THE BEET: news & notes from the ranch

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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