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.
Viognier (72%) Marsanne (28%) McLaren Vale (92%) / Adelaide Hills (8%)
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.
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