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Are you smelling the H2S in the Rose your making? I think it can be saved. First step for future reference…before any fermentation for whites and Roses is to settle the freshly crushed juice for 24 hours, and then rack the clear juice off the sediment that has fallen to the bottom of the...

I’ve been making Norton in Missouri for 11 years as a commercial winemaker. My goal has always been to make a Norton in a style that would often be confused as vinifera in a blind tasting. I agree with you on the bad reputation of Norton, which has been a motivating factor for me. Many of the...