Wine by Joe

(503) 538-1141 240 SE 5th St
Dundee, OR 97115
United States View map

Yes, there really is a Joe! Joe Dobbes is the man behind your bottle of Wine By Joe. As the sole owner and winemaker of Wine By Joe, LLC, Joe is a busy guy. As he says, "Passion fuels endless energy." Joe has been making wine in Oregon for over twenty years and his passion increases with each vintage. Driven to excellence in his art, Joe Dobbes is the consummate winemaker. Raised in a small town in the north Willamette Valley and educated in Ashland, Joe is a true Oregonian and is dedicated to Oregon wines. Yet his calling began outside Oregon, in Germany and France, where Joe spent 2 1⁄2 years learning the art and science of winemaking. He apprenticed at Wiengut Erbhof Tesch, in the German Nahe region and at Domaine G. Roumier and Domaine Comtes Lafon in the Burgundy region, France, with winemasters Christophe Roumier and Dominque Lafon. – Description from AlexJelena

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  • Chardonnay

    British wine writer and critic, Jancis Robinson, once noted that throughout the 80’s and 90’s in the United States, C...

  • Syrah

    The irony here is that Syrah’s origins could give Carmen Sandiego a run for her international wallet. Syrah’s deepest...

  • Pinot Noir

    “With so voluptuous a perfume, so sweet an edge, they make the blood run hot,” Joel Fleischman, wine columnist at Van...

  • Pinot Blanc

    History of the grape: Pinot Blanc was first grown in Burgundy and Champagne, France, and can be traced by some source...

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Wine by Joe on Snooth

  • Al, I am inclined to agree with DM and OT about the veracity of that article.  I think the takeaway from their comments is that wine and winemaking are very complicated and generalizations can break down quickly.  On the other hand, it might be useful to casual wine drinkers who are looking for easy-to-follow generalizations.  I think that for 9... Read More

    Forum post in the topic And now for something...

  • From deep in the recesses of a gourmet restaurant does the reserve wine list come, a mythical collection of ultra-fancy quaffers pulled from a secret corner like the sword from the stone.  While the Sword in the Stone is a verifiable mythical story, the reserve wine list is not, though it is fast become the stuff of legend and less the stuff of ... Read More

    From the article The Reserve Wine List: An Artifact From a Different Era?

  • There were three of us, or actually 2 1/2 since my wife didn't drink much and doesn't like whites. The burgers were going to be 50/50 bacon/beef, which opened a world of possibilities so we decided to go all-American. Halcón Vineyards Prado to start, a 50.50 Marsanne/Rousanne blend that would have gone really well with the mushroo... Read More

    Forum post in the topic Hamburger wines

  • Turns out the world isn't going to hell in a handbasket filled with empty Prosecco bottles.  Amid a mild frenzy of sparkling oenophiles spurred by rumors of a Prosecco shortage, Italian producers have spoken up in the last month to refute the craze-inducing claims. The Huffington Post reporter Joe Satran said Domenico Zonin, a heavy-hitter in th... Read More

    From the article Prosecco Disappearing? Not So Fast, Say Italian Producers

  • After a tryst with the new girl in town, several Bay Area wineries are going back to their first love.  This past Thursday, the San Francisco Business Times ran a story about wineries making the switch from synthetic closures to cork after two-stepping a few songs with the synthetic Siren. Reporter Chris Rauber approached the shift through the e... Read More

    From the article So Long, Synthetic: Some Bay Area Wineries Switching Back to Cork

  • Those with even an inkling of desire for wine can admit that describing mouthful of vino is nearly an impossible task: words don’t always express the soul of a glass of red, white or rosé. Earlier this week wine writer Steve Heimoff discussed on his website his own treasure hunt for the perfect word to describe the all-encompassing nature of the... Read More

    From the article Terroir, Cru or Ambiente: Nouning The Totality of Wine

  • Even CEO’s get jittery about their wine lists.  This past Friday Forbes contributor Joe Harpaz launched the first part of a series titled “The Executive’s Guide to Wine” in an effort to better prepare and equip business executives to present the right wine for the right time.  “It never ceases to amaze me how much stress the wine list can create... Read More

    From the article Forbes Launches Series of Wine Tips For Business Executives

  • Had the pleasure to taste with GregT in San Diego yesterday evening. I had the idea to pair up Greg and a friend from the Netherlands who was in San Diego for a convention, due to their interest in Tokaj, and it seemed to work well, everyone having a good time.Lessons Learned: Harslevelu is good stuff, and probably my new favorite white wine gra... Read More

    Forum post in the topic Tasting with GregT: Vega,...

  • The best way to meet demand is to increase supply. That's the opinion of the European Union, who recently passed a law which allows vintners to increase the area of their vineyards by small increments each year. “Under the new rules, which come into effect on January 1, 2016, vintners will be able to increase the size of their vineyards by a max... Read More

    From the article EU Reacts: Demand Goes Up, Vineyards Branch Out

  • The first sentence of Robert Sinskey's recent story in popular foodie haven Eater says it all: The era of wine arrogance is over. Sinskey elaborated. “Unlike the recent past when an ex-attorney could anoint himself the palate of America, a new generation of wine professionals seized control by embracing the Old World discipline of the sommelier,... Read More

    From the article Sommelier Trumps Score: Foodie Website Eater Elevates Somm Over 90+ Points

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