Missouri Norton coming into its own

As if on cue, the Post-Dispatch’s Gail Apperson tries Missouri Norton – and likes:

If you like big, juicy red wines and haven’t tried a Norton, I’d encourage you to sample either one of these. These are both voluptuous, full-bodied, jammy reds. In that regard, they reminded me a bit of Zinfandels, but unlike some of those California reds, they were well-balanced and didn’t have that “hot” taste of too much alcohol.

I’ve tasted about a dozen Nortons so far, often using words like “green,” “grassy” and “funky” in my notes. They taste “wild” to me, and can be unbalanced (Stone Hill’s being just one exception). Differing from Gail a bit, I find Nortons deceptively medium-bodied. They’re usually crazy red, almost black, and most seem to benefit from some breathing time. An underappreciated wine, and one with real promise for demonstrating the terroir of the various regions of Missouri. Very exciting.

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Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

One thought

  1. Yes, Norton wines benefit from sitting still for four, five, or more years and when ready to open letting them breathe no less than 30 minutes. Though there are a few “drink now” Nortons, as from Westphalia (MO) or Castle Gruen (VA), being able to put them away for a while makes a big difference in most cases. Though most of the best Norton wines come from just a few miles west of St. Louis, don’t overlook wines from SW Missouri (Peaceful Bend) and from the SE of this state (Durso Hills). And while you are traveling, remember that there are now 210 Norton wineries in 23 states. Get out and explore the Norton possibilities; as, White Oaks (AL), Mount Bethel (AR), Elk Creek (KY), Three Sisters (GA), Century Farms (TN), Cooper Vineyard (VA), Stone Mt. Wine Cellars (PA), etc.

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