Norton
America's oldest native grape still used for serious dry red wine. It's dark, spicy and high in acid, and it's the state grape of Missouri, with deep roots in Virginia.
Norton is the oldest American grape still widely used for dry red wine. Dr. Daniel Norton developed it in Richmond, Virginia, in the 1820s, probably from a cross involving the native Vitis aestivalis. Unlike foxy native grapes such as Concord, Norton makes dark, spicy, full-bodied dry reds that can age for years. Wines from Missouri's Norton vineyards were winning international medals as early as the 1870s.
What It Tastes Like
Norton is inky purple, with black cherry, blackberry, plum and blueberry, plus spice, earth, coffee and sometimes a little chocolate. It has very high acidity and relatively soft tannins. Young Norton can be brash, but oak aging and a few years in bottle tame it into something rich and savory. It's one of the best wines to bring to a barbecue.
Where It Grows
Missouri made Norton its official state grape in 2003, and the Missouri River wine country around Hermann and Augusta is its heartland. Virginia, the grape's birthplace, has revived it, especially around Charlottesville and the Monticello AVA. It's also grown in Arkansas, Illinois, Indiana, Kentucky, Tennessee and Georgia. Norton thrives in hot, humid summers and resists most of the diseases that trouble European grapes.
What to Look For
- Dry, barrel-aged Norton, the grape's best expression, especially with a few years of age.
- Port-style Norton, a Missouri specialty.
- Norton rosé, bright and tart.
In Missouri you'll often see Norton labeled as Cynthiana. Wineries long debated whether they were separate grapes, but they are considered the same variety today.
Where to Find Norton
Wine regions on American Winery Guide where Norton is grown or poured: