Like its French neighbour Viognier, Roussanne is fresh and herbal when unripe but properly ripened it gets a full-bodied, oily palate of pear and apricot. Odd producers In Australia and America follow the original model - France’s Hermitage blanc - where Roussanne is blended with another ancient neighbour, Marsanne. Roussanne’s acidity tends to be higher than its stablemates so can bring to these blends an age-worthy balance. Single varietal Roussanne is worth trying if you can get it - or afford it - as the few can be tellingly mega-expensive, such as Beaucastel’s Chateauneuf-du-Pape blanc and California’s Sine Qua Non.
Serious wine, Roussanne is an underrated Rhone variety and the experts at Yalumba show us why. With floral stonefruit backed with proper concentration, complexity and mineral acidity, this ...