Marsanne is a white wine grape, most commonly found in the Northern Rhône region. It is often blended with Roussanne. In Savoie the grape is known as grosse roussette. Outside France it is also grown in Switzerland (where it is known as ermitage blanc or just ermitage), Spain (where it is known as Marsana), New Zealand, Australia, Canada and the United States.

Marsanne is a rich fat wine but are a bit short of acid so match them with simply prepared chicken,pork,fish,or vegetables.The Marsanne vine has been grown in the Goulburn Valley Victoria since the 1860's and has produced attractive, honeyed,dry white wines.Marsanne is full bodied with almond flavours and a distinctive bouquet of glue.

In climates that are too hot, the grape can overripen and produce wine that is very flabby. In places that are too cool, the grape cannot ripen fully and produces wine with a bland and neutral flavor. In order to maintain a high level of acidity, winemakers try to harvest Marsanne just before it hits full ripeness. Some Australian winemakers prefer to let the grape hang longer on the vine to increase the alcohol level of the wine and its aging potential.

Marsanne produces deeply colored wines that are rich and nutty, with hints of spice and pear. The wines can be high in alcohol and can be oak aged to develop more body. As Marsanne ages, the wine takes on an even darker color and the flavors can become more complex and concentrated with an oily, honeyed texture. Aromas of nuts and quince can also develop.

Marsanne is also known under the synonyms Avilleran, Avilleron, Champagne Piacentina, Ermitage, Ermitage Blanc, Ermitazh, Grosse Roussette, Hermitage, Johannisberg, Marsan Belyi, Marsanne Blanche, Marzanne, Metternich, Rousseau, Roussette de Saint Peray, Roussette Grosse, White Hermitage, and Zrmitazh.