You could say Tahbilk has been obsessed with Marsanne for most of its 160 years.
We can trace our history with Marsanne back to the 1860s with the sourcing of cuttings – labelled at the time as ‘White Hermitage’ - from St Hubert’s Vineyard in the Yarra Valley. Sadly none of those plantings have survived – unlike our 1860 Shiraz vines – but we do have surviving plantings dating back to 1927.
Our obsession comes in two parts.
Firstly there is its thrilling character and appeal as a young wine with intense aromas and flavours of lemon, citrus and tropical fruits graced by a breathtakingly crisp and mineral edged acidity on the finish.
Secondly there is Marsanne’s well proven ability to develop great character and complexity as it ages, its bright and youthful intensity transforming into a deeply flavoured toasty, citrus marmalade and honeysuckle richness … still dry and oh so flavourful.
“Tahbilk Marsanne has the ability to age almost indefinitely. Four or five years ago I fawned over a bottle of 29 year old Marsanne. It was a sublime golden yellow, with gorgeous honeysuckle aromas and a magnificent, complex and smooth palate. It still had plenty of life in it.”
Dan Traucki | Wine Business Magazine
Tahbilk 2021 Marsanne
Enjoy Now to 2029/2031
Lifted floral and spice aromas, intense lemon/lime and tropical fruits, subtle honeysuckle notes, finishing with a razor-sharp, mineral acidity.
Time in the bottle will see further richness and complexity evolve.
Tahbilk 2016 Marsanne
Enjoy Now to 2024/2026
This 2016 vintage sits deliciously between the bright freshness of youth and the rich and complex characters that come with age. Lifted grapefruit and toasty aromas carry through to a textural and warm palate of ripe citrus, stone fruit and melon flavours, with a mellow acidity gracing a long and refreshing finish.
Tahbilk 2010 Marsanne
Enjoy Now to 2022
Hints of marzipan, honey and toffee on the nose that follow to a soft and warm palate with those wonderful nutty aged Marsanne characters … a lovely aged wine at full development.