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 a play on his middle name, Reginald, and his neighborhood growing up in New Orleans, St Tammany Parish.Â
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 NoirÂ
style: chillable redÂ
farming & cellar:Â
 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:Â salads, pool parties, roasted lamb and pilgrimages to Joshua Tree
