Price:  £14.95 | Case Rate: £14.16
Ex Tax: £12.46

D'Arenberg - The Hermit Crab Viognier/Marsanne 2018


  • Country: Australia
  • Wine Region: South Australia
  • Wine Area: McLaren Vale
  • Wine Maker: Chester d’Arenberg Osborn
  • Grape: Viognier
  • Grape Percentage: 72% Viognier, 28% Marsanne
  • Alcohol Percentage: 13%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Food Matching

Food Matching

Australians are doing wonders with Marsanne, a grape that originates in France's Rh̫ne Valley, especially and versions, such as this, blended with Viognier, the classic white grape of the Northern Rh̫ne. This is a serious food wine, and will work a treat with pork, chicken and robust fish such as monkfish, swordfish and tuna, and is rich and characterful enough to stand up to rich, sweet sauces. Master Sommelier Vincent Gasnier even suggests trying it with charcuterie, though recommends that, whatever you serve it with, you decant it first. In their book The Simple Art of Marrying Food and Wine, Malcolm Gluck and Mark Hix recommend a match with Bouillabaisse.

Duty/Vat Paid

Wine tasting notes

The nose is expressive and rich with orange peel, candied ginger and citrus blossom complimenting the varietal apricot character. The Marsanne shows itself in the peach and nutty complexity which is married nicely with an appealing straw like vegetal character. The palate has a lovely balance of sweetness, palate weight and acidity. Lemon and lime characters are prominent on the luscious palate with a lively granny smith apple acidity providing great focus. With some bottle age the stone fruit characters become more prominent with less emphasis on the citrus spectrum. This wine will drink well until 2013.

Winery Information


One of the undisputed kings of Australian Shiraz and Rhone varietals, d'Arenberg has managed to turn individuality into an art form by doing a whole lot of little things differently. The original vineyards were established by Joseph Osborn in 1912 in the McLaren Vale region of South Australia. A century on, the estate has grown to 345 acres, and the mantle now rests with fourth-generation winemaker, Chester Osborn. By maintaining a focus on traditional winemaking and nurturing their old-vine.. read more

Expert Reviews

Vinification Notes

The grapes were passed through the gentle Demoisy rubber toothed crusher before being basket pressed. Fermentation was long and moderately cool to retain fresh fruit characters. About 6% underwent wild fermentation for extra complexity. 22% of the Viognier was fermented in aged French and American Oak to add mouth feel and support the subtle Viognier tannins. 22% in old French and American oak barriques.