# The Marigny Carbonic Pinot Noir (2024)

- **Producer:** St. Reginald Parish / The Marigny
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Oregon, United States
- **Style:** Natural
- **Alcohol:** 12.1%
- **Average price:** €29
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 7–13 °C
- **Aromas & flavours:** cherry, strawberry, raspberry

## About this wine

St. Reginald Parish and its label The Marigny were founded in Oregon's Willamette Valley by winemaker Andrew Reginald Young. The winery name combines his middle name with a tribute to the historic Faubourg Marigny neighborhood in New Orleans where he grew up. Focused on approachable, small-batch natural winemaking, the producer sources fruit from organically farmed vineyards across the Willamette Valley to craft expressive and vibrant wines.

## Interesting facts

- The brand name pays homage to the historic Faubourg Marigny neighborhood in New Orleans where winemaker Andy Young grew up.
- Made with whole-cluster carbonic maceration to create a light red wine intended to be served chilled like a white wine.
- Crafted with organic fruit using native yeasts and bottled unfined and unfiltered with minimal sulfur dioxide.

## Food pairing

This light, chillable red wine thrives alongside fresh, high-acid, and moderately rich foods. Its vibrant acidity cuts through fat in cured meats and cheeses, while its low tannin content allows it to pair seamlessly with fresh tomato dishes and grilled fish without metallic notes.

## Wine making process

Hand-harvested whole-cluster Pinot Noir grapes undergo 100 percent carbonic maceration for 7 to 14 days in stainless steel tanks using native yeasts. Following fermentation, select lots are aged in neutral French oak barrels while others remain on full solids in stainless steel tanks. The final blend is assembled in stainless steel tanks one month prior to bottling without fining or filtration.