Summer Pairing: 2021 Patricia’s Cuvee Pinot Noir


She is lovely, and she will woo you. We have paired our highly rated 2021 Patricia’s with a five-star recipe. Mongolian beef bowls can be made in a million unique ways– we like to keep it simple, with a perfect blend of ginger and garlic. A lovely pair with this wine’s soft tannins, tempering acidity, and a balanced roundness on the palate that is rarely seen in Pinot Noir.


  • 1 lb. lean ground beef
  • 2 tsp minced ginger
  • 3 cloves garlic, minced
  • 1/2 cup low sodium soy sauce
  • 1/4 cup brown sugar
  • 3 tbsp hoisin sauce
  • 1/4 cup water
  • 2 tbsp cornstarch
  • 1/4 tsp red pepper flakes
  • 1/4 tsp black pepper
  • 1 tbs sesame oil
  • 4 green onions, cut into 2-inch pieces
  • 2 tbs toasted sesame seeds
  • Rice or noodles for serving


Brown the ground beef along with the ginger and garlic in a skillet over medium-high heat, until beef is crumbled and cooked through. Drain any fat and return pan to stove top.

Combine the soy sauce, brown sugar and hoisin sauce in a small dish and pour into ground beef mixture. Cook for about 2 to 3 minutes to blend flavors. Meanwhile in a small dish combine the 1/4 cup water along with the 2 tbsp cornstarch. Pour the mixture into the ground beef and stir until sauce thickens.

Season with red pepper flakes, black pepper, sesame oil, and green onions. Serve hot over hot rice or noodles.

Bottle of Dobbes Family Winery 2021 Patricia's Cuvée Pinot Noir
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Originally crafted to honor our founder’s wife, Patricia’s Cuvée is our most sought-after wine here at Dobbes. Each vintage our winemaking team selects the best barrels in the cellar, crafting a blend that is balanced, yet opulent. We think big when we are blending Patricia’s. Since our predisposition is towards food-friendly wines with vibrant acidity, we take a lot of care when seeking out barrels for this cuvée. We are looking for richness, not sweetness, like velvet across the tongue. Fruit from the best vineyards, wine from the best barrels, and the most harmonious blend our winemakers can piece together results in the absolute highest level of winemaking here at Dobbes. Drink now, or wait 10 years, and be rewarded for it. 

Wild mushroom risotto • Steak tartare • Miso chicken 

AVA: Willamette Valley

Color: Medium purple

Aroma: Dark chocolate, cigar, candied plum, anise, cherry, orange blossom

Palate: This wine is about one thing: texture. With a roundness on the palate rarely seen in Pinot Noir, this wine has soft tannins balanced with a tempering acidity, making this wine so drinkable, but thought-provoking as well.

Flavor: Brown sugar, bramble, dark cherry, licorice, sandalwood

Summer Pairing: 2022 White Blend


Dobbes Family Winery’s White Lable is made from early harvested muscat and late harvested Roussanne. Balanced by its two extremes, this white blend pairs beautifully with the nutty roasted Brussel sprouts and perfectly crisped quinoa. With a zippy tahini dressing, this salad is great when warm or at room temperature. So let the dinner conversation linger, this salad holds up until the last bottle is empty.

Summer Pairing: 2022 White Blend


  • 1/4 cup tahini
  • Juice from 1/2 lemon
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 2 tbsp grated parmesan
  • lots of salt
  • 3 tbsp water to thin


  • 1 lb Brussel sprouts, ends trimmed, then shaved
  • 2 tbsp olive oil
  • salt + pepper
  • 1 cup cooked & slightly cooled quinoa
  • 1 tbsp olive oil
  • salt + pepper


Preheat oven to 400F. Add shredded Brussel sprouts to a baking sheet. Drizzle with oil, salt, and pepper. Toss to combine and spread out in an even layer. Add quinoa to a parchment lined baking sheet. Drizzle with oil, salt, and pepper. Toss to combine and spread out in an even layer. Roast Brussel sprouts and quinoa for 20-25 mins, stirring halfway. Quinoa should be slightly golden and crispy. Meanwhile, mix all the dressing ingredients in a small bowl. Toss slightly cooled Brussel sprouts with dressing. Add the crispy quinoa and more shaved parm if desired.

Bottle of Dobbes Family Winery 2022 White Blend
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2022 WHITE

Rachael and I share an affinity for crisp clean whites, often preferring them to be more savory than sweet. This harvest we challenged ourselves to produce a refreshing white blend from two varietals more commonly used to produce rich or sweet wines—Muscat and RoussanneTo achieve balance, the Muscat was harvested early, at around 19 brix, which kept the acidity bright and tamped down some of the over-the-top tropical notes. We harvested the Roussanne on the other end of the spectrum at 26 brix, giving it a full body and medium acidity. Finally, we fermented the Roussanne on heavy lees in 100% New French oak prior to blending it with its counterpart. In the end, this surprising white blend is balanced by its two extremes.

Vegetarian: Whipped Ricotta with honey and charred bread
InternationalCacio e Pepe
Americana: Roasted Chicken with fingerling potatoes 

47% Roussanne, 37% Muscat, 16% Sauvignon blanc 

August 2023 Harvest News

View down the vineyard row at Dobbes Family vineyards in the Willamette Valley

The 2023 harvest is shaping up to be a great one. We dodged frost at the start of the year and have been gifted a lovely if not warm summer with no worries of smoke. The start of April was cool, preventing bud break until the end of the month when record-breaking warm temperatures finally signaled the vines to break buds. Ordinarily, a late bud break would lead to a later harvest. but with the warmest June on record, we managed to pick up nearly three weeks. Harvest is now projected at mid-September and with warm and dry weather in the forecast, we have much to celebrate.  

For now, we are biding our time while the 2023 harvest ripens and putting a delectable array of 2022 wines together. The wines from 2022 will remain a favorite of mine for a long time. The vintage represents my first vintage back in Oregon since 2017, and my first vintage at Dobbes. This August we will bottle a host of usual suspects– wines like the Grand Assemblage, Eola Amity Cuvee and Patricia’s. While they will undoubtedly resonate as Dobbes Family Estate wines– wines cut from the same cloth as our foundational blends– my hope is that they can speak of something new as well. 

At Dobbes we say that we are rooted in tradition yet unbound by convention. As often as I poke fun at our CEO Sarah Pearson (please do not tell her I said that) for repeating the mantra, I DO BELIEVE IT. And I like to think I embody it. My approach to winemaking has always been a raw and unfettered one. In my experience, wine made simply, some would say traditionally, always produces the best and most complex wines– wines with energy and soul. Aside from vineyard provenance, process is often what separates the good wines from the great, so in 2022 we went back to the basics. We fermented about 70% of the wines with native yeast and adopted a more holistic and natural style of winemaking. Making wine in this way allows the wine to express itself over the winemaking.  At the end of harvest, we are left with a better understanding of what our vineyards are capable of. 

Michelangelo believed that the sculpture existed already in the block of marble, even before he touched it with a chisel. I feel the same about winemaking. 


Dobbes Winemaker