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 wonderful aromas of dark fruits, cloves, and leather. On the palate, currants, mocha and plum shine through and leave a lingering smooth finish.
Food Pairing Notes
Flank steak, blackened trout, and applewood smoked pork chops, and Locksley Farmstead Cheese Company's Maid Marian Camembert.