July 03, 2014

The terroir of Lynmar Estate is proven ground for growing Pinot Noir and Chardonnay. With the estate gardens supporting a variety of fruit trees, vegetables, and herbs, it is further testament that this area is a special, blessed plot of land capable of growing exceptionally farmed foods.

In 2013, on top of a prolific vintage in the vineyard, the garden crew tended our estate olive trees to the highest olive yield harvested at Lynmar Estate. Every year, an oil is pressed and made available for the kitchen. This year, we are proud to make our first public offering of Lynmar Estate’s olive oil. It is now available in our Tasting Room while supplies last.

Limited to only 15 cases, this rare bottling of estate-grown olive oil epitomizes the pursuit of high quality hand-craftsmanship from beginning to end. Not only were the olive trees cared for and harvested by Lynmar’s own crew, the bottling was done by estate Chef David Frakes and the packaging designed by our communications manager Patrick Finney. Each bottle is individually numbered and labeled with original artwork illustrating the unique landscape surrounding the estate.

Expressing the nuances of an entire growing season, the 2013 Lynmar Estate Olive Oil is fresh and “fruity” to start with a pleasantly bitter mid-palate and a mildly spicy finish. Overall, this is a very well-balanced olive oil that works great as a finishing olive oil or in delicate dressings.

With each year, the cycle of farm to harvest to bottle is observed and recounted to tell the story of each unique vintage. We are accustomed to small-lot productions of our ultra-premium Pinot Noirs and Chardonnays and with our ultra-limited lot of olive oil, we are all the more appreciative of these rare gifts the terroir has to offer.

June 10, 2014

Posted by Chef David Frakes

In the spirit of summer time wine and food pairing, we have a delicious recipe to pair with our recently acclaimed 2013 Rosé of Pinot Noir. This watermelon-tomato salad blends quintessential summer garden flavors into a simple, appetizer-sized offering.

Watermelon-Tomato Salad with Burrata & Basil
Serves: 4 Appetizer-Sized Portions

2 C Watermelon (seedless, cut into 1” dice)
1½ - 2 C Baby arugula (loosely packed)
1 C Tomato (skinned, seeded & cut into ¼” dice)
¾-1 C Burrata cheese (or fresh mozzarella)
8 sm Basil leaves (ripped into small pieces over salads right before they are served)
To taste High quality extra virgin olive oil
To taste Sea salt & fresh-cracked black pepper
½ ea. Small lime


  • Divide watermelon and tomatoes equally between 4 chilled salad plates or soup bowls.
  • Divide burrata evenly between the 4 plates.
  • Sprinkle the baby arugula evenly over the 4 plates.
  • Sprinkle a little salt and pepper and drizzle exra-virgin olive oil over each plate.
  • Squeeze just a couple of drops of lime juice over each plate (too much will cause wine to wash away).
  • Rip the basil leaves into small pieces over each plate.
  • Serve immediately

Download recipe as PDF

December 13, 2013

From the Lynmar Estate kitchen, we are pleased to share with our blog readers a recipe for a dish highlighted in our previous blog post: Herb Crusted Lamb with Purée of Butternut Squash, Paired with the 2009 Five Sisters Pinot Noir, the crown jewel in the estate’s portfolio of Pinot Noirs, this epicurean pairing captures the best of Lynmar Estate. Download the recipe.

Herb Crusted Lamb with Purée of Butternut Squash and Fricassee of Winter Mushrooms

Serves: 4-6

Recipe by Lynmar Estate Chef David Frakes


2 large

Lamb loins, fat cap removed but silverskin left on (can have butcher remove bones from a rack to create)

8 large

Garlic Cloves (cut into thin slivers)

4 T

Whole Rosemary leaves

2 large

Bay leaves

¼ C

Vegetable oil

Coat lamb well with marinade ingredients and place covered in refrigerator for at least 4-6 hours up to overnight.

4 T

Chopped parsley (preferably Italian Flatleaf)

4 T

Chives (sliced fine across)

2 T

Chopped Marjoram or Oregano (or other desired herb)

2 T

Dijon mustard

2 T


Mix the three herbs and set aside. Mix the mustard with the water and combine well. Set aside.

Butternut Squash Purée:

1 large

Butternut squash (cut in half, de-seeded, brushed lightly with olive oil, then placed cut-side down on a pan lined with either parchment paper or aluminum foil). Bake in a 400 degree oven for about 45 minutes, or until soft enough to remove skin. Pass the flesh through a food mill and reserve.

1 C

Heavy cream

¼ t


¼ t


Very small pinch of cayenne

To taste:

Salt & black pepper

Bring cream to a boil in a medium-sized pot. Let boil for about 1 minute.
Turn off heat and mix the squash and seasonings in. Reserve.


