2017 St. Reginald Parish The Marigny Super Deluxe Pinot Noir
Region: Willamette Valley < Oregon
Grapes: Pinot Noir
Vineyard/Cellar Stats: 65% from the Sisu Vineyard (which is 1 year into Organic certification), rest from Cancilla vineyard; marine sediment, volcanic soils; 30% carbonic; destemmed into open top fermenters with gentle punch downs, free run juice racked into barrels and secondary juice pressed into separate barrels; juice combined to rest in neutral barrels for 16 months; bottled unfined/ulfiltered with 25ppm So2; 250 cases; 12.5% ABV
Winemaker: Andrew Reginald Young
Andrew Young, the son of a preacher man from New Orleans, started as a musician but later caught the wine bug. This happens a lot in the world of natural wine. In 2007 he immersed himself in Willamette Valley’s natty winemaking scene, then launched The Marigny label (a nod to that neighborhood in the French Quarter known for its live music). All fruit is sourced from friends with old, established sites – an important point, as access to top quality fruit means he doesn’t need to do much in the winery. Bootstrapping things together, he started with a press he rented from a beer store and would use his friend’s meat fridge to cold soak. Things have evolved a tiny bit from there, but Andy intends to keep things simple and small. In fact, he makes miniscule quantities of about 12 different wines, like the Carbonic Pinot that flew off the shelves last year. We’re stoked to get his ‘Super Deluxe’ Pinot while waiting for the 2018 Carbonic baby to arrive. 30% goes through carbonic fermentation, so you still get that lovely lift, but this is a slightly more serious wine (it's gravity belied by the packaging, which suggests party in a bottle). Light-bodied and high-acid, it’s all crunchy black plum and sour cherry meets flinty rocks and red roses on a wet forest floor.