Mount Mary Vineyards Triolet 2018
The Triolet blend, first produced at Mount Mary 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 fermented separately. The characteristics of optimum ripeness are different for each variety. The winery picks the Sauvignon blanc after the strong herbaceous flavors have disappeared, the Semillon when the acid is not too harsh, and the Muscadelle when the flavor intensity peaks. In the winery we use mostly older barrels for this wine, with the entire production being barrel fermented. Relatively hard pressing is employed to give the wine texture and lees stirring is carried out 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. This sits on a reductive edge, so give it some good air. It flexes into a minerally, wet-stony mode and has aromas of pear blossom, sliced apple, grassy elements, sliced cucumber and lemon pith. The palate has a very sleek, contained and linear shape with quite intense green-apple and green-pear flavors. Some grassy notes, too. Concentrated and pinned in tight with vibrant acidity. Best from 2024.