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