inspires you?
The change of seasons.

Best vacation you have ever taken?
Three months in Baja California.

Red or white wine?

Bike or motorcycle?

Sushi or pizza?
Cold pizza

iphone or Android?

Mountains or ocean?



Recipe courtesy: Stephen Barber
Servings: 8

4 Yukon Gold potatoes
2 T butter, melted
2 T olive oil

Optional extras: minced fresh herbs, spices, grated cheese, bread crumbs, panko crumbs

Special equipment:
Chef's knife
Large serving spoon (optional)
Baking dish, oven-safe skillet, or baking sheet
1 Bottle of Farmstead Cabernet Sauvignon for drinking (optional)


Preheat the oven to 425°F with the rack in the lower-middle position.

Scrub the potatoes clean and pat them dry. Alternatively, you can peel off the skins.

Cut 1/4” to 1/8” slices into each potato, stopping about 1/2” from the bottom, so the slices stay connected at the bottom of the potato. Tip: you can place chop sticks on either side of the potato to keep from cutting through each one.

Combine the melted butter and olive oil in a small bowl. Arrange the potatoes in a baking dish and brush all over with half the mixture, including the bottoms. Sprinkle generously with salt and pepper.

Bake the potatoes for 30 minutes. At this point, the layers will start separating. Remove the pan from the oven and brush the potatoes again—you can nudge the layers apart if they're still sticking together. Make sure some of the fat drips down into the space between the slices.

Bake for another 30 to 40 minutes, until the potatoes are crispy on the edges and easily pierced in the middles with a paring knife. If you're adding any extras (herbs, cheese, etc), stuff between the slices and sprinkle over the top 5 to 10 minutes before the end of cooking. Total baking time is 60 to 70 minutes for average potatoes; if your potatoes are on the small side or are larger, adjust cooking time accordingly.

Serve immediately! These potatoes are best straight from the oven, while the edges are at their crispiest.

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This entry was posted on October 01, 2016.



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!

Image source

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 gaurding the hive.
The bees we see flying around are most likely worker bees.

Image source

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.


Image source

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.

Our apiaries have 8 frames and two follower boards in each box, allowing the bees to move the air around inside the hive.

There are more than 2,500 native pollinaters 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 enxymes 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.

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 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 o’joe 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 lickin’ good!


Name: Rob Keller

What is your role for Long Meadow Ranch (LMR)?
I manage 10 colonies of bees at the Rutherford Estate, process the honey, and educate the staff about sustainable hive management practices.

How long have you been working with LMR?
I believe I’ve been with LMR 5 to 6 years.

What has been your favorite project at LMR?
There are a lot of things that make LMR one of my favorite places to work bees. Probably, the one thing that stands out the most, is how the entire staff is behind the project. Everyone is completely engaged with wanting to know more about what’s going on and they want to be involved.

Ohh, also, another great thing about managing the bees at LMR is how the apiary is laid out. Our hive inspection routine starts in the front and works counterclockwise throughout the property, ending in the back forty. All the hives are easily accessible, which makes it really painless to harvest honey and move equipment around.

Tell us how you got into beekeeping. Was it a natural fit from the start or did you take various avenues before landing in the field?
It was both natural and through various paths. I started keeping bees while working on my MFA at UC Davis. I incorporated bees into my art practice and was working with them visually in the fine art arena. That was nearly 20 years ago, many avenues, streets, and bridges away.

Prior to getting my Masters at Davis, I worked in veterinary medicine. My mom was in the field and ran pet hospitals at military bases around the Bay Area, so that’s where the natural part fits in. Sure, I mostly worked with puppies and kittens, but there was definitely a connection to the natural world.

Today, after two decades of keeping bees, I manage over 100 colonies regeneratively throughout the Napa Valley, teach Montessori kids those practices (the next stewards of the movement), and have built a successful business around what I believe is right for the bees.

What kind of trends are you seeing in your industry?
Ohhh gosh, there are so many trends in the way people are managing their bees. In my opinion, some of the trends are in the best interest of the species and some are not. A lot of attention is being put into how to deal with a little mite, varroa destructor, and the best way to eradicate the parasite. I do my best to stay out of the way of natural selection, deal only with locally adapted stock, and refuse to hustle bees for anything other than stationary pollination or photoshoots.

What inspires you?
To be a leader in the grassroots movement of regenerative beekeeping. I’m inspired by seeing all the hard work of selective breeding starting to pay off. I’m incredibly moved watching all the people around me invested in the bees and jumping on board of putting them first.

