A premium vineyard and a high-quality cattle ranch make agricultural stars of the St. Laurent family of Southern Oregon’s Rogue Valley.
In the heart of Oregon’s Rogue Valley, where rolling hills meet sun-dappled soil, the St. Laurent family is emerging as a rising star in fine wine for their Old World-style Pinot Noir. Known for decades primarily as cattle ranchers, the family made a daring decision in recent years to plant a vineyard on the ranch, dedicated to Pinot Noir. Seasoned stewards of the land, they saw potential beyond the grazing fields, recognizing that some parts of the very terroir that nourished their cattle could also yield premium wine grapes. Their decision to plant Pinot Noir was not only a leap of faith, but a testament to their deep understanding of the land’s unique capacity to nurture greatness.
The St. Laurent family’s journey into agriculture began in 1985 when they made their way to Southern Oregon’s Rogue Valley, establishing St. Laurent Land and Cattle, raising high-quality cattle to produce 100% natural beef, free from growth hormones and antibiotics. They became particularly known for exceptional American Kobe beef—a cross between 100% Wagyu bulls and American Angus cows—and much of their product was—and currently is—sold via Idaho’s revered Snake River Farms. More than 30 years later, after years of research into soil types and suitability for wine grapes, the family added to their ag portfolio with the planting of Pinot Noir vines. And just as with the quality of their cattle, their vines, and subsequent wines, are stellar.
Recognizing their ranchland’s suitability for Pinot Noir (dramatic elevation changes, ideal climate, and volcanic soils) the family founded Domaine St. Laurent in 2017 with the planting of 14 acres of Pinot Noir using the Pommard clone. The vineyard is nestled at elevations between 1,500 and 1,600 feet in the foothills of the Cascades northeast of Medford. The region is defined by the wild and scenic Rogue River, its tributaries, and the confluence of the Cascade, Siskiyou, and Coastal mountain ranges. These moderating influences result in drastic diurnal shifts, with nighttime lows dropping dramatically, preserving the acid balance within the grapes and slowing the ripening season for greater flavor development, resulting in world-class wines of distinct quality, depth, and balance. In 2019, the St. Laurents expanded the vineyard with 11 additional acres of Pinot Noir, and with a few harvests under their belt, they took the next step and released their first wine: the 2019 Pinot Noir, Block I.
The family’s approach to both businesses is driven by sustainability, respect for nature, and a focus on excellence, resulting in products that reflect the unique terroir of the region. Just as their cattle are revered, so too are their wines, each offering a glimpse into the unique terroir of the Rogue Valley. Whether it's the ripe red fruit and earthy undertones of the Pinot Noir or the crisp acidity and delicate floral notes of the Rosé, Domaine St. Laurent wines embody the essence of the unique region.
“We believe that great wine begins in the vineyard,” says Alex St. Laurent, president of Domaine St. Laurent, an Oregon native who joined the family business after several years in Los Angeles where he earned his MBA at UCLA. This was followed by several years of strategy work within the entertainment industry. His grandfather acquired the ranch and property in the 1980s, and his father Will currently manages the vineyard and ranch. Alex’s wife Heidi serves as head of marketing. Despite the several years detour, he always knew he’d return to Oregon at some point. “It was an easy decision to join the family on our newest venture and it has been fantastic to hit the ground running on building this brand.”
To operate a vineyard and raise cattle on the same site requires a particular feel for the land and nature, but the work unfolds on different timelines and with different visions for each product. With the vineyard, the family weighs each decision based on the long-term sustainability of the vineyard and how they want every bottle to be judged.
“An Old-World, traditional French Pinot Noir is our vision, so every step of the growing and production process must be carefully managed, years in advance,” says Alex. “Choices like where to plant the vineyard, how much vitamin, mineral, and soil supplements to apply and when, how to manage water stress, or how aggressively to prune will influence the character and productivity of the vines for years. Our commitment to sustainable farming practices and meticulous vineyard management allows us to harness the full potential of our terroir, producing wines that showcase the purity of the fruit and the mineral-rich soils of the Rogue Valley.”
On the other hand, raising cattle happens on a more immediate and hands-on timeline; it’s no less intricate, and the family’s approach has always been rooted in a deep respect for the land and for the animals that they raise. “This is a business deeply connected to nature, and you need to stay close to the natural order,” says Alex. “Ever since Dad started managing the ranch in 1985, he had a vision for all-natural sustainably raised beef. We have stayed true to that to this day and now produce some of the highest quality American Wagyu cattle in the country. Just like with our wine business, the real payoff for us is knowing that we raise incredible beef that we love to eat.”
Just as they have cultivated exceptional cattle, the St. Laurents approach wine production with the same respect for nature and focus on sustainability. The result is wines that not only capture the distinct terroir of the region but also embody the family's dedication to craftsmanship and stewardship of the land. Domaine St. Laurent is more than just a winery; it is a legacy in the making.
Photos courtesy of Domaine St. Laurent
