q3 2020 news - dobbes family estate – dobbes family estate€¦ · clonal mutations explained:...

Q3 2020 NEWS

We’ve made it to wine country’s favorite time of the year -- SUMMER SEASON!

Our Tasting Room is open and we’re thrilled to be able to provide a good, safe time for all of our visitors! We are sporting masks but trust us, there are giant smiles underneath.

As summer races by, our winemaking team is preparing to bottle our stellar 2019 Pinot Noirs and Syrahs. Outside of the cellar, our vineyards are through bloom and on their journey to fully ripening with warmer weather on the horizon. With harvest right around the corner, we are dusting off our press and sorting line to bring in our first grapes, predicted to come in the door mid-October.

We appreciate your dedication and support to our brands now more than ever. In return, we will continue to craft delicious wine and support you in any way we can. If you find yourself in the heart of Willamette Valley, please drop by and try some of our new releases. Stay safe and cheers to a beautiful summer season! Cheers,The Dobbes & Wine by Joe Team

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Join us on our social media accounts and YouTube channel for new content and LIVE sessions with our Winemaker, Andy McVay and CEO, Gretchen Boock. We are always developing new educational videos, virtual tastings, as well as cocktail and food pairings. Don’t miss out.

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FROM OUR WINEMAKERSUMMER VINEYARD UPDATE:

CLONAL MUTATIONS EXPL AINED:

Andy McVay Winemaker

It is official, all of our vineyards are through bloom!

Due to the wet and cool conditions in warmer/earlier blooming sites, pollination was inconsistent in many clusters leading to lighter weight and less dense clusters. Come mid-July, we will be able to estimate potential yield, which will likely be lighter than recent vintages. A lighter crop isn’t necessarily a bad thing. Heavy crop vintages often lead to additional labor due to the need for thinning excess clusters to achieve balance of ripening. So, a lighter crop allows more naturally balanced yields with less intervention.

Our next step in the season is monitoring heat throughout July and August and watching for Veraison to help flag potential harvesting windows for each vineyard. As of July 10th, the growing season post-bloom has had moderately warm temperatures with highs consistently in the 70s – this is a little cool, but warm weather is on the horizon. It’s too early to predict the personality of harvest in Oregon, but it’s fair to say that October will be the month we start to bring in our first fruit.

Did you know that Pinot Noir, Pinot Gris and Pinot Blanc are not only related varietals, but they have the same parents, just like Grenache Noir and Grenache Blanc? The reason is mutation. Mutations are random alterations in the pattern of DNA. Some mutations have no physical expression and they can happen in any living organism. Some are dramatically visible like in Pinot Blanc and Grenache Blanc that lack the DNA sequence tied to color changes in the pigmented versions of Pinot and Grenache Noir resulting in a non-pigmented berry.

Pinot Noir is a varietal with many mutations, more so than many parent varietals. That reason is tied to Pinot’s viticulture struggle in the wine industry. Cultural speaking, most or all of Pinot Noir’s genetic variation has come from selecting stronger vines in the vineyard to replace weaker vines, a process called massal selection.

Dobbes Family Estate is lucky to be working with Pinot Noir from 15 different vineyards, with a broad selection of clones and site expression. I’m excited to share that in 2020, I’ve added a vineyard intentionally planted to a random variety of Pinot Noir clones, a massal selection from the beginning. Inter-planting clones from the start is an attempt to integrate vineyard personality and wine style before the grapes even arrive at the winery.


(Above) Pinot Noir clones - all differ in flavor characteristics, time of ripening, cluster size/density, and more.

(Above) Grenache Noir (left) & Grenache Blanc (right) - an example of mutation lacking the pigment DNA sequence

NEW ACCOL ADES



2018 WINE BY JOE PINOT GRIS Willamette Valley AVA

NEW RELEASES

2017 PATRICIA’S CUVÉE PINOT NOIR Wine Enthusiast - 93 Points & Cellar Selection

2019 VIOGNIER Wine Enthusiast - 91 Points

&

2018 WINE BY JOE PINOT GRIS Wine & Spirits - 88 Points & Best Buy

2019 WINE BY JOE PINOT BLANC Wine Enthusiast - 89 Points & Best Buy

2019 WINE BY JOE ROSÉ Wine Enthusiast - 88 Points & Best Buy

2017 WINE BY JOE PINOT NOIR Oregon

Aroma: hibiscus, dried rose petal, bright cherry, dried cranberry, and just a hint of black licorice Palate: dried Bing cherry, black tea, light sandal-wood and cedar

Aroma: pineapple, ripe pear, white flowers, lycheePalate: Meyer lemon rind, butterscotch, lemon meringue, pineapple

FEATURED WINE OF THE MONTH: JOE TO GO

In June of 2020, Joe to Go was featured on renowned Jancis Robinson’s website and is listed as a “Canned wine to try.”

Jancis Robinson is a British wine critic, journalist and wine writer. She currently writes a weekly column for the Financial Times, and writes for her website JancisRobinson.com, updated daily that received on average 206,000 views a month. Jancis Robinson also provides advice for the wine cellar of Queen Elizabeth II.

“The Joe to Go range includes a particularly can-friendly Pinot Noir – it’s soft, juicy, a little peppery, and tastes good at fridge temperature. The delicate Pinot Gris and fruity rosé are well-made, too.” - Jancis Mary Robinson


IN THE PRESS: “A CAN HUNT IN THE USA”

OH THE PL ACES YOU’LL JOEWhere ever you’re going, take Joe to Go! We want to see all the places you JOE this summer whether it’s the favorite corner of your backyard, camping, on the lake, or a picnic. Tag us on social!

