Today on All Across Oregon, we'r into the historic town of Rosebu where emerald fairways meet a wi lazy river at a stunning RV reso From there, we head to a family owned vineyard, home to some of the oldest producing grapes in the state.

As the sun sets, we gather a at a ocal family run Italian resta where unforgettable flavors finish a perfect day in southern (upbeat music) "All Across Oregon" is made possible in part by, Travel Southern Oregon Coast.

Travel Curry County.

And John Warekois CPA.

(upbeat music) Long before there was a town called Roseburg, there was the river, the Umpqua flowing nearly 111 miles from the high cascades to the Pacific Ocean, the Umpqua River has always been the lifeblood of this valley.

Its name derived from the indigenous Umpqua people speaks of abundance, a place of salmon, cedar and deep connection to the land.

In the mid 1800s, settlers arrived, drawn by the promise of rich farmland, gold, and timber.

The river became their highway, guiding pioneers through dense forests and carving the root to what would become Roseburg, founded in 1851 by Aaron Rose.

Roseburg is just one of those towns where every time you go back and explore, you find something new.

Someone interesting, something else to do.

I wanna take you back and I want you to meet my new friends.

Let me introduce you to an RV park that is so unique here in the Pacific Northwest, that not only does it have a five star golf course, but a lazy river.

This is Bar Run RV Resort.

(gentle music) Thanks for having us today.

I found an oasis.

(Ahmed laughing) - Welcome to Bar Run.

- Thanks.

- We're happy you made it.

- We're happy we made it.

Long before the open road was paved with adventure Americans carried a simple dream, freedom.

The freedom to explore, to wander, to wake up somewhere new.

From the earliest auto camps to the 1910s, to the booming roadside RV parks of the 1950s, the spirit of mobility shaped how we travel.

Highways replaced rail lines, and the Great American road trip was born.

By the 1970s, brightly colored motor homes became rolling homes on wheels.

Today, RV travel is more than a vacation.

It's a lifestyle, a celebration of the open road, the places we discover and the stories we collect along the way.

So I guess the first thing that we're gonna do today is we're gonna go check out this incredible, beautiful oasis of a golf course.

I'm gonna put my golf shirt on, I'll be right back.

(upbeat music) All right, we're off.

Did you guys happen to meet my caddy, Cris?

- Right in the tree line?

- Yep.

- You aim right at that.

- Aim right at the Cat.

- Yep.

- So this is when I pretend that I can aim, right?

- [Cris] Oh yeah.

We'll get you lined up.

- Hey, yeah, I gotta take advantage of this.

I gotta pro with me, man.

- Yeah.

- Let's see, I probably should take a little.

- [Cris] Right at it, you're good.

- Oh!

My goodness gracious.

Oh!

(club swinging) There we go.

All right, that looks kind of pro right there.

Alright, lemme see your hips.

Okay.

- Hips turn.

- Got that lined up.

Okay.

He's good to go, let's see how he does.

- Okay.

(gentle music) (club swinging) - Look at you.

Just, nice and easy.

(mouth blowing) - First swing of the day.

- Hey.

And that it was nice.

You're so smooth, just like sleek.

Let the club do all the work, right?

- That's all it is.

It's tempo and balance.

(upbeat music) - Ooh, we are 109.

I'm trying to figure out what to do, 'cause you know, I'm just such a powerhouse.

- Oh yeah.

Just a little wedge in there.

- Just a little wedge.

- [Cris] Good.

Smooth.

Easy wedge.

- Oh, we're using a pitch.

- [Cris] Yep.

- You have confidence in me.

- [Cris] Oh yeah.

You got this.

- Okay.

- [Cris] Good.

Smooth swing.

- Nice smooth swing.

Okay.

(club swinging) (Vinny groaning) - Boom!

- I can live with that.

- Every day.

- I can live with it, here, I got this.

This is important.

So if you are not a golfer, you gotta respect the land, okay.

So if you're out here playing, make sure if you do what I did, you're trying to kill the golfers, it keeps it nice and beautiful.

So what do you think there, Cris?

That I'm seeing left, right, right.

- Yeah.

It's gonna go left to right.

Little firm.

- Firm.

(upbeat music) - Nice touch.

Ooh.

- [Cris] It didn't move at all.

- Good speed man.

That was great.

