Chambourcin is resistant to fungus and mould so its suits the humid, ocean affected areas of New South Wales coastline and McLaren Vale, South Australia.Cassegrain at Port Macquarie makes quite a lot of chambourcin in a rose style, which is nice and dry, and fuller bodied chambourcin which is typically soft,fruity and plummy. The only problem is the small production sometimes leads to higher prices.

Chambourcin is a late-ripening grape that requires a long growing season to fully mature. The fruit sets in late Spring and is ripe for harvest in early Autumn. The large, moderately loose bunches set medium-sized berries that are deep blue in colour. The grape is resistant to downy mildew, a common problem in humid climates, and moderately susceptible to powdery mildew.

Its use in Australia was pioneered at Hastings River by John Cassegrain in 1981, and his lead has been followed by other growers there and in other humid coastal districts such the Shoalhaven.

The wine made from chambourcin typically has an intense purple colour that resists diminishing with age. The bouquet shows aromatic spicy, herbal and cherry fruit characters, with a light palate weight.

Chambourcin generally produces wines that are relatively low in tannin. It is an ideal red wine for early consumption. Its generous, full flavours make it excellent for dishes that would traditionally be partnered by red wine [beef, lamb, red-sauced pasta, etc] while its relatively low tannicity makes it one of the few red varieties that can successfully be used as an accompaniment to seafood.