Name: 2014 Mount Mary Triolet
Brand: Mount Mary
SKU: MMT14
Price: 100.00 AUD
Availability: InStock

$100.00

A 65/25/10% blend of Sauvignon Blanc, Semillon and Muscadelle; hand-picked, destemmed, lightly crushed, different cultured yeast strains for each parcel, 100% barrel-fermented, matured for 11 months in oak on partial solids with some stirring. Without question, the best white Bordeaux blend in Australia, combining richness with finesse and length – and above all else – dazzling complexity. 97 points – James Halliday, Halliday Wine Companion

I described last year’s release as “quality with a charming face”. This release is in the same mould. It oozes drinkability and yet it doesn’t leave sophistication behind. It’s textural too: it’s one of those whites that just feels good as it rolls through your mouth. Grapefruit is to the fore, some lemongrass too, a slip of smokiness, minor florals/rosewater, a bit of grip. It’s pristine but not clinical; it’s firm and yet it gives up plenty of flavour. It’s hard not to be both delighted and impressed. 93+ points – Campbell Mattinson, The Wine Front

In stock

Name	Range	Discount
Introductory Offer	6 - 1000	5 %
Buy 6 or more (of any wine) and receive a 10% discount.	6 - 100000	10 %
Rotary	1 - 5	15 %
Rotary	6 - 1000	5 %
QUARRYOFF	1 - 5	0 %
QUARRYOFF	6 - 1000	0 %

SKU: MMT14 Category: Sauvignon Blanc Tags: Age-worthy, Australia, Mount Mary, Sauvignon Blanc, White, Yarra Valley

Notes

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

Product Data