Overview

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.

Vertical tasting notes

2019 Triolet

65% Sauvignon Blanc, 25% Semillon, 10% Muscadelle

The 2019 Triolet is somewhat defined by the explosive complexity of aromatics that burst from the glass. Some leaner lime, grapefruit and freshly cut grass aromatics combine with passionfruit and green apple characters, giving this wine so much intrigue on the nose. There is also a savoury element of slate, seashells and beeswax. The palate shows brilliant intensity of flavour, but is held in check by a strict line of acidity. The palate follows on with flavours of lime, stone fruit, nashir pear and lees derived complexities adding a creaminess in the mouth. The phenolics are perhaps a little understated compared with previous vintages but are still present offering texture and grip on the particularly long finish.

Released in the

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