And so a literal farm to table tour begins: That big fella is “Custom,” a 20-year old Highland bull and the official greeter here at Longmeadow Ranch’s home ranch high up on the eastern flank of the Mayacamas mountains. The ranch is 650 acres of meadows that, depending on the time of year, serve as grazing land for LMR’s 350 head of cattle.
Highland are magnificent beasts. These guys are grass-fed, all-natural and, we hope, delicious. They are on the menu at LMR’s St. Helena restaurant, Farmstead, where we’ll be having dinner tonight. The restaurant is the culmination of LMR’s “full circle” farm-to-table tour,
which starts at their Rutherford estate, then ascends to their cattle ranch and concludes with a visit to their winery. This is the ultimate foodie getaway, all compressed into one seamless experience.
On their Rutherford estate, LMR maintains 90-acres worth of organic farms for fruits, vegetables, honeybees and a flock of egg-laying poultry. Their Mayacamas property – where “Custom” roams – is where they produce their red wines and their extra virgin olive oil. Their frantoio is right on-site, connected to the wine caves, so they are able to press their olives within hours of harvest.