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The co-fermented viognier adds a little richness to both the bouquet and palate
a combination of 100% whole bunch and 100% destemmed open fermenters are used
All fruit was hand-picked and fermented using a mix of whole berries and whole bunches in open wooden and stainless steel fermenters
fine creamy texture and a refreshing natural acidity
The whole bunch component brings added complexity and subtle savoury character
2023 Mount Mary Triolet ABV 29.0% The co-fermented viognier adds aFirst produced in 1987, Triolet is Mount Marys homage to the great white wines of Graves, Bordeaux. The vineyard is planted to 75% Sauvignon Blanc, 20% Semillon and 5% Muscadelle, with each variety harvested separately at its own point of optimal ripeness. Sauvignon Blanc is picked once overt herbaceous notes have softened, Semillon when acidity is finely balanced, and Muscadelle at peak aromatic intensity. Fermentation takes place entirely in barrel,
