A great Marsanne wine for a steal
VAIL, Colorado I love Marsanne-based wines. The 2006 Phillipe & Vincent Jaboulet Crozes-Hermitage Blanc is 100 percent Marsanne, and the wine is crisp yet silky, with the body of a Burgundy, without the toasty oak. The Marsanne grape has a lovely almond, almost honeyed, characteristic when grown and made properly. With some minerality, and a crisp finish, this wine is great with lobster, Brie and nut-crusted sea bass, halibut, or grouper. If you guessed umami from the previous descriptions, well done, lad. Umami is the fifth taste component, espoused by the Japanese, found in soy sauce. It is more texture than actual flavor, but some refer to it as savory.The vineyard for the Jaboulet Crozes-Hermitage Blanc is all of three acres, so only 540 cases were made. Of these, only 120 made it to the U.S. Phillipe Jaboulet was director of Paul Jaboulet Aine, the well-known Jaboulet winery, until it was sold in 2006. His son, Vincent, is the technical winemaker, and both men share the overall responsibility of viticulture and winemaking. The Crozes-Hermitage Blanc is fermented and aged only in stainless steel tanks, to retain the fresh pear and lemon flavors. This wine is great now, and will age for up to 10 years.The Domaine Phillipe & Vincent Jaboulet Crozes-Hermitage Blanc is $30. Crozes-Hermitage is a region in the northern Rhone, in the south of France. For a Marsanne wine like this, $30 is a steal. My two favorite white wines ever are from the nearby Hermitage region, also 100 percent Marsanne, and cost over $200 a bottle. Try this $30 wine for starters, then well talk.