History: Marsanne is recorded from earliest times as present in the Marsanne region of Montélimar and on the slopes of Hermitage in South-Eastern France.
Description: The juice is distinguished by its high alcohol level and deep colour and may be aged in oak. In Australia, Marsanne possesses more body and character Marsanne juice in the Rhône region of France was and may be added to Shiraz to add finesse and is the major variety used in the production of the famous white Crozes-Hermitage and the sparkling and still white wines of St. Péray. The addition of juice from the Roussanne grape variety to Marsanne results in a more aromatic, delicate and interesting wine, and these two varieties are of great importance in the production of the white wines of the Rhône.
Taste/Aromas: Flavor includes notes of spice, pear, orange, peach, and lemon, with a hint of toast.
Regions: New South Wales and in Victoria, wines from Nagambie in Central Victoria being of particular interest.
Cellaring: Marsanne varietal that have been vinified with modern techniques should be drunk young to taste at best. Marsanne varietal that have been produced traditionally should be aged or they may be somewhat dull.