OUR STORY
EXCELLENCE THROUGH RESPONSIBLE FARMING
HISTORY POST CIVIL WAR President Ulysses S. Grant signs a land patent granting the original 650-acre Long Meadow Ranch to Civil War veteran E.J. Church. PRE-PROHIBITION Grapes, apples, olives and hay are cultivated and brought to market by horse-drawn carriage. PROHIBITION All farming practices are brought to a halt and a spectacular limestone block residence is built. LATE 1980’s The Hall family purchases the overgrown, neglected property with a vision for a winery and begin a careful restoration. TODAY Long Meadow Ranch farms over 2,000 acres in 3 counties of grapes, olives, fruits, vegetables and cattle.
© MALT, Michael Woosley
WHO WE ARE At the heart of Long Meadow Ranch, you will find a family with a passion for and a connection to tradition, a sense of place, and the people that surround them. Ted, Laddie, and Chris Hall have dedicated themselves to Long Meadow Ranch for almost three decades. From our produce and grass-fed beef and lamb, to honey, olive oil, eggs and wine, what you see on our table is the fruit of our labor. We use an organic, sustainable, integrated farming system that relies on each part of the ranch to contribute to the health of the whole.
WINE ESTATES We have three wine estates, the backbone of Long Meadow Ranch, with over 150 planted acres of vineyard in both Napa Valley and Anderson Valley. At our home ranch in Napa Valley, the Mayacamas Estate, we grow 16 acres of Cabernet Sauvignon, Merlot, Sangiovese and Cabernet Franc at elevations of 800 to 1300 feet. Once a riverbed, our benchland Rutherford Estate has 74 acres of Sauvignon Blanc, Cabernet Sauvignon, Merlot and Petit Verdot planted in famed Rutherford dust. In Mendocino County, our Anderson Valley Estate is located in the west or “deep end� of the valley and has 69 acres of Pinot Noir, Chardonnay and Pinot Gris that thrive in the coastal air. Our vineyards are farmed using organic practices certified by California Certified Organic Farmers (CCOF).
WINEMAKING PHILOSOPHY We strive to produce high-quality wines that are socially responsible using diversified, sustainable, organic farming methods. Our wines reflect our philosophy of balance and our deep respect for the land.
FARMING In addition to winegrowing, Long Meadow Ranch farms Highland cattle, olives, over 500 varietals of organic heirloom fruits and vegetables, egg-laying poultry, and more. The Highland breed has lived for centuries in the rugged, remote Scottish Highlands, where extremely harsh conditions led to natural selection. Three-hundred strong, our pasture-raised cattle call Tomales Station home. Our chefs and farmers collaborate to carefully select fruit and vegetable varieties that will thrive and provide the finest produce for our restaurant and farmer’s market throughout the year. Our poultry is raised in a state-of-the-art coop on our Rutherford Estate and enjoy the organic fruits and vegetables we cannot use in our restaurant or sell at the farmer’s market.
OLIVE OIL Our Prato Lungo (Italian for Long Meadow) grove is the oldest olive grove in Napa Valley, dating back to the 1870’s. Abandoned during Prohibition, these trees were hidden by dense forest until Ted and Chris Hall discovered them while exploring our Mayacamas Estate in the 1990’s. After extensive pruning, the trees came back to life and began to fruit again. The olives from these trees are exclusive to our Prato Lungo Organic Extra Virgin Olive Oil. Following the discovery of the historic groves, the Halls planted additional groves of the Italian cultivars. These olives produce our Napa Valley Select Organic Extra Virgin Olive Oil and our Limonato, a ‘fused’ oil made by milling whole, fresh Meyer Lemons and Bearss Limes with the olives. All of our olives are stone crushed at our estate frantoio (Italian for olive mill). The traditional stone crushing method grinds the olives into a paste using large granite stones, minimizing temperature and mechanical damage to the oil. Our oil is extracted from the paste using a state-of-the-art two-phase decanter and carefully blended to create our award-winning oils.
EAT & DRINK
Long Meadow Ranch’s celebrated American farmhouse restaurant cuisine is rooted in Hall family tradition with ingredients fresh from our farm, our ranch, and our vineyards. Alongside his culinary team, executive chef Stephen Barber has created an ingredient driven menu you and your guests will remember for years to come. At our restaurant, 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, are interwoven creating a Napa Valley experience like no other.
KALE SALAD Ingredients: 1 ⁄3 C 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 Long Meadow Ranch Napa Valley Select Organic Extra Virgin Olive Oil 1 ⁄2 lemon, juiced salt Directions: Preheat oven to 375ºF. 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. Wine pairing: Long Meadow Ranch Sauvignon Blanc
WHERE WE ARE MAYACAMAS ESTATE Nestled in the mountains high above the Rutherford Bench, this rugged land is home to world-class vineyards, historic olive groves, horses, and the edible gardens the Hall brothers planted as children on the ranch. RUTHERFORD ESTATE Once a riverbed on the floor of the Napa Valley, you’ll pass by our Rutherford Estate on the well-traveled Hwy. 29 heading North to Farmstead. Its rich minerally soils are home to vineyards, fruits and vegetables, beehives, and our flock of egg-laying chickens. ANDERSON VALLEY ESTATE Tucked in the “deep-end” of the Anderson Valley, our property features 70 planted acres of vineyard bordering the Navarro River in close proximity to the Pacific Ocean. Historically the apple growing region of Northern California, this area is now known for Burgundian varietals.
TOMALES STATION Our 500 acre cattle ranch is just 3 miles northeast of Tomales Bay. The coastal fog and salty Pacific sea breezes keep temperatures cool for our Highland cattle fold and grasses lush for pasture. FARMSTEAD Farmstead includes our restaurant, cafe, general store and farmer’s market. Located in St. Helena, we offer our estate-grown wines, organic produce, grass-fed beef and lamb, extra virgin olive oil and more. Enjoy our seasonal, ingredient-driven American farmhouse cooking or shop for ingredients to go.
707.963.4555 LONGMEADOWRANCH.COM
© MALT, Michael Woosley