Chambourcin

Uh, and, uh, and then on the red side, Tannat, and of course our hybrids did amazingly well.

Our Traminette was fantastic, and our, uh, Chambourcin was really, really, really great.

We had high yield on our Chambourcin.

Um, so really, really nice, uh, on the hybrids.

So what performs well in a subpar year? Well, hybrids do really well, and select vinifera.

This was before wild fermentations were really becoming popular.

I mean, they have been popular throughout- Uh, the industry from time and time again, and there have been winemakers that have championed it, but there was not really a whole lot of popular press, uh, that was surrounding these i- this idea of natural wine.

And so we decided we were gonna make a wild build-up culture, and we were gonna inoculate our Chambourcin with our wild build-up culture.

There are some winemakers there that do a lot of the same hybrids.

They do a lot of the Chambourcin-

Chambourcin.

Yeah

... and Norton and the Chardonneret, the Seyval Blanc and things like that.

Oh, wow

...

the Chambourcin, if you wanna try it later, is actually French oak heads and American oak staves.

He's like, "I just got this new eight-acre vineyard to take care of.

Um, and it's all Chambourcin-"

Mm

... which is some hybrid grape.

It was pretty good.

I think, I think Chambourcin was one of the grapes.

I forget.

Some, there was a few other, some red ones.

It was, it was not, it was...

I'm not, I don't remember the varieties now.

Chambourcin was one.

Um, there was European and American hybrids.