In a small saucepan, heat blackberries, sugar, and water over medium heat. Stir and crush blackberries with back of large spoon. Cook for 5 - 10 minutes or until reduced and sugar is completely dissolved.
Pour mixture through and sift and strain. Discard pulp and seeds and let syrup cool completely.
In a punch bowl or large pitcher, pour red wine, Chambord and blackberry simple syrup. Stir to combine.