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.