2019 Pinot Gris, Carbonic Maceration

The Marigny

2019 Pinot Gris, Carbonic Maceration

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Taste / Feel

Roman holidays / cantaloupes / large stone walls that have blood oranges and walnuts growing out of the cracks / Fellini movies in the park on a summer evening with a basket of bread, cheese and strawberries / having people interrupt your Fellini movie in the park to ask you what that beautiful orange wine is you happen to be drinking / the feeling of sharing with strangers


Our 2019 Carbonic Pinot Gris is a perfect example of the 2019 harvest. This wine is composed of fruit from two vineyards: 65% comes from our main site in North Plains, where 27 yr old own-rooted Pinot Gris vines intermingle with coastal winds and Doug Fir trees at 900 ft elevation. The last 35% comes from our new secondary site down the road a bit. It sits at 500 ft elevation, is certified organic by Oregon Tilth, and has been farmed organic since day one. You'll find this wine is slightly darker in color than the 2018 vintage, and much more tannic. The incredibly cool growing season, and our commitment to never add anything to the wines, led to a longer maceration in an effort to draw out texture in the absence of our target alcohol, which is normally around 12% to 12.5%. The 2019 version clocks in at a much lower 10.4%. In the end, more than any other Marigny wine from 2019, this is a food wine, and especially a food wine with creamy things like cheese, yogurt-based dips, Caesar salads and - dare we say - strawberry shortcake with fresh whipped cream. So gather ‘round your backyard table with a summer bounty and celebrate our little rough and tumble child, the 2019 Pinot Gris, Carbonic Maceration. 


20+ day full Carbonic Maceration in stainless steel. Dug out, pressed and fermented to dryness in the same tank the Carbonic Maceration occurred in. 

Bottled from a stainless holding tank after being racked. No fining, no filtration. 


Analyte Result
Sample ID: P GRIS CM
Sample #: 2006120022

Analysis Date: 6/12/2020

Titratable Acidity 5.4 g/L 
pH 3.44 
Volatile Acidity (Acetic Acid) 0.34 g/L 
Free Sulfur Dioxide (FSO2) 3 mg/L 
Molecular SO2 (MSO2) < 0.10 mg/L
L-Malic Acid < 0.10 g/L 
Glucose + Fructose < 0.1 g/L 
Ethanol 10.35 % vol