TASTING NOTES: Medium-bodied with a smooth, long finish and deep red color. Our vintner's blend embodies sweet aromas of raisins, raspberries, and plums. Enjoy with cheese, pork, beef, roasted chicken, lamb, grilled food, and pasta. Serve at room temperature.
THE GRAPE: The Chambourcin grape is a hybrid variety created by Joannes Seyve around 1950 by crossing Seyve-Villard 12-417 and Chancellor. It requires a long growing season and when fully ripened can produce bold and full-bodied wines with intense red-purple color. Because of its resistance to disease and its ability to create superior wines, Chambourcin is used to produce dry, deep-colored wine with fully aromatic flavors without unpleasant hybrid nuances.
VINTNER'S NOTE: We consider our "terroir" ideal for growing Chambourcin. Our heavy clay-loam soils keep the vigor of the plant at bay reducing production to 2-3 tons per acre and supplying the plant with all nutrients needed for development. Chambourcin needs a long growing season and we try to keep the fruit on the vine well into October until the first deep frost. After fermentation, we extend maceration for several weeks before pressing. A least 12 months in French and American oak casks follows before bottling.
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Easy drinking red
I gotta say that this blend has been blended to an easy palate perfection. Plays nice with a lot of foods, and seems to fit the bill for most any mood. Not as characteristic as Barbera, but for those looking to get better acquainted with dry red wines, this is your ticket.
