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Steeped in Virginia history, Norton was first cultivated in Richmond with native American vines in the 1820s. Gaining great acclaim in Virginia before the Civil War, its popularity was cemented when it won the award for “best red wine of all nations” at the Vienna World’s Fair of 1873. Nortons are deeply colored, age-worthy wines with rich, fruity aromas and flavors of plums and tart cherries, and can be made into remarkable varietal wines or combined with other varieties to boost richness in blends. Try Norton with red meat, especially smoked meats, or with wild game, rockfish, or hearty cheeses.

US (Virginia)
Vitis aestivalis
Sandy or gravelly loam soils.