2024 Triolet

2027 Halliday Wine Companion

Wine of the Year

 

The Triolet blend, first produced at Mount Mary in 1987, was inspired by the white wines of Graves, Bordeaux. This wine is considered quite unique by Australian standards and has developed a reputation for ageing remarkably well.

The vineyard is planted to 65% Sauvignon Blanc, 25% Semillon and 10% Muscadelle. Each variety is picked at optimum ripeness, and is fermented separately. The Sauvignon blanc brings the mid palate flavour and richness, the SemilIon, freshness and focus from razor sharp acidity, while the Muscadelle gives the floral and aromatic top notes. 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.

Production

Average yield: 35-40HVHa (2.ST/acre)
Fruit processing: Destemmed/Crushed
Primary Fermentation: Barrel fermented
Malolactic fermentation: No
Yeast: Various
Batonnage: Yes
Ageing: 11 months in 225L barriques Barrels ranging from 2-8 years old
Irrigation: Nil

60% Sauvignon Blanc, 30% Semillon, 10% Muscadelle

2024 Vintage Report

The weather in November 2023 was relatively dry, allowing for a fairly uninterrupted flowering and fruit set period. Thanks to these favourable conditions, crop levels were pleasingly a little higher than in the previous three years. October and January were particularly wet, while November and December provided some ideal growing conditions, with relatively warm, dry weather. February and March are arguably the most important months of the growing season from a wine quality and stylistic point of view, and in '24, warm and dry weather prevailed through both, accelerating sugar accumulation. Picking decisions became a balancing act between sugar levels, acid degradation and adequate phenolic ripeness.

The Triolet varieties truly thrive in warmer seasons, and we believe '24 has produced one of the strongest wines we have seen in a decade or more from this beloved blend.

Technical Notes

Harvest dates: 26/02/2024 -01/03/2024
Bottling date: 12/02/2025
Alc: 13.3%

2024 Tasting Note (October 2026)

The Triolet opens with all the hallmark characteristics we have come to love about this blend, but the volume has been turned up a notch or two, it seems. The aromas explode from the glass, showing citrus, passionfruit, guava and nashi pear, intertwined with seashell, oyster shell, brine and tea leaf complexities beneath the more dominant fruit. The palate is trim and taut, yet also expressive and open for such a young Triolet, which generally demands five to seven years of bottle maturation before really hitting its straps. The phenolic, textural component so important to this blend is clearly evident, matched perfectly with the fruit concentration on display. One to drink and enjoy on release, or cellar for twenty years if you can muster the patience.

Halliday Wine Companion review by Panel Decision

Published on 19 August 2026

"2027 Other Whites & Blends, White Wine of the Year and Wine of the Year. Score awarded by the Halliday tasting panel at the annual Awards judging. PR writes: 65/25/10% sauvignon blanc/semillon/muscadelle. Barrel fermented and matured in barriques and puncheons, 20% new. A very bright green gold. Aromas of lemon pith and orange blossom that sit alongside subtle marine scents and a little almond kernel. Very bright in the mouth, with texture, weight and freshness in equal measure. The finish really does go on. A wine with a great track record that can be enjoyed now or cellared for a decade or more."

99 Points

The Winefront review by Gary Walsh

Published on 26 August 2026

"60% Sauvignon Blanc, 30% Semillon, 10% Muscadelle. I know there’s something of a bun rush for Mount Mary Chardonnay and Pinot Noir, yet I think it’s the Bordeaux varieties that really shine at this estate, which is not, I hasten to add, a criticism of the quality of the Burgundy varieties, more just a general comment on certain consumer preferences and mores.

My initial comment runs along the lines of you don’t see too many SBS blends in this country that offer such calmness and balance as Triolet. Yes, there’s some varietal green capsicum along with flickers of green herb and fennel, and a smoky flinty note, but they’re amalgamated into the general smoothness of the wine, and add a little piquant touch rather than dominate. Almond and violet, gooseberry, guava and lime, a sappy and juicy feel to it, gentle vanilla creaminess, a quiet flinty grip, with a pink grapefruit tang on a finish of excellent length. This is a very classy wine. All just so."

96 Points

 

2024 Chardonnay

We aim to make a Chardonnay with great length, which reaches a balance between richness and elegance. While some techniques are borrowed from the Burgundians, there are some departures from traditional practice in response to local factors, which ensures a unique wine. The most notable of these is that our Chardonnay does not undergo ma lo lactic fermentation, as our local climate leaves the fruit with ideal acidity when it is picked. Our Chardonnay is matured in 30% new French oak barriques with the remainder in older barrels. The entire production is barrel fermented. Relatively hard pressing is employed to give the wine texture and lees stirring is carried out to add complexity and body. The Chardonnay is matured in barrel for 11 months prior to bottling.

Production

Average yield: 3S-40HVHa (2.ST/acre)
Fruit Processing: Destemmed/Crushed
Primary Fermentation: Barrel fermented
Malolactic fermentation: No
Yeast: Various
Batonnage: Yes
Ageing: 11 months in 22SL barriques 30% new, 20% second fill, balance 3-8 years old
Irrigation: Nil
Clones: Bernard 76 and 277, llOVl, Mendoza, PS8

2024 Vintage Report

The weather in November 2023 was relatively dry, allowing for a fairly uninterrupted flowering and fruit set period. Thanks to these favourable conditions, crop levels were pleasingly a little higher than in the previous three years. October and January were particularly wet, while November and December provided some ideal growing conditions, with relatively warm, dry weather. February and March are arguably the most important months of the growing season from a wine quality and stylistic point of view, and in '24, warm and dry weather prevailed through both, accelerating sugar accumulation. Picking decisions became a balancing act between sugar levels, acid degradation and adequate phenolic ripeness.

