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.
Intriguing chillable red sourced from Yamhill-Carlton's Sisu Vineyard. Soil is marine sedimentary and volcanic. Small production (recent vintages have been ~75 cases produced).
“Living somewhere between fruit roll-ups and classic Beaujolais, our Carbonic Pinot Noir is light in tannin and heavy on vibes"
region: Yamhill-Carlton, Oregon
varietal: Pinot Noir
style: chillable red
farming & cellar: organic farming (in process of being certified), manual harvest, 6 to 12 days (depending on tank) of whole cluster carbonic maceration. Drained off, dug out and pressed back to a combination of stainless tanks (75%) and foudre (25%) until dry. Racked to stainless for bottling. No fining or filtration, tiny bit of sulfur at bottling.
pairing: Serve with salads, pool parties, roasted lamb and pilgrimages to Joshua Tree
