St. Vincent is a red wine grape that originated in the United States from a chance seedling that first came to the attention of Scott G. Toedebusch, in 1973, while managing a vineyard owned by Lucian W. Dressel in Augusta, Missouri.
Philip Wagner of Boordy Nursery in Maryland, one of the original propagators of the vine, suggested that a more melodious name would be St. Vincent, (the name of the patron saint of the Cote d'Or in Burgundy), and the name was changed.
It can be high in vigor in fertile locations and has proven to be winter hardy to Midwestern conditions.
[4] St. Vincent is also grown commercially by vineyards in Arkansas, Illinois, Nebraska, Ohio, Pennsylvania, Michigan, Kansas, Colorado and New York.
[2] St. Vincent can make wine similar to an Italian Chianti with cherry and citrus flavors and a long and complex aftertaste.