The Marigny Carbonic Maceration Pinot Gris 2024

A perfect intro to “orange” or skin contact styles, this wine ends up somewhere between adult Tang and an Alpine day dream. Dry and earthy, with hints of grapefruit, blood orange, cantaloupe, a touch of tannin and some barnyard funk on the nose. Think push pops and piazzas. A slightly eccentric wine that shows plenty of earth and herb tones.

A Willamette Valley Pinot Gris that was made from four vineyard sites in both the northern and coast-leaning parts of the AVA. The wines were spontaneously fermented separately by carbonic maceration for 7 to 14 days, then pressed directly into neutral barrels where they aged on the lees for 10 months. Bottled without fining or filtration, and with a minimal amount of sulfur added. Organically grown, low-intervention, natural wine, vegan.  

The Marigny winemaker 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.