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.
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.