Roussanne is a late ripening variety that produces powerful white wines that offer pungent perfume featuring scents of fresh flowers, peaches, herbs, pears, spice, roasted nuts and hints of pepper. Wines produced from Roussanne are best enjoyed either within the first few years of bottling or 15 to 20 years after bottling. During the in-between period the wines are closed down and their flavors and aromatics are difficult to find.
In Chateauneuf du Pape, Roussanne is one of six white wine grapes allowed by AOC law in the region. While the rules of the appellation allows for the grape to be blended with red wine grapes, not many producers blend the red and white grapes in the Southern Rhone. However, Chateau Beaucastel, perhaps the most famous producer in Chateauneuf du Pape produces a world cass, white wine from 100% Roussanne. The Beaucastel Chateauneuf du Pape Blanc Vieilles Vignes is made exclusively from Roussanne grapes.
Aside from Chateauneuf du Pape, in the Rhone Valley the grape is also planted in Provence and Languedoc-Roussillon. Roussanne is used most often in Hermitage, Crozes Hermitage, St. Joseph and St. Peray. In all those appellations, Roussanne is most often blended with Marsanne. Roussanne is also used on the Cotes du Rhone, Costieres de Nîmes, Coteaux du Tricastin and the Cotes du Luberon appellations.
Planting of the grape takes place outside of France in Italy, Australia, America and other countries. In the 1980′s, Randall Graham, the owner of Bonny Doon winery, illegally smuggled cuttings in his suitcase from Chateauneuf du Pape, planting them in his California vineyard. The cuttings were supposed to be Roussanne, but John Alban from Alban vineyards, correctly identified the vines as Vioginer. Some of the top producers of Rousanne in California today are Sine Qua Non, Tablas Creek, Stolpman and L’Aventure. Australia is also making good wines from the varietal, look for D’Arenberg.
Rousanne produces a good, food friendly wine that helps to make numerous wine and food matches. Rousanne pairs well with seafood, especially shellfish and of course the most important dish of Southern France, bouillabaisse. Rousanne also pairs well with pate, roast chicken, pork, veal, cream sauces and with a wide range of different soft and hard chesses.