Grape Variety
Norton
"NOR-tuhn (sin-thee-AN-uh)"
Wine Styles
Sparkling
Light White
Full White
Aromatic
Rosé
Light Red
Medium Red
Full Red
DessertAbout Norton
Origin
Richmond, Virginia, USA
History
Norton, also known as Cynthiana, is a dark-skinned grape variety developed in the early 19th century by Dr. Daniel Norborne Norton in Richmond, Virginia. It is a hybrid grape, primarily derived from Vitis aestivalis, and is notable for being one of the oldest American wine grapes. Norton became commercially available in 1830 and gained prominence in the Midwest, particularly in Missouri, where it was established by the 1840s. In 1873, a Norton wine from Missouri won a gold medal at the Vienna World Exposition, earning the title 'best red wine of all nations.' Today, Norton is recognized as Missouri's state grape and is cultivated in various regions across the United States.
Appearance
Small to medium-sized, thick-skinned berries with a deep purple-blue hue when ripe.
Growing Traits
Norton is a late-ripening variety that thrives in the middle latitudes of the United States, predominantly in Virginia and Missouri. It is known for its hardiness and disease resistance, particularly against common grapevine ailments. The grape's high skin-to-juice ratio contributes to its deep color and robust tannin structure.
Wine Characteristics
Body
4/5
Sweetness
1/5
Tannin
4/5
Acidity
5/5
Alcohol
3/5
Medium to full-bodied with a robust structure, offering depth and complexity. Typically vinified dry, though it can exhibit ripe fruit characteristics. Medium to high tannin levels, contributing to a firm and sometimes astringent mouthfeel. High acidity, providing balance and enhancing its aging potential. Moderate to high alcohol content, generally around 13.5–15%, contributing to its richness.
Taste Profile
Black currant
Black cherry
Dill
Black pepper
Chocolate
Norton wines are characterized by dark berry fruit flavors, such as black currant and black cherry, complemented by spicy notes of black pepper and herbal nuances like dill. Hints of chocolate add complexity to the profile. On the palate, they are medium to full-bodied with medium-high tannins and high acidity, leading to a structured and lingering finish.
Food Pairing
Norton's robust structure and high acidity make it an excellent match for hearty, flavorful dishes. It pairs well with venison, beef, or blackened fish. Its bright acidity and fuller body allow it to stand in place of a Cabernet Sauvignon in many pairings.
Growing Regions
United States
MissouriVirginiaArkansasTexasIllinois
Notable Wines & Producers
Stone Hill Norton
Stone Hill Winery
Horton Norton
Horton Vineyards
Chrysalis Norton
Chrysalis Vineyards
Norton FAQ
Common questions about this grape variety
What is the origin of Norton?
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Richmond, Virginia, USA
Is Norton wine full bodied?
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Norton has a body level of 4 out of 5. Which means that Norton is Moderate to Full bodied.
Is Norton wine dry or sweet?
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Norton has a dryness level of 1 out of 5. Which means that Norton is Dry.
Where is Norton wine from?
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Richmond, Virginia, USA
Where is Norton grown?
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Norton is grown in United States (Missouri, Virginia, Arkansas, Texas, Illinois).
What is Norton like?
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Norton wines are characterized by dark berry fruit flavors, such as black currant and black cherry, complemented by spicy notes of black pepper and herbal nuances like dill. Hints of chocolate add complexity to the profile. On the palate, they are medium to full-bodied with medium-high tannins and high acidity, leading to a structured and lingering finish.
What does Norton pair with?
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Norton's robust structure and high acidity make it an excellent match for hearty, flavorful dishes. It pairs well with venison, beef, or blackened fish. Its bright acidity and fuller body allow it to stand in place of a Cabernet Sauvignon in many pairings.
What does Norton taste like?
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Norton wines are characterized by dark berry fruit flavors, such as black currant and black cherry, complemented by spicy notes of black pepper and herbal nuances like dill. Hints of chocolate add complexity to the profile. On the palate, they are medium to full-bodied with medium-high tannins and high acidity, leading to a structured and lingering finish.
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