Best vacation you have ever taken?
I’ve had so many great vacations. By the time I finally get out, time off is so far overdue. A simple day trip to the coast can be the best ever! I also love Paia Maui, the wild Atlantic Coast of Ireland, Big Sky Montana, and, of course, Paris is a blast. I’ve met amazing beekeepers in all those places.

Red or white wine?
Ahhh, beer….Anchor Steam, Russian River, 21st Amendment, Rouge, and Ballast Point. I’m always up for having my growler filled at a local brewery. I tend to be less of a hop hound, leaning towards the lighter hefeweizen style. But, if you twist my arm, I prefer pinots and lighter reds.

Bike or motorcycle?
Both, I can't live without my mountain bike, we have some of the best riding here in the valley. I also just love my new Kawasaki KZ 1000p retired highway patrol bike for running up and down the valley working bees.

Sushi or pizza?
That’s tough one, I definitely prefer sushi, but I’m a third generation Italian, so how can I deny a fatty slice?

iphone or Android?
Ohh, come on, really? iPhone and Macs for sure!

Mountains or ocean?
Both, love the hills on my bike and skim boarding at the beach.



Recipe Courtesy: Kipp Ramsey
Serves 4-6


2 lbs baby carrots with tops
2 tsp olive oil
3 T butter, divided
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 shallot, finely chopped
2 T bourbon
2 T honey
1 T chicken broth or water
¼ C pistachios, toasted and chopped
¼ C goats milk feta
Maldon salt
Soft herbs such as tarragon, basil, cilantro, and chive
Bee pollen
Cocoa nibs


Place a small roasting pan in oven. Preheat oven and pan to 500°.

Cut tops from carrots, leaving 1 inch of greenery on each carrot.

Stir together olive oil and 1 tablespoon butter in preheated roasting pan. Add carrots, salt, and pepper; toss to coat. Bake 10 minutes.

Meanwhile, melt remaining 2 tablespoons butter in a small saucepan over medium-high heat. Add shallot and sauté 1 minute. Remove from heat, stir in bourbon, honey and chicken broth. Return to heat and bring to a boil, stirring occasionally. Reduce heat to medium and cook 5 minutes or until mixture thickens.

Drizzle mixture over carrots, toss to coat. Bake 5 to 7 more minutes or until carrots are crisp and tender. Transfer to a serving dish, top with goat feta, toasted pistachios, and soft garden herbs. Finish with Maldon salt, bee pollen, and cocoa nibs to taste.

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This entry was posted on September 01, 2016.




Long Meadow Ranch cultivates 16 acres of Picholine, Leccino, Frantoio, Manzanilla, Maurielo, and Pendolino olive trees. Our Prato Lungo olive trees were planted by the original owner of our Mayacamas Estate, EJ Church, in the late 1800s!

We started our 2015 olive harvest in October and finished in early December. This was one of LMR’s best harvests to date with close to 40 tons of fruit. We pick approximately 70% black olives and 30% green olives, because the riper olives (black) are fruity and floral, while the green olives are a bit bitter, but contain a lot of polyphenols and help stabilize the oil.

Using handheld electric vibrating rakes, we gently shake the fruit from the tree and onto mesh tarps covering the ground below. Each “block” of trees is harvested individually, so the olives can be processed by block and blended later, much like grapes are harvested for wine.

fter the olives have fallen from the trees, we discard as many leaves and sticks from the fruit as we can by hand with a leaf blower while still in the orchard.

Right after the olives are picked, we take them to the frantoio (Italian for olive mill). We are very fortunate to have a frantoio at our Mayacamas Estate, as this contributes to the high quality of our oils--the sooner the fruit is processed after it’s picked, the better the oil.


After the olives are weighed, they are poured into the first hopper.

The fruit rides the elevator belt up 10 feet in the air, then does a free fall, allowing any leaves we missed in the orchard to be separated from the olives, before landing in a moving bath of fresh water.

After the olives are clean, they are ready for the stones. The fruit climbs the olive elevator, then they are dropped in the grinding area where the large granite milling stones are in full swing, each wheel rotating in place and moving clockwise at the same time.

The giant granite wheels weigh 2 tons each and grind the olives, including the pits, for 20 to 30 minutes.

When the olives have been thoroughly mashed and are the right consistency, we open the trapdoor under the grind stones, pushing the mash into the malixer (aka double kneader), which creates the ideal environment for the oil to separate from the mash. This process takes about 45 minutes.

Next, the olive mash is pumped into a centrifuge, which spins at 5,000RPMs,
separating the oil from everything else in the mash. We reserve the slurry of solids and
vegetable water from this process for our compost.

