d’Arenberg, a distinguished family-owned winery in McLaren Vale, South Australia, is celebrated for its innovative winemaking and commitment to environmental sustainability. Established in 1912, the winery has garnered numerous accolades, including being named Winery of the Year by Wine & Spirits Magazine USA.

In 2016, d’Arenberg achieved certification for organic and biodynamic practices across all estate-owned and leased vineyards, underscoring their dedication to sustainable viticulture.

d’Arenberg’s “The Hermit Crab” is a distinctive white blend from Australia’s McLaren Vale, artfully combining Viognier and Marsanne grapes. This wine pays homage to the region’s marine-influenced terroir and showcases the winery’s innovative spirit.

The name “The Hermit Crab” is a nod to the fossilized marine life found in McLaren Vale’s limestone-rich soils. Additionally, “Hermit” references the French appellation Hermitage, where Marsanne is predominant.

The grapes are harvested and gently crushed before undergoing fermentation. Approximately 14% of the Viognier is fermented in seasoned French oak barrels, enhancing mouthfeel and supporting subtle tannins. The Marsanne component is treated similarly, with blending occurring in the final stages to achieve harmony.

“The Hermit Crab” has garnered significant recognition with a Gold Medal from, The New Zealand International Wine Show 2022 and scored 91 points with The International Wine Challenge 2023.

Pale golden hue with bright reflections. Fragrant aromas of tropical fruits like pineapple, melon, white peach, and citrus blossom. Clean and fresh with notes of honeydew melon, pear, stone fruits, lemon curd, and a characteristic pickled ginger on the finish. Long and refreshing with bursting flavours through the finish.

The wine’s crisp acidity and light texture make it an excellent match for seafood, such as grilled prawns, scallops, or lobster. Dishes such as roasted chicken with herbs or turkey with a citrus glaze complement the rich yet fresh profile of the wine. Soft cheeses like Brie, goat cheese, or even a tangy blue cheese would work beautifully with the wine’s floral and fruit-driven notes. Light vegetable dishes such as roasted squash, grilled asparagus, or a creamy risotto pair well with the wine’s balanced acidity and smooth mouthfeel.