(upbeat music) - [Cris] One time.

- Oof!

(upbeat music) What!

Nice bro.

- There we go.

(upbeat music) (club swinging) - Yikes!

- [Cris] That'll be just fine.

- I think it's good.

(club swinging) Oh, beautiful!

Man!

(upbeat music) (club swinging) - [Cris] There you go, get up there.

(club thudding) (golf ball clanking) - Just those little pointers you gave me.

They're gonna stick with me, that's gonna help me.

- That's good.

- It's remembering to take that full swing.

- That's right.

- You're always worried about coming, but that's a great pointer.

So thank you my man.

Thank you for everything.

- Thank you.

- Appreciate you.

- Yes sir.

- Let's go grab a snack.

- Right on.

(gentle music) - [Vinny] Are you hungry?

- [Cris] Yeah, I could eat.

Absolutely.

- I say that is, first of all, that's my line.

I could eat, but now it's yours too.

- Okay.

Sharing it.

- I could eat, you know what, let's share something.

What do you want?

Hamburger?

Hot dog?

- Sure.

Jalapeno burger.

- That's the special?

We're doing special.

(patty sizzling) (gentle music) Well, there we go, my man, hey.

(hands slapping) Man oh man.

(upbeat music) Hmm.

You guys hungry?

Are you hungry?

(gentle music) This is like the ultimate RV park.

I mean, what do we have?

We have the golfing for the adults and the kids.

Got the pool for the adults and the kids.

Got a little oasis here and we got food.

(upbeat music) We will go eat our pizza.

Let's see what we got here, man.

(gentle music) The end of a long, hard golf game.

(gentle music) We had a great time at Bar Run.

I can't wait to go back.

(gentle music) Hidden among the rolling hills of Oregon's wine country lies a place where time moves a little slower.

Here is one of the state's most majestic vineyards.

These ancient grapes have weathered storms, seasons and generations, and yet they continue to produce some of the most remarkable fruit in the northwest.

But this vineyard's magic doesn't come from the soil alone, it comes from the heart behind the owner.

A man whose kindness is matched only by his dedication to preserving these historic vines.

Today we step into his world where every cluster holds a story and where passion, patience, and generosity blend together, much like a perfect glass of Oregon wine.

(upbeat music) So this is more than just a vineyard.

It's a legacy.

And today we're gonna see how that story unfolds.

- Thanks for coming to Abacela.

This is our vine and wine center.

This is our 30th year, growing grapes and making wine and we're happy to have you guys here.

- And now we get to enjoy what you're doing, 'cause I've heard a lot about this over the years.

I've sold your wine, I've seen it, I've tasted your wine.

And I say, you know what, we gotta share this place.

- We started planted in 1995.

So that means we're the 30th year and we've gotten out right close to 80 acres of grapes.

And we are in an estate production, meaning everything we grow, we make into wine and we sell.

- Now, I don't wanna jump the gun, so we're gonna go walk through some vineyards right now.

Right, you gonna show me some of the grapes.

- Sure.

- But I did hear, there's 175-year-old vine on this property.

- Yes, there is.

The homesteaders here homesteaded in 1849 and we're fairly sure that they planted those grapevines between 1849 and 1853, along with some other orchard fruits over there.

- Let's walk, show me the grapes.

Let's go, Greg.

So by the time we got to the vineyard, it was hot outside.

I mean, it was midday, so excuse the sweat.

- Yeah.

So this is all Tempranillo and Tempranillo is the grape my father wanted to grow and make wine here in Oregon.

We produce multiple styles of Tempranillo, kind of matching a little bit with what they do in Spain.

We make a fruit forward, easy to drink, all the way to a grand reservist style.

This time of year, of course it's hot, we're out in the vineyard and it maybe get to a hundred today.

But you know, in the next 30 days it'll start cooling down.

And that tells the fruit to ripen.

- Yeah.

- That it tells it to kind of get its act together and produce really good flavors and sugar and really develop a balanced fruit.

- Look at this color.

(upbeat music) Everything that you see in front of us here, this little small vineyard.

And then the apple trees over here, this is the original homesteaders.

This is their original orchard that they planted back in the 1850s.

This tree right here, for example, if you take a peek at the tree, the inside is almost completely burnt out.

This produces a heritage apple that's quite good actually.

