Page 78 - Southern Oregon Magazine Fall 2022

feature | next generation wine
DUNBAR FARMS

First, we head to Dunbar Farms, a 112-year-old fourth-generation fam-
ily farm that began as a pear orchard and now produces red wine grapes,
organic produce, stone-milled flours, grains and grass hay. In 2018, Ali
Mostue and her husband, Nick Stevenson, moved back to Medford to
live and work beside Ali’s mom, Emily Mostue. Emily still works this
farm that she has tended over the years with her siblings, late father, and
Benjamin Kinney late husband.
Licensed Broker in Oregon
In 2005, Ali’s brother, David, established an organic vegetable garden,
Family man, U.S.M.C. designed and built the tasting room/retail space, and stayed to mentor
Veteran, Realtor, lover of Nick for two years. “This land means everything to Emily and Ali,” Nick
space and life! If you have explains. “We knew that we needed to create an economically viable rev-
questions about real estate
or investing, I'm your man! enue stream to be able to preserve this important Century Farm with its
open space, wetlands, and farm operations. It clearly had to be more than
veggies, so we’ve started a tasting room, restaurant, and event space, and
we sell our wines and other goods directly to the consumers.”
541-951-9377
benjamin.kinney@cascadesir.com Open Thursday through Sunday, the vaulted wood-beam tasting room
is cheerful and sunny and is home to wine, food and local beers on
tap. Its spacious covered porch overlooks the performance stage, grassy
lawn, veggie garden, pond and pasture – with resident horses and Dutch
@veteranrealtor541
Belted cows. To complement the assortment of spaces to enjoy, there
are also various experiences to choose from.
25 E Main St, Ashland, OR 97520
Nick, who manages the tasting room, explains. “You can have a tra-
Equal Housing Opportunity.
All O‘ces Independently Owned and Operated. ditional winery experience – ordering a flight of our award-winning
estate wine and a cheese board. Or you could choose to have a locally
sourced lunch – a garden-fresh panini made on focaccia from RiseUp!
Bakery with a glass of wine, beer, kombucha, or sparkling water. Bring
your lawn chair or blanket on a Thursday or Friday night and enjoy live
music and a fun variety of food by resident Chef Boots. You can choose
from wood-fired pizza, salads, soup, wing dings and a special entrée of
the week. Make Saturday your date night and savor a bottle of estate
wine with your meal.” With a choice of Dunbar Farms wines available,
you might try the 2007 Claret, which was the March Panel Pick for the
Oregon Wine Press’ tasting of Oregon Bordeaux wines.

As if this isn’t enough, you can also pick up some of Dunbar’s organi-
cally grown seasonal veggies, herbs, eggs, flowers, RiseUp! bread, dry
goods, and wine from their “Honor Barn” farm stand, which is open
every day, from sun up to 10 pm.

There’s truly something for everyone. Got kids? Bring ‘em on over!
Check their calendar for special events on the weekend like “meet the
cows.” Dunbar Farms is a fun spot and the perfect place to explore a real
farm in the heart of Medford.

76 www.southernoregonmagazine.com | fall 2022