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. This delicious, beautifully bright pinot noir is the benchmark for "glou glou" style, that highly drinkable juicy style red that you can just crush. Andrew described this wine as "somewhere between Beaujolais, tropical fruit punch and strawberry Kool-Aid”, and we couldnt agree more. Serve this with a slight chill on it to make it POP!
Winemaker’s note: “The original Marigny wine, made in some form or fashion since 2015; And from what we can tell, it continues to get better year over year! Light in tannin and heavy on vibes. Serve with salads, pool parties, roasted lamb and pilgrimages to Joshua Tree.”
Making of: manual harvest. 7 to 12 days (depending on tank) of whole cluster carbonic maceration. Drained off, dug out and pressed back to tanks to go dry. Racked to stainless for bottling. No fining or filtration, a bit of sulfur at bottling.
Personality: “Somewhere between Beaujolais, tropical fruit punch and strawberry Kool-Aid. Best served slightly chilled.”
