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Norton Wine Details

Description: NORTON 2005 Our 1st vintage produced during the hurricane season provided an abundant harvest for winemaking. After destemming, the Norton must was allowed to ferment for as long as two weeks prior to pressing. Fermentation, secondary fermentation and racking took place in stainless tanks with finish aging in American oak barrels.

Varietal Definition
In 1835, Dr. Daniel Norton of Virginia developed this grape varietal that was originally known as the Virginia Seedling. Widely planted in the Midwest (where it is sometimes called Cynthiana), it has become a source of interest to East Coast vintners in recent years. It produces a dark, inky wine with flavors of plums and cherries. Horton Vineyards in Virginia is particularly interested in reviving the grape's reputation. In the South, look for Norton (or Cynthiana) from Moonrise Bay, Mountain Valley, Three Sisters, Tiger Mountain and Tennessee Valley.


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