St. Laurent Große Reserve
Single vineyard wine
Single vineyard wine
Only in outstanding years the St. Laurent Grosse Reserve from Stift Klosterneuburg Wine Estate is released in a limited quantity, after aging for over 30 months in small oak barrels. Meticulously selected grapes of the oldest vines produce a wine of extraordinary complexity and great aging potential. Both the fine bouquet of forest berries and cherries and the elegant tannin structure, as well as an outstanding maturation potential, characterise this full-bodied and multifaceted wine. It is the best wine of the estate.
On the variety and origins of this wine:
Originally from France, the St. Laurent has by now become a classic among Austrian red wines. The St. Laurent requires warm, fertile areas, and the brown earth of Klosterneuburg Monastery’s vineyards in Tattendorf offer optimum conditions for quality ripening of the thick-skinned, dark blue grapes.
Stift Klosterneuburg Wine Estate:
Since its foundation in 1114 Klosterneuburg monastery has been growing wine and therefore is the oldest wine estate of Austria. With 108 Hectares of vineyards it is one of the country‘s largest and most renowned estates. The vineyards are situated in selected top locations in Klosterneuburg, Vienna, Gumpoldskirchen and Tattendorf.
Since the year 2009 it is the first carbon neutral wine estate in Europe.
What makes our single-vineyard wines stand out is the particular choice of hand-picked grapes. The wine is made from grapes grown in individual vine-yards with a long tradition, and the Stift Klosterneuburg Wine Estate has been cultivating some of the individual sites for centuries. A highly selective and target-ed harvest ensures the ripest of grapes, while the process of ageing the wines – done partly in small wooden casks – guarantees that they can be stored for several years while maintaining their high quality.
Winegrowing Region: Tattendorf, Thermenregion, Lower Austria
Soil Type: Alluvial gravel soil with brown earth
Slope Face: South
Elevation: 220 meters
Harvest Date: October 2011
Skin Contact: 6 weeks
Ageing: 30 month in barrique
Bottling Date: June 2015
Alcohol: 14% vol.
Residual Sugar: 1.9 g/l
Acidity: 5.1 g/l
Serving Temperature: 16 °C
Peak Drinking/Maturation Potential: Ideal maturity 2016-2020
Food Pairing: Grilled beef, wild boar, venison and wild duck.