Thursday, June 7, 2012


Origin - France


Production       - high
Vigor                - average
Acid                 - good
Ripens             - end February -early March
Bunch              - average ot large
Berries             - small to average, rosy at full maturity, juicy

Susceptible to rot, oidium, drought and wind

Wine and production ability

Marsanne is in most cases associated with Roussanne. Vinified alone, the wine is lighter than the latter, lower in acid, with less bouquet and finesse, ageing unpredictable and disappointing. Its aromatic potential is however, higher than white Grenache but too low for a typical blend. Instead, it gives excellent sparkling wines, the best known is the Saint Péray. Part of the vine appellations Saint Péray, Hermitage, Crozes-Hermitage, Saint Joseph, Cotes du Rhone, Corbières, Cassis, ... .

Aromas of dried apricot, acacia, beeswax, quince, spices, nuts (almonds, hazelnuts and walnuts), fresh lychees, honey, white peach, apple cooked, liquorice

Marsanne in France

Marsanne is a classic grape varietal in the Rhone Valley, and is found both in Northern and Southern Rhone. It reaches its peak in the sublime wines of Hermitage, where it is often blended with Roussanne. It is one of the 8 white grapes permitted in the Cotes du Rhone appellation, and is a significant component (usually 30%) of the Coudoulet de Beaucastel white.

Flavors and Aromas

Marsanne tastes of melon (particularly honeydew) and honeysuckle. It also has a tendency for picking up the mineral flavors of its soils, and is therefore important to winemakers who wish to express the character of their terroir. It has a golden straw color.

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