Lauren Benward, far left, returns from the vintage
trailer chicken coop with sons Carlos and Drake Krause after gathering eggs. Animals are an important part of the working ranch and include longhorn cattle, above, and dogs, shown at left with Kelly Koeberer.
help,” she said. Some visitors prefer to get hands-on, but “others just want to see it, be near it and walk the space. It certainly is rewarding for whatever experience people are looking for, even if it’s just watching the chickens.” During ranch tours, Koeberer explains the ranch’s regenerative farming practices, which involve using livestock to naturally control weeds and pests and to provide nutrients that enrich the soil and promote biodiversity. “It’s a whole cycle,” she said. “It’s being in harmony with nature but producing and making a living farming.” Toasts and tastes Enjoying a glass of the family’s estate wines while walking the vineyard and talking to the family about viticulture is a popular activity for adult guests. After generations of growing grapes for Napa and Sonoma vintners, the family began shipping Beltane Ranch estate wines from its heritage estate vineyard in 2009. The next year, it released its first private-label estate wine, a 2009 sauvignon blanc. The family has since added four more labels: another sauvignon blanc, two rosés and a zinfandel. Beltane Ranch hosts wine tastings and occasional four-course dinners with wine pairings, and also offers picnics for visitors. Nearly everything on the menu, including bread and desserts, is made from scratch.
“We make our own vinegar, press our own olive oil. We even have bees on the property for our own honey,” said Beltane Ranch Estate Chef Kimberley Cosway. At times when fruits and vegetables are plentiful, guests can take produce home and Cosway makes preserves and jams. “Through the summer and fall, we try to preserve as much as possible … which allows us to continue to serve some ranch-grown items through the winter,” the chef said. Nothing is wasted. Whatever is not served to guests is fed to livestock or converted to compost. During visits, guests learn about these and other realities of farm life, including overcoming challenges such as pandemic-related closures and the 2017 Nuns Fire. “The property was in the path of the Nuns Fire, fueled by 80-mph winds that ultimately only burned small out- buildings on the ranch, but spared the main house, thanks to help from neighbors,” Alex Benward said. “Rebuilding the property into a functioning business took some time.” After taking care of guests and running the farm and vineyard, the family earns some time to relax. “During the day, we’re just thinking about chores and what needs to be done but when we get to sit down around the fire pit and enjoy the sunset, have a glass of wine, it’s refreshing,” he said. “It’s pretty nice.”
Christine Souza csouza@californiabountiful.com
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May/June 2022
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