Dearest Lynmar Advocates,
We are just beginning the harvest season here at Lynmar, and the excitement is building. Our cellar team, under the able leadership of winemaker Pete Soergel, has the winery sparkling and ready to receive grapes. Joel Antonio and our vineyard team are geared up for early morning picks, after carefully tending to each vine in all four of our vineyards since early Spring. So far, the analysis and tasting of our grapes shows promise for a wonderful vintage with balanced sugars and acids (although it is predicted to be significantly smaller).
This year we also dug deep into the history of Quail Hill, hiring a historian to do research on what we know is an incredible site. We traced its inhabitants from the Pomo Indians, who hunted by the Laguna de Santa Rosa through the El Molino Land Grant, to Lewis Meyer, who farmed the land as early as 1879. Interestingly, his Gold Rush Journal was recently published, providing one of the first written accounts of that extraordinary time in our California history. It has been an honor to steward this land for the last 42 years, and its energy, beauty and bounty continue to inspire this generation of farmers.
The special season of harvest is our favorite time of year, and we are thrilled to celebrate with the release of three beautiful cuvées, each uniquely expressing the distinct terroir of our vineyards and the essence of our region.
With Our Warmest Regards,
Lynn & Anisya Fritz
Join us for a Virtual Wine Release Tasting
Explore the stories and tasting notes behind each new wine release. A great way to get to know and dive deeper into the Lynmar portfolio, while learning about serving suggestions, cellaring recommendations, and more!
Date/Time: Saturday, November 04, 2023 at 4 p.m. (Pacific Time)
Reservations: Book Online
Estate Chef David Frakes has shared the following as it relates to your most recent Lynmar wine releases:
Enjoy Monastery Chardonnay with Scallops in Saffron Sauce. The secret is to not overcook the scallops, and be sure to accompany with crusty bread for savoring every last drop of the saffron sauce.
For the elegant Anisya’s Blend Pinot Noir, Chef David pairs alongside Parmesan Polenta with Mushrooms, perfectly suited for the start of autumn.
The robust complexity of AMDG Pinot Noir is best matched with a well-rounded dish, such as Herb Crusted Lamb with Puree of Butternut Squash.
As always, Chef David reminds us that the seasoning or sauces of a dish may be modified to balance to the wine by making adjustments to salt, acid, and other reactive ingredients.