The oil that comes out of the centrifuge is now pumped over to the liquid phase separator for a final spin to separate out any residual particulates. What we’re left with is “olio nuovo” or new oil, which is then set aside to settle. This is a natural clarification process that allows the oil to “fall clear.” In 6 to 8 weeks, the oil is racked and any sediment is collected for soap material.

We expect 35-40 gallons of oil per ton (~2000 pounds) of olives.


After the olive oil is racked, Sean McEntire, our super talented olive oil maker, the Halls, and a team of our artisans (farmers, chefs, and winemakers) taste each barrel to determine which of our finished oil blends each will call home.

Once blending is complete, our delicious oil is ready to be bottled and hit your kitchen counter!


Name: Stéphane Vivier

What is your role at Long Meadow Ranch (LMR)?
Winemaker for the LMR Anderson Valley Estate.

How long have you been with LMR?
About a year now.

What has been your favorite project at LMR?
Being able to show different expressions of the same site in the bottle. Looking at grapes from different angles and perspectives, but always trying to show focus, precision and the potential of this incredible place.

What do you wish other people knew about LMR?
Wine is just an ingredient. It is that simple and we are all here working together with the same goal of making this philosophy true at the table.

Tell us how you got into winemaking. Was it a natural fit from the start or did you take various avenues before landing in the field?
It is a long story that started with the first glass I was allowed to drink when I was 10. I grew up in Burgundy where kids are learning very young the perfumes and aromas in the cellars and kitchens, and the techniques in the vineyards. I knew I would work using my senses pretty early.

What kind of trends are you seeing in your industry?
Fewer people being patient! More people wanting more and faster.

What inspires you?
Simple concepts and elegant solutions: common sense. The most difficult thing in life is simplicity.

Best vacation you have ever taken?
First trips to Hawaii, Barolo, and Tuscany.

Red or white wine?

Bike or motorcycle?

Sushi or pizza?

iPhone or Android?
Does it matter!?

Mountains or ocean?



Serves 4

4 slices of sourdough bread, toasted
2 peaches, thinly sliced
2 T honey
2 sprigs basil


Lay sliced peaches on top of toasted bread. Sprinkle torn basil over peaches and drizzle with honey. Voilà! Breakfast of champions.

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This entry was posted on August 01, 2016.

JULY 2016


Once a year, our bulls leave their pasture at our Mayacamas Estate to visit Tomales Station. More importantly, the ladies. In order to grow our herd, the bulls spend three months with a group of mother cows and replacement heifers (remember, heifers become cows at the time of the birth of their second calf). We brought three bulls to Tomales Station, one for each pasture of mother cows or replacement heifers that we are breeding this year. We try to maintain a one bull to 30 cow/heifer ratio.

Here are a few facts about the mother cows and heifers

Highlands are not fully matured until they are three years of age, which is a little older than other breeds. However, Highlands have a longer breeding life (10-12 years), compared to other breeds. Their future breeding potential is increased, because of their breeding life.

The average gestation period for Highland cattle is nine months. Since we want our calves to be born in the spring when grass is at it’s peak, we take this timeframe into consideration when determining when to breed our herd.

As part of our ongoing pasture rotation plan, our mother cows and heifers are rotated regularly and are kept separate by age and intention (breeding or for consumption).

Here are a few facts about the bulls

Genetics are very important when selecting a bull. Strong genes will help us manage the future potential of our herd. We spend a lot of time and money selecting our bulls to ensure our herd is healthy and can meet our production needs.

Highland bulls can weigh up to 1,800 pounds. In order to move them across town, a skilled cattle rancher is needed (warning: do not try this at home). We’re thankful we have an experienced and knowledgeable ranch team!

As we mentioned before, we don’t mix our groups of cows and heifers. We also need to keep our bulls separate during breeding. When they have an audience (especially one with ladies), bulls become very aggressive and will fight each other. This is another reason why we only put one bull in each pasture. The pastures have to be completely separate. If they see each other, even through a fence, they will fight (the fence never asked for that).

Back to the breeding! Cattle are smell driven animals, so you may see them smelling each other (this is also how mother cows and calves find each other in the pasture). During breeding, the bulls appear to rub noses with the cows and heifers. This is their way of batting their lashes and flirting with each other.

Just after the three month visit, we check to see how many cows and heifers are pregnant to determine how many calves we are going have in the spring.



Kipp Ramsey


Farm to Table Manager and Sous Chef


Five years in September!


Creating and maintaining relationships with our farm team and local producers and working with our chefs to use the produce that we grow.


How all the different aspects and properties work together to create and accomplish one common goal.


