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Chrysalis Vineyards

Norton, Barrel Select - 2017

Norton, Barrel Select - 2017

Norton naturally has a large amount of malic acid compared with other wine grape varieties. Carbonic maceration naturally metabolizes about half of this acid. This process also produces a distinctive aroma in the wine not unlike pink bubblegum and banana. However, this character dissipates with age in the bottle. It also produces a rich mouth feel. Carbonic Maceration is most famously known as the processing technique for the Beaujolais Nouveau wines of France. It has wondeful aromas of dark fruits, cloves, and leather. On the palate, currants, mocha and plum shine through and leave a lingering smooth finish.

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$31.00
 
SKU: 17CVNORTBSB
Wine Specs
Vintage
2017
Varietal
Norton
Sugar
Dry
Aging
New & Neutral Oak - 7 months
Fermentation
Carbonic Maceration
Bottling Date
Sept 12, 2018
Wine Profile
Food Pairing Notes
Norton Barrel Select showcases the fruit characters of Norton and pairs best with red meat. Cheeses such as our Maid Marian pair beautifully. Flank steak on focaccia bread with melted Maid Marian cheese and raspberry jam is a good pairing along with Filet Mignon, garlic mashed potatoes, and haricot vert. Also you can't go wrong with Chicken Parmigiana over angel hair pasta.
Product Reviews
Michael Belanger's Gravatar
Michael Belanger
(Jul 19, 2020 at 4:30 PM)
After trying the lower priced Norton and being pleased with it I have to say I was looking forward to trying the Select and wondering if maybe I was expecting too much. Now that I've crossed that bridge I can say that the tasting exceeded my expectations. Not only did it carry forward the best parts of the lower priced Norton but it added depth and structure tot he party. It was , if not redolent with fruit, squarely considerate of the grape from whence it came and evinced more subtlety than I have had in any North American wine, vinifera included (full disclosure: I am not a fan of the big overproduced Californian wines)...subtlety and the food pairing is what is mostly on my mind although in this case I simply had it with a hard and flavorful Manchego from New York....the pairing was perfect.

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