Former drummer, preacher’s son, and NOLA native, Andrew Reginald Young a.k.a “St. Reginald Parish,'' is the intriguing personality behind The Marigny. His Carbonic Pinot is made from organically farmed fruit in the Northern Willamette. The grapes undergo full carbonic and semi-carbonic fermentations in stainless steel for 7 to14 days, to suppress tannins and enhance freshness. Light with gentle effervescence and lots of glou glou factor, the palate is a revelation: notes of fresh strawberry, cherry syrup, and seaspray. Serve with a slight chill alongside spicy Szechuan chicken and eggplant or a grilled peach salad with balsamic and burrata.