Marsanne skins?

Hi, I brought this up as an idea in a comment on Tim's blog:

if there's not enough Marsanne to go around, it struck me that-- especially if the grapes are not given a hard press, as per a client's instructions-- the skins should bring enough character & a bit of juice to 'support' our mostly Roussanne wine--

Am I totally off the wall here? Would it throw things out of balance, excessively beefing up the tannins? Wish i'd already tried this on my own time & dime...it's done with reds in the Veneto, of course, known as 'ripasso'... but how about using this process, this technique, with white grapes? Any precedent?