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

2016 Triolet

67% Sauvignon blanc, 23% Semillon, 10% Muscadelle

The 2016 Triolet is an extremely expressive example of this blend on release. The aromas show more stone fruit and a slightly riper flavour spectrum than perhaps other years, where citrus characters seem to dominate. There is pear, lychee, lime and a touch of apricot. The palate has very generous flavour and richness with stone fruits again dominating ahead of citrus flavours. Matched to this fruit presence are characters of grilled nuts, toast and nougat adding complexity. It’s the mouthfeel and length of flavour of this blend that sets it apart from many other examples. We continue to drink these wines dating back to ’87, such is the ageability of these varieties when blended together.

Released in the Newsletter 2018

Tasting notes for past vintages are only available to the Members’ Table. Please to view.