Chambourcin

Chambourcin is a relatively new French hybrid red wine varietal that has only been available since the early 1960’s.  The crossing of varieties resulted in a grape that is resistant to many fungal diseases especially downy mildew, which can be a major problem in areas with high summer rainfall. This resistance makes it ideal for more humid regions, particularly the east coast of Australia from New South Wales to tropical Queensland, as can be seen on the map below. You will find excellent examples in the Hunter Valley, notably at Piggs Peake, and Hastings River, where John Cassegrain is credited with pioneering this variety in Australia.

Unlike the majority of other red grape varieties, Chambourcin produces a pink or red juice, whereas the majority of other varietals grape juice is clear. The resulting wine is generally deeply coloured and fruity. It is often described as having a ‘foxy’ character, which is a unique, earthy and sweet muskiness, more common in American varieties but found in some Australian examples. You will also often see Chambourcin produced as a Sparkling or port-style wine.

Listed below are the wineries that produce Chambourcin.

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