Arguably the most important St. Reginald wine, named after all the Reginald men on Andy’s father’s side of the family (Andrew Reginald, Sidney Reginald, Reginald Dresden). But why this wine with that name? Well, even though these days we produce multiple varietals and styles, making an Oregon Pinot Noir that speaks to Andy’s experience in the Willamette Valley, combined with his love of Burgundy and Beaujolais, is at the core of what the St. Reginald label is about. Structured, racy, red-fruited and a touch lush. Serve at 55 to 60 degrees with things like Krystal burgers, hand pies, wild game and turkey gumbo.
Grapes: Pinot Noir
Vinification: Two weeks of semi-carbonic maceration in concrete cube, pressed back to concrete and moved into French Oak (60% new / 40% neutral) upon dryness. Full lees aging for 11 months. Racked to stainless steel two weeks before bottling with a small SO2 addition at racking.
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