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Smith-Berry Winery

Smith-Berry Winery Smith-Berry Vineyard and Winery is a small family farm located in North Central Kentucky, on the northern edge of the state’s famous Bluegrass Region. We are a traditional cattle and tobacco farm that has diversified into grape growing and wine-making. We pattern ourselves on the family farms of Europe that have been producing fine wines for centuries. Please come visit our farm winery in beautiful Henry County, Kentucky.

From Louisville or Cincinnati: Take Interstate 71 to exit 34, Campbellsburg. Turn onto Hwy 421 S. Drive about 8 miles. Turn left onto Hwy 202, Drennon Rd. We are the second farm on the right. Watch for signs! From Lexington or Louisville: Take Interstate 64 to exit 35, Shelbyville. Turn onto KY 53 N, continue straight onto Hwy 55. Drive through New Castle and take the first right outside of town, Hwy 202, Drennon Rd. Watch for signs. We are located on the right.

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Address Web Social
855 Drennon Road, New Castle, KY, US, 40050 Email:
Phone: 502-845-7091 Web:
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  Drennon Creek, Seyval White
This delightfully fruity, sweet white wine is produced from the finest free-run juice, cold fermented to retain the varietal character of the Seyval grapes. Excellent by itself or as a companion to seafood, salads, light dishes and goat cheeses.
  Flat Rock Red, Concord Blend
Bursting with the sweet, rich robust flavor of ripe Missouri Concord grapes.
  Smith-Berry Bluegrass Blush
Dark salmon in color. Tart cherry, raspberry & watermelon on the nose, with vibrant strawberry & raspberry fruits on palate. Fairly sweet, but pleasant & well made. Serve as a pleasant summer apertif.
  Smith-Berry Burley
Dark garnet in color, this blend of Munson, Norton & Cabernet Sauvignon is quite interesting. Aromas of plum, cinnamon, raspberry, cola & fennel rise from the glass to meet you. Plums, licorice & berries carry over to the palate, which is quite dry with good structure. Tannins are present, but not harsh and suggest wine will continue to improve in the bottle for a few years to come. Serve with a hearty stew or pork roast for a savory match indeed.
  Smith-Berry Norton
Garnet in color, with black cherry, raspberry, licorice & spice on nose. Black cherry, white pepper & vanilla nuances on palate, with a cleansing acidity adding to the “food wine” quality. This medium bodied wine is an unoaked, quality representation of what Norton can provide as a varietal; good fruit, bright acidity, long finish & refreshingly unique. Terrific accompaniment to filet mignon or lamb chops with rosemary & garlic.
  Smith-Berry Norton Reserve
This Norton, aged in American Oak, has a beautiful cherry color, with aromas of raspberry, cherry, and licorice. On the palate, you find flavors of black cherry fruit, oak, black pepper, flowers, raisins, and a hint of chocolate. Bright acidity contributes liveliness and the long finish rounds out this gem of a Norton. Excellent accompaniment to grilled quail or roasted pork loin.
  Smith-Berry SBS American Oak Chardonel
This Chardonel, which is a hybrid of Chardonnay and Seyval, is a deep bright yellow color. On the nose, it gives off aromas of creamy oak with citrus and honeysuckle. On the palate, a fine balance of fruit and oak is struck with creamy vanilla, citrus, apple and pear apparent. A pleasant subtle spice is noticeable on the lingering finish. Lively acidity make it an attractive food wine which would pair well with white fish, scallops or chicken with lemon and parsley.
  Smith-Berry Seyval
is light, dry, unoaked white wine is pear in color with aromas of yeast, white cake, honeysuckle, and flowers. Apple, pear, and minerals are prevalent in the mouth. The finish is clean and crisp, yet lingers considerably. The wine is similar in structure and flavor to a French Musacadet and is an excellent match for shellfish.
  Smith-Berry Single Barrel Select Eastern European Oak
This Seyval aged in Hungarian oak is of a lightly golden color. Aromas of tropical fruit, vanilla, yeast and hay are readily available as one inhales from the glass. Flavors of coconut, pear, apple & creamy vanilla greet the palate, with a light spiciness on the finish. This well rounded, medium bodied dry white wine would be an attractive pairning with most fish and chicken dishes. Ample acidity also makes it a good choice for creamy pasta sauces as well.
  Smith-Berry Two Dog White
An interesting wine evolved from the Chardonnel grape. In a twist, winemaker Chuck Smith doesn't ferment the wine to being fully dry. Rather, this delightful white wine is left with just a light perception of sweetness; putting it into the off-dry category. A combination of pear, honeysuckle and lilac make an attractive assortment of aromas which come forth to greet you. On the palate, this light bodied wine has a stone fruit quality accented with a dash of spice that balances the initial perception of sweetness. Great wine for a turkey dinner!
  Smith-Berry Vidal Blanc
This French American hybrid is akin to a pleasant German Kabinett level Riesling. Pale gold in color, almost clear. The aroma is filled with pears & vanilla. Poached pear on the palate, complimented by a hint of apple & subtle touch of spice on the finish, which is quite clean. Pleasant off dry wine with high enough acidity to keep it lively and balanced. Would pair nicely with medium sweet desserts, such as rice pudding, zabaglione or cheesecake. Alternately, serve with blue cheeses for a surprisingly good food & wine match.
  Smith-Berry Vintner Reserve
A deep ruby color, this Norton spends over 6 months in French Oak. Scents of wildflowers, fennel, perfume, and vanilla rise from the glass, along with blackberry and raspberry fruits. Flavors of black cherry and red berries are accented by bright acidity. This delightful medium bodied wine is reminiscent of a fine Burgundy or Italian Nero D’avola.


Add New Review
rhodies says...
Norton Wine Review: Visited Smith-Berry Winery where the Norton wine is made, but the grapes come from Arkansas. Here we found a slightly lighter ruby colored Norton and a tasting rejection from my wife and a curiosity tasting note from me. To me, this was light on the nose and harnessed to a subtle tartness. On most tasting occasions my wife and I agree on wine tastes, but on this one you will have to tell us who is “right”. Our host did mention that there actually were two more Nortons, but were not available for tasting (????). So the trick here was that you had to buy their other [2003?] Norton or a 30 month oaked Norton on a blind purchase. On the recommendations of our host, we opted for the extended oaked aged selection. Oh, we will let you know about the results of this when we get home . . . . . . . . . . . . [We are home now and the wines have rested from its travels in a cool dark place for three weeks. A day has been set aside to taste this 2005 30 month oak aged S-BW Vintner’s Reserve Norton on our son’s 30th birthday. Bottle decanted in a large broad based vessel, resting for 40 minutes, and served at slightly less than room temperature. With eyes all looking anxiously, ears listening to the pour, noses putting to the test of bouquet promised, and my son’s voice exclaiming upon tasting – “vinegar”. Four people quickly agreed to the term of “cottony mouth” as palates endured the effects of green persimmons. Will there be future blind winery purchases for us? Lesson learned.]