The Triolet, first produced at this vineyard in 1987, was inspired by the whites of Graves, Bordeaux. The vineyard is planted to 65% Sauvignon Blanc, 25% Semillon and 10% Muscadelle. Each variety is picked at optimum ripeness, and is usually fermented separately. The characteristics of optimum ripeness are different for each variety. We pick the Sauvignon Blanc after the strong herbaceous flavours have gone; 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. We use grape solids to give the wine texture, and lees stirring to add complexity and body. The Triolet is typically aged for 11 months, by which time the overt fruity flavours have diminished, and complex aromas start to develop.
indeed hold it in good stead in the cellar for many years to come.– Sam Middleton
Gleaming straw-green; a patrician of barrel fermented Chardonnays that has long since stood proud in the Mount Mary pantheon; fruit, oak and acidity are fused so tightly together deconstruction isn’t possible and, in any event, would be irrelevant. Great Yarra Valley Chardonnay, great length. 97 points. James Halliday
The style hasn’t changed much over the years, outside of the odd tweak, and nor has the quality.
First sip, glass down, brilliant. Dive in for a second look and it’s all confirmed. This is another stellar chardonnay release from Mount Mary. It’s neither new nor old school: it just is what it is. It tastes of grapefruit and spice, white peach and chalk, toasty oak and spent matchsticks. But mostly it just presents as one; as an elegant, persistent expression of ripe, zippy fruit. Everything here is in glorious shape. 96 points. Campbell Mattinson, The Wine Front