(upbeat music) It's gonna be a little bit on the tart side, but.

- This tree has all this fruit on it and there's no inside of the tree.

It's just a shell.

It's like a three inch shell all the way around.

- We're trying to replicate the homestead that the history of the place.

And just on the other side of that fence over there is where we found the grapevines.

My father was doing some work in this vineyard back in 2005, and he decided that he was gonna bulldoze this blackberry patch that was over here.

And right at the time, he was pushing out fell a grapevine trunk and he went, "Whoa, wait a minute."

As he pulled it out, it had pieces of it that had measured 47 feet in length.

(Vinny laughing) And then we started uncovering the vines, the rest of the vines.

And this little patch right here are the mother vines from the 1850s.

- Wow!

- Just picture this was covered in blackberries.

- [Vinny] Sure, I got it.

- What we found was the blackberries were actually holding the vine up, but it was keeping the vines from getting big.

So the vines were still growing, but they didn't get massive.

And we sent this all for that DNA analysis and it came back as 100% Listan Prieto from Spain or the mission grape that the Jesuit missionaries used in California.

We took cuttings, we turned around and we put it on all of this rootstock here.

And now we have about almost an acre of this old vine.

- So I don't want to assume that I can do it, but may I have one grape off of 175-year-old vine?

- Yeah.

This one's not quite ready.

- Okay.

- This is a late ripening variety.

- Okay.

So nothing's ready on this one?

- Nothing.

- But I might have to just take one.

I might have to take one for the team.

- [Greg] Try one right.

- To say I did it.

- [Greg] You can see that there's starting to change a little bit, but there's not a lot of color.

- Actually here's a color right here.

Look at that, that's color, huh?

- [Greg] Yep.

- Got some color on it.

How cool is that?

I got to eat a grape off of a vine from back in the mid 1800s.

It's still producing.

- So this variety is very late ripening.

Meaning it will come in much later than virtually anything else we have.

And it's okay, it gives us some time to pay attention to it and bring it in.

We've been banking these wines for a few years and we call them Angelica.

And Angelica is the term that the Spanish missionaries gave to their wine that they used for the sacrament.

So when they were making the wine for church, they made it, it was very sweet and higher in alcohol.

And you know, of course they drank little amounts of it.

But this is the grape they used.

- Yeah.

They didn't add anything to it.

- No.

This is something I'm very confident about because I've been around this industry here long enough that this is the furthest north of a commercial vineyard of this variety in the world.

What were the people doing in the homesteaders?

Did they make wine?

Did they make jellies?

Did they make juice?

What were they doing with this?

We don't know.

But it's such a great story, especially because my dad wanted to be the first to grow a Spanish grape in Oregon.

And yet, here was a Spanish grape already growing.

- Well, thank you for showing me this and this is special.

Thank you.

I really appreciate it.

(upbeat music) - So we're actually moving back toward a, under the ground part of our operation.

- Oh!

Wow!

Look at this.

- And this is our library.

We keep wines, a little bit of everything.

We have some going back into the 97, 98 period.

Here's the 1997 Cabernet Franc.

So this was the original label, one of my younger sisters drew this.

And this became kind of the framework behind our label because it has the view of the hills that we were just on.

We've altered that a little bit over time to show it just slightly different.

(upbeat music) We were talking first about our Albarino, which is a grape that you didn't, I don't think have had before.

This is a Spanish and Portuguese grape that we grow quite a bit of and we make it into this very traditional Spanish style.

And it's just a lovely, lovely summertime kind of one.

Do you get the kind of citrus tropical kind of notes on it?

And it's got a very lively.

- That is beautiful.

You guys gotta smell this, try that.

(Greg laughing) Do you smell this?

The other wine I have here is what we're probably best known for, is Tempranillo.

And my father fell in love with this grape when he was traveling in the eighties and early nineties.

So we were the first to plant it in the Pacific Northwest, my father pioneered it.

We put it into an international competition and beat 18 Spanish wines in blind tastings and won that competition.

And so that kind of put us on the map with a variety.

- Well thank you again my friend.

What a special day.

- Yeah.

- Thank you.

I appreciate it.

And something else special happened there.

I got to meet one of my youngest fans and new friend.

Now for most of you folks out there, you know I'm an Italian restaurant owner, son of an Italian immigrant family and a lover of cooking.

