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 an amalgamation on his middle name, Reginald, and his neighborhood growing up in New Orleans, St Tammany Parish. 

Enjoy a quick introduction story on Andy and his wines

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.”

The Marigny Piquette — Back to the top


Your favorite fizzy water / the memory of your favorite Marigny wine / tart raspberry / black cherry / floating the river / reading in the sun / catching up for hours and remembering the entire conversation

When wine is too much, and water is too little, there is Piquette. This “Wine Like Beverage” is made by re-fermenting the grape skins and stems after they are pressed, resulting in a highly-drinkable low-alcohol beverage that has been around since the dawn of time, but is experiencing a revival in the states in large part due to the efforts of our friends Wild Arc Farm in NY.

Our take on Piquette was made by filling closed top stainless steel tanks with pressed pomace (the leftover grape stuff I mentioned above) + water and giving that combo several days of maceration on skins and stems. After the liquid seemed to taste about right, it was drained to a new tank and sometimes, but not always, the pomace is re-pressed into that same tank. A small amount of underripe Pinot Noir juice was added to help adjust the acidity and general chemistry. This liquid was racked once, crossflow filtered and professionally bottled with CO2 added. The result is a crisp, clean drink that straddles the line of many of our favorite things (flavored fizzy water, beer, hard seltzer), while being completely unique and unto itself. Open at lunch, at the park, in the sun, by the river, or wherever you’d like a drink but don’t want to imbibe too much.

Pomace and water fermented in a closed top fermentation bin and moved to a stainless steel VC tank after pressing. This “Wine Like Beverage” was racked and filtered back to stainless steel for bottling.

Alc. by Vol. 4.2
Titratable Acidity 4.0 g/L
pH 3.52 11/20/2020
Volatile Acidity (Acetic Acid) < 0.10 g/L
Free Sulfur Dioxide (FSO2) < 2 mg/L
Molecular SO2 (MSO2) < 0.10 mg/L
L-Malic Acid < 0.10 g/L
Glucose + Fructose < 0.1 g/L