Drew Bledsoe on Washington Wine, Doubleback, and More

Drew Bledsoe, the former NFL quarterback and founder of Walla Walla’s Doubleback Winery, is the 2026 honorary chair for the Auction of Washington Wines.

Bledsoe, who played 14 seasons in the NFL, has expanded his business interests in the region with the Bledsoe Family Winery tasting room in downtown Walla Walla and the Bledsoe | McDaniels Olive Mill. In his honorary role, he’ll help promote the Auction’s fundraising events that support children’s health care and viticulture education in Washington. Bledsoe, with his multigenerational Central Washington roots, is helping further the message that Washington wine is a winning team worth cheering for.

You’ve been honored for your football career, including the Washington Sports Hall of Fame and the Pac-12 Hall of Honor. (Editor’s note: He played quarterback at Washington State University.) What does it mean to you to serve as the 2026 honorary chair of the Auction of Washington Wines?

It’s a real honor. When we got into the wine business, we were the beneficiaries of the Washington wine community. A lot of people were incredibly generous with their time and knowledge, and that stuck with me. Being part of the auction is a way to give back to that — and to support organizations like Seattle Children’s and the WSU Viticulture & Enology program. It brings the industry together in a way that really matters.

Pro football and winemaking are worlds apart. What lessons from your playing career guide how you run the winery — and your other businesses?

The correlations are pretty direct. You need a plan, you need to execute, and you need the right people in the right roles. That changes over time, just like it did in football. You also have to be comfortable with adversity. In football, it’s constant — every game, every season. It’s the same in business. You learn to deal with it and keep moving forward.

Doubleback started as an estate-focused winery that sought to create the best American cabernet sauvignon. What was it about winemaking that captured your interest and passion?

It actually started pretty simply. When I was playing back East, we’d have teammates over for dinner and do blind tastings. I started slipping Walla Walla wines into the lineup, and more often than not, they’d come out on top. That was eye-opening.

From there, it became more personal. Wine is tied to place, to people, to family. Being able to come back home and build something in Walla Walla felt like the right next step.

A true son of Washington, not only are you involved in the local winemaking industry, but you now make local olive oil. How does it feel to be a hands-on advocate of the region’s incredibly rich agricultural legacy?

It means a lot. Agriculture is the foundation of everything we’re doing, whether it’s wine or olive oil. You’re working with the land, with growers, with something that takes time and care. Washington has an incredible agricultural story, and I feel lucky to be part of it.

The wine industry of the Pacific Northwest is only growing, continuing to gain more accolades as its knowledge base builds upon itself. Where do you see Washington wine moving forward, and where would you like to see it in five or 10 years?

The quality has never been better, and more people are starting to recognize that. I think we’ll continue to see that momentum build.

What I’d like to see is that we keep the sense of community that’s always been part of Washington wine. That’s something special. The Auction of Washington Wines plays a role in bringing people together and helping support the future of the industry.

Another thing I’d like to see is broader recognition for Washington wine on a global scale. We already have the quality and diversity to compete with some of the best wine regions out there, and more people are starting to discover that. I’d love to see Washington continue building its reputation over the next five to 10 years as a region known for producing exceptional wines and fostering a strong, collaborative wine community.

You take on several roles with your businesses, as well as your charitable cause — what does an average day look like for you?

There’s not really an average day, which is part of what I enjoy. Some days you’re focused on the vineyard or the winery, other days it’s meetings, travel, or working on different parts of the business. This year alone, I’ve been across the country and back several times, spreading the word about our exceptional wine. It’s a mix, but it all ties back to the same goal — making great wine and continuing to build something we’re proud of.

It will be nearly two decades since Doubleback released its first vintage. How has your personal taste and palate changed over the years? Any unexpected favorite wines/varietals?

Early on, I was really focused on big cabernets — that was the goal with Doubleback. Over time, I’ve come to appreciate more balance and nuance. I still love cabernet, but I probably look at wines a little differently now than I did 15 or 20 years ago. That’s part of the fun — your palate evolves.

We interview a lot of chefs, but everyone has their go-to basics in their home kitchen — what are the must-have ingredients you keep around in your fridge and pantry?

We keep it pretty simple — good olive oil, fresh vegetables, quality protein, and a few bottles of wine we’re excited about. That’s usually enough.

I’m really excited about our new Bledsoe|McDaniels Olive Oil, which we produce using single-varietal, certified-organic olives. It adds a perfect, elevated touch to every meal.

What’s an unexpected perfect food pairing with Doubleback wine?

Cabernet is more versatile than people think. It doesn’t always have to be a steak. A good burger, something off the grill — even simple dishes can work really well.

We recently tasted through a vertical of our Doubleback Cabernet Sauvignon, and while all the wines were tasting incredible, the 2017 was a huge standout for me.

Honestly, more than the food, a great bottle of wine tastes even better when you can share the experience with friends and family around the table.

The Auction of Washington Wines has their summer lineup of events, the Winemaker Picnic (Aug. 14) and gala auction (Aug. 15). What can guests expect from this year? And what are you looking forward to, especially as honorary chair?

It’s a great time to be around Washington wine. The Winemaker Picnic is a fun, relaxed way to see what’s happening across the state. You’ve got more than 80 winemakers pouring over 200 wines, plus great food from guest chefs, live music, and a live auction with some really unique wine lots. You can pretty much taste your way across Washington in one afternoon.

The gala is a different kind of experience. It starts with a smaller reception featuring a group of wineries, then moves into a multi- course dinner paired with some incredible wines. The live auction is a big part of the night — rare bottles, one-of-a-kind experiences — and then it carries on afterward, so it ends up being a full evening.

There’s also the online auction leading up to it, with a lot of unique packages — wines, trips, things you can’t really find anywhere else.

For me, it’s also about what it supports. The auction benefits Seattle Children’s, the WSU Viticulture & Enology program, and Vital Wines, and that impact is felt across the state. Being part of that this year is something I’m really looking forward to.