ANDERSON VALLEY ESTATE
Our Anderson Valley Estate, in Mendocino County, stretches over a diverse mix of elevations with the Navarro River forming the southern boundary and cool sea breezes from the Pacific bringing the marine layer through our vines.
Located in the west or “deep end” of the Anderson Valley, approximately 100 miles north of San Francisco, our estate has 69 acres planted to Pinot Noir, Chardonnay and Pinot Gris.
With the Navarro River to the southeast and close proximity to the Pacific Ocean, a natural marine layer blankets the vineyards and creates terroir ideal for our estate-grown Burgundian varietals to mature slowly and ripen to the peak of their varietal character.
The mix of elevations, natural mixed forest vegetation (Coast Redwood, native oak varieties and Douglas fir), and diurnal temperature swings consistently at 40 to 50 degrees, we produce wines from our Anderson Valley Estate that are driven by the personality of the terroir with the muscular tannins of the Sonoma Coast combined with darker fruit tones of the Russian River.
Anderson Valley has evolved greatly since the 1850’s. Once its mainstay, apple orchards have almost completely been replaced with vineyards that produce some of the world’s best wines. We are thrilled to be a part of this up and coming wine region.
ARTISAN OF THE MONTH
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?
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…
AT THE TABLE
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.