Mount Mary Triolet Yarra Valley, Australia – 2021

Please note: Maximum of 3 bottles per customer

The Triolet blend was first produced at Mount Mary in 1987. It was inspired by the great white wines of Bordeaux and is considered quite unique in Australia, with an impressive ability to age.

This mesmerising 2021 is a blend of  65% Sauvignon Blanc, 25% Semillon and 10% Muscadelle.  It is a wine of great finesse, delicacy and complexity which will benefit from a few years in the cellar!

“Triolet is a gently mid-weighted wine of refined detail and exquisite restraint, so much so that those who seek obvious fruit fail to understand it. It is a wine that ages with prowess, too. Indeed, the finest aged white I have experienced across the New World was older Triolet. Lanolin, lemon drop, quince and nettle push long across a meld of effusive energy and extract. The oak, subtly compressing the fray into a bone of tension. Excellent finish. Drinking this is an emotional experience, pushing the exhilaration meter up a notch. Best after 2027.” 98 points James Suckling (Tasted by Ned Goodwin MW): Publication date: November 8^th, 2023

  “A blend of 65% Sauvignon Blanc, 25% Semillon and 10% Muscadelle, this is a reflection of the original vineyard planting. This had a high solid component in the ferment and was stirred as required rather than to a schedule. On the nose of this 2021 Triolet, there is an amalgam of curry leaf, white flowers, crushed chalk, guava, sugar snap pea (and I mean this is the way that the flowers waft on the breeze, rather than the snap of the pod itself), a hint of cilantro and even a hint of jalapeno. This is very faint. In the mouth, the wine has a great phenolic structure – it is firm and almost austere structurally. This is good; it gives the fruit some chew and shape as it flows across the palate. It ages gracefully, and the impact of this cool season is evident to see in the wine today. There was no new oak in the elevage; the Sauvignon Blanc matured in seasoned puncheons, the Semillon and Muscadelle in barriques for eleven months, and then it was blended prior to bottling. 12.8% alcohol, sealed under screw cap.” 96 points Robert Parker (Tasted by Erin Larkin):Publication date: 21 September 2023