Wine and food have always and will always go hand-in-hand, but the relationship seems to play an even bigger role at Lynmar. Can you explain that philosophy?
The only way we could really feature our wine to its highest level, in my estimation, was to do it with food. We didn't want to be a place you would just pass by for 20 minutes; we wanted to be somewhere you could sit and stay. And if you're going to sit and stay, you're going to want to eat. We also have a garden where we can grow the best food back to seed. So we got Chef David Frakes—he came to us from Barringer, a large winery in Napa Valley—, because he wanted to be a part of slowing it down. Wine should be about slowing down. Food should be about slowing down. The best life? Slowing down. I wanted to enable that sensibility. So to answer your question, there's a very meaningful, philosophical part, but also a functional one.