2016 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.