Chambourcin

History and Heritage: Chambourcin is a relatively new arrival to the Hunter Valley's viticultural scene. This French-American hybrid grape, developed in the 1960s, was introduced to Australia in the 1970s. Its cultivation in the Hunter Valley began in the late 20th century as winemakers sought varieties that could thrive in the region's challenging climate. While not as historically significant as Shiraz or Semillon, Chambourcin has carved out a niche, showcasing the Hunter's capacity for innovation and adaptation.

Terroir and Climate: Unlike Pinot Noir, Chambourcin is well-suited to the Hunter Valley's warm, humid climate. Its resistance to fungal diseases makes it particularly valuable in this environment. Chambourcin thrives in various soil types found in the Hunter, from the alluvial soils of the valley floor to the red volcanic soils of higher elevations. The grape's ability to retain acidity even in warm conditions allows it to produce balanced wines across different sub-regions of the Hunter Valley.

Tasting Profile: Hunter Valley Chambourcin typically presents a deep, rich colour, often described as inky purple or deep ruby. On the nose, it offers intense aromas of dark berries, particularly blackberry and black cherry, often complemented by notes of plum and sometimes hints of spice or chocolate.

On the palate, Hunter Chambourcin tends to be medium to full-bodied with moderate tannins. The flavour profile usually features ripe dark fruits, with blackberry and plum dominating, often accompanied by subtle notes of pepper or mocha. The wine's natural high acidity provides freshness and balance to the ripe fruit flavours. The finish is typically smooth and lingering, with a pleasant interplay of fruit and subtle oak influences.

Winemaking Techniques: Hunter Valley winemakers employ various techniques to craft distinctive Chambourcins. The grape's thick skin allows for extended maceration periods, extracting deep colour and rich flavours. Some producers use partial carbonic maceration to enhance the wine's fruity character.

Maturation often occurs in a combination of stainless steel tanks and oak barrels, with French and American oak both being used. The oak treatment varies, with some winemakers opting for subtle oak influence to preserve the grape's natural fruit character, while others use more new oak for added complexity.

Food Pairings: The full body and rich flavours of Hunter Valley Chambourcin make it an excellent match for hearty dishes. It pairs well with grilled or barbecued meats, particularly beef and lamb. Its fruity nature and balanced acidity also make it suitable for tomato-based pasta dishes and aged cheeses.

Ageing Potential: While many Hunter Valley Chambourcins are crafted for enjoyment in their youth to highlight their vibrant fruit character, well-made examples can age for 5-8 years, sometimes longer. With age, the primary fruit flavours evolve, developing more complex savoury and spice notes.

Notable Producers: Several Hunter Valley wineries have embraced Chambourcin, recognizing its potential in the region. Producers like Tamburlaine Organic Wines have been at the forefront of crafting high-quality Chambourcin. Other wineries such as Misty Glen and Savannah Estate have also found success with this variety, often producing it as both a single-varietal wine and as part of interesting blends.

Hunter Valley Chambourcin represents a successful adaptation of a modern grape variety to a traditional wine region. While it may not have the historical cachet of the Hunter's famous Shiraz and Semillon, it offers a unique expression of the terroir, producing wines of depth, richness, and approachability. For wine enthusiasts seeking to explore the diversity of Hunter Valley wines, Chambourcin offers an intriguing and rewarding experience, showcasing the region's capacity for innovation and its ability to produce high-quality wines from non-traditional varieties.