Beverage of the Week (BOW)

Product Story

This marks our first exposure to the wines from Domaine St. Laurent, and it’s a very pleasing introduction. Their first release came from the 2019 vintage, and they have steadily been growing their estate vineyards and perfecting their craft. Rarely are you going to find a complex and charming Pinot Noir for under $20 a bottle. Rarer still is finding this Pinot from an elite Pinot Noir growing region, Oregon’s Rogue Valley. The wine’s complexity is due in part to the use of four unique Pinot Noir clones: 40% Pommard Clone, 25% 777 Clone, 25% 115 Clone, and 10% Wädenswil Clone. The 2023 harvest commenced in October in their estate Block One and Block Two vineyards. Small batch fermentation in stainless steel using several of our favorite French yeasts, followed by malolactic fermentation. The wine was then aged using French oak for nine months before bottling. The oak accents provide structure and a bit of spice, but they do not intrude on the complex fruit-driven flavors found in this wine.

Brand Story

Nestled in the wild beauty of Oregon’s Rogue Valley, Domaine St. Laurent embodies three generations of a family’s dedication to the land. What started in 1985 as St. Laurent Land and Cattle—a pioneering ranch known for its all-natural Wagyu-Angus beef—has grown into an impressive winegrowing enterprise. In 2017, after years of studying the site’s volcanic soils and mountain microclimate, Will and Alex St. Laurent planted Pinot Noir vines on the rocky slopes ascending toward the Cascade Range. The high elevation and mineral-rich terrain give the wines a luminous balance—Pinot Noirs with finesse and depth, and a rosé that captures the cool mornings of the mountains. Today, Alex oversees production while his wife, Heidi, shapes the brand’s vision, alongside winemaker Dustin Andries. With upcoming plantings of Chardonnay, Viognier, and Syrah, Domaine St. Laurent stands as a vibrant, independent voice in Southern Oregon’s growing wine story.