@winebyjoe #TakeYourJoeToGo

• Oregon is the fastest growing appellation at +16% Dollar Sales and +15% in Volume1

• Joe To Go is growing >100% vs. YA1

• Cans continue to grow aggressively. Canned wine has seen +66% change (in dollars) from a year ago.2

• Joe to Go is perfect for on and off premise.Sources:

1 IRI US Multi Outlet +Conv 52 weeks ending 3/22/20 2 Nielsen Measured Off Premise Channels; Total U.S. (Dollars) Covid-19 to Date; w/e March 7 through June 27, 2020

GROWTH OF CANS

Jancis Mary Robinson OBE, ComMA, MW

NEW TOOLS AND PL ACEMENTS!POS - A brand new Joe to Go Can Rack now available - check it out!

Placements - Joe to Go is now available nationally at Marriott, Kimpton, Hyatt, and Double Tree hotels.

Resources - Updated Sell Sheets, Brand Sheets, Shelf Talkers and more can be found on our Trade Page. Trade Page: https://www.winebyjoe.com/trade/

Click here to read her full article online: https://www.jancisrobinson.com/articles/can-hunt-usa

https://www.instagram.com/winebyjoe/?hl=en

https://www.jancisrobinson.com/articles/can-hunt-usa

https://www.winebyjoe.com/trade/

PARTNERSHIPS


Wine by Joe has teamed with two of our favorite Northwest brands, Kettle Brand and GoodLife Brewing Company, for two separate partnerships starting this quarter.

Kettle Brand Coupon Save $2 on any 1 bag of Kettle Brand Potato Chips

(5oz or larger) when purchasing Wine by Joe

GoodLife Brewing Coupon Save $6 on GoodLife Beer

and Wine by Joe

Kettle had about as humble a start as can be had. Their founder sold natural foods from a van way back in 1978. His original vision—great taste with real, less processed foods—has been our driving ambition ever since.

Kettle has always been about real people who care about what we do. The time and attention each Kettle worker puts into our products, as each one makes its way from farms to our kitchens and then to your home, is care you can taste.

National Partnership

Regional Partnership

We have a saying in the wine industry, you can’t make good wine without good beer!

GoodLife Brewing Company opened in 2011 in Bend, OR where the craft brewing culture is vibrant and growing. Their beautiful home in the PNW is very supportive of local craft beer and has been a remarkable testing ground for beer to be distributed regionally. They strive to make exceptional beers by blending special brewing techniques, unique ingredients, and the best quality hops and malt available. Also, having great water helps,

EMPLOYEE HIGHLIGHTS

JENNIFER POFFTast ing Room Manager

BRAD WINTERLab [email protected]

[email protected]

Brad is a man of many loves. Wine may be amongst them, however not the first. Following his freshman year of college Brad discovered metal smithing, and soon was enrolled at the School of Art and Design at East Carolina University. His work has even appeared in several books and magazines. His passion for metal is what led him to Portland, where he managed a jewelry company for seven years. However, his move to Oregon also rekindled another love: home-brewing. In the spring of 2009, he began taking classes to refine his brewing skills and that summer he quit his job to finish the program with an internship at Hopworks Urban Brewery in Portland. A month after that he found his way to a slightly different type of fermentation at Wine by Joe. Brad has now been working in our Lab for six harvests. Beyond his love for metal, beer, and wine, Brad also loves his cats. He is our go-to guy for any technical question and you’ll always find him in the lab with a smile on his face; we love having Brad on our team!

Jennifer’s passion for wine began when she first moved to Oregon 20 years ago. Pouring on the side at a local winery as she explored a career in Accounting, Recruiting and then Sales. Jennifer moved out to wine country just over six years ago with the purchase of a hobby farm in Gaston, Oregon. What pairs better with wine than raising your own everything? Combining of all her experience in the corporate world, Jennifer transitioned into the wine industry full time about two years ago. Bringing her diverse background and high energy, Jennifer joined us as the Tasting Room Manager. When she is not in the Tasting Room, Jennifer’s passion is caring for her farm and all the animals, gardens and orchards. Although the farm takes up a big part of her free time, she loves to travel and is always planning her next adventure with her husband, Jason. Be sure to say hi to Jennifer the next time you visit us in Dundee.


WINE & FOOD PAIRINGDobbes 2017 Patricia’s Cuvée paired with Grilled Skirt Steak with Chimichurri Sauce and Paprika PotatoesEnjoy grilling season with this recipe put together by Elyssa, one of our resident Tasting Room Associates who also happens to be a culinary expert. This family favorite, Grilled Skirt Steak, with Chimichurri and Paprika Potatoes pull out a different herbal side to the 2017 Patricia’s Cuvée Pinot Noir that we do not often see - a perfect pairing for backyard dining this summer!

INGREDIENTS

Skirt Steak & Chimichurri: 1 to 1 ½ lb skirt steak

1 bunch cilantro 1 bunch parsley 1 small shallot

3 tablespoons of red wine vinegar ½ teaspoon of red pepper flakes

¾ cup olive oil 4 cloves of garlic

Half of a lime Salt and pepper to taste

Paprika Potatoes:2 cups of potatoes – your choice

1 teaspoon paprika ½ tablespoon salt

¼ teaspoon of ground black pepper 1 tablespoon of olive oil


CHECK OUT OUR FOOD BLOG FOR A STEP BY STEP VIDEO TUTORIAL & DIRECTIONS!

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q3 2020 news - dobbes family estate – dobbes family estate€¦ · clonal mutations explained:...

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