So when I meet another family, it takes me to a whole other happy place.

So places like this, they're more than just a restaurant.

This is home.

And I can't wait to share it with you.

Benvenuti tutti.

Welcome to Dino's Kitchen.

- And we'd been here for 27 years.

- And you started it, right?

- [Debbie] Yeah.

Dino and I, yeah.

- [Vinny] And how old are you?

- [Tony] 29.

- Still just getting it started.

- His father cooked before him.

- He did?

- And then I cooked before his father.

- Yeah, like you said, generational.

- Generational.

Okay.

This is what we're talking about.

Okay.

This doesn't exist anymore.

So pay attention to what's happening here.

This doesn't exist.

This is the real deal.

I want you to enjoy it and I want you to enjoy their family.

So let's go cook.

- Let's do it.

- Let's do it.

(upbeat music) - And I'll just show you making some of the ravioli.

We do it just with a typical KitchenAid, just roll out the dough and I already made the fresh butternut squash ravioli filling that we're gonna use here.

We don't like it to be too thin, not too thick, we like it to be just right.

Find that balance.

- Oh, so you're folding it over.

Yeah.

How many do you make a day here?

- I usually make about eight orders.

I make it right before service so it's fresh and ready to go.

And we usually sell out like every day.

- You want one of his fresh raviolis, you better be here at five o'clock.

- And I don't like it to look like a lot of people's ravioli where they just have that frozen bologna.

We like it to look fresh too.

Easy peasy, just like that.

And yeah, fold over a couple times, try and get a nice square shape.

'Cause it helps when you're folding them.

- I'm sorry if I make a mess.

(upbeat music) Alright, so now I'm gonna fold it over here.

- [Tony] Yep, yep.

- [Vinny] Even though I messed up that one, but that's okay, right?

- Yeah, it'll be fine.

Yep.

Yep.

- That's the one right there.

That's right, I prefer mine leaking out the sides, just so you know.

All right.

I'm gonna drop 'em in.

- [Tony] Yeah, that'll be great.

Yeah, you can drop 'em right in.

- You put five in, I put five in.

- Okey dokey.

- [Vinny] Five.

We got five each.

- And while that's boiling up, I can show you one of our other entrees.

We like to do a veal saltimbocca.

- Let's do it.

- And we like to do risotto as much as we can here.

All right, so I'll do the veals right here.

And then we like to do like a mixed vegetable side that's gonna be for the bruschetta.

So we just do the basics on the risotto and then we heat it up and we add some onions, a little bit of stalk or white wine, and then cheese butter, stuff like that.

- [Vinny] Sounds good.

(upbeat music) Awesome.

Let's throw in some of the risotto.

Just toss it right in.

Probably have four of those.

- Four of those.

Okay.

- [Tony] Yep.

Then we'll throw some white wine right in there.

- Yeah, let's make some fire.

We gotta make some fire though.

Oh, come on.

- Not quite hot enough of a fire.

- Come on.

Come on.

Okay.

Well the wine's in.

- And I need to get the veal going here.

I need a flour it real quick.

So I just sear it, pan sear it, flip it, and then I throw in, what I got there is smoked mozzarella, fresh sage and prosciutto.

You can go for it.

- Yeah, we got it.

There you go.

- There you go.

And I'll sear both sides and I'll flip it over.

Use some white wine and my grandma likes use Marsala, but I like to use white wine.

- Well, what you're doing is beautiful, it looks great.

Alright.

I'm gonna kill the veggies, okay.

- Yep.

Yep.

Looks like some of your ravioli broke open in there, unfortunately.

- Oh no, that was yours.

- That was mine.

- Yeah, that was yours.

(Tony laughs) I'm sorry, I thought you saw the way I was trying to show you how to put 'em in.

- Yeah.

- So my bad's, it's my bad.

- No, no, all me.

It's the moment of truth here.

(pan sizzling) (upbeat music) - Get it, Antonio, get it.

- I like to fry the bread.

People around here seem to really like it.

Most of the time with bruschetta, you pan-sear the bread or whatnot but we like to fry it.

- Show me your ways.

- Gets it nice and fluffy.

And I already got the bruschetta mixed, freshly made there.

We try and keep everything fresh as much as possible.

And then basically that's it.

So I- - I love this guy.

