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.
- The Marigny Carbonic Pinot Noir
- The Marigny Pinot Noir Rosé
- The Marigny Carbonic Pinot Gris
- The Marigny Pinot Gris Direct Press Sur Lie
- The Marigny Piquette
- The Marigny Super Deluxe Pinot Noir
- The Marigny Super Deluxe Pinot Gris
- The Marigny Sunny Side Skin Contact
- The Marigny Super Deluxe Auxerrois
Carbonic 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.”
Grape: Pinot Noir
Making of: manual harvest. 6 to 12 days (depending on tank) of whole cluster carbonic maceration. Drained off, dug out and pressed back to a combination of stainless tanks (75%) and foudre (25%) to go dry. Racked to stainless for bottling. No fining or filtration, tiny bit of sulfur at bottling.
Personality: Raspberries, the very, very beginning, the future
The Marigny Pinot Noir Rosé — Back to the top
Grape: Pinot Noir
Making of: Manual harvest. Whole cluster fruit pressed directly to concrete cube (75%) and neutral barrels (25%) with no settling. Racked to stainless tank 2 weeks prior to bottling. No fining or filtration, tiny bit of sulfur at bottling.
Personality: Underripe strawberries, watermelon fresca, sidewalks that shine like oil slicks
The Marigny Carbonic Pinot Gris — Back to the top
Winemaker’s note: “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.”
Grape: Pinot Gris
Making of: Manual harvest. 6 to 12 days (depending on tank) of whole cluster carbonic maceration. Drained off, dug out and pressed back to a combination of stainless tanks (75%) and barrels (25%) to go dry. Racked to stainless for bottling. No fining or filtration, tiny amount of sulfur at bottling.
Personality: Peach pie, young apricots, the markets of Marrakech
The Marigny Pinot Gris Direct Press Sur Lie — Back to the top
Grape: Pinot Gris
Making of: Manual harvest. Whole cluster fruit pressed directly to neutral barrels with no settling. Spontaneous fermentation. Racked to stainless tank 2 weeks prior to bottling. No fining or filtration, tiny amount of sulfur at bottling.
Personality: Freshly lit matches, lemon sorbet, sunshine on a clear day
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
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.
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.
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.
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.
Vineyard: A hidden site in the McMinnville AVA that was destined to be ripped out and converted to CBD production the year Marigny took it over. They lovingly call it “Flop House” as the vines had been done in a “flop” or “sprawl” style of trellising. The vineyard was originally farmed Lutte Raisonnée (=sustainable) and has since been converted to full organic practices with the intention to completely remove any controls or organic sprays from certain sections for the 2022 vintage
Making of: Whole cluster pressed into old neutral barrels on gross lees and never stirred or racked until bottling in August of the following year.
Personality: #YouFancy, Jet-Puffed Marshmallow Creme from the jar, cashmere sweaters, what you want your mom’s Chardonnay to taste like when you come home for Thanksgiving