Overall Impression:

Presumably the offspring of Gouais Blanc and Chenin Blanc.

Colombard was used extensively in production of Cognac but is now used mainly as a reliable base for large scale commercial blends primarily out of California. Colombard generally produces wines with low acidity, neutral aromas, and a crisp finish which makes it an excellent blending partner for more aromatic and acidic varieties such as Chenin Blanc.

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Supporting fermentation products

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