Chambourcin

Chambourcin (pronounced ‘SHAM-bore-sin’) is a French-American hybrid, capable of making exquisite wine. Released commercially in 1963 by French biochemist Joannes Seyve, though it’s DNA origins date back to the late 1800’s in Rhone valley where extensive hybrid research was carried out.

Hybrids have the cold tolerance, disease resistance, or pest resistance of American grape species and the wine characteristics of European species.

Looking for cold-tolerant wine grapes, New York and Virginia introduced Chambourcin to the US in 1963. It grows throughout the Northeast, Midwest, and Southern Plains of the U.S.

Chambourcin thrives in the harsh Oklahoma winters, blistering hot summers, and ferric clay soil (a.k.a. red dirt). The resulting wines are deeply colored, luscious, and refined. Many compare Sabatia Chambourcin to a gentle French Pinot Noir. From the first sip, you’ll understand why we consider Chambourcin our signature red grape.