Andy Young spent his twenties playing drums in a Texas rock band called Lift to Experience, touring and living the musician's life. Then wine got hold of him. By 2012 he had landed in Oregon's Willamette Valley, and by 2015 he had launched St. Reginald Parish, a winery named for the two most formative elements of his Louisiana upbringing: his middle name, Reginald, and St. Tammany Parish, the New Orleans neighborhood where he grew up.
The Willamette Valley, Naturally
St. Reginald Parish is rooted in the northern and coastal-leaning sections of the Willamette Valley, working with organically farmed sites in the Tualatin Hills, Chehalem Mountains, McMinnville, and Ribbon Ridge AVAs. Andy works closely with growers who share his commitment to low-input farming, including several North Plains properties where the Marigny team manages the organic program themselves, using diverse cover crops and without synthetic inputs. All fruit is sourced from established, trusted relationships, a deliberate choice that gives him access to quality he does not need to overcome in the cellar.
Carbonic Maceration and Minimal Intervention
Carbonic maceration is central to Andy's style. By fermenting whole clusters in a carbon dioxide-rich environment, the technique extracts vivid fruit aromatics and keeps wines light, fresh, and deeply drinkable without extracting harsh tannins. Native yeasts drive fermentation, and intervention in the cellar is kept to a minimum. The results, particularly in his Pinot Noir and Pinot Gris, are wines that feel immediate and joyful: the kind of bottles that belong on tables with food, friends, and no ceremony.
Two Labels, One Vision
In 2018 Andy partnered with Adam Shearer and Benji Wagner to create The Marigny, a label that spun off a more playful, creative subset of the portfolio. St. Reginald Parish and The Marigny now operate side by side, with a winery base in McMinnville and a new Portland tasting space. The dual-label structure reflects the breadth of Andy's vision: serious enough to work with superb fruit, loose enough to ferment piquette and partner on sour beer projects.
The Varieties
Pinot Noir, Pinot Gris, Chardonnay, and Sauvignon Blanc form the core, alongside more unusual choices including Auxerrois, Riesling, Gamay, Trousseau Gris, and Aligoté. The range keeps shifting, which is part of the point: Andy Young is still learning, still exploring, still making wine with the energy of someone who discovered it relatively late and has never taken it for granted.
