Marsanne
is the most widely planted white grape of the Northern Rhone Valley and
makes up the greatest percentage of the white wines of St. Joseph and
Hermitage, and Crozes-Hermitage. Along with Roussane, up to 15% of
Marsanne can be added to red wines of Hermitage under AOC regulations.
Marsanne is also frequently blended with Roussane in white wines from
the region.
Single varietal bottlings of Marsanne are a relatively new phenomenon,
but at its best, this temperamental grape offers wonderfully aromatic,
nutty wines with fine aging potential. More often, however, the grape
lacks the necessary acidity to age well, a consequence of its
sensitivity to extreme temperatures: when the climate is too warm,
Marsanne is short on acidity; while when too cool, the wines tend to be
neutral and uninteresting. One strategy employed by winemakers is to
harvest Marsanne just before it hits full ripeness, in order to retain
some acidity. Marsanne is also grown successfully in Victoria in
Australia. Marsanne and its related blends are best enjoyed with seafood
and shellfish.
Marsanne
is the most widely planted white grape of the Northern Rhone Valley and
makes up the greatest percentage of the white wines of St. Joseph and
Hermitage, and Crozes-Hermitage. Along with Roussane, up to 15% of
Marsanne can be added to red wines of Hermitage under AOC regulations.
Marsanne is also frequently blended with Roussane in white wines from
the region.