VARIETAL INFORMATION: Chambourcin is a French-American hybrid of unknown parentage, hybridized in the 1800s by Joannes Seyve. It has been commercially available only since 1963. This late-ripening variety is carefully fermented on the skins and then aged for one year in French and American oak barrels.
Alcohol: 13.2% Residual Sugar: 0.2%
TASTING INFORMATION: Vibrant aromas and flavors of toffee, black currant and cherry compote set off by plenty of smoky, toasty oak and a hint of black pepper. Medium-bodied with soft tannins and a lingering finish. Chambourcin perfectly complements grilled meats, pastas in rich red sauces and ripe cheeses such as Brie or Camembert. (750 ml)
2018 Governor's Cup Winner
Best of Clas for Dry Red - 2018 Missouri Wine Competition
Gold - 2018 Missouri Wine Competition