2008 The Hermit Crab
Viognier (72%) Marsanne (28%) McLaren Vale (92%) / Adelaide Hills (8%)
© Erik Loebeke
Technical Information
Harvest Dates
21 February to 10 March
Oak Maturation
4% in 5 yr old and older
French and American Oak Barriques
Alcohol by Vol:
13.5%
Glucose + Fructose:
4.6g/L
Titratable Acid:
6.1 g/L
pH:
3.38
Bottling:
11 December 2008
Chief Winemaker:
Chester d’Arenberg Osborn
Senior Winemaker:
Jack Walton
Other Vintages
2006 The Hermit Crab Viognier Marsanne.pdf > 2007 The Hermit Crab Viognier Marsanne.pdf > 2009 The Hermit Crab.pdf >"Winemaker Chester Osborn has been working wonders with Rhone white varieties in recent years and The Hermit Crab'08 blend is an especially delectable example. As is usually the case with McLaren Vale whites, it's certainly neither precious nor elegant, but plenty of flavour is on offer here and the palate has good weight and a balanced structure. Ideally suited to poultry, pork and veal and a bargain to boot."
The Story Behind 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 of Hermitage where the Marsanne grape variety dominates.
The Characteristics
The nose is generous and expressive with apricot, peach and pear in abundance. Further inspection uncovers more subtle characters of honeysuckle and orange blossom.
The palate is full bodied, tight and lively, striking a good balance of weight and acidity. Luscious stone fruit, citrus and melon make way for ginger and spice with the Marsanne component adding a touch of pine nut complexity.
Soft powdery tannins provide for a long finish with aromatic spice characters lingering.
The Vintage
2008 was a fabulous vintage for white wines in McLaren Vale due to sufficient winter rains and cool conditions for most of the ripening period.
Winter rain ensured the soil reached filled capacity and set the vines up perfectly.
A normal spring and an unseasonably cool January and February meant the vines remained stress free and flavour ripeness was achieved at reasonably low sugar levels and high natural acidity.
The Winemaking
During vintage, Chief Winemaker, Chester Osborn, chooses when to pick the fruit by walking the vineyard rows and tasting grapes.
The Viognier and Marsanne components received similar treatment, but were not blended until the final stages of the winemaking process.
The grapes were passed through the gentle Demoisy rubber toothed crusher before being basket pressed.
The fermentation was long and moderately cool to retain fresh fruit characters. A small percentage of the Viognier was fermented in aged French and American Oak to add mouth feel and support the Viognier tannins.