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Frey Vineyards


Frey Organic Wine Blog

Caroline Frey
October 26, 2009 | Caroline Frey

Vegan Vixens!

Frey Vineyards is proud to sponsor the Vegan Vixens! This group of gorgeous gals describe themselves as “four talented ecotainers who care about the future of our world.” They educate the public about health and fitness, animal issues, planet stewardship, and climate change – and they make it fun and exciting. Check out their website at and remember that all Frey Organic wines are 100% vegan friendly and Vegan Vixen approved!

The Vegan Vixens!
The Vegan Vixens showing off their favorite vino!

Molly Frey
October 12, 2009 | Molly Frey

New sheep in the vineyards

In the last several years we have grazed sheep in the vineyards to give back to the soil, and to help create a biodynamic farm, replete with animals. This October our new flock of sheep await the end of the grape harvest to explore the tastes of the Mendocino terroir.

Small flock of new sheep.

Also, two draft horses joined our family farm this past season. Ready to pull a plow, they are enjoying eating home-made biodynamic hay, baled on our property. Fueled by a sustainable source of Horsepower, they also hope to graze in the vineyards after the harvest.

Two new large draft horses.

Draft horses in the field.

Molly Frey
October 12, 2009 | Molly Frey

New Apiary Addition

This past spring, Katrina and Marie added an innovative type of hive box construction to the ranch apiary. Both hives are thriving in their specially designed homes, and the engineering of the boxes allow the beekeeper to be less invasive and more observant, while fostering natural comb building tendencies of the bees. For more information on biodynamic beekeeping, and the "golden" one-room hive design, check out the Melissa Gardens of Healdsburg, California.

New beehive

In the photo above, Marie's bees dwell at the entrance to the winery, welcoming one and all to Frey Vineyards. Situated between an Asian pear tree and a small orchard of hardy lemons, the bees are across the road from the winery weigh station for grape gondolas.  The bees find themselves "helping" out with the wine grape harvest by tapping the grape juice flowing in during this season. We wonder if we can tell the grape honey from the other floral creations the bees provide throughout the year.

Frey Vineyards
September 18, 2009 | Frey Vineyards

Master Sommelier Lists Frey 2006 Organic Petite Sirah Among Top 5

Master Sommelier Andrea Robinson recently chose her top 5 earth-friendly wines, among them Frey Organic Petite Sirah, 2006 vintage. We have recently sold out of 2006 Organic Petite Sirah, but bottles may still be available in stores. Our current Organic Petite Sirah is from vintage 2007, and similarly delicious.

Ms. Robinson adds, "This winery has long been committed to organic farming and winemaking without added sulfites...." You may read al of it at

Frey Vineyards
September 17, 2009 | Frey Vineyards

Straw Bale Gardening at Frey Winery

We haven't included this topic yet on our own website, but we're happy to let beat us to it! Local author Kathryn Hall visited us recently to check out straw bale gardening by our resident gardener Marie.

Straw bale garden.

Eliza Frey
September 9, 2009 | Eliza Frey

Raw Lasagna with Bay Laurel Olive Oil and Red Wine “Syraw” Marinara

This “lasagna” is made with all raw ingredients, a perfect summertime entrée that is a great way to showcase some fresh garden veggies. The recipe seems long, but is quite simple. You will need a potato peeler and a food processor. Remember to use fresh, organic ingredients whenever possible.

Finished portion of raw organic lasagna

The lasagna can be prepared in a casserole dish up to 24 hours in advance, or can be layered to individual plates and served, as shown in the photos. Either way it is a healthy, hearty dish that will please seasoned raw foodies and novices alike. Enjoy!

Makes one 8x12 casserole or six pieces of Lasagna

Bay Laurel Olive Oil
1/2 cup extra virgin, cold pressed olive oil
3 Bay Laurel leaves

Aromatic bay leaf next to half cup of organic olive oil

Make your infused olive oil 1-2 days before preparing the lasagna for maxium extraction. Finely chop or tear the bay leaves and put them into the oil, cover and let stand at room temperature, strain before using.

2 medium zucchini
12 large swiss chard leaves
2 wide heirloom tomatoes

The zucchini and chard “noodles” can be prepared up to 12 hours in advance, they are tastier if allowed to wilt for a while.

Swiss chard leaves getting crushed on cutting board by rolling glass jar

Cut each chard leaf into 2-4 pieces, depending on the size of the leaf. Using a rolling pin or glass jar, firmly roll the leaves until you see that they are bruised (you can also use a mallet or the base of a glass and pound them until bruised). Bruising the leaves softens the tissue and makes them tastier and easier to digest. After they are well-bruised, place them on a plate, sprinkling a little vinegar between each leaf, set aside.

Organic zucchini slices made with potato peeler

With a potato peeler, “slice” the zucchini across its mid section. The result is a wide and flexible “noodle”.

With a serrated knife, slice the heirloom tomato into several thin rounds.

“Syraw” Marinara
4 paste tomatoes, such as Roma, (or any other tomato, but the sauce will be more watery)
1/3 cup Frey Organic Syrah wine
1 red or green bell pepper
1 fresh cayenne pepper
1/2 cup roughly chopped onion
1/2 cup fresh basil leaves
4 cloves garlic
nutritional yeast (optional)
sea salt to taste

Ingredients for the raw marinara in the cuisine art

Combine ingredients in a food processor and blend until smooth. Nutritional yeast can be added if the sauce is too liquid.

Olive Pine Nut Paste
3/4 cup sun cured black olives
3/4 cup pine nuts
1/2 cup goji berries or date meat

Olives, pine nuts, and goji berries inside the cuisine art

Combine ingredients in a food processor and blend. Add a little water, wine, or oil if the mixture is too dry.

