St. Laurent

TL; DR

Austria’s mysterious red heart-throb. Think Pinot Noir’s moodier cousin - more spice, more perfume, more drama. St. Laurent brings silky elegance, dark berry vibes, and just enough edge to keep things interesting. A romantic grape with a wild streak and serious style.

So, what is St. Laurent all about?--red

St. Laurent is a dark-skinned red grape that’s mostly grown in Austria and a few other Central European countries. It’s considered one of Austria’s most noble native reds, though its actual parentage is a bit of a mystery. DNA sleuthing suggests it’s likely a child of Pinot Noir, which totally checks out - same elegance, but more goth. It’s aromatic, expressive, and often compared to Pinot, but with a deeper colour, more spice, and slightly firmer structure.

Where did St. Laurent originate?--earth

Believed to have originated in Alsace or Austria, but it’s Austria that truly adopted and elevated it. The grape gets its name from St. Lawrence’s Day (August 10th), because it tends to ripen early, around that time - making it a great fit for cooler climates.

Who's famous for St. Laurent?--racy

Austria is the epicenter of St. Laurent love - particularly in Niederösterreich, Thermenregion, and Burgenland. You’ll also find plantings in Czechia, Slovakia, and a few experiments in Germany, Switzerland, and Canada (where it handles the chill like a pro). It’s still relatively rare on the global stage - but for those in the know, it's a total hidden gem.

What does St. Laurent taste like?--aromatic

Dark berries, cherries, violets, baking spice - it’s aromatic and brooding, often with a soft, velvety texture and a subtle smoky edge. When made well, it hits the sweet spot between fruit-forward charm and earthy complexity. It can be juicy and soft, or structured and age-worthy, depending on the style.

How is St. Laurent made?--cellar

St. Laurent plays well with both classic and contemporary winemaking styles. It’s often fermented in stainless steel to preserve its perfume and freshness, or aged in oak (both old and new) to add spice and structure. Its naturally high acidity and moderate tannins make it a great canvas for experimentation - from sleek, modern reds to natural, low-intervention bottlings. Thanks to its early ripening, it’s also a reliable choice in cooler climates and vintage-challenged years.

What are the different styles of St. Laurent?--lemon

St. Laurent is a shapeshifter - and a stylish one. You’ll find classic dry reds, rich and polished, often with silky tannins and that signature violet-cherry vibe. Some winemakers keep it light and fresh, creating juicy, chillable versions that feel like Pinot with attitude. There’s also a growing scene of natural/minimal-intervention wines - unfiltered, textural, and full of forest-floor energy. And yes, rosé exists too - aromatic, red-fruited, and super drinkable, especially when the sun’s out.

What foods pair with St. Laurent?--plum

St. Laurent’s mix of acidity, fruit, and subtle spice makes it wildly food-flexible. It’s great with roast duck, mushroom risotto, grilled salmon, or anything earthy and herby. Lighter versions go nicely with charcuterie, grilled veggies, or a cheeky midweek pizza. It’s also one of the few reds that can vibe with slightly spiced dishes - think five spice, hoisin, or glazed pork belly.

Recipes to pair with St. Laurent--pizza

1. Asian Pork Chop Traybake
2. Confit Duck and Lentil Casserole
3. Beetroot and Onion Tart
4. Jackfruit and Hoisin Lettuce Cups

Fun fact about St. Laurent--eggplant

It’s sometimes blended with Zweigelt or Blaufränkisch for structure and balance.

About the Author:

Rachael is the UK Wine Buyer for GPD, with over a decade in the wine trade and a sharp eye for bottles that overdeliver. Currently tackling her WSET Diploma, she’s already turned heads by winning the Conseil Interprofessionnel du Vin de Bordeaux Prize for her WSET Level 3 results. Driven, detail-obsessed, and endlessly curious, Rachael blends commercial savvy with a genuine love of learning, and sharing, great wine stories.