Evolve Wines: An Art + Science Passion Project
Originally published in the Winter 2019-2020 issue of Spoke+Blossom
After earning degrees in marketing and winemaking from his hometown university in Adelaide and working in Australia, New Zealand and France, Corey Norsworthy was burned out. He went to Colorado for the very first time to “be a ski bum” and take a break, having no idea that local wine — and the future of his career making it — would be there too.
Corey and Serena Norsworthy. Photo by Hannah Odneal.
Norsworthy has kept consistently delicious wine flowing for locals and tourists at several client wineries in Palisade, Colorado, for the vast majority of his 20-plus year career. In 2016, he began a real art and science project: his specialty line of Evolve Wines. It’s a deliberate, complete and total deviation from his typical mass production schedule and the manipulation and fining practices it requires.
Norsworthy’s inspiration for the line is to “find the best grapes the Grand Valley has to offer and be minimalist in the approach to winemaking to really showcase the fruit,” he says.
Developing close partnerships with farmers is the first key step in the Evolve Wines process, as the day-to-day farming practices affect the eventual wine flavor and quality just as much as the age, location, orientation and yield per acre of the vines.
Norsworthy seeks out growers whose methods and principles align with his vision. “For example, I want to work with a farmer who is not just spraying because it’s time to spray. I want us to see what’s actually going on in the vineyard and keep that to a minimum. Even if it’s organic, it affects the flavor,” Norsworthy says. He visits the vineyards frequently throughout the growing season, so he knows what to expect come harvest time.
Then, he’s careful not to over-aggressively crush. “I’m not trying to get every single ounce of juice to make wine out of the grape. There’s certain bitterness and oils from the seeds. They change the structure of the wine, and I don’t want that. I’m fine with a lower extraction level and better quality,” Norsworthy says. Without excessive sulfur, fining agents or filtering, his wine ferments and ages in barrel and bottle as naturally as possible. The result is a complex, refined and delicious salute to the farmers’ hard work in the vineyards — and it is so worth the wait.
Norsworthy’s love for his home in the Grand Valley and passion for his work are inextricably linked. “Making wine here, it’s a weather-related challenge, and I like challenges. Wine is never a recipe — it’s not beer-making or cheese-making; you have to be on your toes. With every year comes a different structure of grape to work with,” Norsworthy says. “I’ve stayed in the Grand Valley because of this community, and being part of it is something special.”
Evolve Wines has 2016 Tempranillo, 2017 Mourvedre and 2017 SMV (Syrah, Mourvedre, Viognier blend) available in very limited quantities. Visit evolvewines.co to order and to learn more about upcoming tasting events with the winemaker.