Marsanne wine

Marsanne (Maa.san) is a white grape variety that originates from the northern Rhône. Though mostly known for reds, the northern Rhône also produces a few highly sought-after whites made from Marsanne – often blended with its sister grape, Roussanne. As a single varietal (a wine made from just one grape variety), Marsanne is best-known in Australia – particularly in Victoria, where you’ll find the largest plantings in the world.

Marsanne is best known as the grape (along with Roussanne) behind the luxurious and highly-sought-after whites of the northern Rhône. Top northern Rhône whites to look out for include:

• Hermitage: The tiny region of Hermitage produces mostly red – so white Hermitage (or Hermitage Blanc) is both rare and highly sought-after. Its wines tend to be rich but very elegant, with nuanced flavours of grapefruit, pear and candied peel.
• Crozes-Hermitage: If you like the sound of white Hermitage but you’re put off by the price, ‘Crozes’ is a good bet. These wines are made in the same style but come from the vineyards surrounding the famous ‘hill of Hermitage’. This is a larger area – with gentler slopes – and the wines are almost as delicious, but more affordable. 
• Saint-Joseph: This is another northern Rhône region that provides good value alternatives to white Hermitage – though we’re still in fine wine territory here. Saint-Joseph whites typically have a little more Roussanne in the blend that Hermitage (with Marsanne still being the main player). Expect a rich yet delicate white with an intriguing floral character and notes of apricot and peach.
• Small quantities of Marsanne white are also produced in the southern Rhône.

Marsanne is also widely grown in Australia, particularly in Victoria. By far the most famous producer is Château Tahbilk – a historic estate in the Nagambie Lakes region that has been family-owned for five generations. The classic Tahbilk style is very lean and intense with floral aromas and grapefruit and lemon peel flavours. You can also find Marsanne in the sweet white wines of Switzerland – though these are rarely seen outside their home country.

While all Marsanne wines will have similarities, they will vary according to where they are made and how young or old the wine is.

Northern Rhône Marsanne: The whites of the Northern Rhone (including Hermitage, Crozes-Hermitage and Saint-Joseph) are usually predominantly Marsanne, with a little Roussanne. When young, they typically have complex flavours of grapefruit, apricots, honeysuckle, and candied lemons. As they mature, they may develop notes of marzipan and a subtle heathy, leaf mulch character.

Australian Marsanne: The young Marsanne whites of Victoria in Australia tend to have flavours of citrus and stone fruit, with notes of honey and acacia blossom. When young, they can be piercingly dry – but as they mature, they can develop beautiful honeyed marzipan and buttered toast flavours.

Swiss Marsanne: In Switzerland, Marsanne is known as Ermitage, and is usually made into a sweet dessert wine. The most famous come from Valais, and can be enjoyed young and fresh, or allowed to mature into deliciously complex treat. Young Valais dessert wines have honeyed flavours of apricots and grapefruit with notes of barley sugar. As they mature, they take on a beautiful golden colour and develop more complex flavours such as earl grey tea and hazelnuts.

The Marsanne whites of the northern Rhône in France, and Victoria, in Australia, are usually dry. However, winemakers in Valais, in Switzerland, produce a rare and delicious dessert wine from Marsanne (known locally as Ermitage).

While Marsanne is a very distinct and unique white grape, it does have some similarities with other white grape varieties.

Chardonnay: Marsanne is similar to Chardonnay in that both have a similar weight and freshness. Both are versatile and can make wines ranging in style from light and crisp to rich and honeyed. And both can age beautifully. However, while Chardonnay tends to have flavours of lemons, green apples and grapefruit, Marsanne is more floral with honeysuckle notes. If you like Chardonnay and you’re looking for something similar but different – Marsanne is a good wine to try.

Viognier: Marsanne and Viognier are similar in that both have a honeyed character. However, while Marsanne tends to have nuanced floral notes and grapefruit flavours, Viognier tends to be richer and spicier. If you like Viognier and you’re looking for something fresher, Marsanne is well worth a try.

The Marsanne whites of the northern Rhône (Hermitage and Saint-Joseph for example) tend to be quite rich as well as very fresh, with tropical fruit flavours and delicate floral notes. They are best paired with richer fish dishes, seafood (especially crab or lobster) and sauced white meats.

Marsanne from Victoria, in Australia, is leaner in style and pair beautifully with simple white fish dishes or shellfish such as mussels or scallops.

Sweet Marsanne whites from Valais in Switzerland are best enjoyed solo or with lighter desserts such as fruit tarts or panna cotta. Its rich sweetness also makes it good with paté such as foie gras, or creamy blue cheeses such as Roquefort.

Marsanne is best served chilled but not too cold, at around 10-11°C, as you want to be able to appreciate its subtle aromas. Serve in a fluted glass, and make sure not to over fill (you can always top up later). This will allow the aromas to open out more.

Sweet Marsanne wines are best served more chilled – at around 9-10°C – so that their sweetness does not become cloying.