Eola-Amity Hills AVA183 Cases Produced
“Orchard House Vineyard is the recently acquired home for Joe Dobbes’ Iterum. Before the purchase, the 20 acre estate vineyard was planted to two of his favorite Chardonnay clones, #76 and #548. The wine was fermented by native yeast, and only a small percentage went through malolactic fermentation. In the cellar the wine was aged 11 months in a combination of French and Acacia oak (38% new). Light yellow in color with green highlights, the wine needs very little time to open up. The effusive aromas emphasize lemon custard, oak spice and ripe apple. Concentrated in flavors with lemon and oak spice seamlessly woven together, the flavors are balanced by good acidity that adds length to the finish. With the citrus and oak spice lingering on the palate, the wine has good aging potential and should be at its best in another 3 to 4 years.” — Norm Roby
“A sweet tea with lemon aroma is joined by toasted filberts and rich cocoa butter notes. The brain now thinks a creamy Chardonnay experience is on the agenda. The palate then turns out to be dry and crisp, with nice acidity and loads of lemon zest and Granny Smith apple flavors. Love the yin and yang.” — Michael Alberty
“A gorgeous medium lemon-gold core with a silvery rim, the 2020 Orchard House Chardonnay by Iterum boasts notes of dried yellow peaches, creme brulee, fresh apricots, and ripe yellow apples. The palate gifts rich and luscious notes to the full-bodied mouthfeel and the herbaceous and fruit-forward finish.” — Jeremy Young
“An exceptional Willamette Valley expression.”
The 2020 Orchard House Vineyard Chardonnay is crafted from Iterum’s home estate in the Eola-Amity Hills. Chardonnay clones 548, and 76 were planted in 2016 at 550 feet elevation facing Southwest to the coastal Van Duzer Corridor winds. Joe’s intention when making Chardonnay is to achieve intense aromatics, great mouth texture, bright fresh acidity, and to highlight the vineyard’s terroir and microbiome.
Winemaker’s Notes: Very little malolactic fermentation was allowed with the intention of preserving the fresh acidity and fruit tones. Fermentation was conducted by yeast strains indigenous to the vineyard. The wine illustrates aromas of ripe lemon, apple, Oregon hazelnut, brioche and vanilla. The flavors are bright showcasing Meyer lemon, citrus zest, kaffir lime and green apple intermingle with barrel spices from 38% new oak made up of 12% Acacia, and 25% French oak barrels. Barrel aged for 11 months followed by 6 months in stainless steel prior to bottling.
Eola-Amity Hills AVA163 Cases Produced
“A perfect example of a classic Willamette Valley Pinot. A debutante with aristocratic beauty and brains, designed to age with grace. Complex aromas of bright fruits – cranberry, cherry, pomegranate, fresh cool petrichor, deeper spice tones of vanilla and balsamic, plus rich fertile soil. Fruit blooms across a palate that is alive with acidity. Flavors echo the aromas with increased richness. Vanilla and balsamic spice notes linger on the finish. Can be enjoyed now. Structure and primary fruit presentation will allow for extended aging.” – Jade Helm
“A red-fruited expression.”
Joe has chosen to bottle single clone representations from his estate vineyard to showcase the specific genetic makeup and terroir allowing nature to speak through each wine. Crafted from clone 115 Pinot Noir, this is a textbook example of what makes Oregon Pinot Noir world class, and a truly special example of Willamette Valley finesse.
Winemaker’s Notes: Bright and copious aromas of red fruit, raspberry, strawberry, and cherry intermingle with allspice, sweet pipe tobacco and red licorice. The flavors mirror the aromas with additional notes of earthy forest floor, and sweet, ripe fruit tannins. The flavors are intermingled and well-balanced with sweet spices and a hint of toast influence from the 35% new French oak barrel aging. Primary and malolactic fermentation was conducted by yeast and bacteria strains indigenous to the vineyard and therefore highlighting the vineyard’s terrior and microbiome. 15% whole grape clusters were added to the fermenter. Barrel aged for 16 months, bottled without fining or filtration.
