Top five d’Arenberg wines to try

Juicy, textural cantaloupe, papaya and apricot fruit on the nose and palate with vibrant, lingering lime acidity. Perfect match for sea bass ceviche with mango salsa. The Roussanne grapes see light skin contact and only free-run juice is used, with no oak or malolactic fermentation to preserve the fruit purity. Winemaker Chester Osborn describes it as 'Hunter Valley Semillon with more flavour' and recommends cellaring it up to a decade. The first vintage from South Australia's first Roussanne vines was in 2000, and the small 1.5 tonne crop of grapes had several hundred money spiders on them. Osborn was told they were a good luck charm and not to kill them by making the wine, but he did. Was it a coincidence that the wine was ruined by accidental over acidification? In 2001 the spiders had moved out of the vineyard and Osborn named the new wine after them.