"An outstanding release, perhaps the best I’ve tasted in the last two decades, showing concentrated flavor and a pithy character with tension, drive and a distinctive Pessac-like mineral core. " - James Suckling
About the Wine
First produced at Mount Mary in 1987, the Triolet was inspired by the white wines of Graves, Bordeaux. The vineyard is planted to 75% Sauvignon Blanc, 20% Semillon and 5% Muscadelle, producing a wine of great texture, tension, and minerality.
Vineyard & Region
Located in the Yarra Valley, Victoria, the Mount Mary estate is known for its classical, age-worthy wines. The Triolet’s components are grown on well-drained soils, producing fruit with freshness, aromatic precision and natural acidity.
Winemaking
Each variety is picked at optimum ripeness and fermented separately.
Sauvignon Blanc is harvested once strong herbaceous flavours subside.
Semillon is picked when acidity is balanced and refined.
Muscadelle is selected at peak flavour intensity.
Fermentation occurs entirely in barrel, using mostly older oak to build texture without overt oak flavour. Relatively firm pressing and lees stirring add complexity and body.
Ageing
Barrel aged for approximately 11 months, allowing overt fruity characters to mellow while developing layered, savoury complexity and fine mineral structure.
Tasting Notes
Aromas of lemon confit, Asian pear, oats, beeswax, lanolin, flint, mandarin blossom, grapefruit, biscuits, crushed stones and honeysuckle. The palate is fine, textural and tightly focused, wrapped in racy acidity with a seamless, layered mouthfeel and a long citric finish.
Arguably the finest interpretation of Bordeaux Blanc in Australia.
Specifications
Winery: Mount Mary Vineyard
Region: Yarra Valley, Victoria, Australia
Variety: Sauvignon Blanc (65%), Semillon (23%), Muscadelle (12%)
Vintage: 2023
Style: White – Tropical & Balanced
Alcohol: 13% ABV
Sweetness: Dry
Maturation: Oaked
Closure: Cork
Ownership: David Middleton
Drinking Window: Will age gracefully for decades
Food Pairing
Perfect with cheddar and gruyere, roast chicken, or creamy seafood dishes.
