Thanks for everyone's help. The smell I'm talking about, though, isn't H2S.
Obviously, it's hard to describe a smell, but the most striking part of the
"smell" is that it DOESN"T have the sweet rich aroma of a cab or merlot. I'm
just wondering if this is the way that chambourcin is "supposed" to smell.
Sort of like wet cardboard.

Maybe it's too simplistic, but I've got to figure that people in California
would be growing chambourcin if it was worth it. I think that the reason why
it's grown here in MD is that it's a viable alternative for our climate.

When I first got started in winemaking, I made a pinot noir and was
disappointed. At one point, though, a knowledgeable friend said it was a
really good pinot, and that it shouldn't taste like cab.

Anyway, thanks to all. And I'm doing a mapquest on Hillsboro, VA. Nothing
like driving for a few hours to sample bad wine!

Lee