St. Reginald Parish

Andrew Reginald Young left behind a career as a New Orleans rock drummer in 2012 to make low-intervention wines from cooler climate vineyard sites in the Willamette Valley. He works with a lot of carbonic maceration to keep the wines light, all fermented with native yeasts and minimal intervention in the winery. The name of the winery is and ammalgamation on his middle name, reginald, and his neighborhood growing up in New Orleans, St Tammany Parish. 

Cabonic Pinot Noir — Back to the top

“Living somewhere between fruit roll-ups and classic Beaujolais, our Carbonic Pinot Noir is light in tannin and heavy on vibes. Serve with salads, pool parties, roasted lamb and pilgrimages to Joshua Tree.”

The Marigny Pinot Noir Rosé — Back to the top

“Fruit comes from two organically and sustainably farmed vineyards, one in the coastal range of Willamette Valley, the other in sub-AVA of Ribbon Ridge in the Willamette Valley. 100% Pinot Noir was direct pressed on stems in long cycles over the course of 12 hours. One ton of the fruit received a cold soak of 24 hours before going into the press. Fermentation occurred naturally in neutral French oak barrels, was racked to tanks and filtered with low SO2 (35PPM before filtration) to block malolactic at bottling.

Tastes like strawberry watermelon fruit salad with the texture of the finest Hermes scarf.”

The Marigny Carbonic Pinot Gris — Back to the top

“Future award winner and a tangerine dream dipped in the finest sea salt, our Carbonic Pinot Gris is an orange wine built for everyone. Serve with tapas, spring days, summer nights and second line parades in your backyard.”