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d'Arenberg The Hermit Crab Viognier Marsanne 2007

Rhone White Blends from McLaren Vale, Australia
  • WS90
  • RP90
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Winemaker Notes

The Hermit Crab McLaren Vale Viognier Marsanne has a green, brilliant mid-straw color and exhibits fresh and tropical fruit with a strong emphasis on stone fruits, pineapple, mango and honeysuckle.

The youthful palate is immediately luscious with those tropical fruit, honeysuckle and stone fruit flavors balanced by fresh grapefruit and light butter tastes, before a long, persistent fruit finish. The wine shows vibrant freshness with enjoyable hints of hazelnut and slight mineral boney-ness, characteristic of Marsanne.

Given time to prove its longevity and most importantly not served over chilled, The Hermit Crab Viognier Marsanne should develop intense, complex nuttiness with emphasis on cashews, as well as butterscotch characters.

Drink now or cellar for 2-5 years with a large range of foods from lightly flavored, through to full flavoured poultry, veal, lamb and pork as well as desserts and cheeses. Also good as an aperitif.

Critical Acclaim

WS 90
Wine Spectator

Shows the aromatics of Viognier, with a drier, less silky palate, lending an exciting raw feel to the pear, apricot and spice flavors.

RP 90
The Wine Advocate

The 2007 The Hermit Crab is a blend of 58% Viognier and 42% Marsanne. It received a dollop of oak for a rounder texture. The alluring aromatics offer floral notes, candle wax, and pit fruits. Smooth-textured and ripe, the wine also has excellent depth and length. Enjoy it over the next 1-2 years. The d’Arenberg portfolio is loaded with values. The winery works with over 140 growers to fashion their superb blends.

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d'Arenberg

d'Arenberg

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d'Arenberg, , Australia
d'Arenberg
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 material, the Osborn clan has successfully established themselves as one of the country's leading producers of concentrated wines that are full of character.

Sonoma Coast

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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs from the San Pablo Bay to the Mendocino County border. The region can actually be divided into two sections—the “true” Sonoma Coast, marked by high rainfall, marine soils, cool temperatures, and saline ocean breezes, from which one can actually see the ocean—and the warmer, drier vineyards further inland, creating a diversity of wine styles. Contained within the appellation is the much smaller and more focused Fort Ross-Seaview AVA.

Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah, with high acidity, moderate alcohol, firm tannin, and fruit that is rarely overripe. One of the most favorable sites within the region is the Petaluma Gap, where a break in the coastal mountain range allows Pacific winds and fog to funnel through and cool the vineyards.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

PIN195398_2007 Item# 95754

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