THE BEET: news & notes from the ranch

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.

Tags: No tags were found.