This study examines the impact that different sources of fermentation tannins will have on the sensory and phenolic qualities of Chambourcin wine. Chambourcin picked at the same time from the same block were crushed and destemmed into four fermentation bins, each with 1.5 tons of grapes. One bin was a control with no exogenous tannin added; the second bind received oak chips and fermentation tannins (Color Max and FT Rouge); the third bin received 75 pounds of Tannat skins; and the fourth bin received oak chips, fermentation tannins, and Tannat skins. All other treatments between lots were the same. In general, adding oak and tannat skins lowered color and phenolic attributes, except that tannin was slightly increased. Adding these compounds seemed to increase catechin and epicatechin. Adding Tannat skins and oak chips together increased catechin and epicatechin and slightly increased color intensity. Descriptors were mixed, and not too many differences could be seen between wines with the descriptors used in this study. In general, judges tended to prefer the Control wine and the wine made with Tannat Skins, Oak Chips, and Tannin added. This study suggests that the effects of adding different sources of tannin are not additive but instead are complex and difficult to predict.