2014 Mount Mary Triolet

The Triolet, first produced at this vineyard in 1987, was inspired by the whites of Graves, Bordeaux. The vineyard is planted to 65% Sauvignon Blanc, 25% Semillon and 10% 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 gone; 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 aged for 11 months, by which time the overt fruity flavours have diminished, and complex aromas start to develop.
The aromas of the 2014 Triolet seem more dominated by the Semillon rather than the Sauvignon Blanc which is considered more typical of the Triolet on release. There is a customary hint of reduction given by the barrel fermentation and lees stirring, and this is strongly backed by blossom, lemon, grass and herbs. The palate is more citrus-dominated along with some passion fruit pith and nougat/nuttiness adding complexity. The combination of acid and phenolics gives this wine a textural edge that is stylistically very important for this blend. We believe these elements in combination have allowed this wine to develop such a reputation for ageability. – Sam Middleton