I don’t like spiders (although I’ve learned my lesson in Australia!) but I adore Roussanne grapes and wines made from this grape variety, therefore the Money Spider sounded as an interesting ‘blend’ for me.
Let’s check out what links the wine with the spiders:
“d’Arenberg planted Viognier, Marsanne and Roussanne in the mid 1990’s, and the first crop of Roussanne from the 2000 vintage was covered in a sea of tiny “Money Spiders” (Erigoninae). Popular belief is that kindness to these little creatures will bring good luck, hopefully in the form of money. Being a nature-lover and slightly superstitious, Chester refrained from sending the spiders to their death. Hence the first release of Roussanne was from the 2001 vintage, by which time the Money Spiders had learned their lesson and moved from the vineyard to the surrounding bushland.”
The Money Spider 2013 is a pale, greeny straw coloured wine with subtle aroma of flowers, peach and a hint of lime. The bouquet also shows some tropical fruit notes with cedar wood and almonds.
In the mouth The Money Spider 2013 is dry off, well-balanced, varietal and complex. The body is ample, the acidity zesty and lively and the structure of the wine is round and rich. On the palate The Money Spider shows lots of fruit characteristics: peaches, apricots, quinces altogether with freshness of lime and lemon peel; a second raft of flavours brings up spices with plastic and savoury notes. The finish is balanced, long and clean with a hint of plastic, delicate white pepper and lemon peel.
The Money Spider 2013 – details:
Wine – The Money Spider
Country – Australia
Region – South Australia
Appellation – McLaren Vale
Vintage – 2013
Grape varieties – Roussanne 100%
Producer – d’Arenberg
Winemaker – Chester d’Arenberg Osborn
Vineyards – family vineyards in McLaren Vale
Soils – nd
Style and type – still; dry to dry-off, white
Alcohol – 13,4%
Barrel ageing – no
Serving temperature – 11-13°C
Cellaring – yes, up to 3-4 years
Price range – 20$
Others – fermentation in stainless steel; no malolactic fermentation; minimal sulphur dioxide added; basket pressed;
Tasting date – March 2015; d’Arenberg, McLaren Vale, Australia