Set in the heart of the Yarra Valley, Mount Mary is a family owned estate crafting finessed wines across 40 acres of vines. The Triolet blend, first produced at Mount Mary in 1987, was inspired by the white wines of Graves, Bordeaux. This wine is considered quite unique by Australian standards and has developed a reputation for ageing remarkably well. The vineyard is planted to 65% Sauvignon Blanc, 25% Semillon and 10% Muscadelle. Each variety is picked at optimum ripeness, and is fermented separately. The Sauvignon Blanc brings the mid palate flavour and richness, the Semillon, freshness and focus from razor sharp acidity, while the Muscadelle gives the floral and aromatic top notes. In the winery they use mostly older barrels for this wine, with the entire production being barrel fermented. The 2023 Triolet opens with a vibrant bouquet of ripe citrus, melon, passionfruit, and guava, lifted by delicate hints of fennel. Classic coastal notes of brine and sea spray bring a refreshing edge, adding aromatic complexity. The palate is concentrated, layered, and persistent. Flavours span a spectrum from citrus, pink grapefruit, and green apple through to passionfruit and gooseberry, without expressing anything overtly ripe. Subtle, savoury, nutty notes and lees-derived richness add depth and elegance. Barrel fermentation with a portion of solids, combined with carefully extracted phenolics from the press, has given this wine a fine, pithy texture. This structural component from well-handled phenolic extraction not only enhances food compatibility but also promises excellent potential for cellar maturation.
