A French hybrid grape that resists fungal disease, making it ideal for Australia's humid coastal regions.
History
Chambourcin is a French-American hybrid released in the 1960s from the breeding work of Joannès Seyve. It is grown in parts of France and the eastern United States.
Chambourcin in Australia
Chambourcin has found a niche in Australia's warm, humid coastal regions where traditional European grapes struggle with disease, especially New South Wales' Hastings River and Shoalhaven Coast and parts of Queensland.
Tasting notes
Deep in colour and medium-bodied with soft tannins and fresh acidity. Expect black cherry, plum and blackberry with spice and herbal notes.