Herbed Cashew “Cheese”
1 1/2 cup soaked raw cashews
3 Tbs. Thyme
3 Tbs. Fresh parsley
3 Tbs. Fresh Basil
sea salt to taste

Cashews, basil, parsley, and thyme in the food processor, ready to be blended into a paste.

Combine ingredients in a food processor and blend. Add a little water, wine, or oil if the mixture is too dry.

Layer the noodles, marinara, olive paste and cheese, drizzling the infused olive oil between layers. Garnish with fresh basil and serve. Enjoy!

Sequence showing the layering of the lasagna.

Note: Numerous variations of this recipe are possible. Some like to make a mushroom or walnut pate instead of the olive paste. Carrots also make nice noodles if sliced with the peeler. You can use any herbs or make it spicier by adding more pepper or garlic. With fresh organic ingredients, you can’t go wrong!

Molly Frey
August 3, 2009 | Molly Frey

New cow on the block

Late last night, after all the ranch had gone to sleep, we heard a bellowing coming from the barn. The much anticipated births from our cows had come, and the mother, Gracie, was announcing her first calf. This morning we celebrated the calf's first day!

Mother cow and her newborn.

Eliza Frey
July 21, 2009 | Eliza Frey

Frey Organic Wines Win at the 2009 All Things Organic Show

Frey Organic Wine wins the People’s Choice Award for Best Organic Red and White Wine at the 2009 All Things Organic Show!
Thank you to all who voted for our 2007 Cabernet Sauvignon and 2007 Chardonnay.

Hosted by the Organic Trade Association, the 2009 All Things Organic Show took place in Chicago at McCormick Place on June 17th and 18th, 2009. Attendees participated in the largest Trade Show in the United States dedicated to organic products and the well being of the organic industry here and abroad. Speakers included Phil Lempart, the Supermarket Guru and Kathleen Merrigan, USDA Deputy Secretary of Agriculture. Thanks again to all of those who participated in the award and cast your vote!

Derek, Eliza, and Dale at 2009 "All Things Organic" show.
Derek, Eliza, & Dale at the 2009 All Things Organic.

Eliza Frey
July 20, 2009 | Eliza Frey

History of Pinot Noir & Chardonnay – Wines of a Family

Over the course of history, all favorable grape varieties have been selected and cloned from wild vines.To reproduce a desirable grape, new plants are made from cuttings. All established grape varietals grown today were cloned from individual seedlings that people favored centuries ago.

Pinot Noir and Chardonnay share a parent grape, Gouais blanc, which is believed to have originated in Croatia. Seldom grown today, it is an important ancestor of many French and German grape varieties. Pinot Noir has been cultivated since at least Roman times and is believed to be only 1 or 2 generations removed from its wild ancestors in northeastern France or southwestern Germany.

Pinot Noir is one of the parent varieties of Chardonnay, which originated in the Burgundy region of France, from 700 to 1,700 years ago. Our 2008 Organic Chardonnay white wine is the perfect balance of fruity aromas and light French oak and pairs well with grilled fresh veggies, chicken and fish. It also tastes great mixed with a little sparkling water and ice cubes next to a plate of cheese and fruit – a favorite after-work snack for our office staff.

We source our top quality organic & biodynamic Chardonnay grapes from family-owned organic vineyards as well as from expert grape growers of the Ukiah and Redwood Valleys. The 2008 organic vintage combines the rich flavors of these two terriors. Our long established relationship with these growers, many whose families have been farming in our area for multiple generations, ensure excellent wines year after year.

Long prized in Europe by the upper classes for their superior quality, both Pinot Noir and Chardonnay arrived in California in the mid 1800’s. Traditionally grown in cool areas similar to Burgundy, both are now widely planted due to their popularity and adaptability to different growing regions. Today California boasts the largest acreage of both Pinot Noir and Chardonnay in the United States, with a variety of styles to mirror our diverse landscapes and microclimates.

We hope you enjoy our versions of these two amazing wines, crafted with care from 100% organic fruits, with no sulfites, preservatives or other additives.

Frey Organic Chardonnay wine vineyard.
Frey Organic Chardonnay Vineyard, Potter Valley, Mendocino County, California.

Julie St. Pierre
July 14, 2009 | Julie St. Pierre

Organic Chardonnay Chicken in Tarragon Mushroom Sauce

Organic Chardonnay chicken in mushroomsauce.

This elegant chicken dish is easy to prepare and never fails to impress. It’s a versatile recipe that tastes delicious with potatoes, rice or pasta. Serves 4-6.
Organic Chardonnay Chicken in Tarragon Mushroom Sauce
4 organic boneless, skinless chicken breasts
1 tsp olive oil
1 T butter
1 large shallot, minced
17 fresh tarragon leaves
Salt and pepper
¾ cup Frey Organic Chardonnay wine
½ cup heavy cream
1 tsp arrowroot
1 tsp Dijon mustard
1 lb fresh mushrooms, sliced

Rinse the chicken, pat dry, and season with salt and pepper. Add the oil to a large skillet and cook the chicken over medium-high heat until golden brown on both sides (about 15 minutes). Remove chicken and set aside.
Next, lower heat to medium and add 1 tablespoon butter, the minced shallots and tarragon. Sauté, stirring frequently for about a minute. Add the sliced mushrooms and increase the heat to medium high, stirring occasionally until they appear medium to dark brown in color.
Push the mushrooms around the edge of the skillet and return the chicken to the center of the pan. Pour the wine over the chicken, and adjust heat to simmer lightly for 5-7 minutes, depending on thickness of chicken.
Meanwhile, mix the cream, arrowroot and mustard. Turn the chicken, pour the cream mixture into the pan and simmer lightly for another 5-7 minutes. Serve immediately.