The Story of Abbey Road Farm’s Quiet Revolution in Agri-Tourism
There’s a quiet transformation happening in the heart of Oregon wine country, and it’s more than just vines growing in the rich Willamette Valley soil. At Abbey Road Farm, nestled in the rolling hills of Carlton, a new kind of vineyard story is unfolding—one where the land isn’t just a backdrop for great wine, but a living, breathing farm ecosystem envisioned by its founders and shaped by two dedicated stewards (and beekeepers), Ashley VanMeter (below) and Katelyn Sharpe (above).
Ashley, the farm’s animal caretaker, and Katelyn, the culinary farmer are two key players helping to navigate this transformation. Their work–both practical and poetic–embodies the essence of a modern agricultural renaissance happening within the world of wine. Often-times in wine country, the wine, the scenery and the delicious food are most noticed, but perhaps just as importantly are the unseen hands tilling the soil, tending the livestock and caring quietly “for the bee and the vine”.
A Farm Beyond the Label
Ashley VanMeter
Abbey Road Farm is a young vineyard known for its unique varietals and picturesque tasting experiences, events space and its sister restaurant that recently opened in southwest Portland called 82 acres. The Farm and winery are a sought-after destination for weekend explorers, bridal parties, and wine enthusiasts who want to sip their way through Oregon’s bounty. But beyond the carefully manicured vineyards and elegantly restored event spaces, there’s a working farm that’s striving to redefine the relationship between agriculture and hospitality.
“The farm started organically – no pun intended – as more of a collection of animals than a true integrated farm system,” Ashley reflects. “When I started here about three years ago we had a little of everything—chickens, goats, alpacas, pigs—but no articulated purpose behind it beyond genuine guest engagement. “And while that’s a great start, we are constantly seeking out new ways to bring more purpose to our animal program.
We are striving to find a more cohesive relationship with our animals, the land and our culinary department. For example, our chickens provide over 8,000 eggs annually that our chefs utilize both onsite and at 82 acres. We’ve also recently integrated pork production at Abbey Road. These pigs fertilize and loosen the soil that Katelyn will later put into production planting both edible and pollinator friendly crops. When the time comes, our chef then processes and serves the pork to provide a true “Farm to Fork” experience.”
The Buzz of Pollinators and Purpose
One of the most unexpected transformations at Abbey Road Farm has been its embrace of pollinators and specifically, honeybees. When Ashley arrived, the hives had long been abandoned, their colonies lost. “My boss handed me the vision, and responsibility for the bees in my first week,” she recalls with a laugh. “I was terrified. I know they are technically considered livestock, but I had zero experience and wasn’t sure where to start.” Enter mentorship, trial and error, and a willingness to learn, and lots of courage. Three years later, Abbey Road Farm has an expanding apiary, and both Ashley and Katelyn are not just courageous beekeepers, but educators who weave the importance of pollinators into the farm’s larger mission.
“People come here for the wine, but they leave with a deeper appreciation for the land,” Katelyn says. “Our goal isn’t just to make great wine—it’s to create an environment where biodiversity thrives, where we’re contributing something back to the land.”
This philosophy is deeply embedded in the farm’s approach to agri-tourism. Abbey Road isn’t only a place to sip wine.
The Push and Pull of Agri-Tourism
Balancing the authenticity of farm life with the expectations of a high-end wine destination isn’t always easy. “People come here for a serene experience and don’t expect to hear actual farm sounds…like pigs snoring, frogs croaking at sunset, and crickets stridulating (singing) into the night,” Ashley laughs. “It’s funny, but it also speaks to the challenge of being a working farm and a dynamic eco-system, in a hospitality-driven industry.”
Agri-tourism has taken off in the winery world, offering visitors more than just a tasting flight—it’s an invitation to engage with food systems in a way that feels both luxurious and enlightening. From farm-to-table dinners featuring estate-grown produce to vineyard tours showcasing regenerative farming, wineries like Abbey Road Farm are proving that sustainable farming and guest experiences aren’t mutually exclusive.
“We’re always asking ourselves, ‘How do we make this a true working farm?” Katelyn explains. “There’s a difference between putting a goat on a hillside for Instagram and creating an integrated ecosystem that benefits the vineyard, the environment, and our guests.”
One of the most tangible efforts to make Abbey Road more than a polished showcase of rural life is its an investment in soil health and biodiversity. Katelyn has worked to implement extensive pollinator plantings, creating an ecosystem where honeybees, native bees, and beneficial insects thrive alongside the vines. “We’re not just growing grapes; we’re cultivating an environment that makes everything—bees, birds, soil, animals, the vines and each of us—healthier,” she says.
For the Visitor, for the Future
For the casual winery visitor, the experience at Abbey Road Farm is quietly transformative. Whether it’s watching sheep graze between vineyard rows as a natural weed control method, learning about honeybees, regenerative agriculture, while tasting wine and estate honey, or understanding the purpose behind a small culinary garden designed to nourish both guests and the land—it’s all part of a larger story.
For bridal couples, a weekend traveler, or even the seasoned wine enthusiast, Abbey Road Farm offers more than an elegant escape. It offers a glimpse into the complex beauty of modern farming, the balance of tradition and innovation, and the reminder that our connection to the land goes far beyond the wine glass. And when you next visit a winery, ask not just for the winemaker but for the gardener, the animal caretaker…the farmer. For a farm, in the end, is what a winery truly is and the healthier the farm, land, it’s livestock and the bees, the better the wine.
“Care for the bee, and the vine, the soil and farm will thrive,” Katelyn muses. It’s a philosophy as old as agriculture itself, but one that’s finding fresh resonance in the evolving world of wine country. At Abbey Road Farm, it’s not just a motto—it’s a way of life.
