"This is a riper expression of Triolet, and has quite some weight and gloss, though it has a core of bright zesty acidity through it to balance. Some brine, grapefruit and lemon zest, pear and guava, a little honey and ginger perfume, along with dried herbs and mint/fennel. It’s creamy and viscous, has some chalkiness and grip to texture, a quinine bite, and grapefruity acidity on a finish of excellent length. 95 Points" - Gary Walsh, The Wine Front
"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. 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. 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." - Mount Mary
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