| TASTE BENCHMARKS | |||
| Profile #1 Ripe, Complex Warm Season Style |
Profile #2 Richly Aromatic Cool Season Style |
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|---|---|---|---|
| Appearance | Dense, well-saturated ruby color. | Dense dark ruby color | |
| Aroma | Complex aroma of spiced cherry, plum, saddle leather, carob, blackberry, coal and mincemeat. | Fresh and grapey, packed with plums and cherries. | |
| Flavor | Firm, soft tannins support rich flavors, finishing with a kiss of bitter orange peel and tangy acidity. | Tannins are rich, plush and full, supporting deep flavors of spiced plum and carob. | |
| Balance | Bright acidity, moderate alcohol. | Lw to moderate alcohol and lively acidity. | |
| PRODUCTION CORRELATIONS | |||
| Oenological | Conventional vinification and barrel ageing. | ||
| Viticultural | Unlike any other grape, Norton leaves unfermented about 1.5% of dissolved solids, probably polysaccharides similar to ale. These coat tannins and prevent harshness, so Nortons are always plush, dense and soft. They are also prone to high acidity. In warm years, this is diminished, resulting in more generous mouthfeel. | Unlike any other grape, Norton leaves unfermented about 1.5% of dissolved solids, probably polysaccharides similar to ale. These coat tannins and prevent harshness, so Nortons are always plush, dense and soft. They are also prone to high acidity. In cool years, this is retained, resulting in more lively mouthfeel. | |
| Terroir | Limestone and granite bedrock. | Limestone and granite bedrock. | |