The Norton cultivar was introduced by Daniel Norborne Norton of Richmond, Virginia, who selected it from among what he believed were
seedlings of a long-forgotten grape variety called Bland, though there is some doubt as to whether it was the actual source of the
seed which yielded Norton. The male parent, presumably, was a wild
vine of
Vitis aestivalis. Another cultivar, called
Cynthiana, closely resembles Norton, but has traditionally been considered a separate variety. Genetic studies, however, have shown the two to be indistinguishable. This grape became available commercially in 1830 and very soon after that came to dominate wine production in the eastern and midwestern states like
Missouri and
Ohio in the United States. Since this grape lacks the distinct, "foxy" flavors that are typical of Native American
Vitis labrusca grapes, it is quite suitable for making dry wine. Vineyards were pulled up and
Concord grapes were planted in their place, for juice and jam. After prohibition, the wine industry in the eastern half of North America never recovered to the same degree that California's wine industry did. In the 21st century, United States
wineries along the east coast and throughout the Midwest are re-cultivating and producing wines from Norton grapes, such as at Chrysalis Vineyards in
Middleburg, Virginia, which has of Norton grapes. ==Anthocyanin content==