St. Reginald Parish, Disco Nap 2021 (orange)

St.Reginald Parish, Disco Nap 2021

Willamette Valley, Oregon

“Back when the first Disco Nap was made in 2017, the global trend was toward skin contact wines of extreme maceration; fermentations of 300+ days seemed to be fairly normal. So when Andy decided to make a 30 day maceration of Trousseau Gris and Pinot Gris, it seemed like a Disco Nap of a maceration by comparison. 

Fruit: Two sites in the Tualatin Hills AVA, one for Chardonnay, which is a very small site in a friend's front yard and the other for Pinot Gris, which is one of our main vineyards for many of the SRP wines. Both sites are farmed organically, with one being certified. 

Winemaking: Whole cluster Pinot Gris is put to one 3000LT concrete cube and one 3000LT and then the Chardonnay portion is directly pressed and pumped into the tanks holding the Pinot Gris, effectively submerging the Pinot Gris, creating an anaerobic fermentation similar to that of a traditional carbonic fermentation. Free run juice is drained and fruit is pressed off after 21 days in tank. Élevage was 11 months in 50% new French oak and 50% neutral French oak. Racked to stainless and bottled small with an SO2 addition. 6 months of bottle rest prior to release..” -The Marigny