Chancellor
A Seibel hybrid red that once rivaled Foch across the East and is still treasured by some Ohio, New York and Michigan producers for dark, plummy dry reds.
Chancellor is a classic French-American hybrid red, bred by Albert Seibel in France in the early 1900s. It's also known as Seibel 7053. By the mid-20th century it was widely planted in France. In eastern North America it later became a go-to for dry red wine, before mildew problems and newer hybrids pushed it aside.
What It Tastes Like
Chancellor makes dark, medium-bodied reds with plum, black cherry and blackberry, plus earthy and herbal notes. The acidity is good and the tannins moderate, and with oak aging it can be surprisingly serious. It's also one of the parents of Chambourcin.
Where It Grows
You'll find it mainly at older wineries in Ohio, New York, Pennsylvania, Michigan and Virginia, where it's often grown by producers who've been making it for decades. It's sensitive to downy mildew, so newer vineyards rarely plant it, which makes a well-made Chancellor something of a heritage pour.
What to Look For
- Dry, oak-aged Chancellor from established vines.
- Red blends, where it adds color and body.
Where to Find Chancellor
Wine regions on American Winery Guide where Chancellor is grown or poured: