Marsanne is often maligned and sometimes justifiably so if it’s flabby. On the other hand, it produces some of the greatest white wines in the world. Owing to its relatively high glycerol, marsanne can create rich and concentrated wines with great mouthfeel and if made properly can age well.
Subtle notes of fennel, clove, white pepper, and honey. Concentrated and pure with a medium to full bodied mid-palate. Roasted peach, almond paste, quince, and a nice spiciness. There’s a dusty minerality on the long zesty finish. Pairs well with food. We recommend seafood with a rich cream sauce like Coquilles St. Jacques.