I was 18 at the time and was studying at Ole Miss (University of Mississippi), I needed a job for money to take girls out on dates, so I started working for Bottletree Bakery. The people I worked with were genuine and I liked working at the bakery more than aspects of college life. I just never quit.


A return to classic techniques and use of fire, curing, smoking, and fermenting. The industry is going through this old world cooking style and returning to rustic techniques.


My family, they keep me going... and all the bounty of california. It is a beautiful place to live, all the people are nice, plus the surrounding people we work with are inspiring.


My wife and I traveled to Costa Rica for our Honeymoon, and the beaches were beautiful. That is actually the last vacation I can remember. I like basically any trip we take with the family; last year we took our son to the beach for the first time. Anytime we can go camping or go out is really a vacation for me.


Rosé all day!











Yield: 2 Quarts
Recipe Courtesy: Tim Mosblech, LMR Estate Chef

5lbs Anna apples, peeled, cored and roughly chopped
2lbs sugar
3 cinnamon sticks
5 pieces star anise
1T salt
1C lemon juice

In a heavy bottom, medium pot over low heat, add apples, sugar, lemon juice, salt and spices. Slowly cook until the mixture starts to starts to stick to the bottom of the pot. This is a slow and low process and will take hours. Timing will vary depending on the type of vessel used. Remove whole spices and pass through a food mill. Serve with cheese and cracker or on toast.

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This entry was posted on July 01, 2016.

JUNE 2016


In order for sheep to be healthy, they need to be sheared at least once a year. We shear our ewes twice annually (our lambs are not sheared). Since sheep cannot shed like other animals, excess wool can impede their ability to regulate body temperature and affect their hygiene, causing infections and endangering their health. Too much wool can also affect their ability to move quickly and avoid predators (we have coyotes in Tomales). Don’t worry, shearing doesn’t hurt sheep, it's like getting a haircut.

First, we separate the ewes (mothers) from the lambs (babies).

Next, the ewes move through the corral and up into the mobile shearing unit (we made this name up, we’re in the wine business - mobile bottling unit). Where the ewes wait their turn “patiently” for a haircut.

There are sliding wooden doors inside the trailer separating the ewes from the shearers. When the shearer is ready, they slide their door down and bring the next ewe inside the trailer. Let the shearing begin!

Once the ewes are naked, they exit through the open doorway back into the pasture to get acclimated.

Now, rewind and let’s look at where the fleece goes once it is removed from the ewes. Do you remember the little doorway underneath where the ewes were waiting their turn? The shearers slide the fleece towards the opening and the fleece is collected on the other side.

Sheep produce lanolin, also known as wool wax, to repel water off their coats. Lanolin is produced by the sebaceous glands of wool-bearing animals (sheep!). Greasy to the touch, the fleece has to be cleaned and the lanolin removed in order for us to use the wool.

The unprocessed fleece is put into the Dominator. This machine (costs as much as some cars) came from New Zealand and is used to press the wool into a bale. This used to be done manually by jumping into the bales to press down the wool (short workers took their turn last to ensure they could get out)!

Once the bale of unprocessed wool is full, it is sealed with giant hooks and removed from the Dominator.
A full bale can weigh up to 450 pounds. These bales now get shipped off for processing.

Reunited and it feels so good! Back to the sheep...the lambs are now released into the pasture with the ewes. Did you know that lambs and ewes can recognize each other’s calls? Pretty cool, huh?

(sheep really can jump)

Now we move the sheared ewes and lambs to another pasture to make room for the next round.
Our sheep are kept in separate pastures, so we can keep track of their ages.

Two fast facts this month:

Meet Gordon, the Kiwi that has sheard over 2.5 million sheep!
He travels all over the world and is a third generation shearer.

Shearers wear special moccasins that grip the floor, so they have
good traction for shearing (ewes can weigh over 200 pounds).



Nic Jones


Banquet Sous Chef & Charcutier


I started with LMR on October 5, 2012


My favorite project is the continuous project of our charcuterie program, it does not stop or take a break. I watch over our salumi as if they were my own children, I create them, care for them, and mold them into what I want them to be as they grow old and age.


I have the pleasure of working with an incredible staff. Mark Faulkner and Brian Albright are the backbone of the banquet and charcuterie kitchen, big shout out to these guys!


I believe it started as a toddler before I could even speak, my Italian mother and grandmother would give me sausage while they were cooking up tomato sauce or Italian sausage sandwiches; the story goes my first words were “Italian sausage” and here I am today making sausage for a career. I had my first kitchen job when I was 16 doing dishes on Catalina Island and I have been cooking since.


