Joe the Winemaker – The Official Blog of Oregon Winemaker Joe Dobbes

“The LIVE certification is centered around three core principals — asking whether practices are good for the environment, good for business and good for the community. If a winery can’t meet or exceed these goals, they won’t be certified.” – Statesman Journal

Hello Everyone,

My name is Tom Dodson and I’m Joe’s Production Manger. I just wanted to bring everyone up to date on what’s keeping us busy other than making great wines for our customers. We’re going GREEN! Our facility has just been certified LIVE (Low Input Viticulture and Enology). This is certification that proves that our practices in the field and in the wine-making process are in line with sustainability efforts.

Over the last year the team and I have been preparing our facility for a LIVE certification audit. This refers to the practice of limiting the amount of raw materials (inputs such as pesticides, fertilizer, water, chemicals, fuel, etc.) used in vineyard and winery production. It starts with preparation and then an inspection. If all the standards are met you become certified by LIVE. Sounds easy right; not so fast, LIVE will continue to work with and drive wineries and vineyards to continually reduce the impact our industry has on the environment. Reduction, reduction, reduction. A noble prize: superior wines produced in a sustainable continuously improving industry.

What does this mean to you the consumer? This will ensure you that the wines purchased from Joe are produced using a world class winemaking process (yes, Joe’s Midas touch) but also in a certified facility that is focusing on waste reduction, environmental safety and energy conservation. In addition, let’s not forget that Joe’s facility is also a custom winemaking site. If your fruit source or vineyards are LIVE certified having your wines made here will meet the OWB criteria.

We are ecstatic to be participating in such a forward thinking program. I will be updating everyone on our progress. Please feel free to write me with questions or comment: tom@winebyjoe.com

Thanks and talk to you soon,

Tom

Artichoke Heart Truffles with Goat Cheese, Tarragon and Parmesan served with Dobbes Family Estate Pinot Gris 2007

3/4 cup freshly grated Parmesan

2 tablespoons chopped parsley

4 ounces cream cheese, at room temperature

3 ounces goat cheese, at room temperature

2 teaspoons lemon zest

1 teaspoon dried tarragon

1/8 teaspoon pepper

two 6 1/2 ounce jars marinated artichoke hearts, strained and trimmed to bite size pieces

Mix the Parmesan and parsley together in a small bowl.  Combine the cream cheese, goat cheese, lemon zest, tarragon and pepper in a medium bowl.  Add the artichokes and mix to coat each heart liberally.  Transfer to the bowl of Parmesan and roll to cover completely.  Place on a parchment or waxed paper-lined baking sheet.  Refrigerate until firm, about 1 hour.  Let sit at room temperature for 30 minutes before serving.  Can be prepared and refrigerated up to 3 days in advance and brought back to room temperature before coating the artichokes.  

yield:  about 24 truffles

Recipe contributed by:

Chef Sarah Carlson

The Red Hare

Personal Chef and Catering

503.680.5875

www.theredhare.net

We had an extra special guest attend our big wine tasting event in May, Karl Klooster from the Yamhill Valley News-Register. Karl is a regional editor and wine columnist for the newspaper. He wrote a very complimentary article about the event that was published in the June 11, 2009 issue of the newspaper. See below for some of his kind words and then click this link to read the rest of the story.

“A recent tasting of wines from 12 different producers was testament not only to the considerable winemaking talents, but also substantial management skills, of Joe Dobbes… Combining winemaking ability with seemingly boundless energy explains how he can successfully coordinate so many projects at once – that plus long experience. ”

We are appreciative to Karl and everyone else who showed up to support Dobbes Family Estate and the 11 other Oregon wine brands featured at the event.

Dobbes Family Estate is featured in the June issue of Oprah Magazine. Thanks to Chef Vitaly Paley from Portland, Oregon restaurant, Paley’s Place,  for pairing our wine with his spectacular dish. ” (The) salad of arugula, watercress, and mizuna is a spicy foil for fresh cherries, which tame the bracing flavors. Thin slices of prosciutto and handfuls of crumbled goat cheese add a silky, rich taste.” Pair this with the Dobbes Family Estate Viognier for a perfect flavor combination.

