Inviting with a vibrant purple hue and a complexity of varietal aromas of blackberry, plum, cocoa nibs, green coffee, and fennel. On the palate, layered oak components of vanilla and cedar balance tenderly with soft tannins and the mouthwatering acidity that give this classic a fresh lingering finish.
Pair with grass-fed beef, braised lamb shanks or roasted game.
Blend: 87% Cabernet Sauvignon, 7% Petit Verdot, 6% Petite Sirah
Wine Enthusiast 91 Points
THE STORY OF LONG MEADOW RANCH
In the late 1800’s, the majestic Long Meadow Ranch property thrived with vineyards, apple orchards, olive groves, hay and a goat milk dairy 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.
The Hall family carefully breathed life back into the land, nurturing it back to its glory, and then some, by cutting back the abandoned olive trees and replanting the vineyards and apple orchards as you see them growing today. Home to the Mayacamas Estate, the rugged 650-acre landscape nestled in the foothills of the Mayacamas Mountains also gave way to a long, sweeping meadow, thus the name Long Meadow Ranch was born.
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.
We make our own fertilizers on the ranch through an extensive composting operation that relies on organic material from each segment of the ranch. When we’re done with the crop season, we move organic material like old pumpkin vines and dead tomato plants into a compost pile, then we add chicken manure as the source of essential nitrogen. By spring, the compost is ready to go back on the field as fertilizer.
We use solar energy to power our commercial and residential needs. This clean form of energy production saves nearly 70 tons of carbon monoxide a year as compared to a natural gas power plant.