Chambourcin is a French Hybrid red wine grape variety which has only been available since the 1960s.

French hybrids are produced by crossing a variety of the European grape vine Vitis vinifera with an American vine species. The resulting vines have higher disease and pest resistance, but the wines produced often have an unusual or 'foxy' flavour.

The major motivation for producing French Hybrids was to rebuild the European wine industry after the devastation caused by the phylloxera pest. Now most vineyards are planted on resistant rootstocks as the phylloxera louse attacks the roots rather than the top of the plant.

Chambourcin is perhaps the most successful of the French Hybrids and is certainly the most widely used in Australia.

This variety is especially resistant to fungal diseases so it is not surprising that it is most at home in the more humid regions of Coastal NSW and Queensland. John Cassegrain in the Hastings River Region is credited with pioneering this variety in Australia.

Chambourcin wines are deeply coloured and fruity, but tend to finish short. The 'foxy' flavour common to American varieties and hybrids can be detected in some, but not all, Australian Chambourcins.

Some producers use the variety for sparkling reds, and it is also used successfully for port style wines.

Wineries using the Chambourcin grape variety include: