About Mount Mary
“It’s axiomatic that generational change can be good or bad, obvious or discreet. The changes at Mount Mary have been unambiguously good, but fittingly discreet.” – James Halliday
About

2012 Mount Mary Triolet
Mount Mary
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. 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. We use grape solids 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. In 2012 the final blend was 75% Sauvignon Blanc, 11% Semillon and 14% Muscadelle." – Sam Middleton
February, 2020
The Wine Front
94 points
Scents of lemon balm, lemon curd, faint nuttiness, some nougat notes. The palate is softening, easing in texture but still holds chalkiness and a nice little chomp. Very fresh feeling, though, lively and tight, barely developing. Really lovely. 2020-2030.
March, 2014
James Halliday Australian Wine Companion
96 points
A blend of sauvignon blanc, semillon and muscadelle, barrel-fermented in used French oak, and likewise matured in used oak. Shines brightly in the context of the vintage, with vibrant lemony fruit, crisp acidity and a long, cleansing and satisfying finish. Will become more complex with age in bottle, but that can be bypassed without committing vinous sacrilege.
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About Mount Mary
About