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M. Chapoutier Ermitage Le Meal Blanc 2008Marsanne from Hermitage, Rhone, France
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Learn about Marsanne — taste profile, popular regions and more …
One of the star whites of the Rhône Valley, vignerons have historically favored Marsanne for its hardy and productive vines. But it actually produces some of the finest and most age-worthy whites available in the world today. Marsanne can make a fruity and delicious single varietal wine as well as a serious, full-bodied version with amazing aging potential. The best examples come from the northern Rhône appellations of Hermitage, Crozes-Hermitage and Saint-Joseph, where it is also often blended with Roussanne. Throughout the south of France, Marsanne remains ubiquitous and is often found in blends with Viognier, Rolle (Vermentino) and even Chardonnay.
Tasting Notes for Marsanne
Marsanne is a dry white wine capable of a great deal of depth and texture. Common characteristics include sweet pear, white peach, roasted nuts, white flowers and spice. When aged well it can develop an attractive and silky texture.
Perfect Food Pairings for Marsanne
Lobster, Alaskan king crab, grilled shrimp, grilled chicken with a spice rub and cream-based pasta dishes will be delicious with Marsanne or Marsanne blends.
Sommelier Secrets for Marsanne
Some of the oldest Marsanne vines in the entire world exist not in France but in Australia, in the Victoria region (in southeast Australia where the climate is relatively cool). Settlers called the grape “white Hermitage” and planted it in the mid to late 1800s.