Chambourcin
(Pronounced - sham-bore-sin)
Many hybrid grape varieties were developed in France during the late 19th century in response to the scourge of the vine louse phylloxera. These hybrids were produced by crossing various species of the principal wine-grape species, Vitis vinifera, with various native American vine species [Vitis rupestris, Vitis riparia, etc] which were resistant to phylloxera. One of the later and most successful hybrids was chambourcin, which quickly gained widespread acceptance as a source of high-quality red grapes after cuttings were made commercially available in 1963. While the exact parentage of chambourcin is unknown, it was produced by French scientist Joannes Seyve and initially given the name J-S 26-205.
Chambourcin is a late-ripening grape that requires a long growing season to fully mature. The fruit sets in late Spring and is ripe for harvest in early Autumn. The large, moderately loose bunches set medium-sized berries that are deep blue in colour. The grape is resistant to downy mildew, a common problem in humid climates, and moderately susceptible to powdery mildew. Woodhill Mountain Wines takes advantage of these properties and do not apply any forms of chemical sprays to the fruit.
Chambourcin is the third most planted variety in the Muscadet region of the Loire Valley [after melon and folle blanche] and is widely planted in the United States [mainly in eastern states]. Its use in Australia was pioneered at Hastings River by John Cassegrain in 1981, and his lead has been followed by other growers there and in other humid coastal districts such the Shoalhaven.
The wine made from chambourcin typically has an intense purple colour that resists diminishing with age. The bouquet shows aromatic spicy, herbal and cherry fruit characters, with a light palate weight.
Chambourcin generally produces wines that are relatively low in tannin. It is an ideal red wine for early consumption. Its generous, full flavours make it excellent for dishes that would traditionally be partnered by red wine [beef, lamb, red-sauced pasta, etc] while its relatively low tannicity makes it one of the few red varieties that can successfully be used as an accompaniment to seafood.