St. Croix
An early Elmer Swenson red from 1981 that makes soft, low-acid, fruity reds. It's often blended with sharper cold-hardy grapes to round them out.
St. Croix is one of the elder statesmen of cold-hardy red grapes. Elmer Swenson released it in 1981, years before the University of Minnesota's better-known grapes. It's named for the St. Croix River, which forms part of the border between Wisconsin and Minnesota, and it survives winters to about -35°F.
What It Tastes Like
St. Croix makes soft, fruity, easy-drinking reds with blackberry, plum and a little earthiness. Its defining trait is lower acidity than most northern reds, and that's why winemakers value it: a bit of St. Croix rounds off the sharp edges of Frontenac or Marquette. On its own it's light and best enjoyed young.
Where It Grows
You'll find St. Croix in older vineyards across Wisconsin, Minnesota, Iowa, Nebraska, the Dakotas, Vermont, New Hampshire and Maine. Newer grapes like Marquette and Petite Pearl have taken some of its ground, but many family wineries still make a St. Croix or rely on it in their house red.
What to Look For
- Light dry reds, sometimes served slightly chilled.
- Semi-sweet reds and house blends.
- Rosé with soft berry fruit.
Where to Find St. Croix
Wine regions on American Winery Guide where St. Croix is grown or poured: