Mount Mary Triolet 2017
SKU
MMSB201711 UCAU
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One of Australia's best ageing White wines.
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67% Sauvignon Blanc, 23% Semillon, 10% Muscadelle.
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The 2017 growing season saw perfect rainfall accompanied by warm days and cool nights leading into a long Indian summer.
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1 or more bottles$89.99
Editors notes
67% Sauvignon Blanc, 23% Semillon, 10% Muscadelle. The 2017 Triolet speaks so clearly of Dr John Middleton’s ideals and vision for this blend. It is a tighter, more restrained example than 2016, while displaying so much underlying power and concentration. The nose shows a vast array of fruit including lemon/lime, honeydew and just-ripe pear. These fruit characteristics are combined with secondary flavours of oyster shell, seashore and brine elements which all add complexity. The palate is
medium bodied and displays a beautiful natural acid profile that is matched with an appealing, juicy fruit expression of lychee, melon and red apple. There are phenolics present, as is always the case with our white wines at Mount Mary, but they are so fine grained and well integrated. – Sam Middleton
Details
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Wine Type
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Vintage
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Variety
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Brand
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Location
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Cellaring
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Closure
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Alcohol Percentage
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Bottle Size
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Oak Type
Tasting Profile
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Light (Light)Full (Full)
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Low Tannin (Low Tannin)Tannic (Tannic)
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Sweet (Sweet)Dry (Dry)
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Low Acidity (Low Acidity)High Acidity (High Acidity)
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Aroma
- Apple
- Lemon
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Palate
- Apple
- Floral
- Lemon
Food Pairings
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Fish -
Poultry -
Shellfish
Critic Scores & reviews
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Gary Walsh
96"There are certain years when Triolet really sings, and it’s probably the cooler ones, though I may be wrong. Anyway, they age beautifully, of that much I’m certain. A top-shelf Triolet. So discreet and stylish, yet flavoursome too. Lemon and lime, white pear, fennel and aromatic herbs, floral perfume too, some spiced vanilla biscuit. A subtle gloss to it, but all about line, length and flinty texture, there may be a little guava and apple, but citrus is the main player. Subtle grassy flavour, but nothing overt; it’s a seasoning component here. Brine and crunch to the aftertaste. Impeccable."
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James Halliday
96"65% Sauvignon Blanc, 25% Semillon, 10% Muscadelle. Hand-picked, barrel-fermented with a range of different cultured yeasts, 11 months in oak (5% new), some large format. The spine of acidity is a feature certain to hold the wine safe in bottle for 10+ years."
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James Suckling
95"This has a very rich and complex fruit spectrum in 2017; everything is ripe and offering plenty of primary fruit with lemons, peaches and melon in abundance. The palate has a super plush, sleek and gently fleshy feel with a wealth of yellow-citrus and white-peach flavor. Great spine of acidity too. A blend of Sauvignon Blanc, Semillon and Muscadelle. Drink or hold. Screw cap."
Other vintages
Love this wine? Here's a list of other vintages we have in stock if you'd like to try them as well.
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Locations
Australia
The Australian wine industry is the fourth-largest exporter in the world, exporting 760 million litres to countries such as the UK, France, Italy and Spain. It has been one of the most successful 'New World' wine producing countries. It has done this by formally exporting and marketing its wines as a whole, through Wine Australia. There is also a significant domestic market for Australian wines, with Australians consuming nearly 500 million litres of wine per year. The wine industry is a significant contributor to the Australian economy through production, employment, export and tourism.
Wine regions are in almost all the states with Victoria having 21 regions! Read more about key wine regions such as Margaret River, Barossa Valley, McLaren Vale, Eden Valley, Clare Valley, Hunter Valley, Yarra Valley and local to New South Wales, Cowra, Southern Highlands and Mudgee.
Victoria
The wine region of Victoria has the highest number of grapevines than any other state in Australia. It is home to over 600 wineries and well-known regions such as Yarra Valley, Heathcote, and Rutherglen. Victoria is situated in the southeastern corner of Australia where due to the location, the climate has a cool maritime influence and is known for its outstanding Pinot Noir and Chardonnay, along with producing Australia’s most famed dessert Muscat and Topaque wines.
There are a number of different terroir levels throughout the wine region of Victoria which leads to the production of different ranges of wines. In the southern region of Victoria, the vines are regulated by the cool winds of the Bass Strait. Central Victoria consists of mostly flat terrain that tends to be drier and warmer than the rest of Victoria, which results in more fruit concentrated wines. It may be surprising to note that Victoria is the third most productive wine region in Australia, seeing as it does not have as many areas suitable for viticulture, which has resulted in the cellar door culture of Victoria being concentrated with smaller, but more personal boutique wineries.
Yarra Valley
The Yarra Valley is a wine region known for producing outstanding Pinot Noir and Chardonnay. The region has become a leading wine tourism destination, popular for weekend trips as it is located only an hour’s drive northeast of Melbourne.
The cool climate region has some of the oldest soils in the world, and produces terrific Chardonnays in the leaner, acid-driven style. Long gone are the days of excessively oaked and oily Chardonnays. Superb Pinot Noir is cultivated with tremendous results. Cabernet Sauvignon, Shiraz, Viognier, Sauvignon Blanc and even Sparkling wines of premium quality are also worth seeking out.
Yarra Valley is the oldest wine region in Victoria with the first vines planted in 1838 at Yering Station. Reg Egan founded the iconic Wantirna Estate in 1963, followed by Dr Bailey Carrodus in 1969 who founded equally lauded Yarra Yering in the foot of the Warramate Hills. Nowadays a fleet of new world wine makers and growers are making sure Yarra Valley stays at the forefront of Victorian wine production. Key wineries to look out for are Mayer, William Downie and Macforbes.
The region in 2009 suffered in the Black Saturday fires, with an estimated 25% of all production was impacted.
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Pairs Well With
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About the brand Mount Mary
A family owned and operated vineyard, Mount Mary is the product of passionate wine enthusiasts who decided to make it a lifestyle. Having spent years travelling to Bordeaux and Burgundy in France, John and Marli Middleton purchased Mount Mary in Victoria's Yarra Valley in 1971 and planted their first vines a year later.
With son David at the helm, Mount Mary also sees Sam Middleton, a third generation winemaker continuing the family legacy. Sam has worked vintages in Australia as well as in Burgundy and Bordeaux. The experience gained in the latter two are of particular importance as the winery's portfolio is cut from the same cloth; it produces four super premium wines inspired from these regions including Quintet and Triolet, red and white Bordeaux blends respectively, as well as a Chardonnay and Pinot Noir. The philosophy of the brand is simple; to grow and vinify the grapes using sustainable practices to promoting long-term health of the vines, a health that is evident through the quality of wines produced.
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