“He hath a garden circummured with brick,

Whose western side is with a vineyard back’d…”

William Shakespeare, “ Measure for Measure,” 1604

The bard’s “Measure for Measure” is set in Vienna where Shakespeare knew gardens and vineyards flourished side by side. More than four centuries later in Southern Oregon, the relationship between gardens and vineyards is still appreciated by Judy and Cal Schmidt, owners of Schmidt Family Vineyards in Grants Pass.

Along with fertile vineyards, green lawns and a large pond, the picturesque setting boasts several acres of vegetable, herb and flower gardens, orchard trees and two greenhouses. Visitors can stroll along the walking paths, enjoying their wine and all of the beauty that surrounds them. No wonder the Schmidts have hosted many private events on the grounds over the years.

The property didn’t always look like a gardener’s paradise. In fact, when Cal and Judy bought the old Bennett Ranch in 2000, nothing much was there besides grazing land. One of their first gardening projects was to replace an old goat pen with a few vegetable beds.

The landscape has continued to develop since then. “I can’t say that I am a gardener who makes a plan and then plants,” Judy says. “I just do it, and let it evolve.”

Yet, Judy and Cal are both experienced gardeners. Cal grew up on a wheat farm in Kansas, and now he focuses on growing vegetables. In the summertime, the outdoor raised beds are filled with “most every vegetable there is,” Judy says, including about 100 different kinds of tomatoes that are used to make sauce for the wood-fired pizzas and other food items available at the winery.

Inside a large hoophouse, 11 bench beds contain an assortment of herbs and greens: dill, cilantro, parsley, basil, arugula, even cucumbers. It’s heavenly to linger in the enclosed space, breathing in the earthy fragrance of living things growing.

Judy’s passion, on the other hand, is ornamental plants. “My grandmother gave me a pothos houseplant when I was 7 or 8; that started it,” Judy says.

Over the years, Judy has had a garden everywhere she’s lived. Her participation in the Josephine Master Gardener program in 2003 added to her gardening knowledge.

One of the lessons she’s learned is not to be afraid to make changes. For example, the first raised flower beds were made from cedar, but they were replaced with longer-lasting stone beds that allow Judy to tend to the gardens while sitting on the ledge instead of constantly bending over.

Judy has also replaced some herbaceous perennials in the flowerbeds with roses because many of the roses bloom year-round. Today, she grows about 125 different kinds of roses including hybrid teas, floribundas and climbers. Judy says, “I love the roses because these days there is so much variety in color and size, and the new varieties are much easier to care for.” Her favorites are the “Knock Out” shrub roses and carpet, or groundcover, roses.

Orchard trees are also scattered throughout the gardens, including Red and Yellow Delicious apple trees, Bartlett pear, Asian pear, Santa Rosa plum, crabapple and fig trees. Many of these fruits find their way into delectable, creative dishes offered on the winery’s kitchen menu.

Besides tending the flower gardens, Judy enjoys spending time in her conservatory, built in 2003, where she keeps her extensive collection of succulents, as well as ferns and potted geraniums. Judy says, “I love the succulents in the greenhouse because they can take the cool days of winter without too much heat.” Some of Judy’s succulents are truly otherworldly, such as the pig’s ear succulent and the brain cactus.

In fact, all of Judy and Cal’s indoor and outdoor gardens are out of this world, which is exactly the feeling Judy hopes visitors experience at Schmidt Family Vineyards. “We have actually had several memorial services here because people find it such a peaceful, serene place,” Judy says. “The world is so crazy these days. I think a garden can be a relief from that.”

I’m sure Shakespeare would agree, immeasurably.

©Southern Oregon Wine Scene

Summer 2018 issue