Log in / Sign up Mount Mary Triolet 2014
The Triolet blend, first produced at this vineyard 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 usually fermented separately. The characteristics of optimum ripeness are different for each variety. Sauvignon blanc is picked after the strong herbaceous flavours have disappeared, the Semillon when the acid is not too harsh, and the Muscadelle when the flavour intensity peaks. Older barrels are mostly used for this wine, with the entire production being barrel fermented. Grape solids ere used to give the wine texture, and lees stirring 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.
Cheddar and Gruyere cheeses. It can also complement dishes featuring shellfish
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.