I see more and more restaurants every day moving back to the true artisan ways of doing it yourself by hand, using the highest quality ingredients and believing in the work they do. The trend of farm to table and nose to tail is becoming the normal and responsible way of the restaurant industry, as it should be.


I am inspired by all the hard working microorganisms responsible for all the delicious fermented foods we all love and enjoy such as salumi, cheese, yogurt, pickles, bread, hot sauce, funky sauces and of course alcohol.


The best vacation I ever had was 21 years ago to the Napa Valley on my honeymoon. I was a young inspired chef of a little Italian restaurant at the time in Central California. The Napa Valley was so exciting for me, I was in love with the food, wine, vineyards and of course my beautiful wife. I knew at the time one day the Napa Valley would play a role in my career.


Is it hot or cold outside, am I eating, what am I eating, am I eating with company, if so are we celebrating or is it casual? These are all good examples of what may change my ideal glass of wine at the given time, but when in doubt I will take a glass of bubbles!


Bike, the one thing my mom has ever asked of me is no motorcycles, so I respect that. Although I stop to look at motorcycles more than I do bikes.


Pizza, even sushi can't top pizza!


iPhone, duh!


Both, you gotta love California!



Serves 4
Recipe Courtesy: Tim Mosblech, LMR Estate Chef

10 oz. heavy cream
½ c granulated sugar
3 T Campari
4 T freshly squeezed orange juice
3 ea. gelatin sheets (or 1 T powdered gelatin)
1 ea. vanilla bean, split and seeds scraped
plum compote (see recipe below)

Special equipment: 4 4oz ramekins, molds or small tumblers.

Heat cream and sugar in a saucepan over medium heat, stirring until sugar dissolves, then bring to a boil. Remove from heat, add Campari, orange juice and the vanilla bean seeds. Squeeze excess water from gelatin and add to cream, stirring until dissolved. Pour into four, 4 oz. capacity molds or small tumblers. Refrigerate for 3-4 hours or until set. Top with a generous tablespoon of plum compote before serving and enjoy!

Plum Compote

1 lb. red plums
¾ c sugar
1 cinnamon stick
3 whole star anise

Roughly chop the plums, retaining the pits – they can be added, as they will be removed after cooking. Combine plums, sugar, cinnamon stick and star anise in a saucepan. Stir over low heat until plums are very tender and compote thickens. Remove from the heat and allow to cool completely. Transfer compote to a bowl, discarding pits, cinnamon stick and star anise.

Can be kept refrigerated for 6 months. Try it on ice cream, yogurt, or toast.

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This entry was posted on June 01, 2016.

MAY 2016


At the beginning of May, we hit the fields at Tomales Station to plant Red La Soda and Yukon Gold potatoes. This land was first homesteaded by Irish settlers specifically for potatoes, because of the constant fog and moist ground. Taking notes from those before us, we plant our potatoes in the same location. We don't irrigate these potatoes, because they receive enough moisture from the ground.

We planted 57 rows x 750 feet each = 8 miles of potatoes! We’re hoping that every seed potato produces about a pound of mature potatoes.

First, we till the soil (enter tractor 1).

Then we dig a furrow around 8-12 inches deep (enter tractor number 2).


Next, we drop the seed potatoes into each row, approximately 12 inches apart. The seed potatoes weigh around 2-3 ounces each and have several eyes.

And finally, the last step is to cover the seed potatoes with 4 inches of dirt.

Although potatoes grow underground, they have shallow roots and once the greens reach 4-6 inches above ground, we will recover the crop with 4-6 inches of soil to allow the potatoes to continue to grow. Once the greens flower, it’s time to harvest!

We typically plant French Fingerlings and Red La Sodas around March 1st and we begin harvest around June 1st. Early season potatoes or 'slip-skins' are harvested beginning after the plants flower and are consumed shortly thereafter. Yukon Gold potatoes are planted closer to May 1st and are harvested in the middle or end of September. Storage potatoes, such as Yukon Gold, stay in the ground until the potato plant has died, this makes the skins tougher and they can be stored for up to 6 months.

Fast Fact - In the farming/gardening world, a potato or bulb is called a tuber.



Christopher "Landy" Landercasper


I am the farm production manager for LMR. I think I also have the title of chief organic officer and agricultural safety director. Although, I think these are more informal titles.


I am in my third year at LMR. I joined in October of 2013.


Developing and implementing a long term vision for our farming operations, including the chicken house to help supply nitrogen, greenhouses to help grow all of the transplants we need for our expanded farming footprint, and perennial plants that will allow us expand our offerings going forward.


