|StarChefs.com: The United Grapes of America|
We learned in at the National Norton Festival that Norton wines should mature in the bottle for at least three years after bottling. Most Missouri wineries join Stone Hill in cellaring the wine for you for a couple years before releasing. The same holds for their Port. Along with their vinification methods, the wine does not possess any of the highly acidic and grapey characteristics of young Norton. The flavor is rich with a blackberry profile and a hint of nuttiness & spiciness that is usually associated with Old Aged Tawny Port. Yes this wine isn't Portugal - but it is a very good American and Missourian port styled wine.