The Marigny, Drink This Wine

Pinot Noir, Merlot, Auxerrois

Practicing Organic

Williamette Valley, Oregon

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. 

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.”

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.