If you take a tour with a winemaker, the topic will frequently turn to soil. Depending on where you are, you might hear about the kimmeridgian limestone of Burgundy, the montmorillonite (aka blue) clay of Pomerol, or the alluvial gravel, clay, and sand of the Rutherford Bench. In many winemakers’ minds, the soil defines the wine, trumping both climate and human influences. To hear a winemaker tell it, the soil of their region or vineyard is unlike the soil anywhere in the world, and without doubt the very best for growing wine grapes. I’m as guilty as anybody of this hyperbole, and to support my case, or perhaps to atone for boastfulness, I set out to understand the origin and implications of the soil at Dodon.