100 points - "Such an exciting white Bordeaux blend, balancing freshness and power while hinting at the future. Compact yet expressive with white orchard fruit, grilled lemons, wet stones, lanolin, honeysuckle, citrus oil, blossoms and flinty reduction. The palate is textural and refined with long, mouthwatering acidity, mineral tension and a slight phenolic grip adding structure. Undoubtedly one of the finest New World examples of this style. 65% sauvignon blanc, 25% semillon and 10% muscadelle. Drink or hold. Screw cap." - Ryan Montgomery (James Suckling)

99 points - "Barrel fermented and matured in barriques and puncheons, 20% new. A very bright green gold. Aromas of lemon pith and orange blossom that sit alongside subtle marine scents and a little almond kernel. Very bright in the mouth, with texture, weight and freshness in equal measure. The finish really does go on. A wine with a great track record that can be enjoyed now or cellared for a decade or more." - Philip Rich (Halliday Wine Companion)

97 points - "The 2024 Triolet leads with notes of sweet pea and white flowers, chalk, pressed linen and crushed shells. It is all white and green in character. The palate shows piercing acidity and textural phenolics, with a concentrated core of flavor that spools out over the long finish. This is superb and most surely a long-term proposition. All the elements feel embedded in the whole here: old-oak maturation, each variety and any whole-bunch components—seamless. The flavor through the long finish is enduring and persistent, illustrating the high-class nature of this wine." - Erin Larkin (The Wine Advocate)

96 points - "60% Sauvignon Blanc, 30% Semillon, 10% Muscadelle. I know there’s something of a bun rush for Mount Mary Chardonnay and Pinot Noir, yet I think it’s the Bordeaux varieties that really shine at this estate, which is not, I hasten to add, a criticism of the quality of the Burgundy varieties, more just a general comment on certain consumer preferences and mores. My initial comment runs along the lines of you don’t see too many SBS blends in this country that offer such calmness and balance as Triolet. Yes, there’s some varietal green capsicum along with flickers of green herb and fennel, and a smoky flinty note, but they’re amalgamated into the general smoothness of the wine, and add a little piquant touch rather than dominate. Almond and violet, gooseberry, guava and lime, a sappy and juicy feel to it, gentle vanilla creaminess, a quiet flinty grip, with a pink grapefruit tang on a finish of excellent length. This is a very classy wine. All just so." - Gary Walsh (The Wine Front)

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.