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| Country of Origin: |
France |
| Region of Origin: |
Rhone |
| Typical Product: |
White |
| Structure: |
Light |
| Climate: |
Warm |
| Soil Type: |
Sandy |
| Serving Temp: |
45 - 50F |
| Ageability: |
3 to 5 |
| Blends: |
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| Sauces to Pair: |
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| Meals to Pair: |
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| Other Names*: |
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Marsanne (along with Roussanne) is one of the two historically well-known white wine grapes of the Rhone region of Southern France. Invariably mentioned in the same breath the character of the wines, from growing habits to the flavors of the wines they produce, are very different. Marsanne has been in the Rhone for hundreds of years but there is currently no available of record of when it arrived or whether it was derived from another grape. Its primary growing region now is the Northern Rhone. In California, it is mentioned as far back as the 1870s.
Marsanne is a predictable if somewhat uninspiring wine grape. It's not particularly difficult to grow and provides reliable yields. What it doesn't have is the ability to produce great wines except by the most conscientious of winemakers. Marsanne doesn't have pronounced of flavors. If the vines are left to themselves, will overproduce rendering a wine that is utterly devoid of complexity and balance. It can handle cooler weather with more predictable results than its erstwhile partner Roussanne, but if grown in warmer condition will generate little acid, again creating a monotone flavor. Perhaps indicative of the pecking order of the white Rhone grapes is that Roussanne is allowed in the famed Chateauneuf-du-Pape blends whereas Marsanne is not. In France, some winemakers will harvest Marsanne just before full ripeness, which keeps some of the acidity. While this is a viable practice in France where chaptalization is allowed (adding sugar during fermentation to increase sugars and alcohol), its not a viable practice in the US where adding sugars to wines is not allowed if a wine is designed to be Varietal specific.
Marsanne grapes are gold to amber in color and hand in tight clusters making it susceptible to rot if exposed to rain or excessive humidity prior to harvest. The best Marsannes are medium to dark yellow/gold in color while those lacking bady and complexity are usually lighter in color.
Marsanne wines are not made to be aged more than a few years; particularly those made in the US. There are several well-known wineries that produce Marsanne that can age. Oz Clark, describes a 'dumb phase' that they go through, tasting "flat and unforthcoming'. After 10 years or so, they will emerge with a new found complexity and weight that provide a more complex heavier character.
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| * used in California |
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