Australian Marsanne wine regional and flavour profile

WHITE | MEDIUM BODY | FULL BODY

Marsanne taste and aromas

When young, intense aroma’s and flavours of lemon, peach and tropical fruits such as melon and pair, with a dry mineral raciness.

Marsanne mouthfeel

Medium to full-bodied, broad, ‘waxy’, low acidity

Cellaring potential of Marsanne

Marsanne improves with bottle age of up to 5 years. Aged Marsanne can develop complex structure ad flavours of honeysuckle and baked apples

Facts about Marsanne

• There has been renewed interest in the Marsanne grape variety in Australia over the past decade, and for many years the best known example was from Chateau Tahbilk in the Nagambie Lakes region of Central Victoria
• Originally from the hermitage area in the Rhone valley, Marsanne is often blended with Rousanne and Viognier.
• Wines made with this variety improve markedly with bottle age. It is less common for white wines to improve with bottle age, but wines made from this variety are exceptions.

Australian regions that produce Marsanne

One of the world’s rarest grape varieties with its origins in the Northern Rhone & Hermitage regions of France, it is grown in only 3 other countries – Australia, America & Switzerland; with Tahbilk in central victoria having the largest, single holding of the variety in the world. Other regions within Australia include the Barossa Valley and McLaren vale, however the Marsanne varieties here are often blended with Viognier

What food to pair with Marsanne

Marsanne’s smooth texture and chubbiness need to match a food with similar characteristics. Sauces that contain cream or butter work well with Marsanne as they mirror the characteristics of the wine. Likewise, richer ingredients like gamey meats sun as duck, roo, or scallops and lobster also pair well.

Because of Marsanne’s alcohol levels, spicy foods can create a fire in your mouth if you’re not careful. Red dopers and chillies should be used sparingly.