d'Arenberg The Originals Hermit The Crab Viognier Marsanne 2023 x 12

d'Arenberg The Originals Hermit The Crab Viognier Marsanne 2023 x 12The hermit crab Viognier Marsanne 2023 McLaren Vale, Viognier (55%) Marsanne (45%) The Name Many of McLaren Vales vineyards are on free draining soils underlain with limestone, formed by the calcareous remains of the local marine fauna. One such creature was the Hermit Crab, a reclusive little crustacean that inhabits the cast off shells of others. The Osborn family thought the name appropriate for this, McLaren Vales first ever blend of Viognier and

The hermit crab Viognier Marsanne 2023
 McLaren Vale, Viognier (55%) Marsanne (45%)
 The Name
 Many of McLaren Vale’s vineyards are on 
free-draining soils underlain with limestone, 
formed by the calcareous remains of the 
local marine fauna. One such creature 
was the Hermit Crab, a reclusive little 
crustacean that inhabits the cast-off shells 
of others. The Osborn family thought the 
name appropriate for this, McLaren Vale’s 
first ever blend of Viognier and Marsanne. 
“Hermit” is also an abbreviation for the 
French appellation where the Marsanne 
grape variety dominates.
 The Vintage
 The cool, wet 2022 winter filled the subsoil,
 while spring’s heavy rainfall impacted yields.
 Shaded basal buds and reduced fruitfulness
 from the previous season resulted in small
 yields. Mild, dry summer caused late
 veraison. Despite a week of intense heat
 in February, most vines survived. Riesling
 started three weeks late, and McLaren
 Vale Chardonnay and Sauvignon Blanc
 ripened with low yields due to the heat wave.
 Autumn was mild, and red grape harvest
 followed McLaren Vale Chardonnay, with
 variable, mostly low yields. Fiano, Marsanne,
 Roussanne, and Viognier ripened alongside
 the reds. Only 100 tonnes of red varieties
 remained by Easter, with low yields in
 Adelaide Hills Chardonnay and Pinot. Dry
 white Chardonnay vineyards were used for
 sparkling wine, promising a great year.
 Harvest dates
 Residual sugar
 21 Mar - 3 Apr
 5.2 g/l
 The Winemaking
 Small batches of grapes are crushed 
gently and transferred to stainless steel 
basket presses. Fermentation is long 
and moderately cool to retain fresh fruit 
characters. About 4% underwent wild 
fermentation for extra complexity. 14% of 
the Viognier is fermented in aged French 
Oak to add mouth feel and support the 
subtle Viognier tannins. The Marsanne 
component received similar treatment, but 
was not blended until the final stages of the 
winemaking process.
 The Characteristics
 One of the most surprising white blends 
shines again. Vibrant translucent green to 
gold colour.  Extremely fragrant on the nose 
with a floral mix of jasmine and tropical 
fruits where pineapple and nashi pears are 
complemented with a scent of chamomile. 
On the palate there is an array of intense 
stone fruits with apricots, nectarines and 
white peach. The finish is fresh and well 
balanced, complemented by a unique and 
exotic spicy candied ginger that makes this 
wine irresistible. Lovely by itself but also 
a perfect companion to seafood and Asian 
cuisine in general. Absolutely a high quality 
wine for its price range