Eola-Amity Hills AVA147 Cases Produced
“The wine’s seemingly magical combination of electricity and saline compels you to take sip after sip. A wall of bright red cherry and gardenia aromas furthers the cause, while the wine’s slick mouthfeel escorts cherry phosphate and pork fat flavors. The tannins are Mel Torme velvety.” — Michael Alberty
“A blue-to-black fruited expression.”
Joe has chosen to bottle single clone representations from his estate vineyard to showcase the specific genetic makeup and terroir allowing nature to speak through each wine. The dark and plush counter to the Clone 115 Pinot Noir is this opulent and showy Clone 114.
Winemaker’s Notes: Clonal variation is displayed here with aromas of blue and black fruits; black cherry, Marionberry, bramble, pipe tobacco, cinnamon, and wet earth. The flavors mirror the aroma with rich and mouth-filling intensity. The plush mouthfeel is built upon ripe, mature and soft grape tannins. Primary and malolactic fermentation was conducted by yeast and bacteria strains indigenous to the vineyard and therefore highlighting the vineyard’s terrior and microbiome. 15% whole grape clusters were added to the fermenter. Barrel aged for 16 months, bottled without fining or filtration.
Eola-Amity Hills AVA63 Cases Produced
“The 2020 Eola Bench Pinot Noir from Iterum boasts a glistening medium ruby-purple core with a blue-silver rim. Lovely aromas of black cherry, black tea, sassafrass, and dried cedary herbs spill from the glass. Tannins are smooth and wholly integrated. It finishes a touch short, but it’s still a delicious and quaffable Pinot that you should drink now. “– Jeremy Young
“Each sniff of this wine is like a spoonful of raspberry Greek yogurt served with a cup of orange pekoe tea. It is a nice preparation for the medium-bodied plate with flavors of cranberries, dark chocolate and a trace of saline. Tannins are velvety, with acidity to the gentler side.”— Michael Alberty
“A blend of what I call the “90210 of vineyards” in the Eola-Amity Hills AVA, the Eola Bench.”
Joe coined the term “Eola Bench” in reference to the “sweet spot” running north and south, located in the center of the western slope of the Eola-Amity Hills. The Bench was carved out by numerous landslides resulting in a north-south stretch, or bench in the hill. The Eola Bench is analogues to the Grand Cru vineyards of Burgundy as most of the Grand Crus are located on the center of the hill.
Winemaker’s Notes: The Eola-Bench Pinot Noir is a blend comprising 40% from our Orchard House Vineyard and 60% from Symonette Vineyard just down the hill from our estate. This inaugural blends shows off aromas of raspberry, black cherry, blood orange clove, cardamom and cola. Flavors mirror aromas with mocha and cranberry. Balanced body with grippy tea like tannins turn velvety as they meld with fresh acidity. Primary and malolactic fermentation were conducted by yeast and bacteria strains indigenous to the vineyard and therefore highlighting the vineyard’s terrior and microbiome. Barrel aged for 17 months in 50% new French oak before bottled without fining or filtration.
Willamette Valley AVA116 Cases Produced
“Veteran winemaker Joe Dobbes is focusing on small lot wines from special vineyards under his new Iterum label. This inaugural Sauvignon Blanc is from an old vineyard Dobbes has worked with since 1989. The wine is effusively aromatic and very much in line with top quality Sancerre. It combines chalky, wet stone aromas with lime, grapefruit and fresh cut green apple. But then it performs amazingly on the palate with a rich smooth texture and multi-layered flavors. In the finish it turns on the crisp acidity, lime and lemon peel notes that linger. It finishes with a beautiful, long aftertaste. Technical details explain it did not undergo malolactic fermentation, and was fermented 50% in stainless and 50% in Acacia barrels. It was then aged 7 months before bottling. The label tells us 1,392 bottles were made, and this review is based on bottle #1069.” — Norm Roby
A powerfully aromatic wine, with pineapple, mango, lemon verbena pine needles filling the air. There’s even a spicy/earthy note in the background reminiscent of Ligurian olive oil. The wine’s brisk acidity backs flavors like pomelo, lemon peel, earthy oregano, lychee and wet rocks. — Michael Alberty
Fruit and florals swirl around in the breeze with honeysuckle, white lilacs, key lime, pineapple, and fresh minerality. A palate like salted melon – lipsmacking, prickly and fruity.. Acidity abounds with a rich core flavored with sweet peach flesh. — Jade Helm
“An exceptional statement of the varietal.”
