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White dry
The 2017 Triolet is somewhat defined by the explosive complexity of aromatics that burst from the glass. Some leaner lime, grapefruit and freshly cut grass aromatics combine with passionfruit and green apple characters, giving this wine so much intrigue on the nose. There is also a savoury element of slate, seashells and beeswax. The palate shows brilliant intensity of flavour, but is held in check by a strict line of acidity. The palate follows on with flavours of lime, stone fruit, nashir pear and lees derived complexities adding a creaminess in the mouth. The phenolics are perhaps a little understated compared with previous vintages but are still present offering texture and grip on the particularly long finish.
Serve at 10-12 °C with fresh salad and soft goat cheese, seafood, butter-fried asparagus, oily fish dishes or soft cheeses.
Mount Mary is one of the few Australian wineries whose status rivals the historic Grand Cru Classé estates of Bordeaux. Established in 1971 by Dr. John and Marli Middleton, the estate became a beacon for the modern Yarra Valley renaissance, driven by a commitment to precise European elegance. Today, under the leadership of the third generation—winemaker Sam Middleton—the estate remains faithful to its founding vision: creating age-worthy, lower-alcohol wines of high structural integrity that reflect the region’s coolness and intellectual winemaking rather than Australian heat.
The foundation of the estate is a unique 18-hectare vineyard situated on the north-facing slopes of Coldstream. The terroir here is characterized by grey sandy loam soils over a rocky clay subsoil, which ensures natural drainage and balanced vine vigor. The cool climate of the Yarra Valley, regulated by breezes from Port Phillip Bay, allows the grapes to ripen slowly, preserving vibrant acidity and a refined aromatic spectrum. This mosaic of plots enables a specific strategy: planting Bordeaux varieties on the sunnier northern aspects, while delicate Burgundian varieties occupy the cooler southern slopes.
The winemaking at Mount Mary is rooted in minimal intervention and uncompromising attention to detail. The Middletons consciously avoid fleeting wine trends; the harvest is picked early to prevent excessive weight and maintain the lower alcohol levels typical of classic European regions. Production involves only indigenous yeasts and French oak barrels (with strictly controlled use of new oak) to ensure the wood serves as a structural framework rather than a dominant flavor profile. This approach distills the distinct individuality of the estate’s four pillars: Quintet, Triolet, Pinot Noir, and Chardonnay.
