# Reggie Pinot Noir (2023)

- **Producer:** St. Reginald Parish
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Oregon, United States
- **Style:** Natural
- **Alcohol:** 12.2%
- **Average price:** €40
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 13–18 °C
- **Aromas & flavours:** cherry, strawberry, raspberry, violet, black pepper, cedar, forest floor

## About this wine

St. Reginald Parish is a low-intervention winemaking project founded by Andrew Young, a former professional rock drummer from New Orleans who moved to Oregon to pursue natural winemaking. Named as a tribute to three generations of Reginald men in his family, Reggie is Young's most personal, namesake cuvée. The project focuses on producing elegant, soulful Oregon wines inspired by Cru Beaujolais and Burgundy, offering a clean, vibrant alternative to rustic natural wines.

## Interesting facts

- Winemaker Andy Young was a professional rock drummer in New Orleans before moving to Oregon to make wine.
- The wine is named Reggie in honor of three generations of Reginald men in the winemaker's family.
- It undergoes semi-carbonic maceration in concrete cubes and stainless steel to achieve its bright, crunchy profile.

## Food pairing

This light-bodied, high-acid Pinot Noir pairs beautifully with dishes that match its bright acidity and earthy undertones. The semi-carbonic maceration yields soft tannins and crunchy red fruit, making it exceptionally versatile—cutting through the richness of salmon or duck, while complementing earthy mushrooms and savory, slow-cooked stews without overwhelming them.

## Wine making process

The grapes are hand-harvested and undergo semi-carbonic maceration in a combination of stainless steel tanks and concrete cubes for approximately 14 days. Fermentation is carried out entirely with native yeasts. The wine is then pressed into neutral French oak barrels for 11 months of aging on the full lees. It is racked into stainless steel tanks two weeks prior to bottling, and is bottled unfined and unfiltered with only a minimal sulfur addition made at racking.