Lynmar Estate

10/12/2026

Although harvest is over, there is much to be done to prepare the soil and the vineyards for the winter. Much of the work now is about protecting and amending the soil to fix nitrogen, build organic matter,encourage microbial life, suppress weeds and prevent erosion.

This quiet season of care builds the foundation for next year’s Pinot Noir and Chardonnay.

Stay tuned for more information about each of these.

10/08/2026

10/07/2026

As the leaves turn across the estate, our third course brings autumn to the table: mulligatawny soup with Persian lime labneh, mulberry chutney and advieh oil.

This dish looks like the season, with a warm golden soup, swirls of creamy labneh and deep jewel-toned mulberry. Estate Chef David Frakes keeps exploring spices from around the world, and this course goes from the warmly spiced mulligatawny, which has its roots in India, to advieh, the fragrant Persian spice blend. The Persian limes and mulberries come straight from our estate gardens.

We pair it with our 2023 Bliss Block Pinot Noir.
Here, spice meets spice. The warmth of the advieh and mulligatawny picks up the w**e’s cola spice and cinnamon, and the mulberry chutney draws out its dark berries and plum. The w**e’s zesty acidity and the bright Persian lime labneh keep each sip and spoonful lively.

Global flavors, rooted in the Russian River Valley.

**epairing

10/03/2026

We’re honored to be featured in Sonoma Magazine ; Tina Caputo recently visited us and wrote about everything that makes it special: 44 acres of Pinot Noir and Chardonnay at Quail Hill Vineyard, bee-friendly gardens full of flowers, herbs and vegetables, and a tasting room with views in every direction.
Here, the w**e is grown, the table is set from the garden and every visit is meant to slow you down. Come for a glass of Pinot Noir, stay for the view, and leave feeling a little lighter.

📸 Beth Schlanker / The Press Democrat

Click the link in bio to read the full article.

10/02/2026

The second course of our fall Collectors Lunch is a crispy mushroom “cannoli,” filled with fromage blanc paté and shiitake mushroom jam, finished with a honeynut squash vinaigrette.

We pair it with our 2023 Anisya’s Blend Chardonnay. It’s the first release from our cool-climate Susanna’s Vineyard, with an opulent, expansive palate balanced by real elegance.

The pairing works perfectly, as the flavors emphasize and freshens eachother. The Chardonnay’s rich texture matches the creamy fromage blanc and the deep, savory shiitake jam. Its long, energetic finish cuts through the crisp shell. The honeynut squash brings a touch of autumn sweetness, which the w**e’s balance keeps in check.

It’s another dish that shows the creativity of Estate Chef David Frakes, with sustainably farmed w**e and ingredients from right here in the Russian River Valley.

**epairing

09/29/2026

Everything we do, we do to our utmost. Whether we’re hosting a private event, tending the estate gardens, or crafting our w**es, each member of the Lynmar family brings their very best. It’s that shared dedication that makes every visit to Lynmar Estate feel so personal.

**etasting

09/27/2026

Spend a few quiet minutes in the Lynmar Estate gardens and you’ll start to notice the hummingbirds, darting between blooms and stopping for a moment before they’re gone again.
Our garden was planted for more than the people who visit. It’s also meant to support the local wildlife, giving birds, pollinators and other native creatures a place to feed and shelter alongside the vineyard.
Pour a glass, take a seat and see who stops by.

**etasting

09/26/2026

As we move into fall, our new Collectors Lunch menu follows the season. Our first course is our iconic popcorn: warm and organic, finished with Ezme salt and our estate extra-virgin olive-tomato oil.

Ezme comes from Turkey, where it’s a bright relish of tomato, pomegranate and sumac. Chef David Frakes turns those flavors into a seasoning, and it’s a clever match for our 2025 Rosé of Pinot Noir.
The pairing works on two levels: the flavors echo each other, and each one freshens the other. The w**e has light nose of ripe red berries, then fresh raspberries and strawberry jam on the palate. The pomegranate and tomato pick up that red fruit and acidity. The sumac adds a tart, citrus-like lift that makes the rosé taste even fresher. Salt and estate olive oil give the popcorn enough richness to stand up to the w**e’s body and Pinot character. It’s well balanced, and the finish lingers.

It’s a simple dish that shows Chef Frakes’ creativity, made with ingredients grown right here in the Russian River Valley.

**epairing

09/24/2026

In 1980, Lynn bought Quail Hill Ranch as a quiet retreat in the Russian River Valley. For more than a decade, its Pinot Noir and Chardonnay went to some of the most respected w**emakers in the Russian River Valley. But Quail Hill w**e deserved its own story, so Lynn built the w**ery that became Lynmar Estate. Quail Hill Vineyard is still at the heart of our Sebastopol estate, and Lynn and Anisya still call it home.

09/21/2026

The season is turning slowly at the estate. Harvest is behind us, and there’s a stillness in the vineyard now; the kind that invites you to pause and take it all in.

The gardens are thriving, the vines are showing their first hints of gold, and the light softens a little earlier each evening. Warm sun-drenched afternoons give way to crisp Russian River nights, with the occasional rain reminding us that autumn is on its way.



Come sip with us. There’s no better time to linger.

Reservations; click the link in bio.

**ecountry