Roussane

APPEARANCE

ON THE VINE: the bunches are initially greenish blue, turning yellow copper when ripe. The berries are average in size with thickish skin.

IN THE GLASS: straw hue with a slight green tinge.

 

SMELL

Aromatic, herbal tea, white peach.

TASTE

The wine has a full, fat mouthfeel. Soft acidity with flavours of dried fruit. Subtle.

ORIGIN

Roussanne is a white Rhône variety that gets its name from the russet tone (roux) of its skin. Together with Marsanne, with which it is often blended, Roussanne is one of only two cultivars permitted in the white versions of the northern Rhône red wine appellations Hermitage, Crozes-Hermitage and St-Joseph, and in the exclusively white, often sparkling St-Péray. In the southern Rhône, Roussanne is one of four varieties allowed in white Châteauneuf-du-Pape.

IN SOUTH AFRICA

Rustenberg has experimented with Roussanne, but as a varietal wine or blending component the variety remains a tiny factor in the Cape vineyards.

ELSEWHERE IN THE WORLD

Besides the Rhône, Roussanne is also grown in the French regions of Provence and the Languedoc. In Italy (Liguria and Tuscany) it is a permitted component of Montecarlo Bianco. In Australia it's blended with Shiraz and in California it’s used both as a blending partner and a single varietal.

BEST EXAMPLES

The top white wines of Paul Jaboulet Ainé contain equal portions of Roussanne and Marsanne. It’s the basis of the sparkling wines of St-Péray, and one of the four blending components of the famous Châteauneuf-du-Pape wines.

AGEING POTENTIAL

Some French examples mature well for 10 or even 20 years.

MATCHING WITH FOOD

Salads, light seafood dishes, chicken and quiches.

SERVING TEMPERATURE

Between 8° and 14° C.