St. Laurent Ausstich
Single vineyard wine
Single vineyard wine
This St. Laurent Ausstich shows deep ruby-pomegranate colouration. Hints of star anise and gingerbread, and fine cherry and sour cherry notes make it a particularly elegant representative of its variety. A red wine with balance and velvety texture which leaves one waxing enthusiastic.
On the variety and origins of this wine:
St. Laurent is a relative of Pinot Noir and originally was brought to Austria from France by Stift Klosterneuburg in the 19th century. Today it is considered and indigenous Austrian grape variety and is cultivated on 40 hectares in the single-vineyard „Stiftsbreite“ in Tattendorf which is the largest St. Laurent vineyard in the world. The St. Laurent Ausstich is a selection of the best big oak casks of each vintage.
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
Elevation: 220 meters
Harvest Date: October 2013
Skin Contact: 3 weeks
Ageing: 16 months in large wooden casks
Bottling Date: July 2015
Alcohol: 13% vol.
Residual Sugar: 1.1 g/l
Acidity: 5 g/l
Serving Temperature: 16 °C
Ageing Potential: Mature enough to drink now, but can also be stored for 5-7 years.
Food Pairing: Game and wild fowl, roast beef.