Australian Roussanne wine regional and flavour profile



Roussanne tastes and Aromas

In warm climates, it produces rich wines with flavours of honey and pear, and has a full body.  In cooler climates the flavours are more floral and delicate, with higher acidity.

Roussanne mouthfeel

In warm climates, moderate acidity, Cooler climates higher acidity

Cellaring potential of Roussanne

In its youth (the first 3 to 4 years), the wine has floral, herbal and fruit notes, such as pear. The wine then enters a “dumb phase” where the wine is closed aromatically until the wine reaches 7 or 8 years when it develops more complexity and depth, and takes on more nutty characteristics.

Facts about Roussanne

  • The berries are distinguished by their russet colour when ripe — ‘roux’ is French for the reddish brown colour russet, and is most likely the root for the variety’s name.
  • It can be very difficult to grow, with vulnerability to mildew, poor resistance to drought and wind, late and/or uneven ripening, and irregular yields.
  • Roussanne is often blended with Marsanne, or occasionally in a three-way blend with Viognier.

Australian regions that produce Roussanne

Yarra Valley makes outstanding wine from Roussanne, and plantings can also be found in the Hunter Valley, Margaret River, Rutherglen, McLaren Vale, Currency creek, as well as many other regions.

Roussanne is a white wine grape grown originally in the Rhône wine region in France. Outside of France it is grown in the Italian wine regions of Liguria and Tuscany, as well as California and Washington.

What food to pair with Roussanne

Best enjoyed with seafood dishes such as crab, lobster and scallops. An aged Roussanne can be enhanced with a cheese board with some hard cheese, an aromatic soft cheese and a generous dab of quince paste.

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