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
- St.Reginald Parish Fais Do-Do
- St. Reginald Parish Laser Tag
- St. Reginald Parish Reggie
- Drink This Wine
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: “You can think of our Super Deluxe wines as what other folks might call “Reserve” wines. Ones with a little more time in barrel so the edges smooth out. While always made with an eye towards Beaujolais, the 2021 Super Deluxe Pinot Noir is basically Semi-Carbonic Pinot that went to the ball masquerading as Gamay. Mineral, fruit-forward and a touch lush (even with a lower ABV), this is a wine that can play many roles, from a simple hang to a lavish dinner party.”
Grape: Pinot Noir
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.
Winemaker’s note: “You can think of our Super Deluxe wines as what other folks might call “Reserve” wines. Ones with a little more time in barrel so the edges smooth out.”
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: “A bit more brooding than the spring / summer release of Carbonic Pinot Gris, the 2021 Super Deluxe Pinot Gris takes its cues from the great wines of Friuli, Hungary and Georgia. Flinty, with deep stone fruit vibes and present tannins, we find this wine as much ready for a cheese plate (or butter board!), as we do for hearty stews and winter root veggies,” the winemaker recommends.
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
Winemaker’s note: “What started as a way of blending Disco Nap (Pinot Gris and Chardonnay) with Sav Blanc as a one-off for the 2020 vintage quickly turned into one of our (and your) favorite wines. With tropical fruits and firm, but pleasing tannins, this blend is like sitting on a tropical beach in fall. All Andronik chairs, chunky sweaters and gold dust at your feet…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
Winemaker’s note: “Fais Do-Do is a lovely little double entendre that’s used for both porch dance parties in South Louisiana, as well as rocking babies to sleep during said dance parties (dormir shorted down to do-do). It might also mean “dos à dos” depending on who you ask. Either way, this little sleeping giant was the only St. Reginald Parish wine produced in 2020, and is a personal all-time favorite.”
Grapes: 50% Sauvignon Blanc, 50% Chardonnay
Vineyard: a hidden site in the Tualatin Hills AVA
Making of: Direct Press (whole cluster), no SO2 at crush. Sauvignon Blanc fermented in new oak (one 500LT puncheon and one 228LT Burgundy), Chardonnay fermented in 1/3 new oak and 2/3 neutral oak 228LT Burgundy barrels, all via ambient yeasts on full lees. Racked to stainless for bottling after 11 months in barrel. Small SO2 addition one month prior to bottling.
Winemaker’s note: “It rained a lot in the fall of 2019. Like a lot a lot. You had a choice to pick early or wait it out. I chose the former for the Chenin Blanc from Omero Vineyard. Partly to help promote the searing acidity and flintiness I’ve come to love from the great producers in the Saumur, but also just for sheer protection of the fruit. This was a tricky site, and one with a lot of bravery and foresight, as many, many experimental varietals were planted at Omero. In the months following harvest, the vineyard changed hands and was grafted to Pinot Noir and Chardonnay for a larger-scale project. Especially because of this, I’m so glad that I was able to produce this wine, in one of the last vintages that I (mostly) was working completely alone and the last ever vintage of Chenin Blanc to be produced from these vines. This one’s a stunner.”
Grape: Chenin Blanc
Vineyard: Omero Vineyard (Ribbon Ridge AVA)
Winemaking: Direct Press (whole cluster), 15ppm SO2 at press. 3/4 stainless steel, 1/4 neutral barrel fermentation via ambient yeasts. Moved to 1/4 new oak and 3/4 neutral oak after fermentation finished (dry). “Finished” in 100% new oak for the last 9 months of élevage. 2 years total in barrel before racking to stainless and bottling.
Winemaker’s note: “If there’s one wine that showcases the arch of this winery more than any other, it’s Reggie. What started as a way of trying to coax out something resembling Cru Beaujolais from North Willamette Pinot Noir, Reggie has come to be the North Star of our work in the winery. There were only 6 barrels chosen for this wine and we’ve been reserving the bottles for release for two years since we didn’t produce a 2020 version; So yeah, there’s not much of it, but damn, it’s delicious. Optimum drinking window is right now till we sell out.”
Grape: Pinot Noir
Vineyard: Tualatin Hills AVA
Personality: Delicate, balanced, mineral, present / persistent tannins, possibly more in common with white wine than red in some ways…which is how Andy says Pinot Noir of this ilk should be.
A limited edition collab created with the chef and Andy’s friend Molly Baz: “The goal was to create a wine that shared the same boldness of flavor, brightness and freshness that my food does, and that’s exactly what Andy did. This is wine for eating. It’s wine for chilling. It’s casual and unfussy and perfect any time of day. Absolutely no judgment here if breakfast wine is your thing.”
Grapes: Pinot Noir, Merlot, Auxerrois
Making of: One part Carbonic Maceration (Merlot and Pinot Noir), one part Direct Press Rosé (Merlot), and a dash of Direct Press Auxerrois. Fermented naturally with ambient yeasts in a combination of stainless steel and neutral barrels. Blended together in tank with a pinch of SO2 before bottling.
Personality: a chillable, juicy, light, red blend. According to Molly, this wine tastes like “Strawberry Lemonade, Swedish Fish, Sunshine Drives, The West Coast. Serve with chicken, Jammy Pepps w Feta, Hot Pockets, Sandos.”