{"product_id":"st-reginald-parish-willamette-valley-pinot-noir-reggie-2023","title":"St. Reginald Parish Willamette Valley Pinot Noir Reggie 2023","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMost people picture the Dundee Hills when they think of Willamette Valley Pinot Noir. St. Reginald Parish looks north. The team farms organic sites around North Plains at the valley's northwest edge, and earlier releases of Reggie carried the Tualatin Hills AVA. Approved in 2020, the appellation follows the Tualatin River watershed across roughly 15 miles, with vineyards between 200 and 1,000 feet. It holds the largest concentration of Laurelwood soil in Oregon, windblown loess over basalt tied to the Missoula Floods some 12,000 years ago. The Coast Range to the west and the Chehalem Mountains to the south shelter it, giving slightly lower rainfall, cooler springs, and drier harvests. That favors Pinot Noir built on lift rather than weight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSt. Reginald Parish Reggie 2023 is Oregon Pinot Noir seen through a Burgundy and Beaujolais lens. The fruit goes through about 14 days of semi-carbonic maceration in stainless steel and concrete, then is pressed to barrel and rests 11 months on its lees. A small sulfur addition comes only after malolactic fermentation, and the wine spends a full year in bottle before release. The carbonic start gives crunchy fruit; barrel and bottle time add structure. In past vintages Reggie has shown floral aromatics, graphite and river stone, racy red fruit, and fine, persistent tannin, and the producer's own shorthand for 2023 is July strawberries and Bing cherries. The 2023 Willamette season ran warm and dry with small yields, and an August heatwave made careful sorting essential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAndy Young played drums in a Texas rock band before wine took over. He grew up in St. Tammany Parish, Louisiana, and Reginald is his middle name; put the two together and you have the winery. He reached the Willamette Valley by 2012, founded St. Reginald Parish in 2015, and in 2018 co-created The Marigny with Adam Shearer and Benji Wagner as a looser sister label. Both labels work from a base in McMinnville. Reggie is the wine Young calls his namesake, a nod to the Reginald men on his father's side, a father and grandfather who never drank wine. Of the three sites behind it, one is certified organic by Oregon Tilth and two are farmed organically without certification: natural wine from Oregon with real farming behind it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe Reggie at 55 to 65°F, a touch cooler than the room. Coq au vin with lardons and button mushrooms is the obvious Burgundian move, and the wine's acidity carries the braise without getting buried. Red beans and rice with smoked andouille nods to Young's Louisiana roots; the bright fruit lifts the smoky, fatty sausage. A mushroom and Gruyère tart with a thyme crust plays the earthy side against the cheese. For a weeknight, sear pork chops, spoon over sage brown butter, and serve with roasted sweet potatoes. This is the Pinot Noir for a Sunday dinner that runs long and ends with someone asking what was in that bottle.\u003c\/p\u003e\n","brand":"Benny and Zoid","offers":[{"title":"Default Title","offer_id":68375863165151,"sku":null,"price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB060659.jpg?v=1794011262","url":"https:\/\/denverwinemerchant.com\/products\/st-reginald-parish-willamette-valley-pinot-noir-reggie-2023","provider":"Denver Wine Merchant","version":"1.0","type":"link"}