How far out we are trying to plan. Through the development of orchards and perennial gardens, we are planning for the next few decades. We try to have our annual plantings scheduled out at least a year in advance, while still leaving some flexibility in our design plans.


I grew up on an organic cattle and row crop farm in Minnesota. I took a few detours--boarding school in Rhode Island and a liberal arts education at Colorado College--but I would always come home during breaks and summers to help run the family farm. I moved to California in 2009 and I jumped at the first farming opportunity that presented itself. Seven years later and I am still trying to figure out how to make organic farming work better.


Organic food production is continuing to grow, but is still outpaced by the growth of consumer demand. If we are ever going to meet the demands of consumers, we are going to need to drastically expand our national organic output. I do think organic, local and heirloom food production will expand rapidly over the coming years and with that expansion, small farms will be able to drive down the costs of production through economies of scale, making the price difference between organic and non-organic decrease. American organic production has been climbing rapidly over the last decade, and I expect this to only accelerate.


Seasoned farmers. The people who taught me about farming and organic methods were generally not
ag-students or professors, but more often they were my family, neighbors, and friends. They shared a wealth of information and experience with an uncommon openness. If someone knows a trick to making your peppers better, they generally will tell you before you even ask. One of the great things about LMR is the organic history that exists in the family. Ted and Laddie have decades of experience and Chris grew up gardening and farming. They have spent countless hours farming and the knowledge I have gained from my conversations with them has given me a huge leg up.


Meh, I live in Napa Valley. Coming home from vacation is sometimes as wonderful as where I have been. As a farmer, I am more of a stay in place sort of person. Once you have good dirt under you and a nice community around you, the rest seems extraneous. I also love to return home to my family farm in Minnesota. I spend most of my free time building my own organic farm in Vacaville, CA.


Why limit yourself? I like green and yellow and purple too! But I am talking about tomatoes. Specifically, Japanese Black Trefele, Green Zebras, and Valencias. If I must answer on wine: red- Cab Franc, specifically. Although, the LMR Rosé is the best white-ish wine I have had in a long time. And, the Chappellet Chenin Blanc is the only white I have ever really enjoyed.


Boat over either bicycle or motorcycle. I don't ride either a bike or a motorcycle. I like my melon in one piece.


Pizza. Sushi is not exactly your first choice when you grow up more than 1,000 miles from an ocean.


Android, ‘nuff said.


Ocean, if it’s warm. I love to spend time in south Florida. Mountains when it’s cold. Skiing in Colorado is a favorite past time. I’m just getting to know the California mountains now and they are pretty nice too. I don't really hike that much. If I have energy to do something, I usually try to use it to grow something.



Yield: 8 (8oz.) jars
Recipe Courtesy: Tim Mosblech, LMR Estate Chef

5 c strawberries, cleaned, hulled and roughly chopped
5 T fresh squeezed lemon juice
1 package (49 grams) fruit pectin
6 c raw sugar
2 T fresh tarragon, chopped

Special equipment: 8 (8oz.) mason jars

In a medium stainless steel pot, add strawberries, lemon juice and pectin and bring to a hard boil. Remove from the heat and add all of the sugar at once.

Return the mixture to a rolling boil. Once boiling, skim off any foam that develops on the surface.

Remove from the heat and add the chopped tarragon. Add the mixture to mason jars and refrigerate.

Serve with your favorite cheese, stirred into oatmeal, or over ice cream.

Preserves will keep refrigerated for 6+ months.

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This entry was posted on May 01, 2016.

APRIL 2016



Sal Godinez


Mayacamas Estate Winemaker


37 months


Cabernet Sauvignon winemaking


That LMR also produces varietal grappa and olive oil


I was born in the small mountain town of Zamora outside of Michoacan, Mexico. When I was a teenager, I came to California to help my brother pick crops. We did contract work by the piece, picking lettuce, broccoli, and many kinds of crops. With all the nursery fields, it was breathtakingly beautiful. I returned to Mexico to finish high school and came back to California and ended up in Rutherford. My brother-in-law worked in the vineyard at Freemark Abbey, which gave me the connection that led to my first winery job.


In the 31 years of my career in Napa Valley, the winemaking industry has been pressurized by vendors and researchers with innovative winemaking methods, tools and products that are supposed to make better wine for the public. Although, some tools and products are beneficial for winemaking, I totally disagree in using synthetic products as wine additives. Winemaking is a natural process. We the winemakers have the responsibility to produce and deliver a sustainable food product to our patrons.


Organic winemaking


Europe with my family











Tags: winemaking

This entry was posted on April 01, 2016.