I'm gonna adopt him.

(upbeat music) This is so cool, I have never ever done it this way.

This is fantastic.

(upbeat music) - We'll throw one of them on here, that nice cheese smoked mozzarella, people love it.

This is some homegrown sage, grandma grows it in her garden and we like to try and clean it up a little bit, make it nice and neat.

People pay good money for this good food.

And that would be one of our specials.

We got the saffron risotto, the veal saltimbocca with the prosciutto and smoked mozz and our vegetable medley there.

(upbeat music) All right, I gotta get a pan heating up for the sauce for the ravioli.

And then once the butter starts to brown, we just throw the ravioli right in.

- So we're doing straight butter and sage.

- Well, we put a lot of ingredients in the ravioli and that's the flavor that we want to shine.

Just starts to brown, that's when I like to throw on the ravioli.

- You got it.

The reason why I wanted those to break open now see, it's all part of the plan.

Now it's gonna glaze the rest of them as you flip 'em right there.

It's glazed with the inside of the ravioli.

(upbeat music) Alright, Grazie.

Hmm.

That's what I'm talking about.

(upbeat music) So for 30 years ago before that, where were you inspired for this style of dishes?

- My first trip to Italy was Dino took me to his hometown in 1995.

We met with some cousins over there and family, and some of them had restaurants and I stole some of their recipes.

- You borrowed.

- Okay.

I borrowed.

(Debbie laughing) And some of 'em our own twist on things and Tony's own twist on things as well.

- Well, he grew up in the kitchen, so he should know how to make his twist on things, right.

- [Tony] Oh yeah.

- I used to get in trouble, like my father always yelling at me in the restaurants in New York, always.

(upbeat music) So can I try this?

You know what I always hear as a kid, "When you have your own place, you do it your way.

"Right now you do it my way.

I'm the boss."

"Okay."

- I tried that with him and he would argue with me, and said, "But grandma."

I said, "Okay.

Okay.

You do it your way."

(upbeat music) - Yeah.

I'm gonna start with my Italian Manhattan.

Just one of our staples.

I chill Campari.

(bottle thudding) Our sweet vermouth.

(upbeat music) (bottle thudding) Our bordeaux cherry.

(upbeat music) Bourbon.

(bottle rattling) - [Vinny] Oh, I know.

Is that how we shake it?

No, no.

(Rebecca gasping) What?

- Oh no.

- Oh my God.

- You're gonna like this hold on.

It's just a thing we do.

So ready?

- Ready.

- One, two, and a slow dance come on.

Come on, come on, come on.

Keep going.

You gotta go.

Got a beautiful shake.

This is the only way I would shake up the TV.

Okay, now you're ready.

Oh, I got her flustered now.

Sorry.

I'm sorry.

Thank you.

Oh yeah.

That's beautiful.

You know why?

You know why it's so good, is the way you shook it.

That was so good.

That was it.

That was the finishing touch.

That was it.

- And next I'm gonna do our blackberry smash.

(upbeat music) - There's a proper shake.

(drink sloshing) (upbeat music) Wow, this is so good.

Two killer drinks.

You ready to manja or what?

- Yes.

- Manjare.

(upbeat music) What a great dinner we had with the family made my heart full.

Grazie Dinos.

(upbeat music) (upbeat music) Well after a long hot day in the Roseburg area, what's better than floating along the lazy river at the Bar Run resort.

Just slowing down and soaking in the simple joy of RV life.

The water, the sunshine, and the smiles made today one to remember, they'll even bring you a drink while you're floating along.

And as the evening settles in, this resort feels like the perfect place to unwind.

From all of us "At All Across Oregon," thanks for spending the day with us.

(gentle music) What a day here in Roseburg, Oregon.

From the charm of downtown to the quiet beauty of the Umpqua, every stop reminded us why this community is one of the true gems of the Pacific Northwest.

We leave with full hearts and memories that will carry us on to our next adventure.

Until next time, we'll see you on the road as we explore, "All Across Oregon."

(upbeat music) "All Across Oregon" is made possible in part by, Travel Southern Oregon Coast.

Travel Curry County.

And John Warekois CPA.

(upbeat music) (upbeat music) (keyboard typing) (wind whooshing) (upbeat music) (mouse clicking) (wind whooshing) (mouse clicking) (tape reeling)