St. Reginald Parish

St. Reginald Parish Fine neighborhood wines grown and vintifed in Oregon.

2024 “Tay Tay” AligotéIn 2021 we grafted an acre and a half of Aligoté onto what was formally Pinot Gris in a small vine...
05/07/2026

2024 “Tay Tay” Aligoté

In 2021 we grafted an acre and a half of Aligoté onto what was formally Pinot Gris in a small vineyard that lies between the Chehalem Mountains and the Tualatin Hills. Over the last few years the fruit has started to gain confidence in its new identity, tasting far more vertical and far deeper in flavor than previous vintages. With one year in barrel, three months in stainless and six months in bottle, we’re very pleased to present the new vintage of “Tay Tay” to the world. River stones, lime curd, fresh spearmint, and a slight hint of mascarpone come together in a wine that pairs perfectly with all types of cheese, seafood and roast chicken.

Winemaking: Direct-to-press into a mix of newer and neutral French oak barrels, on gross lees, with no settling beforehand. Elévage with no stirring for 12 months, racked with lees into stainless for three months and bottled unfined, unfiltered.

2025 Direct Press Rosé, Unfined Unfiltered Since 2015, we’ve been making our rosé from Willamette Valley Pinot Noir. On ...
05/02/2026

2025 Direct Press Rosé, Unfined Unfiltered

Since 2015, we’ve been making our rosé from Willamette Valley Pinot Noir. On the 11th vintage of this lovely little zinger, we’ve switched things up a bit by adding one barrel of co-fermermented Grenache and Mourvèdre from the Umpqua Valley. This addition brings an ethereal quality to the wine that exists in the producers from the Ardeche and Catalonia that I tend to drink with my friends when we’re all together, chatting, snacking and spilling tea. As a side note, if you find yourself needing to open two bottles, add ¼ to ½ Direct Press Pinot Gris to this wine to increase the bright, citrus notes, which to me, always pair well with the summer sun.

Winemaking: Direct-to-press Pinot Noir + direct-to-press co-fermented / co-pressed Grenache and Mourvedre. Elevage in neutral French oak barrels for 7 months, a small SO2 addition added after malolactic, racked to stainless steel for bottling. No SO2 at bottling.

2024 “Fancy Pants” Pinot Noir + Pinot Gris Originally made in 2021 when we had a bin of fruit come into the winery con...
04/29/2026

2024 “Fancy Pants” Pinot Noir + Pinot Gris

Originally made in 2021 when we had a bin of fruit come into the winery containing 50% Pinot Noir and 50% Pinot Gris, Fancy Pants is made for moments when you want something lighter than red wine, less tannic than skin contact and more berry-fruited than white. Directly influenced by the work of Sylvain Pataille and his Fleur de Pinot Marsannay Rosé, this is rosé made for the dinner table, as well as for the cellar. Pair with all sorts of veggies, both fresh or cooked, roast chicken, fish (including sushi), as well as desserts such as strawberry shortcake or peach cobbler.

Winemaking: Four day maceration in stainless steel, with fruit dug out and pressed slowly over the course of eight hours. Put directly to neutral French oak to complete fermention and rest in barrel for 10 months before bottling, with an additional seven months of bottle rest before release.

This Friday we welcome .xx.little and six guests into our home in Portland for the first installment of Taste(full), our...
04/07/2026

This Friday we welcome .xx.little and six guests into our home in Portland for the first installment of Taste(full), our 2026 dinner series focusing on shared experiences and the culture of creation. The menu is as follows:

1. Chawanmushi, shiitake, turnip, trout roe
2. Fruits of the sea
3. Lamb skewer, komatsuna, tahini, grilled bread
4. Crudités, yogurt, onion relish
5. Dried nettle agnolotti, tofu, Dungeness crab, sansho pepper
6. Chocolate cremeux, matcha custard, rhubarb

We will be featuring a selection of St. Reginald Parish wines ranging from 2019 to current release, as well as some of our favorite Champagne and Burgundy. Wines from the evening will be available for purchase at the end of the dinner for take away at special pricing.

Tickets available now at the link in our bio. We’re looking forward to having you over 🤍

THE MARIGNY TEN YEAR ANNIVERSARY PARTY AND FAMILY REUNION [SUMMER EDITION]FRIDAY 7/18 AT HEAVENLY CREATURES $10 AT THE D...
07/11/2025

THE MARIGNY TEN YEAR ANNIVERSARY PARTY AND FAMILY REUNION [SUMMER EDITION]

FRIDAY 7/18 AT HEAVENLY CREATURES

$10 AT THE DOOR GETS YOU…

DJ IN FROM AUSTIN TX DELIVERING A SPECIAL NOLA INSPIRED BOUNCE SET WITH A SOUND SYSTEM GUARANTEED TO WORK DA GLUTES

WELCOME POUR OF SPARKLE MOTION ROMAN HOLIDAY 🍾

FREE RED BEANS AND RICE!!!