March 2016

From the Ranch | At the Table

Originating in Scotland, Highland Cattle have long, shaggy hair and horns to withstand harsh elements year-round and March marks the beginning of their calving season. Our cows, heifers and calves live in Tomales at our 650 acre Tomales Station ranch.

There are Marin Agricultural Land Trust (MALT) easements on a large portion of Tomales Station. We partnered with Point Blue Conservation Science’s Students & Teachers Restoring A Watershed program (STRAW), Marin Resource Conservation District (MRCD), MALT and Natural Resource Conservation Service (NRCS) to implement a Riparian Revegetation Plan at Tomales Station, the last ranch before Tomales Bay. The purpose of this plan is to minimize and control erosion to improve water quality (this water feeds directly into Tomales Bay), riparian vegetation and connect existing riparian corridors. In addition, this work helps to optimize pasture productivity and quality in order to contribute to the ecological and economic sustainability of the ranch (AKA give our cows, heifers and calves beautiful green grass to munch on, while maintaining plant and water quality).

If you didn’t know there was a difference between a cow and a heifer, there is! Cows have already had a calf; a heifer is a cow that hasn’t had a calf yet. Highland cattle have a long reproductive life, 10-12 years, compared to other breeds (approximately 8 years for Angus). Cows have been known to give birth to twins, however, it isn’t ideal because they cannot produce enough milk to feed multiple calves.

Calves are slowly weened from their mother’s milk (a gradual process in which grass is introduced into their diet over 8 to 10 months). They are completely separated from their mothers when they are healthy enough to survive without any milk. This also gives the cows time to recover before their next pregnancy. Once all of the calves are completely weened, they are all moved together, because animals do better in herds of similar size and age.

At the Table

Fava Bean Fries

Ask your farmer friends at your local farmer’s market for young fava beans.
You want them before they get too big.

1 lb fresh young fava beans, tips snipped off and rinsed

For the batter:
1 C beer
2 Tbl vodka
1 C cake flour
1½ tsp kosher salt
¾ tsp baking soda
oil for frying
salt, optional (to season the fried fava beans)

Rinse and snip the ends of the fava beans.
Line a cooling rack with paper towels.
Prepare the batter by adding the beer, vodka, flour, baking soda and salt to a medium bowl. Stir to combine.
Heat about 2 inches of oil in a deep pot (preferably cast iron) to 360-370 degrees.
Dip the fava beans one at a time in prepared batter and gently place into hot oil. Do not crowd the favas while frying (too many favas = cold oil). Fry until golden brown (about 2 minutes).
Using a spider, remove favas from oil and place on prepared cooling rack. If desired, sprinkle with salt.
Repeat with remaining favas.
To keep the fava beans warm, place them in the oven on the warm setting (approx 200 degrees).
Serve with your favorite dipping sauce. We like sauce gribeche or a lemony mayonnaise.

Tags: recipe highland cattle fava bean

This entry was posted on March 05, 2016.

February 2016

From the Vineyard | At the Table

Vineyard pruning is the practice of removing last year’s growth from the vines. We manipulate the vine to give us the fruit quality, quantity, and light environment we want for the growing season. Pruning is the most important vineyard operation all year, because it casts the die for the season’s upcoming crop. We prune to create balance between vine vigor and fruit load. Pruning takes place annually when our vines are “sleeping” (aka the dormant season) and before bud break to promote growth and prevent disease. This timing is important, because all the nutrients have moved to the root from the leaves.

Pruning methods vary based on trellising. We trellis our vines in two different ways: open lyre and bilateral cordon. Therefore, they’re pruned differently too: cane and spur pruning.

Guyot Style Cane Pruning

To get started, scope out all of the shoot growth from last year and choose the four best canes to be laid down as the new fruiting canes. We’re looking for healthy canes that will promote ideal fruit orientation with open clusters, even light (sun and shade) and airflow. Remember, all vines are unique.

Next, remove last year’s fruiting canes with all of the unchosen canes attached.

Cut the length of the new fruiting cane. Typically, this is 8 to 10 buds in length. In a perfect world, each bud will have one shoot with two clusters.

Carefully massage the chosen cane (you’ll hear a little crackle), wrap once around the fruiting wire (bottom wire), and tie down the end.

Move on to the next vine!


Bilateral Spur Pruning

Look at the prior year’s shoot growth and choose the best oriented canes with the ideal wood diameter (a little bigger than a #2 pencil) and the healthiest looking buds on each spur.

The first bud on each cane is called the basal bud and it has the least amount of fruit. Count 2 clear buds (can fit your pruning shears underneath) above this and cut the cane. Ideally, the remaining clear buds are pointing upright and not crowding each other.

