Triolet

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

2021 Triolet

65% Sauvignon blanc, 25% Semillon, 10% Muscadelle
Release Note

The 2021 Triolet is defined by its fineness and delicacy.  It is one of the most clean and pure expressions of this unique blend that we have made for quite some time. The nose shows citrus, nashi pear, guava and a hint of passionfruit. The palate is light and fresh whilst showing an impressive persistence of flavour. The phenolics in this wine are dialled back slightly compared with other vintages, resulting in a seamless flow through the palate rather than overt texture and grip. Overall it’s a wine defined by its intrinsic complexity and subtlety. It is however a wine crying out for time in the cellar and will handsomely reward those with patience!

Released in the

Not available to order

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