2006 Missouri Norton Red Port $21.99----(Top Medal Winner at the Winery)
LOTS OF VARIETAL NORTON CHARACTERISTICS. 21.5% ALC/VOL. Vanilla creamy tones across the palette with a natural sweetness and strong blackberry tones, long finish. Nice ruby color with a hint of inky purple. The finish is warm and long. Wonderful if served with a dark chocolate dessert.....blue cheeses, sharp cheddars.
2010 Solera Dry White Port: $21.99--- (Three vintages of wines layered together to create complexity)
2009 Vignoles and 2010 Vignoles, with the additional layer of 2010 Chardonel to create a 3 dimentional complexity. Hints of Granny Smith apple, pear and silkies honey tones mid palette, with a light and delicate finish of warmth. 18%
ALC
Pairs well with creamy cheeses, or citrus zesty fruits.
In 2007 we were honored with Best of Class and Gold Medal winner in the 2007 National Norton Competition for our 2002 Vintage. Over 113 Wineries Nationwide were represented in this competition. The judges were from all walks of the Wine Industry, winemakers, to critics to Sommeliers, from New York to California.
There were no Silver medals awarded.
We were told that during the judging process, (which is a blind test), our sample of Port was placed on the table way out front and nothing matched it.
The portmaking process is quite intense and takes a 72 hour period of watching the wine ferment closely, when the Residual sugars are at the desired levels, a measured amount of brandy is placed in the fermentation bin to stop the wine from fermenting as well as SO2. The brandy is used to increase alcohol content to bring the Port up to 21% alc/vol.
Our Port is flavored with a blackberry undertone, but Norton tends to have Raspberry//Berry flavors naturally.
Our 2004 Vintage is lighter then the award winning 2002, but has done very well in the bottle in maturity. Over time the caramel and brown sugar tones will start to increase to create more complexity. The tannins have already started to cream out, so this Vintage will just keep continue to increase in flavors over time.