Click here to view magazine feature.

Click here to view spicy greens, cherries, prosciutto, and goat cheese recipe.

Click here to visit Paley’s Place website.

Join us for a fun filled night of food, wine, and great conversation on Wednesday, June 10th, at the Outback Steakhouse in Tualatin. We’re celebrating the newest additions to the Outback Steakhouse wine list. Meet owner and winemaker, Joe Dobbes along with his team in the lounge at 5:00 PM for a light buffet of signature Outback appetizers hand selected to pair with a flight of four distinct locally made varietals. Cost is $20 per flight. RSVP at http://tinyurl.com/outbackwine

 Wine and Food Pairing Menu

Wine By Joe Pinot Gris with Fresh Tilapia with Lobster Sauce

Wine By Joe Rose with Crab Stuffed Shrimp

Dobbes Family Estate Grande Assemblage Syrah with Outback Style Prime Rib

Jovino Oregon Pinot Noir with Pork Tenderloin

Considering the state of the economy and the barrage of bad news coming from the media lately, I thought it would be nice to be that little ray of sunshine peaking through the dark clouds of the business world right now. I am happy to announce that we have added two new people to our wine making team.

The first addition to the Dobbes Family Estate team is Rob Schultz. His primary position for our company is to manage our 214 acre vineyard, Larkins Estate. He will also act as a grower liason by being the communication point between the winery and the vineyards we source fruit from. In addition, he will oversee shifts during harvest. Rob has 7 years of winery and vineyard experience, including positions at Eyrie Vineyard and Enterprise Vineyard. He specializes in sustainable viticulture and will continue our efforts towards being LIVE and Salmon Safe certified.

Tom Dodson is our new production manager. He started his career in cellar operations in 1997  at Chataeu St. Michelle Winery. Tom has great knowledge and experience in managing cellar operations. While at Dobbes Family Estate, he will be facilitating the production crew, maintaining quality operations by adhering to the standards set by Joe and the Production Team and will work on team developement.

We are all very excited about these team member additions and happy to be growing during these times! Welcome gentlemen!

Last week we held our second wine dinner of 2009. The first dinner sold out in less than 2 hours and this one just as quickly. Chef Sarah and I decided to do something a little more casual this time- but no less exciting: revolving around a progressive-dining and Tapas theme, we started in the Tasting Room with our Jose Rose.

It was all spicy and addictive (food, wine and conversation). With the Rose, the Empanadas shone brightest- pork and Manchego cheese are about as Spanish as you can get… bullseye! We then enjoyed ‘06 Viognier and ‘07 Skipper’s Cuvee Pinot Noir. We all agreed that the goat cheese with leeks worked best with the Viognier. The camp was split about the red: it seems that about half liked it with the gourmet charcuterie and half preferred it with the marinated mushrooms. Me? As long as Patricia and the members are happy- then I’m happy!

We then moseyed over to the barrel room for salad and the main course. Our ‘07 Pinot Gris was good with the salad, but I don’t think either got the attention it deserved, because the whole time we had salad and gris, we could see and smell the main course…

Chef Sarah produced a bright copper pan that was nearly 3 feet across. It was stacked with shrimp, sausage, mussels, clams, onion and a brilliant saffron-scented rice. Yes, we had Paella for dinner.
For this exotic, hedonistic dish we had an exotic, hedonistic wine: the 2005 Cuvee Noir (soon to be called Patricia’s Cuvee). Magic together- ‘nuff said!

We drew some barrel samples of port from barrel, told some stories, told some lies, and then came back to the tasting room for dessert. Thank goodness it was a tray of imported cheeses- anything richer and we would have exploded. The top of the night was 2004 Late Harvest Viognier- the sugar and acid remain perfectly balanced and even I’m not sure how long this wine can last: 5 more years? 10? Of course you’d need the willpower…

We’ll do another dinner in a month or so. They are limited to 12 seats- period! The seats go to the first people to respond to the email invitations. That is another good reason to check your email often.

