Bob Parsons Alberta. wrote:Bob Parsons Alberta. wrote:Well, according to liquor board website, should be one from Austria just downtown!! Stay tuned.
$30 for a Gobelsberger, pass!!
Dan Smothergill wrote:We had brought this to a tasting of Austrian wines at our local AWS a few months ago. Some in an opened bottle was left over, so I put it in a 1/10 bottle, brought it home and forgot about it. Bill's message prompted me to remember it and we tried it the other night.
Cherries, chocolate and a hint of figs on the nose. The taste was very much like an earthy and nutty Pinot Noir; very nice overall and much improved since the AWS session.
Otto Nieminen wrote:I just spent time trying to find some St. Laurents over here, but the only I found was the spoofy Gobelsburg (note here) that I don't want to try again. I'm sorry, but it seems I have to drop out. Which is a real shame as I am very interested in the well made Austrian reds.
Jenise wrote:Interesting topic and notes, guys. Wish I could play because it sounds like a grape I'd like, but no St. Laurent up here.
Bill Hooper wrote:First, a little background is probably necessary for this wonderful grape. It must be said however that like many of the obscure wines that grace our dinner tables, Sankt Laurent has a background that is more than a little cloudy.
Bill Hooper wrote:I think this is the spiciest Sankt Laurent I’ve ever tasted. Judith Beck is one of the shimmering stars of die neue Burgenland Weinszene and this is shows as much talent and good judgment in winemaking as any red I’ve tasted recently outside of Burgundy. I made a huge mistake in opening this bottle so soon, but the pleasure it gives reconciles my impatience tenfold. The fruit is rather like bing cherry, cranberry, and red currant. There is also a deliciously savory meatiness somewhere between rib-eye steak and venison tenderloin (I’d say GOODISH Kangaroo, but only because I’ve recently eaten it.) The spice is black pepper and dry, dry cinnamon (those of you who have worked in a restaurants know what I mean –like the day after the ‘I bet you can’t swallow a spoonful of cinnamon’ hazing.) The tannin is commanding (but not roundhouse), the acidity forceful and this wine begs for a few years in bottle (and a cool water bath now.) Wonderful! 12,5% alc. $40
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