St Laurent 2016
For the Saint in us all, Austrian’s St. Laurent is a highly aromatic dark-skinned grape variety. Like a Pinot with poise, a bit darker and more assertive. Think sweet, luscious, ripe dark cherries, blueberries, and lovely spices. Rich with a great backbone of soft tannins and acidity for a long life. Heaps of barrel and bottle age for a satiny, mouth-filling texture and long, elegant finish
We picked this splendid, highly aromatic and early flowering but late ripening Austrian variety (one parent being Zweigelt, the being Blaufränkisch) at the beginning of April after a perfect summer season. We close-planted the St. Laurent at 8,000 plants per hectare which allows for one short cane and a tiny yield of 600g of grapes per vine only but for incredible sweet and succulent fruit.
Hans' Winemaking Comments+
'After an extended skin contact (cold maceration) of 21 days I let the must progress to a natural (wild yeast) fermentation. Then gently pressed and transferred in one new and one used French Barriques to let it progress to a natural malolactic fermentation. The wine matured under perfect condition in the barrel hall for a lengthy 24 months. No fining. No filtration. Natural goodness…'
For the Saint in us all; beautiful aromas of sweet, luscious and ripe dark cherries and blueberries with a hint of spices. Rich but with a great backbone of ripe tannins and acidity for a long life. Mouth-filling and well structured with satin textures for a long elegant finish.
Technical Data +
|Variety||100% St. Laurent|
|Soil||Shallow (<45 cm) stony soil, well drained, developed from stony alluvium. Not one row shows the same soil type. Sand and gravel is broken up by clay-sand layers.|
|Planting Density||8,000 vines/ha|
|Residual Sugar||<1 g/l|
|Ageing Potential||15 years|
Food Matching Suggestions+
This delicious and alluring wine goes with a wide array of most meats including wild game, comfort foods and any meat that is rich with fat and flavour profiles.