½ lb.

Chanterelle Mushrooms (Cut into bite-sized chunks)

½ lb.

Oyster Mushrooms (Cut into bite-sized chunks)

½ lb.

Cremini Mushrooms (Cut into bite-sized chunks)

3 T

Unsalted butter

3 T

Extra-virgin olive oil

1-2 t

Minced garlic (depends on your taste)

To taste

Salt & black pepper

Heat a very large skillet, then add butter and oil. Once melted…add mushrooms.
Sauté over high heat until mushrooms have softened (about 3 minutes). Add garlic and seasonings and cook for about 1-2 minutes or until the garlic is cooked through (The finer the mince…the quicker it will cook. Be careful not to burn garlic). Remove from heat and reserve.

To Plate:

  • Preheat oven to 400 degrees. Remove marinade from lamb and pat dry with a paper towel for a better sear.
  • Season both sides of lamb with salt and black pepper.
  • Heat a large skillet lined with olive oil.
  • Carefully place lamb skin-side down in pan.
  • Cook for about 3-4 minutes over medium heat, or until golden brown, then carefully turn over and cook for another 3-4 minutes. Then place lamb on its bottom in pan and sear for about 2 more minutes, searing a total of three sides.
  • Remove lamb from pan and place on a small rack-lined sheet pan or baking dish and place in oven. Bake for about 5-10 minutes or until an internal temperature of 125. Remove from oven and let rest for at least five minutes.
  • Right before serving, brush lamb on both sides with mustard water, then roll in herbs before slicing into desired portions.
  • Place about two ounces of squash puree into center of each plate, top with sliced lamb, then surround with a little of the mushroom mixture. Serve Immediately.

December 06, 2013

Posted by Anisya Fritz, Proprietor

The holiday season is a much anticipated time of year for us. Wine, food and great company come together to set the table for festive, memorable gatherings. We are blessed at Lynmar to have a remarkable set of ingredients to work with and happy to share our recipe for an epicurean feast:

Start with a seasonal vegetable garden that bursts with vegetables and fruits year round in this amazing Russian River Valley terroir.

Add a talented chef who has cooked at the James Beard House, opened a well-known restaurant, and is masterful at pairing wine and food.

Stir these together in a gorgeous setting amidst the vineyards with stunning views of the Laguna de Santa Rosa.

Pair with fabulous, award-winning Chardonnay and Pinot Noir.

Share with beloved family or friends to celebrate something special.

Sit back and let your senses come alive….

These types of gatherings are a special occasion at Lynmar. See below for one of Chef David Frakes’ recent, festive holiday menus - a sensational lineup of wine and food pairings.

November 15, 2013

Posted by David Frakes, Chef

Balsamic Vinegar

When I first started working at Lynmar I tasted some of the balsamic made in California, in the tradition of the Italian region of Reggio-Emilia. It was delicious – aroma, flavor and mouth-feel all perfectly in balance. The 18 years to age was probably a huge factor, but since my first taste I have eagerly awaited the opportunity to make some.

Vinegar is obtained from the alcoholic fermentation and acetic bio-oxidation of boiled grape must, requiring collaboration between the winemaker and the chef. Shane provided the grape juice and I was in charge of boiling it down. Although there is a recipe, I learned that the secret to success was to boil the juice down slowly and steadily. Ultimately, there is a point where the juice has been reduced and the sugar concentrated to the perfect sweetness at just above 40 brix.

Then the aging and refinement process begins. We will to combine the two batches I reduced and place them into the largest barrel, which can hold 30 liters and is made from oak, where it will stay for at least two years. The must displaced will be moved down into the 24 liter cherry barrel which will give up some of its contents to the 20 liter chestnut barrel. The contents of the chestnut barrel will in turn move down to the 16 liter locust barrel whose contents will move to the 13 liter ash barrel whose contents will finally be transferred to the 10 liter mulberry barrel. The exquisite thick, concentrated balsamic vinegar from the mulberry barrel will be transferred into bottles for our use in the kitchen and as gifts for very special guests!

The cycle takes a minimum of 12 years and every wood imbues the vinegar with its own characteristic. The chestnut, for example, provides color, the cherry-sweetness, and the mulberry-the hint of vanilla. We think that it helps that these casks are in our barn, surrounded by vineyards and vegetable gardens. They feel the morning fog and the summer heat and hear the voices of our staff and guests. Collaboration, skill, tradition, nature - terroir - is what you taste in every drop of Lynmar Balsamic.

Balsamic vinegar