Agate Ridge Vineyard
Just ten years ago, the Kinderman family found their perfect property in the upper Rogue Valley. A working farm for more than one hundred years, Agate Ridge Vineyard has dramatic views of both Upper and Lower Table Rock and Mt. McLaughlin (Southern Oregon’s highest peak). Included was a charming, old white clapboard two story home, built around 1910, where the tasting room is currently located.
The Kindermans began planting Rhone varietals in 2002 and took the job seriously. Every wine from their thirty acre vineyard has won at least one award; some have won four or five ribbons from local and national competitions. From the terrific tastes to the incredible vistas to the warm welcome given by Piper, the Golden Doodle, Agate Ridge Vineyards is worth a visit.
The 2010 Sauvignon Blanc/Semillon blend is a crisp, dry, fruit forward wine. It has an appealing nose of melons, fruits and citrus, with a bit of spice. Barreled in stainless steel, and estate bottled, this will be a good go-to wine for the summer patio. Serve slightly chilled for the full flavors.
The 2010 Pinot Gris, another wine done in stainless steel and estate bottled, is full of soft melon and peaches on the nose. This soft yellow wine would pair well with most seafood dishes.
The 2010 Viognier is quite tasty. Barrel fermented, this fruit concentrated wine has an edgy character with a hint of mushrooms. It is very full bodied and would compliment pasta dishes with cream sauces, such as Fettuccine Alfredo.
The 2010 Weekend White is a great everyday wine. No need to wait for the weekend with this one. This blend of Sauvignon Blanc, Pinot Gris and Marsanne has 2% residual sugar. Serve this wine with a grilled shrimp salad or some spicy Thai dish.
The 2010 Elna Faye Rose is named for Mrs. Kinderman’s late mother. She felt her red-headed mother deserved a nice rose wine. The Rose is 100% estate Grenache, a bit dry but very well-balanced. This wine would taste great with grilled shrimp or a hot Mexican enchilada.
The 2007 Syrah is delicious. Full bodied, inky and lush, the flavors are a blend of dark red fruit, spice and espresso. Barreled in oak, this richly textured 100% Syrah should be paired with grilled steak, chili infused meat in a stuffed pepper or prime rib with a white pepper hoisin glaze.
The 2008 Cascade Red is a unique blend of Primitivo, Merlot, Cabernet Sauvignon, and Petite Syrah. This rich red has flavors of ripe black fruits, chocolate and a hint of herbs. Oak barreled, this wine has a long juicy finish and would compliment that casual dinner of lasagna or spaghetti and meatballs with friends.
The 2008 Cabernet Sauvignon estate wine, barreled in oak, is just a joy to drink. Soft and silky, this opens the nose and mouth with blackberry jam, licorice and chocolate. Although a good stand alone wine, this Cabernet Sauvignon would be perfect with that weeknight pot roast or the filet mignon prepared for special guests.
Named for the clay soil, the 2009 Black Sticky Syrah Port is a heavenly finish to an evening. A great sipping wine, just a little goes a long way. Use it as either a dessert wine or a traditional port, it begs to be served with rich Belgian chocolates.
Agate Ridge Vineyard is a community oriented place. Available for weddings or other events, the backyard is usually full of relaxed patrons on weekend evenings, listening to the local musicians. It makes for a mellow, pleasurable time.
The atmosphere at Agate Ridge Vineyard is relaxed and friendly. It should be a must-visit for those who have not yet ventured there.
Agate Ridge Vineyard is located at 1098 Nick Young Road, Eagle Point, OR, 97524. For more information, call 541-830-3050 or visit www.agateridgevineyard.com.
2 large whole chicken breasts, poached
¾ cup onion, chopped
1 clove garlic, minced
2 T. butter
1 16-oz can tomatoes, chopped
1 8-oz can tomato sauce
¼ cup hot green chilies, chopped
1 tsp. sugar
1 tsp. cumin, ground
½ tsp. salt
½ tsp. oregano
½ tsp. basil
12 corn tortillas
2 cups Monterey Jack cheese, grated
1 ½ cups sour cream
Cut chicken meat into 12 strips and salt to taste. Set aside. In a saucepan, sauté onion and garlic in butter until soft. Add tomatoes, tomato sauce, chilies, sugar, cumin, salt, oregano and basil. Bring to a boil, reduce heat and simmer covered for 20 minutes.
Remove from heat.
Dip each tortilla in tomato sauce to soften. Place one piece of chicken and 2 tablespoons of cheese on each tortilla. Roll up and place seam side down in an ungreased 9X13 pan. Blend sour cream into remaining sauce mixture and pour over enchiladas. Sprinkle top with remaining cheese.
Bake covered at 350 degrees for 40 minutes or until heated through.