A food friendly style that is rich in texture, yet crisp and refreshing.
TASTING NOTE: This wine showcases both the sweet, generous berry fruit and the darker, earthier notes that well crafted McLaren Vale Grenache can offer. He secret is in the old vines and the minimal input approach to the grapegrowing and winemaking that allows the fruit to express itself. The cooler 2017 vintage has also added a further white pepper like spice note to the mix. The cooler conditions have similarly produced a more refined palate than normal, leaning more to medium bodied silky although with a bit of air the wine certainly grows in opulence. With lots of upfront appeal this wine is drinking well as we speak but may also reward careful cellaring for a handful of years.
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.
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.