Crown Valley Norton 2002

My first experience with this wild grape was as a judge at the Los Angeles County Fair. Year after year the Horton Norton from Virginia wins gold medals. Norton is the oldest American grape, officially known as <i>vitis aestivalis</i>, and it is also referred to as Cynthiana. While Dr. D.N. Norton first grew the hybrid in 1820 in Richmond, Virginia, today it is most widely grown in Missouri, where it is also the official state grape. Crown Valley winemaker Daniel Alcorso, a native Australian who worked for Lindemans and Wynn’s, a large New Zealand producer, and Kendall-Jackson read more...in California, aged this wine for nine months in 80 percent American and 20 percent French oak barrels. It is a bright, moderately saturated ruby with garnet highlights. On the nose, it has notes of sour cherry, raspberry, tarragon, molasses, jammy fig Newton, gingerbread, and carrot cake. On the palate, it is medium bodied with bright notes of sour cherry, Dr. Pepper, mocha, and mint. Acids and alcohol are very well-balanced, and there is some cedar/vanilla on finish. If you are able to get there, the winery has a bistro complete with boxed lunches, cheeses, cured meats, and name brand cigars to enjoy on the grounds.    (hide)

My first experience with this wild grape was as a judge at the Los Angeles County Fair. Year after year the Horton Norton from Virginia wins gold medals. Norton is the oldest American grape, officially known as <i>vitis aestivalis</i>, and it is also referred to as Cynthiana. While Dr. D.N. Norton first grew the hybrid in 1820 in Richmond, Virginia, today it is most widely grown in Missouri, where it is also the official state grape. Crown Valley winemaker Daniel Alcorso, a native Australian who worked for Lindemans and Wynn’s, a large New Zealand producer, and Kendall-Jackson read more...in California, aged this wine for nine months in 80 percent American and 20 percent French oak barrels. It is a bright, moderately saturated ruby with garnet highlights. On the nose, it has notes of sour cherry, raspberry, tarragon, molasses, jammy fig Newton, gingerbread, and carrot cake. On the palate, it is medium bodied with bright notes of sour cherry, Dr. Pepper, mocha, and mint. Acids and alcohol are very well-balanced, and there is some cedar/vanilla on finish. If you are able to get there, the winery has a bistro complete with boxed lunches, cheeses, cured meats, and name brand cigars to enjoy on the grounds.    (hide)

October 2008

Rating: San Diego 2004 Silver - As reviewed by San Diego Int'l Wine Comp. on 04/01/04