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    Storefront All Vegan Wines Hazel Chambourcin
    Vegan Wines Hazel Chambourcin

    Vegan Wines Hazel Chambourcin

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    Acid:              〚bright〛

    Alcohol:        〚12.5%〛

    Body:            〚medium〛

     Fruit:            〚deep & dark〛

    Tannin:         〚reserved〛



    This is a beautiful and brooding wine with dark black and purple fruits, and bramble bush right out of the gate. Aromas keep racing out of the glass - perfumed tomato leaf, vanilla caramel, black cherry, dried fig, raspberry syrup, black pepper, coriander, and black plum. The finish is even and long with a cleansing plum skin note and strawberry pie with butter crust.
    Chambourcin is a purple-skinned, French-American hybrid grape that is more prevalent today in American vineyards than in its homeland of France. These grapes were harvested in the CJS Fosterville Road vineyard on September 27, 2018, and fermented in open-top bins for seven days. They were then pressed out into three new 2018 Hungarian (Zemplen Cooperage) oak barrels to complete fermentation. After aging in the barrel for 24 months, the wine was racked into stainless steel to rest in September of 2020 before bottling on March 9, 2021.
    In the spirit of transparency, we thought it was important to give you a complete list of ingredients right on the bottle, unlike most other wine companies out there. Learn a little more about the CJS vines, methods, and how our wines were labeled by hand in our YouTube video.
    Tasting Notes: Black cherry, red fruit, and chocolate. Savory and classic with soft smooth tannins.
    Wine Analysis:: 
    Varietal: 100% Chambourcin aged 24 months in Hungarian oak barrels 
    Residual Sugar = 5 gm/Liter or 0.5% RS 
    Titratable Acidity is 6.7 gm/Liter 
    Alcohol by Volume = 12.5% 
    Free SO2 at Bottling = 25 ppm 

    Vegan Wines has been working with CJS for four years now. This estate Chambourcin is grown in their backyard (as you can see in the video). We have learned so much from owners Chris and Jan Scholomiti about natural winemaking and sustainability. They take a lot of their knowledge from the viticulture and enology programs at the neighboring Cornell College of Agriculture and Life Sciences and its many educational events for winemakers.