Saint Laurence is our most widespread and most cultivated blue variety (9% of the total area of vineyards). Saint Laurence wine is also one of the main varieties used in the production of St. Martin’s young wine. That's why it matches well with roast goose or duck.
It is usually very deep, intense and rich.
It contains tones of stone fruit, plums, jam or also cinnamon and spices.
It is usually juicy, fruity, relatively full and rich, with a strong acidity, which softens as it matures and becomes velvety soft.
Synonymum: Saint Laurent
9.0% of the total vineyard plantings.
Entered in the State Register of Grape Varieties in 1941.
They make a good match with red meat and strongly flavoured cheeses.
In France it is known as Saint Laurent, in Austria Sanktlorenztraube, and today this variety finds its greatest volume of planting in the Czech Republic. Genetic analysis demonstrates that it is related to the Pinot family. Generally Saint Laurent is cultivated using the high-training systems introduced in Austria and in this country, because it was found to be particularly well suited to this cultivar.
The vine is of vigorous growth, with medium leaves of triangular or pentagonal shape, with medium-deep indentations. Wood matures well and has good resitance to frost. Resistance to fungal diseases is moderate. Bunches are of medium size, conical and dense. Blue-black berries are usually oval and occasionally pushing out from the dense and thick bunches. Berries within the bunch take on less colour and have lower tannic content. Berries begin to take on colour around the time of St. Laurent\'s day (10th September). This variety has no particular preference for good vineyard positions and is tolerant to less fertile soils. In youth it produces an abundance of fruit, while in later life the crops are somewhat irregular.
Wines of Saint Laurent are much loved in these lands for their dark-red colour, ripe cherry and sometimes even blackcurrant nose
Wines of Saint Laurent are much loved in these lands for their dark-red colour, ripe cherry and sometimes even blackcurrant nose, mature varietal character and interestingly structured tannins. Young wines tend to have relatively high acidity levels. They make a good match with red meat and strongly flavoured cheeses.
The wines are of dark garnet colour with violet reflections. Their expression of harsh tannins is accompanied by the aromas of morello cherries and blackcurrants. Wines are of medium to full body, after ageing in bottle the aggressive character will change into crispness and then finally into a velvety smoothness.
Translation © Helena & John Baker 2004.