Repeat with every spur on the vine, then move on to the next vine!

At the Table

"Babe, you can't be beet" Salad

Serves 2

4 small red baby beets, skin on
1 C cider vinegar
2 bay leaves
4 garlic cloves, smashed
2 T salt
fresh ground pepper
1 T olive oil
¾ C crema (see recipe below)
¾ C chimichurri (see recipe below)
1 handful seasonal greens
juice from half of a lemon

¼ C goat cheese
2 T half & half

1 T cilantro, chopped
1/2 C flat leaf parsley, chopped
1 T garlic, chopped
2 T fresh lemon juice
1 tsp salt
2 tsp dried oregano
1 tsp smoked paprika
1/2 C extra virgin olive oil
1 tsp chili flakes
1 tsp LMR red wine vinegar or your favorite red wine vinegar

Scrub the beets well under cold water. 

In a medium pot, cover the beets in water, add cider vinegar, bay leaves, garlic & salt and boil until tender and a fork is easily inserted (about 45 min). Carefully strain the beets, then refrigerate to cool.

Meanwhile, whisk the goat cheese and half & half until consistency is smooth. Set aside.

To make chimichurri, mix all ingredients together in a medium bowl and let sit. For best results, marinate in the refrigerator overnight.

Place beets between 2 sheets of plastic wrap and gently flatten beets to ½” thick with the palm of your hand or the bottom of a mug.

Coat the bottom of a cast iron pan with olive oil and heat over high heat. Season beets with salt and pepper. Sear for 2 minutes or until charred, turn over and repeat. Remove from heat and set aside.

Toss the greens in fresh lemon juice and olive oil.

To plate, place the crema on the dish, add the beets and drizzle with chimichurri. Garnish with seasonal greens (arugula, beet greens, kale…whatever you like).

Tags: vineyards pruning beets salad recipe

This entry was posted on February 05, 2016.

January 2016

From the Vineyard | At the Table

We've been busy since harvest!

At the end of 2015 harvest, we removed an old Sauvignon Blanc block from our Rutherford Estate (the photo below is from the 2015 Sauvignon Blanc harvest).

The first step in removing a vineyard is to pull out the posts (we donated ours to ranchers affected by the fire in Lake County to make necessary repairs from fire damage), remove the drip irrigation, any overhead sprinklers and the catch wires (we rolled these up by hand and recycled them).
And then it’s time for the big, bad bulldozers!

Following the vineyard rows, this bulldozer, fitted with a vine pulling tooth, digs 36" underground to remove as many of the roots as possible, while pushing the vines to the left making a neat and tidy pile. After each pass with the bulldozer, our crew then also takes a pass through the block to pick up any roots the bulldozer missed by hand.

Next is the bulldozer with the brush rake. The teeth at the bottom of the rake reach 4-6” under the soil to tease the remaining roots to the top, while pushing the pile of vines out of the block.

Now it’s time for the amendment cocktail! Ours is made of gypsum, limestone and compost (all organic). The amendments are evenly incorporated into the soil with a tractor (shh, don't tell him he's not a bulldozer).

In the next step, we get back to old-school farming and bring out the slip plow. This behemoth is 5’ tall and 12’ long and is attached to the back of a bulldozer. This technology was used back in the 1950’s and is making a comeback. The slip plow rolls the soil by digging 5' under ground, bringing it to the top.

Up next is the 18’ disc. The discs reach 12” into the soil, mixing the new top layer to prepare for new vines.

Finally, the box scraper (a glorified rake) takes a couple passes through the block to level the ground.

After all this hard work, the soil is now 18” higher! Or, as our Agricultural Operations Manager puts it, “We’re breathing the love back into the land.”

At the Table

Kale Salad

1/3 cup parmesan, finely grated
1 bunch Lacinato Kale, de-stemmed and julienned
1 clove garlic, minced
pinch Chili Pequin
1/2 T Creole mustard (or mustard of your choice)
1/3 C olive oil
1/2 lemon


Preheat oven to 375.

On a silpat or parchment lined baking sheet, spread the parmesan in a thin layer. Bake for 13 minutes. Set aside and let cool.

Remove the hard core and stem from the kale and julienne.

In a small bowl, whisk the olive oil, lemon juice, mustard, garlic, Chili Pequin and salt.

Drizzle the dressing around the edges of an empty bowl. Add the kale and toss.

Garnish with pieces of cooled parmesan crisp and enjoy!

Tags: kale salad vineyards

This entry was posted on January 01, 2016.