ALL THE MARIGNY HITS

FERNET W/ DR. PEPPER BACK SPECIAL

EARLY BIRD SPECIAL GLASS POUR SPECIALS AND FLIGHTS IN THE RESTAURANT FROM 5 - 9 [CHEF RAINDOG SPECIAL? YEAH YOU RIGHT!]

Tomato Gravy: A wine club inside of a wine club.Limited spots available. These four wines to start, other and even rarer...
06/01/2025

Tomato Gravy: A wine club inside of a wine club.

Limited spots available. These four wines to start, other and even rarer birds available to add on. Interested? Email tomatogravy @ the marigny dot com for more info 🍅🥂

Fancy PantsVintage: 2023 Cepage: 50% Pinot Noir, 50% Pinot Gris Feels: Seasons Changing, Raw Linen, Strawberries with th...
05/25/2025

Fancy Pants

Vintage: 2023

Cepage: 50% Pinot Noir, 50% Pinot Gris

Feels: Seasons Changing, Raw Linen, Strawberries with the Stems, Incense Burned Yesterday

Pairs: Grilled Fish, Pork Cutlets, Sprouting Broccoli, Yogurt and Honey

Techniques: 5 days of semi-carbonic maceration in stainless steel. Pressed to neutral barrels on full solids and fermented until dry. Elevage for 11 months, assembled in stainless for one month before bottling

Serving Temperature: 40 - 55° Fahrenheit

Viticulture: Pinot Noir: Farmed organic without certification, Pinot Gris: Certified Organic by Oregon Tilth

Labs: Coming Soon

Jaw dropping visit this afternoon with our host _. They’ve been doing this for 350 years and 15 generations… so the dep...
05/07/2025

Jaw dropping visit this afternoon with our host _. They’ve been doing this for 350 years and 15 generations… so the depth of knowledge and tradition here is just hard to comprehend. Still processing this experience and will be for quite some time. Massive thank you to for letting me tag along.

Line up for throw down tomorrow from 12 - 5. Very few of each wine (literally the last bottles of some and the first...
04/27/2025

Line up for throw down tomorrow from 12 - 5. Very few of each wine (literally the last bottles of some and the first of others), but a lot of variety:

2018 Sparkle Motion Pet Nat: 4 years on lees and no SO2!

2019 SRP Laser Tag: Cartier, Sidney Poitier, hooray s**t 📣 Gimme Saumur! (but ya know… from Oregon)

EVERY NEW 2024 MARIGNY WINE FOR THE FIRST TIME

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 Nojr: You know its name. Look up the number ☎️ vintage

2019 Reggie: Cos I happen to have one bottle at the house

NV Cold Blooded Old Times: For the cookies 🍪 For the dawgs 🐕 💎

Half glasses and full glasses available. Let’s get it! 🍔

Yesterday we gathered to remember our friend, sister, daughter and mother, Boo. I always knew that I wasn’t the only one...
03/27/2025

Yesterday we gathered to remember our friend, sister, daughter and mother, Boo. I always knew that I wasn’t the only one that felt like the most special person in the world when I was around her, so hearing so many people say the same thing yesterday came as no surprise, as well as a comfort, to me. When I first met Boo and Sarah, I was blown away by the care and attention to detail they put into their lives. “This is what creating, supporting and living with beauty looks like”, I thought. Because of this, I also suspect that I wasn’t the only person that longed to be a Simms; To wear the costumes, drink the wines, and glean the vision and bounty of the table set before us, before it even existed.

I spent my birthday in 2021 and 2022 with Boo and Sarah, the first time by accident in LA, the second time on purpose in Portland... and every birthday after that Boo would text me at some point to wish me a special day. That was her. And it is Sarah. The type of person and people that you don’t just want to be around, but the type of people that you actually want TO BE. This is hospitably. This is hope. It’s also admiration every day and emulation on the best of them. That’s how I think of Boo. And Sarah. Thank you for teaching me how to be not just a better artist, but also a better friend, seeker and wonderer in this wild and precious life. I love you both, always.

This coming Saturday, 1/25, we gather at to uncork an oh so special collab with . Carenn and her husband are such impo...
01/19/2025

This coming Saturday, 1/25, we gather at to uncork an oh so special collab with . Carenn and her husband are such important people in my life and constantly inspire those around them to strive for excellence and community. And in that spirit of community, this wine is the actual companion piece to the wine we made for , with the PdV wine being 75% Aligoté and 25% Chardonnay from the same barrels for Dame’s 75% Chardonnay / 25% Aligoté. It thrills me to thread all of our friendships together this way…and the wine is pretty dang good, too. Come see for yourself on Saturday, along with a wall of other wines that will make you weak in the knees 🤍

Snack side note: we might find some truffles this week and bring them along from Oregon so we can shave them on anything and everything from the kitchen

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Portland, OR
97086-97299

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