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Chambourcin (54%), Noiret (10%), Ruby Red Crab apples (35%)
This is our latest collaboration with the Jordan brothers: a Chambourcin and Noiret co-fermented, with apple juice added near the end of fermentation to give the wine a touch of tannin. Serve chilled and pair with rich, umami dishes like charred hot dogs or sautéed greens.
This wine is crafted from hybrid grapes, bred to thrive in challenging conditions and resist diseases. First discovered in Pennsylvania in 1740, hybrids have had waves of popularity worldwide. Like hybrid fruits such as pluots, hybrid grapes have been developed for many reasons beyond wine, such as cold-hardy table grapes, seedless varieties, and better juice production.
Thousands of different clones and hybrids have been created through scientific research. The Jordan family planted two well-established hybrids, Chambourcin and Noiret, which have been around for over 60 years. In context of the wet Virginia climate, hybrids offer better quality fruit and reduced chemical use in vineyards.
Vibes with:
- Hiking in the Blue Ridge Mountains
- Day drinking by the fountain in Malcolm X Park
- Beef salami and cheddar
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