Everything About Norton Grape
"NOR-tuhn (sin-thee-AN-uh)" 
Norton Description
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.
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.
Body
Sweetness
Tannin
Acidity
Alcohol
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.
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.
Regions
![[object Object] Region](/regions/united_states.png)
United States
•Missouri
•Virginia
•Arkansas
•Texas
•Illinois
Notable Wines and Producers
Stone Hill Norton
•Stone Hill Winery
Horton Norton
•Horton Vineyards
Chrysalis Norton
•Chrysalis Vineyards
Norton FAQ
Richmond, Virginia, USA
Norton has a body level of 4 out of 5. Which means that Norton is Moderate to Full bodied.
Norton has a dryness level of 1 out of 5. Which means that Norton is Dry.
Richmond, Virginia, USA
Norton is grown in United States (Missouri, Virginia, Arkansas, Texas, Illinois).
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.
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.
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.