C h a m b o u r c i n
C h a m b o u r c i n
C h a m b o u r c i n C h a m b o u r c i n
C h a m b o u r c i n
C h a m b o u r c i n
Chambourcin
A French-American hybrid, it’s the only red grape variety to yield it’s colour from the flesh and not skins. This variety is all that remains from the multiple varities of vines, red and white, that have been tried and tested in the volcanic soils of this farm. It proved to be the stand out variety for it’s pest and frost tolerance, combined with it’s ability to produce an exceptional wine. The son of the former owner of this property and who established our vineyard studied Viniculture in France, now runs and owns White Haven Wines in the Marlborough New Zealand
Our 2024 vintage Chambourcin (grown in 2024, harvested, made and aged in 2025, bottled in early 2026) measures at 14% abv. Don’t let the smaller 500ml bottle fool you, there’s still over 5 standard drinks per bottle - at only 95ml per glass for a standard drink, so be careful if driving, please. We recommend enjoying on a winters night, served in a chilled glass after airing, giving you the ambient room temperature in France.
We have also produced our first 24 bottle limited release run of Rose` - which of course, we are calling Rowe’s-ay. It’s lighter in colour, brighter in taste and measures at 12% abv. We recommend drinking icey cold in the daylight hours
Our 2024 Chambourcin is available by contacting us directly or currently exclusively at The Sip & Skull Commercial Hotel Harrisville.
The Rowesay we have reserved for Rowe’s Way Ridge followers only and can only be reserved and purchased by contacting us directly
“Grown in the volcanic soils of Mount Walker, in the Scenic Rim region of South East Queensland, our organic grapes are harvested by hand and treated only with marine nutrients and rainwater throughout each vintage. Our small batch is aged with toasted French Oak and you should expect a medium-bodied, short finished drop. With a deep herbaceous aroma and ruby pour, tasting notes of black cherry and peppery red plum, Chambourcin pairs best with our grass fed prime beef, spicy tomato based sauces, olives and bitter chocolate. Served at room temperature in the winter or slightly chilled year round, we hope you savour every sip - just like we do.” ~ from our label
From Baumes to Brix. Another skill we are perfecting on the mountain is the art of wine making.
Now in our fifth vintage, these grapes certainly make it easy to produce a beautiful bottle. Again, with the meticulous lists provided to us, we have been able to carry on, pruning, netting, harvesting, crushing, plunging, testing, pressing, testing, aging, tasting and bottling and will do for years to come.