GRAPE FRIENDS

Rejoice! Great wine cometh.

10th Anniversary Vintage

and dare we say, it's the best in a decade

Love Letters

  • bon appétit

    I’m going to go ahead and say that The Marigny Carbonic Pinot Noir was the best thing I drank this year. This is juice box wine par excellence, zingy and gluggable like a cold glass of cherry cola. I get weepy just thinking about it.

  • delish magazine

    I love this light, juicy pinot from Oregon's cult-favorite, The Marigny. Winemaker Andy Young uses a technique called 'carbonic maceration,' which imparts the wine with a youthful, fruity energy.

  • Food & Wine Magazine

    Produced from water and Pinot Gris juice, this skin-contact piquette is loaded with flavors of watermelon, crushed raspberries, and red Jolly Ranchers.At just 4.2% ABV, we implore you to spring for that second pour.

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Love Letters

  • The Oregonian

    I declare winemaker Andy Young’s tangerine-colored Pinot Gris to be the official picnic blanket wine of the summer. It is frisky and fun, with aromas and flavors of white peaches, apricots, orange zest, ginger and a wee bit of the salinity of a fresh-shucked oyster.

  • Portland Monthly Magazine

    The Top Ten Oregon Rosés of Summer: A naturally made Pinot Noir that hits all the things you want from Rosé, but kicks up the acid times five. So you’re getting something that’s really refreshing, with a good citrusy minerality that’s moving towards a touch creamy.

  • Goop

    Everything You Need to Know about Natural, Organic, and Biodynamic Wines: Andy Young makes some of Oregon’s most playful and crushable wine, with excellent packaging to boot.

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