St. Reginald Parish, Fais Do Do 2020

50% Sauvignon Blanc, 50% Chardonnay

Tualatin Hills AVA, Oregon, USA

Winemaker’s note: “Fais Do-Do is a lovely little double entendre that’s used for both porch dance parties in South Louisiana, as well as rocking babies to sleep during said dance parties (dormir shorted down to do-do). It might also mean “dos à dos” depending on who you ask. Either way, this little sleeping giant was the only St. Reginald Parish wine produced in 2020, and is a personal all-time favorite.”

Direct Press (whole cluster), no SO2 at crush. Sauvignon Blanc fermented in new oak (one 500LT puncheon and one 228LT Burgundy), Chardonnay fermented in 1/3 new oak and 2/3 neutral oak 228LT Burgundy barrels, all via ambient yeasts on full lees. Racked to stainless for bottling after 11 months in barrel. Small SO2 addition one month prior to bottling.

Andrew ("Andy") Reginald Young is a winemaker based in Oregon’s Willamette Valley and the creator of The Marigny and St. Reginald Parish, two labels known for their playful, low-intervention wines. His journey into winemaking is as unconventional as his wines: originally from Louisiana, Young was a professional drummer in a Texas rock band. His growing passion for wine eventually led him to Oregon, where he immersed himself in the craft and launched St. Reginald Parish, and his first wines, around 2015.

Young's approach to winemaking emphasizes minimal intervention, often referred to as "natural wine." He employs techniques like carbonic maceration to create wines that are light, juicy, and approachable. His wines often feature whimsical names and labels, reflecting his creative and unorthodox style. Notable offerings include the Carbonic Pinot Noir, Carbonic Pinot Gris, and the Super Deluxe series, which are aged longer for added complexity.

In addition to traditional wines, Young has explored piquette—a low-alcohol, fizzy beverage made by re-fermenting grape pomace, grape brandy collaborations, sour beer collaborations, and several other disciplines which exist at the intersection of fermentation and sustainable farming.