St. Reginald Parish / The Marigny

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

TASTE / FEEL

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

STORY
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.

FERMENTATION
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.


Marigny Super Deluxe Pinot Noir

Andy on this wine: “Reggie Jr.? Carbonic Pinot Noir Sr.? No matter the angle, this little stunna is equal parts Donna Summers + Daft Punk (when they’re playing in your house). Like any great dance band, it’s chock full of fruit, funk and acid, so go ‘head and get your groove on love child.”

Vineyards: Three sites for 2020, all in the North Plains area of the Willamette Valley, OR. All are farmed by the Marigny team themselves (in collaboration with the owners) with organic practices, including a variety of cover crops such as native flowers, edible greens and root vegetables.

Making of: the vineyards were vinified separately, 1 to 3 weeks of carbonic fermentation (depending on tank / vineyard) with indigenous yeast. Pressed directly into old neutral barrels where they rested on gross lees for about 10 months, never stirred or racked until bottling.

Personality: “Crunch berries, cherry chapstick, micro-hiking in the summer when the forest is perfumed with new growth, raspberry sorbet (we think we love you), European cafés when you’re young and invincible,” Andy, the creator, enthuses.

 


Marigny Super Deluxe Pinot Gris

Grapes: Pinot Gris

Vineyards: Four sites for 2020. Two from the North Plains farmed by the Marigny winemakers themselves using organic practices, including a variety of cover crops such as native flowers, edible greens and root vegetables. The third is in Chehalem Mountains AVA and is farmed organically in collaboration with the owners, the fourth is in the McMinnville AVA and was farmed in “Lutte Raisonnée” (=sustainable) in 2020, and has since converted to organic practices in collaboration with the Marigny team and the vineyard owners.

Making of: the vineyards were vinified separately, 2 to 3 weeks of carbonic fermentation (depending on tank / vineyard) with indigenous yeast. Pressed directly into old neutral barrels where they rested on gross lees for about 10 months, never stirred or racked until bottling.

Personality: “Crunchy maple leaves on sunny pavement, sun-dried tomatoes with the stems still attached, sepia-tone photos of your grandparents, finest amari…” Andy poetically describes.

 


Marigny “Sunny Side” Skin Contact

Grab your coat and grab your hat baby
Leave your worries on the doorstep
Just direct your feet
On the sunny side of the street

Can’t you hear that pitter-pat there?
That happy tune is yours now
Life can be so sweet
On the sunny side of the street

Grapes: Pinot Gris, Chardonnay and Sauvignon Blanc

Vineyard(s): Three sites for 2020. Two from the North Plains that the Marigny crew farms themselves with organic practices, including a variety of cover crops such as native flowers, edible greens and root vegetables. The third is Chehalem Mountains AVA and is farmed organically in collaboration with the owners.

Making of: all three grapes co-fermented in foudre, were dug out and then pressed back to foudre where they rested until bottling, some 10 months in total.  A couple of 228-liter barrels of Sauvignon Blanc were blended into before bottling.

Personality: Life is sweet on this Sunny Side indeed! “Peach Rings, old brick-lined streets, guava for daze, what you want to believe drinks from an all-inclusive beach resort taste like, an August breeze in Audubon Park,” according to the winemaker himself.