Marigny Wines, McMinnville, OR (2026)

11/20/2025

Nouveau est arrive!

This is one of the most important events of the year for me, personally. The Marigny was created out of a carbonic nouveau of Pinot Noir for the nouveau fest in 2015. I called it The Marigny because in my mind, it was just a neighborhood wine. Something for us around here. That winter I labeled the remaining shiners as Pinot Noir Carbonic Maceration, sent some samples to NY and ended up labeling the rest of the 2015 wines as The Marigny, adding Direct Press Pinot Gris, Rosé and Super Deluxe to the line up. But it all started here, and tonight, we revisit the past and celebrate the future.

See ya at 6:00! It’s party time!

Ps - pick up a bottle at the retailers and restaurants that are tagged ❤️

10/24/2025

2024 Grape Girls “Your Girl”

Right at the beginning of 2025 I moved back to Portland after spending several years in McMinnville, OR. It had been a fairly quiet, and frankly, lonely time there. Once back in Portland I began to hang around Nil Wine Bar, which is partly an extension of Ardor Natural Wine Shop, and part make-shift club house for what would soon become my core group of friends here in the city. It’s here that we drink, cut up, and laugh our faces off… and at the center of it, more often than not, is a young woman named Taylor Grisham.

When I first met Taylor, I was stuck by her unending curiosity and love for natural wine. She was also throwing really great parties around this new found passion called “Grape Girls”. Sometimes these parties were haircuts paired with her fav wines of the moment, and sometimes it was fully realized bistro just for just one night…but the one thread I kept noticing no matter what the event, was that people were STOKED to be there.

(Continued in comments)

08/29/2025

Vintage 13 for and 11 for The Marigny started in the Umpqua this morning. Organically farmed Pinot noir on granite and basalt. See y’all on the other side 💜 💛 💚

05/22/2025

Sparkle Motion “Roman Holiday”

Vintage: 2019 Base Wine, 2023 Topping Wine

Base Wine: 75% Nebbiolo from the former Omero Vineyard in the Ribbon Ridge AVA. Vines were pulled up in 2020, so this is the last vintage from this fruit on this site

Topping Wine: 25% Chardonnay from Meyer Vineyard in the Tualitian Hills AVA

Elevage of Nebbiolo: Direct to press into neutral barrels for one year, racked to stainless steel tank for two years before tirage

Liqueur de Tirage: Twentyfour grams of MCR (Grape Sugar) per liter, with the use of La Marquise (S. cerevisiae galactose) to complete the secondary fermentation in bottle

Time in Tirage: Two years

Total Time from Press to Disgoragement: Five years

Disgorgement: By hand

Dosage: None = Brut Nature

Feels: The Amalfi Coast, Sea Spray, Meyer Lemon, Chalk, OOO Forever

Pairs: Calamari, Prosciutto, Cantaloupe

Serving Temperature: 40 - 50° Fahrenheit

Viticulture: Certified Organic by Oregon Tilth (Nebbiolo) Farmed organic without certification (Chardonnay)

Labs: Coming Soon

05/15/2025

2024 Direct Press Aligoté

Feels: Pistachio Gelato, Romantic Tension, Ocean Breezes

Pairs: Oysters, Poached Shrimp with Aioli, Roast Chicken

Techniques: Two picks, both direct to press as whole cluster fruit. Pressed to taste and separated into individual barrels and one stainless tank during the press cycle. Stainless tank moved to barrels post primary with native fermentation and élevage on full solids for 6 months before assemblage with one month in stainless steel post assemblage for bottling

Viticulture: Farmed organic without certification (Single Vineyard Bottling)

Labs: Coming Soon

05/06/2025

2024 Pinot Noir Rosé

Feels: Summer Swimming, Watermelon on Yesterday’s Newspaper, Underripe Strawberries

Pairs: Sushi, Fried Chicken, BBQ

Techniques: Direct to press as whole cluster fruit. Pressed to taste and separated into individual barrels during the press cycle with the lots of less pressure being reserved for sparkling wine and the lots of higher pressure and more color bleed being used for rosé. Native fermentation and élevage on full solids for 7 months before assemblage for bottling

Serving Temperature: 40 - 50° Fahrenheit

Viticulture: Farmed organic without certification (Single Vineyard Bottling)

Labs: 4/10/2025

Titratable Acidity 7.0 g/L
pH 3.16 4/10/2025
Volatile Acidity (Acetic Acid) 0.39 g/L
Free Sulfur Dioxide (FSO2) 3 mg/L
Total Sulfur Dioxide (TSO2) 40 mg/L
Molecular SO2 (MSO2) 0.13 mg/L
L-Malic Acid < 0.10 g/L
Glucose + Fructose 0.1 g/L
Ethanol 11.20 % vol

