Made using the methods used for Beaujolais Nouveau, this unique take on the Missouri State Grape is guaranteed to please.

Dry cherries and floral notes dominate the palate. The clean finish and light body make this wine perfect for pairing with roasted pork or turkey.
The grapes for the 2014 Norton Nouveau were hand-picked and loaded into the fermenter in whole clusters. We displaced the air in the tank with carbon dioxide and allowed the natural process of Carbonic Maceration to take place where enzymes inside the grapes convert a small portion of the sugars to alcohol and create distinctive aromas in the process. After two weeks we pressed the whole clusters off and let the juice ferment dry and undergo malolactic fermentation with the wild yeast and bacteria present.
  • Alcohol: 11.3%
  • pH: 3.6
  • TA: 3.5 g/L
  • RS: >.5 g/L
  • Yeast Used: Wild
  • M/L Used: Wild
  • Fermentation: Carbonic Maceration, Wild Fermentation