2018 Mount Mary Triolet
Yarra Valley, VIC
Australia's finest blend of Sauvignon Blanc, Semillon and Muscadelle in peak form. A classic Triolet release.
$90.00
Out of Stock
About The Wine
The Mount Mary Triolet is a wine inspired by the great white blends of Bordeaux.
The vineyard is planted to 75% Sauvignon Blanc, 20% Semillon and 5% Muscadelle. Each variety is picked at perfect ripeness, then vinified in essentially the same way as their Chardonnay with 100% barrel ferment (in mostly older oak), some solids from firm pressing and lees stirring employed over the 11 months it rests in barrel before bottling.
The 2018 Triolet is a tightly wound, beautifully balanced example of this cult favourite wine, showing the restraint and finesse that is typical of the best Triolets. The ideal season in the Yarra allowing plenty of flavour development and pristine acidity through the wine.
This is a top example of why this is considered one of the country's finest examples of the Bordeaux Blanc style.
About Mount Mary
One of the great Australian domains is in the form of its life with young Sam Middleton as head winemaker.
The list of accolades for the great Mount Mary is long and rich. They are one of the country's most celebrated and collectable family-owned estates.
From the impossible balance of the iconic Quintet and Triolet blends to the scintillating Chardonnays and the rare and almost mythical Pinot Noir, there is not a hair out of place in the Mount Mary line up.
With Sam Middleton in charge of the winemaking process, Mount Mary is entering its second golden age as one of the jewels of the Yarra Valley.
Photo Credit: Ewen Bell / Wine Australia
From The Producer
The Triolet blend, first produced at Mount Mary in 1987, was inspired by the white wines of Graves, Bordeaux.
The vineyard is planted to 75% Sauvignon Blanc, 20% Semillon and 5% Muscadelle. Each variety is picked at optimum ripeness, and is fermented separately. The characteristics of optimum ripeness are different for each variety.
We pick the Sauvignon blanc after the strong herbaceous flavours have disappeared, the Semillon when the acid is not too harsh, and the Muscadelle when the flavour intensity peaks. In the winery we use mostly older barrels for this wine, with the entire production being barrel fermented.
Relatively hard pressing is employed to give the wine texture and lees stirring is carried out to add complexity and body. The Triolet is typically barrel aged for 11 months by which time the overt fruity flavours have diminished, and complex aromas are beginning to develop.
Blend : Sauvignon Blanc, Semillon, Muscadelle
ABV : 13%
Closure : Screw Cap
Yarra Valley, VIC
Critic Reviews
"It’s a charming, ripe and glossy vintage of Triolet, so smooth and flavoursome, but still has grip and juicy acidity. Lime and lemon curd, some spice and lemongrass, crunch of green apple acidity, a subtle hay/grassy element in there too. Finish is long, floral/vanilla scented, and silky, with a cinch of quinine-like bitterness adding refreshment. White Bordeaux blends don’t come much better than this." - Gary Walsh (The Wine Front)
"An estate-grown blend of 68% sauvignon blanc, 24% semillon and 8% muscadelle, matured for 11 months in barrel. Has exceptional drive, complexity and balance, its longevity proved by multi-vintage vertical tastings. Its backbone of acidity has ample lemon/lemon curd/fresh-cut grass to encourage a second glass." - James Halliday (Halliday Wine Companion)
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