05/05/2025

2024 Pinot Gris Carbonic Maceration

Feels: Push Pops, Piazzas, Tangerines, The Thrill of Discovery

Pairs: Olive Bread, Cacio e Pepe, Strawberries

Techniques: 7 days of carbonic maceration in stainless steel. Pressed back to stainless steel on full solids and fermented until dry. Racked once post malo and racked again before bottling for clarity

Serving Temperature: 45 - 55° Fahrenheit

Viticulture: Farmed organic without certification (Single Vineyard Bottling)

Labs: 4/10/2025

Titratable Acidity 4.8 g/L
pH 3.89
Volatile Acidity (Acetic Acid) 0.31 g/L
Free Sulfur Dioxide (FSO2) < 2 mg/L
Total Sulfur Dioxide (TSO2) 22 mg/L
Molecular SO2 (MSO2) < 0.10 mg/L
L-Malic Acid < 0.10 g/L
Glucose + Fructose < 0.1 g/L
Ethanol 12.01 % vol

05/04/2025

Pinot Noir Carbonic Maceration

Feels: Cherry Slushies, Strawberry Rhubarb Pie, Fresh Arugula Tossed in Fruity Olive Oil

Pairs: Wood-fired Pizza, Tomatoes with Flake Salt, Cheeseburgers

Techniques: 7 to 14 days of carbonic maceration in stainless steel. One lot pressed back to stainless steel on full solids with multiple other lots pressed to older, neutral-flavored French oak. Racked once post malo and racked again before bottling

Serving Temperature: 45 - 55° Fahrenheit

Viticulture: Farmed with one site organic Certified Organic by Oregon Tilth and two sites farmed organic without certification

Labs: 4/10/2025

Titratable Acidity 5.6 g/L
pH 3.45
Volatile Acidity (Acetic Acid) 0.44 g/L
Free Sulfur Dioxide (FSO2) 2 mg/L
Total Sulfur Dioxide (TSO2) 30 mg/L
Molecular SO2 (MSO2) < 0.10 mg/L
L-Malic Acid < 0.10 g/L
Glucose + Fructose 0.1 g/L
Ethanol 12.11 % vol

📸: .io

05/03/2025

2024 Direct Press Pinot Gris

Feels: Sun, Lemons, Crème Pâtissière, Saltwater, Kisses

Pairs: Olive Bread, Cacio e Pepe, Strawberries

Techniques: Direct to press as whole cluster fruit. Pressed to taste and separated into individual barrels during the press cycle. Native fermentation and élevage on full solids for 7 months before assemblage into tank for bottling

Serving Temperature: 40 - 50° Fahrenheit

Viticulture: Certified Organic by Oregon Tilth (Single Vineyard Bottling)

Labs: 4/10/2025

Titratable Acidity 8.4 g/L
pH 3.04
Volatile Acidity (Acetic Acid) 0.34 g/L
Free Sulfur Dioxide (FSO2) < 2 mg/L
Total Sulfur Dioxide (TSO2) 27 mg/L
Molecular SO2 (MSO2) < 0.10 mg/L
L-Malic Acid 2.72 g/L
Glucose + Fructose 0.1 g/L
Ethanol 12.05 % vol

04/27/2025

TOMORROW !!! EVERY NEW 2024 MARIGNY WINE FOR THE FIRST TIME! THIS IS OUR 10th ANNIVERSARY VINTAGE AND WE ARE POURING A LIMITED AMOUNT ALONG W OTHER DOPE THINGS FROM 12 - 5. IS KINDLY POURING THEM WHILE WE HANG, SO PLEASE COME OUT AND SAY HI!!! NOTES BELOW 👇

Direct Press Gris: They don’t love you like this love you 🍋

Direct Press Aligoté: Baby Tay Tay, a goat for your goats 🐐

Pinot Noir Rosé: More acid than a late 60’s Dead show 🪬

Carbonic Pinot Gris: Looks orange. Also tastes like orange 🍊

Carbonic Pinot Noir: You know its name. Look up the number ☎️ vintage

03/08/2025

All the info for tonight’s event before we pour it all over again tomorrow ! Come for the Drive Through Daiquiris, stay for the Po-boys. This event is truly epic and we cannot thank and crew enough for helping out this together 💛💚💜

03/07/2025

Hurricane Reggie Layered Jello-Shot:

First Layer - Super Deluxe Pinot Gris, Passion Fruit, Orange, Lemon

Second Layer - Grenadine, Banana Brandy, Dark Rum Float

🐊 🍹💚💛💜🍹🐊

Marigny Wines

11/20/2025

10/24/2025

08/29/2025

05/22/2025

05/15/2025

05/06/2025

05/05/2025

05/04/2025

05/03/2025

04/27/2025

03/08/2025

03/07/2025

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