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Semi Sweet Red


Chambourcin is a relatively new grape — it was commercialized in 1963 — but this French-American hybrid has taken off thanks to its vibrant red color and supple mouthfeel. It is a teinturier, meaning it has red-tinged juice (most red grapes produce clear liquid, with the color coming from the skins).


If you’re looking for huge tannins, look elsewhere. But if you seek cherry, red fruit and herbaceous aromas, you’ve come to the right place. To counteract its high acidity, Chambourcin is often aged in real oak barrels, imbuing the wine with aromas of earth, tobacco and vanilla. It’s easy to drink and has become increasingly popular with winemakers for its versatility and resilience — it can be made into a dry style or one with moderate residual sugar. Alcohol concentrations are on the high side (13 to 14 percent).

Stone Farm Chambourcin

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