St. Vincent

The red grape variety comes from the USA. It must not be confused with the new variety Vincent, which has a similar name. It was probably discovered in 1973 by Scott Toedesbusch, the manager of the Mount Pleasant Vineyards in Augusta, Missouri. The vine was given to the vine grower Philip Wagner (1904-1996), who marketed it. It was called Stromboli, but was later named after Vincent, the patron saint of French winemakers, because of its similarity to Pinot Noir. The genetic origin is unknown. In any case, it does not appear to be a hybrid, as typical glycosides (sugar types) of American species such as Vitis labrusca, Vitis riparia or Vitis rupestris could not be identified. There is some evidence for a spontaneous (natural) cross between Chambourcin x Pinot Noir, because these two varieties were cultivated at the place where the vine was found. What speaks against Pinot Noir, however, is that chemical analyses have not found any glycosides typical of Pinot in the wine. The late ripening variety, which is frost hardy down to minus 15 °Celsius, is moderately resistant to both types of mildew, black rot and botrytis. It produces light red, acidic red wines with mild tannins and aromas of cherries and nuts. Due to its acidity it is well suited for sparkling wines. It is cultivated in small quantities in the states of Indiana, Iowa, Kentucky, Michigan, Missouri, North Carolina and Pennsylvania. In 2016, a total of 20 hectares of vineyards were designated in the USA (statistics Kym Anderson).