“Direct press” refers to the winemaking technique, usually reserved for white wines, of not extracting too much content from a grape’s skins in the press; it results in paler styles of white wine that are less about structure and more about freshness and lift. We like The Marigny’s bottling of Aligoté, kind of a rarity on the West Coast, as it has a little bit of the touch of a more herbal Chardonnay and a touch of the fleshiness of a more neutral Chenin Blanc, for example. Ferment happened in a mix of new and old French barrels, so you’ll sense a little toasty touch here, too. For folks who like the white wines of the Maconnais in France!