Bentley’s Grill Wine Steward Mark Jacklich has begun his work on the Master Sommelier program this year. He plans to continue his studies with the Court of Master Sommeliers through 2012 and to spend a lot of time working with Jim Bernau’s team at Willamette Valley Vineyards to receive some training on the process from grapes to wine full circle. Mark is eager to share his knowledge with you in a new series of posts: Wine Notes with Mark. Enjoy!
Ever wonder what gives Oregon’s wine such a unique taste? I’ll give you a hint- Its beneath your feet. That’s right- dirt! The stuff you see under the beautiful canopy of our great Oregon vineyards. Because of these soils in Oregon you get a true taste of the Terroir or “land” in our wines that cannot be found anywhere else in the world.
- Is our beloved state soil.
- Jory is named after Jory Hill in Marion County which was named after the Jory family that settled here in Salem by way of the Oregon Trail in 1852.
- The soil is derived from years of erosion from igneous rock from volcanic settlement.
- It is a deep and porous soil that is reddish brown in color.
- Very loose and well drained while the deeper you dig the more clay like it becomes.
- It is found at the foothills of low grade mountains across the Willamette Valley and supports all crops associated with Oregon (Christmas trees, berries, grapes and hazelnuts).
Missoula Flood Sediment
- The Missoula Floods refer to the breaks in the ice dam on the Clarke Fork River in Montana and Idaho between 13,000 and 15,000 years ago.
- This ice dam would break periodically every 50 or so years for 2,000 years.
- With these breaks, water would flood through the Columbia River Gorge down into the Willamette Valley. These floods carried Loess, sediment and basalt from the channeled Scablands of Eastern Washington.