Joe first worked with Oak Grove Vineyard Sauvignon Blanc in 1989 at Eola-Hills Wine Cellars when he shared a vintage with Winemaker at the time, Ken Wright. Joe loved the wine he crafted from this vineyard. He always remembered it as something exceptional, and a varietal that he stated will one day be recognized as world class within the Willamette Valley. Fast forward 32 years and Joe has re-connected with the same vineyard, but now under the Iterum Wines moniker, ‘Old Friend’.
Winemakers Notes: The 2021 ‘Old Friend’ Oak Grove Vineyard Sauvignon Blanc did not go through malolactic fermentation with intentions of preserving the acidity and high fruit tones. The wine is highly aromatic with aromas of white blossoms, honey, white grapefruit, lychee, pineapple, melon, wet stone, and citrus rind with flavors mirroring the aroma. The mouth is uniquely, and simultaneously rich and lean, full of flavor, balanced with bright acidity and layers of complexity from new Acacia barrels. Fermentation was done in 50% stainless steel and 50% barrel. Aged 7 months prior to bottling.
Chehalem Mountains AVA65 Cases Produced
“Driven by tart fruit and spice, the nose shows light bright cherry notes supported by woody spices – cinnamon stick, cardamom pod, whole clove, whole nutmeg, vanilla, and sweet mint, Forest flavors of evergreen and earth meet wild minty herbs and a reappearance of fruit and spice. Robust tannin structure for a Pinot Noir shows a not toward aging.” – Jade Helm
“A unique, and gorgeous expression of the rare 4407 clone.”
The stunning Chehalem Mountains gem, Arlyn Vineyard, has reappeared in Joe’s portfolio. Years ago, Joe was the first to commercially produce wine from the 4407 clone under his Dobbes Family Estate portfolio. Now, standing alone as a single vineyard representation under the ‘Old Friend’ moniker.
Winemaker’s Notes: This Pinot Noir shows off aromas of black cherry, clove, anise, and black currant. Intense flavors of Marionberry, black plum, and cassis, play with sweet tobacco and barrel spice from 85% new French oak. The flavors mirror the aromas intermingled with plush tannins, mouthwatering acidity, and beautiful texture. Primary and malolactic fermentation was conducted by yeast and bacteria strains indigenous to the vineyard and therefore highlighting the vineyard’s terrior and microbiome. Barrel aged for 16 months, bottled without fining or filtration.
Chehalem Mountains AVA53 Cases Produced
“Iterum turns the dry and biodynamically farmed Arlyn Vineyard fruit into a wine that dazzles with aromas of blackberries, grilled brats and espresso. The wine’s smooth and slippery texture accompanies flavors like blackberry pie and a mocha latte. Beautifully balanced, with a long finish.”— Michael Alberty
“A surprising effort from a challenging vintage in 2020, the Old Friend Arlyn Pinot Noir crafted by Joe Dobbes is definitely one of the top 5 Oregon Pinots of the year. Showcasing a neon medium ruby core with a lighter pink rim in the glass, it gifts aromas of macerated blackberries, lemony herbs, grilled plums, and hints of coffee grounds. Fruit forward on the palate with aspects of dried smokey herbs that sit on the back palate of the lengthy finish. Drink now or over the next 5 years.”– Jeremy Young
Winemaker’s Notes: This Pinot Noir shows off aromas of black cherry, clove, anise, and black currant. Intense flavors of dark cherry, pomegranate juice, red plum, and rosemary intertwine with notes of Christmas spice from 50% new French oak. The wine is texturally rich with plush tannins framed by fresh and mouthwatering acidity. Primary and malolactic fermentation were conducted by yeast and bacteria strains indigenous to the vineyard and therefore highlighting the vineyard’s terrior and microbiome. Barrel aged for 17 months, bottled without fining or filtration.
