St. Vincent’s heritage lies in Missouri, where it was first created. There are two theories of its origin. Some believe it was a natural hybrid in the vineyard of Pinot Noir and Chambourcin. Others suggest that it is missing certain protein enzymes that would be present in an offspring of Chambourcin, so they believe it is a natural mutation of Pinot Noir (which is entirely possible, as Pinot Noir is prone to mutation).
We produce our St. Vincent in the style of German Spätburgunder (Pinot Noir). It is usually tart, highly acidic, and is often made with some residual sugar. We embrace the elevated acidity and serve it slightly chilled.
raspberry, cranberries, pomegranate, oak, violet
Turkey, pork, basil, raspberries, mild cheeses
-
