Mainz: WineWalk in the Shadow of the Cathedral
Discover Mainz off the beaten tourist track around the cathedral, with professional wine tasting and 4 special regional wines. Classics, but surprisingly retold.
Structure
Drinking window
Best 3 to 10 years from vintage.
vintage3 yrs10 yrs12 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
What it pairs with
-
Roast duck breast
Dark cherry and spice suit dark poultry; medium tannin balances duck fat. -
Wild boar ragu
Peppery spice and dark fruit match gamey meat while acid refreshes the palate. -
Roast pork loin
Mid-weight body and dark fruit suit roast pork without overpowering it.
History
St. Laurent is an Austrian-Czech variety related to Pinot Noir; the Staatsdomaene Oppenheim grows it on Rheinterrasse calcareous parcels as part of the teaching estate's research programme.
Facts
- Producer
- Staatsdomaene Oppenheim · visiting guide
- Grapes
- St. Laurent
- Classification
- Rheinhessen
- Oak
- Aged in used French oak barrels for 12 months
- ABV
- 13.0%
- Price
- EUR 16 to 24 at retail
- Drinking window
- 3 to 10 from vintage
- First vintage
- 2014
- Vegan
- Yes (no animal-derived fining)
Frequently asked about St. Laurent Oppenheim
What does St. Laurent Oppenheim taste like?
Dark cherry, rose hip and peppery spice with fine tannin. Medium-bodied with high acidity and a long finish.
When should I drink St. Laurent Oppenheim?
Drink 3 to 10 years from vintage. Decant 30 minutes when young to open the fruit.
Where is St. Laurent Oppenheim made?
From Rheinterrasse calcareous parcels at Oppenheim, grown at the state-owned teaching estate as part of its variety research programme.
What food pairs with St. Laurent Oppenheim?
Roast duck breast, wild boar ragu and roast pork loin. The cuvee suits dark poultry, game and pork.
Tags
Taste it where it is made: tours and tastings in Rheinhessen
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