Soil of Oregon

How did Oregon become a hot spot for hungry farm-to-table diners and a world-class destination for wine lovers everywhere? It all starts with our dirt. Starting with Jory soil (our proud state soil, designated in 2011), this reddish volcanic soil is rich in clay content, iron and other nutrients, perfect for growing those famous pinot-noir grapes and producing their earthy flavor profiles. (Fun fact: Oregon ranks No. 1 in the nation in Christmas tree production and a majority of them are grown on Jory soil.)

This soil made its way to Oregon on a marvelous journey that began 15,000 years ago during the historic Missoula Flood, as soil from Eastern Washington was swept away in the waters and deposited onto the floor of the Willamette Valley. Today Jory is just one of more than 2,000 types of soils identified within Oregon — the literal foundation of one of the country’s most diverse, vibrant agricultural resources. The next time you’re shopping at the farmers market for fruit, veggies, flowers, wine (from 21 different wine-growing areas) or mushrooms (although you can’t eat the world’s largest fungus), you can thank the dirt you’re standing on.