Page 66 - Southern Oregon Magazine Spring 2019

the good life | adventure

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Country Store, the community’s one-stop-shopping: groceries, wine and Whistling Duck Farm Store caught our eye, a place for organic produce, herbs,
beer (some local), exchange library, gifts, homemade food, video poker. body care, fermented foods. We picked up a squash for dinner and headed
back to Jacksonville, wanting a wine tasting. Devitt Winery & Vineyards was
Down Thompson Creek Road, we peeked through the gate at The English open, so we swung in. Jim Devitt greeted us and hosted. One of their labels,
Lavender Farm, closed for the season. From about mid-June through mid- When Pigs Fly, ties in with the history of his grandparents’ endeavors to get
July, the fields explode in purple. Visitors can enjoy the gift shop, create lav- the vineyard and winery up and running. Eventually “the pigs flew,” and today
ender wreaths, sip lavender lemonade, or sip wine and paint the scene before they sell great wines.
you. Check their website for special events.
On another day, we once more drove to Ruch, this time turning on Upper
Be sure and take off-the-beaten-path side roads. As we drove Kubli Road, we Applegate Road and stopping at Valley View Winery, the region’s oldest.
passed rustic homes and country manors, vineyards and wineries. Charlotte We wandered the tasting room and gift shop, both fam-
asked about the “windmills.” They are wind machines that blow warmer ily- and dog-friendly, as we enjoyed small
air downward to protect the vines when frost threatens. Three wineries, tastes. Outdoor picnic tables invite
Schultz, Wooldridge and Waldport are within walking distance of each other. you to sit with a glass of wine and
food you brought. They, along with
We stopped for lunch inside a renovated rustic barn at Pennington Farms. Woodridge, Troon and Schmidt,
The farm produces a wide variety of berries for sale onsite and at local grow- are open year round.
ers markets, and for their bakery items. What we couldn’t eat of our gener-
ous individual savory and individual berry pies, we boxed for another meal. On another side road, we enjoyed a
We conversed with owner Cathy, who loves what she does and is proud that small sip at Cowhorn Winery. (The win-
two of her grown daughters work with her. eries served generous tastings, but I was driv-
ing.) They are a Biodynamic farm and winery,
We continued toward Grants Pass, turning around at The Buckboard Grill one of few in the country (think exceptionally
on Murphy Creek Road. We’d already eaten so didn’t stop, but I’ve enjoyed earth-friendly), and grow all Rhone grape
their Sunday brunch and highly recommend it. As we retraced our steps, the varietals. Co-owner Barbara Steele explained

64 www.southernoregonmagazine.com | spring 2019