The Shape of Norton
Each spoke runs from delicate (centre) to pronounced (edge). Tap a benchmark to lay a familiar grape over the top.
More About Norton
Known as the oldest American wine grape, Norton has created quite a name for itself across states in the Midwest and Mid Atlantic in the United States. Originally cultivated by Dr. Daniel Norborne Norton in Richmond, VA in the early 19th century as a cross between Vitis vinifera and the American Vitis aestivalis vine, Norton became commercially available in 1830 and soon dominated the midwestern wine production during that time. In 1873 at the Vienna World Exposition wine competition, a Norton wine from Missouri won a gold medal and the title “best red wine of all nations,” catapulting the American Norton grape onto the world stage. However, when prohibition hit the States, many Norton vineyards were replaced with concord grape plantings and production of the wine stopped. It was not until 1989 when Dennis Horton founded Horton Vineyards in Virginia and planted more Norton vineyards that the wine became a mainstay in the modern wine industry.
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Terroir & Production
Norton grapes are very hardy and grow well in cool or moderate climates in sandy or gravelly loam soils. Though strong in the vineyard and tolerant of cooler temperatures, the grapes require a longer growing season, which is why they are not found in the colder regions of the northeast. The grapes have higher levels of anthocyanins than other grape cultivars, which contribute to a darker pigmentation on the skins. Because they are native, Norton vines tend to be more resistant to vineyard pests and diseases in North America.
Many producers utilize malolactic fermentation in the winery to soften the harsh malic acids in this wine, and some have even turned to carbonic maceration in Norton wine production. Blending with other black grapes such as Cabernet Sauvignon to add and accentuate flavors and structure is common. Though known as the official state grape in Missouri, the largest Norton plantings in the world are located at Chrysalis Vineyards in Middleburg, VA.
The Tasting Notes of Norton Wines
In the glass, Norton is recognized by its signature deep purple color, medium to full body, and medium to high acidity levels. The tannin structure ranges from silky smooth to rough. The flavors of the wines made with Norton include black currant, black cherry, plums, chocolate, dill, and some pepper. It has done better as a commercially viable wine than other native American vines such as Vitis labrusca because it lacks the “foxy” characteristics that many native American grapes display when made into wines. Norton wines have a higher level of resveratrol, which is a compound that is said to be good for heart health.
Food Pairing Suggestions
When pairing Norton wines with food, it’s important to think in terms of heavier, gamier meats. Venison and smoked meats are also a perfect match. The wine can be inky dark and have pronounced dark flavors that can rival pairings for Cabernet Sauvignon.
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Jacqueline Coleman is a professional wine + travel writer, wine judge, columnist, and consultant based in Miami, FL.
Taste Norton at the Source
Norton is tied to a handful of regions. Explore each as a travel destination — with wineries, tours and guides.
Triple 3 Vineyard
Triple 3 Vineyard is a winery in Washington in Missouri, United States. It is known for an intimate tasting room in a restored 1866 farmhouse. Its wines are made from Norton, Vignoles, Chambourcin.
Explore Triple 3 Vineyard →Wineries Known for Norton
Estates specializing in Norton, open for tastings.
Norton: Frequently Asked Questions
What does Norton taste like?
Norton, an American grape, produces deeply colored, full-bodied reds with flavors of black cherry, blackberry, plum, and coffee, plus earthy, spicy, and sometimes smoky notes. It has bright acidity and firm tannins, giving a robust, rustic character distinct from vinifera grapes.
Is Norton sweet or dry?
Norton is typically made as a dry red wine with firm tannins and high acidity. Its bold dark-fruit flavors give richness, but classic Norton is fully dry. Some producers also make off-dry or sweeter styles, so check the label.
What foods pair well with Norton?
Norton's bold body and acidity pair well with barbecue, grilled meats, and hearty stews. It suits burgers, smoked brisket, and tomato-based dishes. The earthy, spicy character also complements game, sausages, and aged cheeses that stand up to its rustic structure.
What is Norton and where does it come from?
Norton is a grape native to the United States, derived largely from the American species Vitis aestivalis. Developed in Virginia in the early 1800s, it makes robust, age-worthy dry reds and, unlike many native grapes, avoids the foxy character of Concord-type varieties.
Where is Norton grown?
Norton is grown across the eastern and central United States, thriving where European vinifera struggles. It is the state grape of Missouri, a historic stronghold, and is also cultivated in Virginia, Arkansas, and other states with humid continental climates.
How should you serve Norton?
Serve Norton at 60 to 65 degrees Fahrenheit to balance its bright acidity and firm tannins. Decanting for 30 to 60 minutes helps open its bold aromatics and soften the structure. Use large red wine glasses for its rich flavors.
