2014 Mount Mary Triolet, Yarra Valley

The Triolet blend, first produced at this vineyard 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 usually fermented separately. The characteristics of optimum ripeness are different for each variety. Sauvignon blanc is picked after the strong herbaceous flavours have disappeared, the Semillon when the acid is not too harsh, and the Muscadelle when the flavour intensity peaks. Older barrels are mostly used for this wine, with the entire production being barrel fermented. Grape solids ere used to give the wine texture, and lees stirring 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.

release tasting notes:

The aromas, at this early stage, seem more dominated by the Semillon than the Sauvignon blanc, considered more typical of a Triolet on release. There is the customary hint of reduction given by the barrel fermentation and lees stirring, but is strongly backed by blossom, lemongrass and herbs to add complexity. The palate is more citrus dominated along with some passionfruit pith balanced by a savoury contribution from the lees stirring. The combination of acid and phenolics gives this wine a textural edge, stylistically very important for this blend. We believe these elements in combination have allowed this wine to develop such a reputation for longevity.