Medium copper color; strawberry, red cherry, raspberry, white peach, minerality on the nose and palate.
Dry (1.94 g/L RS); no perceptible tannins; nice, but not cutting, acidity (3.5 pH; 6.23 g/L TA). Light-plus body. Mostly red fruits with slight tang of bitterness, ginger on the finish. Hand-harvested, single vineyard of Wädenswill and Dijon clones; picked two weeks before the red pinot noir harvest to preserve acidity and aromatics. Crushed and macerated in six hours, then fermented in stainless steel. Domaine St. Laurent follows Old World, traditional French approach and sustainable farming to showcase their Rogue Valley terroir. Vineyards at 1,500-1,650 feet elevation; volcanic soils. 12.8% ABV
The St. Laurent family’s journey into wine began in 1985 when they arrived in southern Oregon to establish St. Laurent Land and Cattle. The website chronicles: “We have a commitment to sustainability and a profound respect for the land and the animals that we raise. When we first began, we were one of the first ranches to produce 100% natural beef without the use of growth hormones or antibiotics. Today, our beautiful American Kobe cattle, bred by crossing 100% Wagyu bulls with American Angus cows, becomes some of the finest steak in the world at Snake River Farms in Idaho.
“We planted our first vines in 2017 with 14 acres of pinot noir Pommard clones and then added 11 more acres of pinot noir in 2019. Also in 2019, with a few harvests under our belt, we decided to begin our own winemaking adventure with our first release: the 2019 Pinot Noir, Block I.
“Now, the third generation of the family is involved in the family business, with Alex and his wife Heidi taking over management of grape production and wine sales. The pair, coming from business and high-end retail backgrounds, have added a spark of youth and fresh ideas to the operation. In the coming years, the vineyard will grow to 250 acres and beyond and will include new varietals like Chardonnay, Viognier and Syrah.”
Domaine St. Laurent Rosé de Pinot Noir Block One Rouge Valley, Oregon 2023 is delicate, elegant, showcases light red fruits. Versatile, easily can be enjoyed on its own or paired with lighter fare. A tad more substantial than typical Provence efforts, but reflects that tradition. $25
Pairing—Excellent on its own, as an aperitif, or toasting at event. Grilled, raw seafood—salmon, tuna, meaty fish; blackened salmon with avocado salsa; crab cakes, scallops, shellfish. Thyme-roasted chicken, grilled chicken with herbs. Light pasta dishes. Cheese—Fresh goat cheese, chèvre; fresh mozzarella, burrata; feta. Aged goat cheese, Humboldt Fog; gouda, summer-milk comté.