Technical Notes

Harvest dates: 16/02/2024 - 29/02/2024
Bottling date: 15/04/2025
Alc: 13.5%

2024 Tasting Note (October 2026)

Perhaps a little more restrained than the 2023 release, this year's Chardonnay is pretty, delicate and detailed. The nose opens with just a hint of reduction, or struck match, though Mount Mary Chardonnay is typically more exemplary of fruit flavours and vineyard expression than of reductive aromas. It shows characters of lime, pear and stone fruit, along with secondary complexities from extended maturation on lees. On the palate, riper citrus tones lead, along with pear, lychee and green apple. There is a layered complexity to this wine, along with a subtle textural grip from skin­derived phenolics. There is both immediate appeal here and a clear capacity for development in the cellar.

Halliday Wine Companion review by Philip Rich

Published on 20 August 2026

"Matured in French puncheons and barriques (30% new) for 11 months. Offered under both screw cap and diam. Tasted under screw cap. A bright green gold. Complex and restrained with aromas of white peach, grilled nuts, flint and subtle oyster shell. The palate is finely tuned and, while there's that typical Mount Mary concentration, it also has a delicacy that makes this appealing. Built to age superbly."

97 Points

The Winefront review by Gary Walsh

Published on 26 August 2026

"It may have been a warmer year in the Yarra, yet this is a very tight and fine wine. About 30% new oak. Release date is October 2026.

White peach, lemon and lime, cashew, a little biscuit spice and aniseed, with a fair amount of struck match, though it’s not overt or too dominating, just noted. It’s juicy, but also quite savoury, a distinct flinty grip with fine acidity threaded so neatly through the wine, a layer of cashew richness, and a bright and gently saline finish of excellent length and precision, a slight preserved lemon thing carries in the aftertaste. Outstanding."

96 Points

 

2024 Pinot Noir

 

Our Pinot noir vines were sourced from Western Victoria in 1971. This material was acquired before individual clonal selections were considered, and as such, our older Pinot blocks are a mix of many clones. A visiting French ampelographer (vine expert) once told John Middleton (Founder) that there were in the order of 30+ clones in our original Pinot block. Subsequent plantings of Pinot on this site have been selections from the original block, and the clonal selection has been somewhat refined. There are also some newer blocks of Pi not noir planted (as of 2008) to American rootstocks and are of specific clonal material, namely MV6, 777,667, 115 and Pommard. In the winery the emphasis is on simplicity Our Pinot noir ferments are conducted using 100% whole berries and are left on skins for around 10-14 days. This is followed by16 months of barrel maturation consisting of 25% new oak barriques. Minimal (if any) fining and filtration is carried out prior to bottling.

The weather in November 2023 was relatively dry, allowing for a fairly uninterrupted flowering and fruit set period. Thanks to these favourable conditions, crop levels were pleasingly a little higher than in the previous three years. October and January were particularly wet, while November and December provided some ideal growing conditions, with relatively warm, dry weather. February and March are arguably the most important months of the growing season from a wine quality and stylistic point of view, and in '24, warm and dry weather prevailed through both, accelerating sugar accumulation. Picking decisions became a balancing act between sugar levels, acid degradation and adequate phenolic ripeness.

Technical Notes

Harvest dates: 16/02/2024 -28/02/2024
Bottling date: 04/07/2025
Alc: 13.5%

2024 Tasting Note (October 2026)

This year's '24 Pi not is lighter in weight and colour than the exceptional 2023, but has its own very distinctive character and charm. The nose offers delicate notes of strawberry, rhubarb, quince paste and a hint of cherry, with a reductive quality that adds intrigue on return to the glass. On the palate, the wine is fresh and elegant, with an impressive mouthfeel and intensity of flavour for a wine that is a little lighter than what we would generally expect from Mount Mary Pinot noir. The flavour profile shows slightly darker fruit characters than the nose suggests. Plum, red fruit and a touch of umami dance with the drier, more savoury complexities often seen in Mount Mary Pinot, contributing so much to the detail and complexity of this wine. The hallmark Mount Mary tannin structure is present, lending shape and supporting the wine's food-friendly nature.

Halliday Wine Companion review by Philip Rich

Published on 20 August 2026

"Destemmed and fermented with as many whole berries as possible. 15 months in French barriques (25% new). A medium, bright crimson. A gorgeous bouquet of red cherry, black raspberry, dark rose and allspice. This follows through onto the medium-bodied, silkily textured, fragrant and very long palate. The tannins are superfine and, as delicious as this is now, it will only become even more complex over the next six to 10 years."

97+ Points

46 % Cabernetsauvignon, 42% Merlot, 5% Cabernet Franc, 5% Malbec, 2% Petitverdot

Halliday Wine Companion review by Philip Rich

Published on 20 August 2026

"47/28/15/6/4% cabernet sauvignon/merlot/cabernet franc/petit verdot/malbec. A medium, very bright purple. With aromas of pure blackcurrant, crushed violets, pencil-box shavings and graphite, this soars effortlessly from the glass. Medium to full bodied, this has an intensity on the palate that's in perfect harmony with the wine's firm yet svelte, long-chained tannins. Another superb Quintet destined to cellar well for over the next 10–20 years."

98 Points