I’m off to look at more vineyards for 2009 and beyond… drink well- I hope to see you all soon!

I’ve been travelling a lot recently to spread the good word about how great Oregon wines are…. especially our wines…

Since I’m out meeting new people, I wanted to ask everyone to meet our new people at Dobbes Family Estate.

Charles continues to manage the finest and friendliest tasting room in Dundee, and he has an entirely new “crop” of staff-members to help.

Linda Wyborny: our newest face might seem awfully familiar… Linda and her husband live in Dundee and have been Club Members of Dobbes Family Estate nearly since Day One! With her personal experience enjoying our wines throughout DFE’s history, she can probably tell you about our vintages and their ageability nearly as well as I can!

Michelle Bolliger: A similar story- Michelle and her parents (Grace and Drew) have been members for ages. Michelle has spent countless hours studying wine and viticulture. Michelle’s background as a local realtor has made her remarkably travel-savvy for the area and makes her a great go-to person for nearly any question about travelling in Wine Country.

Orion Leguyonne: Orion was raised in Oregon, then he was spoiled working in prestigious Napa Valley tasting rooms. Back home now, we hope to fully re-acclimate him to real people and real wine (we’re mostly kidding). Studying to be a winemaker, Orion knows his stuff. If he’s not too busy in the tasting room- try to stump him with wine trivia!

David Fish: another wine veteran, David has more than 20 years experience in wine and hospitality. He is also one of our Custom Winemaking clients. Now living in Dundee, he is probably the most random, casual, practical joker that you’ll see in any tasting room anywhere. He knows the facts about wine, but if the fiction is funnier, he might go that route. Our wines are serious- David isn’t…

Stop by our tasting room and meet our new crew. While you’re there- consider tasting some wine!

I’ll be at Place Pigalle in Seattle for a vintner dinner. The menu looks amazing, our wines are showing beautifully right now, and the views of Puget Sound from inside the restaurant are spectacular. Click here to see what I mean. The dinner is at 6pm on Wednesday, May 13th, 2009 at Place Pigalle Restaurant and Bar located at Pike Place Market; 81 Pike Street, Seattle, WA 98101. $85 per seat. Check out the menu below and then call Place Pigalle @ (206) 624 – 1756 to make reservations.

Reception:
Viognier
Oysters on the Half Shell with Paddlefish Roe, Cocktail Sauce and Mignonette
Hawaiian Blue Prawn Fresh Rolls with Sweet Chili Dipping Sauce

1st Course:
Willamette Valley Pinot Gris
Foie Gras Terrine, Baby Arugula, Paddlefish Caviar, Citrus Gelée

2nd Course:
Pinot Noir
Sea Scallop and Heirloom Tomato Napolian, Smoked Tomato Beurre Blanc, Crispy Prosciutto

Break:
Barrel Sample

3rd Course:
Syrah
Domestic Lamb Lollipop, Wild Mushroom Ragout, Syrah Bay Jus with
Smashed Duck Fat Poached Fingerlings

Dessert:
Late Harvest Viognier
Lemon Verbena Custard with Fresh Berries and Whipped Crème Fraîche

This is the first of our extended ‘07 vintage bottlings, and an exciting beginning it is. While many of our wines are bottled within 10 months of the harvest date, our Syrahs are given extra time in barrel to soften tannins, round out body and mature to pure expressions of the Southern Oregon vineyards where they have grown.

Bottling weeks are always a flurry of work at the winery, where workers need to be at the their best to match an equally hardworking bottling line that’s able to put the finishing touches on up to 1800 to 2000 cases per day.

To learn more about our Syrahs, click here.

Our current release of the 2005 Fortmiller Vineyard and 2006 Sundown Vineyard Syrahs have a limited number of cases remaining, so come in soon to catch them while they last. Expect this week’s bottling of a combined 225 cases of Fortmiller and Sundown single vineyard Syrahs to be released in at least two years. Plan ahead and you can compare these to excellent vintages at home or in the tasting room. Enjoy the spring showers and know that they are bringing exciting opportunities at Dobbes Family Estate.