Roussanne is one of those white grapes that really gets sommeliers and winemakers talking. Originally from France’s Rhône Valley, it’s found a happy home in Australia—especially in the Yarra Valley, McLaren Vale, Margaret River, Hunter Valley, and a handful of other adventurous spots. It’s a tricky grape to grow, but the payoff is huge: think wines with a full body, rich texture, and a wild mix of aromas from pear, honey, and apricot in warmer regions to more floral, herbal, and citrus notes in cooler climates.

Young Roussanne is all about freshness, with pear, floral, and herbal notes, but give it a few years and it transforms—nutty, savoury, and layered, with real depth and complexity. Some Aussie versions are blended with Marsanne or Viognier for extra interest, but the best single varietals have a lovely balance of acidity and richness.

Food-wise, Roussanne is a winner with richer seafood like crab, lobster, or scallops, and aged examples shine with a cheese board—especially if there’s a bit of quince paste in the mix. If you’re looking for a white that’s got texture, flavour, and a bit of intrigue, Roussanne is well worth a spot in your fridge or cellar.