“Another stunning wine from master winemaker Joe Dobbs, this one the 2020 Symonette Pinot Noir. The nose is clean and refreshing, with bright mountain huckleberry and dried sage aromas taking center stage alongside fresh cedar and lemony herbs. Beautiful in the glass, with a medium ruby-garnet core moving to a light blue rim, it pops on the palate with candied blue raspberry, sugar-coated blue plum, and powdered star anise. Tannins are smooth and supple, and the perfect acidity finishes things off nicely.” – Jeremy Young
“Blueberries and lilacs swirl from the glass, followed by aromas of graphite and balsa. The wine fells smooth and nimble in the mouth, with flavors of raspberry scones, lime and sage. The wine’s bright acidity is equally refreshing. Symonette is the old friend all pinot lovers need.”— Michael Alberty
“A quintessential expression of a near perfect vineyard.”
Symonette Vineyard has made an indelible mark on Joe’s winemaking career. He first worked with the fruit in 1989, and in 2006 at Dobbes Family Estate, instantly classifying the wine as single vineyard status. Symonette Pinot Noir is abundantly aromatic, plush, expressive and quintessentially representative of Eola-Amity Hills; dark fruit, savory earth, well-structured with gorgeous tension. Few vintners have had the chance to work with this small 16 acre vineyard. Located just a mile down the hill from the Orchard House Estate, Symonette is Southwest facing, sitting between 320 to 380 feet in elevation. The vineyard was planted in 1981 to Pommard, Wadenswille, and Dijon clones. Owner and farmer, Tom Symonette is responsible for taking meticulous care of this cherished piece of land proving that good winemaking starts in the vineyard. Joe is thrilled to continue working with the fruit today under the Iterum Wines moniker, ‘Old Friend’.
Winemaker’s Notes: Fragrant blackberry, bramble and berry cobbler, intermingle with allspice, cinnamon, and chinotto. Flavors mirror the aromas with notes of savory Oregon earth. Velvety tannins and fresh acidity dance with rich, sweet spices from 79% new French oak barrel aging. Primary and malolactic fermentation was conducted by indigenous yeast highlighting the vineyard’s terroir and microbiome. Barrel aged for 17 months, bottled without fining or filtration. Clonal breakdown is made up of 20% Clone 114, 40% Wadenswille, and 40% Pommard.
Chehalem Mountains AVA63 Cases Produced
“An opaque medium ruby core with a bluish rim presents itself nicely on the 2020 Quailhurst Pinot Noir. Aromas of smoked meat, dried hay, and candied blackberries move alongside shades of cedary herbs and tilled earth that are all present in the glass. Tannins are smooth and refined while acidity remains elevated and elegant.” – Jeremy Young
“There’s a meaty aroma here that will make you eager to fire up the backyard grill. The sizzle hits the sass when tangy boysenberry and mildly sweet white sage aromas show up to play. Flavors of black cherry compote and mole chocolate spices are supported by elevated acidity and black tea-like tannins.” — Michael Alberty
“A celebrated and sentimental site.”
Quailhurst Vineyard stands as an enduring cornerstone in Joe’s Willamette Valley portfolio, having worked with its exquisite Pinot Noir since 2003. Its significance in Joe’s winemaking odyssey is profound, marking one of the initial bottlings of single vineyard Pinot Noir under his first label, Dobbes Family Estate. The revival of Quailhurst under Iterum Wines ‘Old Friend’ moniker,’ transcends nostalgia, brimming with palpable excitement. Devotees who have followed Joe’s vinous journey recognize this vineyard as a testament to vibrant fruit expression complemented by a structure that promises endurance, unfolding gracefully over time. Perched atop the Northern Chehalem Mountains AVA, Quailhurst was meticulously established in 1998, featuring chosen Dijon clones—113, 777, 667, and Pommard. The volcanic Jory soil, prevalent at this location, imbues the wines with distinct character. Situated at an elevation ranging from 575 to 675 feet, facing Southeast, the vineyard commands breathtaking vistas of Mount Hood, enhancing the enchanting allure of this remarkable site.
Winemaker’s Notes: Fragrant wild strawberry and pomegranate intermingle with clove, cola and allspice. Flavors mirror the aromas with black cherry and mocha. Plush tannins and balanced acidity complement barrel spices from 92% new French oak barrel aging. Primary and malolactic fermentation was conducted by indigenous yeast highlighting the vineyard’s terroir and microbiome. Barrel aged for 17 months, bottled without fining or filtration. Clonal breakdown is made up of 66% Dijon clone 777, 33% Dijon Clone 667.
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