St. Reginald Parish Carbonic Pinot Gris 2020

The Marigny Carbonic Pinot Gris is a skin-contact orange wine made from 100% Pinot Gris sourced from the northern and coast-leaning parts of the Willamette Valley AVA. Fruit is manually harvested and goes into whole cluster carbonic maceration for 6 to 14 days depending on the tank. After maceration, the wine is drained off, dug out, and pressed into a combination of stainless steel tanks (75%) and barrels (25%) to ferment dry. It is then racked back to stainless for bottling with no fining, no filtration, and a small addition of sulfur at bottling.

Pinot Gris is a pink-skinned mutation of Pinot Noir, and carbonic maceration pulls color and phenolic grip from those skins without the heavy tannin extraction of a long maceration. The result sits in a range between white and orange wine: copper-toned, slightly viscous, with aromas of stone fruit, tangerine peel, and a saline edge. It drinks well with a light chill.

Andrew Young sources from established vineyard sites farmed with organic practices in the northern Willamette Valley. Vineyards in this part of the valley sit on a mix of volcanic Jory soils and marine sedimentary Willakenzie soils, lending the wine its mineral backbone. Young uses only native yeasts and keeps additions to a minimum throughout the process.

The Marigny label was created by Young in 2018 as a distinct entity within his broader St. Reginald Parish project, focused on easy-drinking, low-intervention styles. This Carbonic Pinot Gris is one of the wines that defines the label's identity and has been made in some form since the early days of the project.