Spicy nose with red berry fruits; dry and refreshing taste of red and black berries, amarelle cherries and fresh garden herbs, elegant tannins leading to a fresh and spicy finish.
St. Laurent is a traditional Austrian grape variety – and presumably was named for its early maturity around the Catholic calendar day of St. Laurence rather than for a French village. Nevertheless, genetic sequencing reveals a close relationship to Pinot Noir. Over the centuries, the mutation-prone variety has undergone a process of adaptation to our terroir and now shows more texture, color, tannins, and fruity flavors than its famous relative.
Fermentation with about two weeks maceration immediately followed by malolactic fermentation. Eighteen months maturation in 300 to 2500 liter oak casks lends the rather dry and austere character of young St. Laurent rounded softness. The barrels are usually around 3 years.
Food pairing recommendation
Pasta, roast turkey or pork, braised filet of lamb or young game, fresh cheeses, smoked fish, vegetables etc.