2013 Mount Mary Vineyard Triolet Museum Release

First made in 1987, the Triolet brings a touch of Bordeaux's white wine tradition to the Yarra Valley. It combines 65% Sauvignon Blanc, 25% Semillon and 10% Muscadelle; each variety contributing its own texture and aromatic character. The components are picked and fermented separately, mostly in older oak, then matured on lees for close to a year to build depth and detail.

Museum release direct from the winery 2026.

Other Reviews...
Vertical tastings suggest this blend (75/13/12% sauvignon blanc, semillon, muscadelle) can outlive the Chardonnay, and that it needs more time to fully come out, as it were. There is a bracing zesty, almost crackling, array of flavours on the long palate, and it certainly invites the second, and the third, glass; the barrel ferment oak is easily swallowed up by the fruit.
95 points
James Halliday – Australian Wine Companion

This is very well spruced. Triolet in its youth can be a bit challenging at times but this is as spotless as it is impressive. Quality with a charming face. Lemongrass, creamy oak, steel, pippy passionfruit, green melon, chalk. It tastes classy. It lingers beautifully. It’s balanced and elegant but there’s power here.
94 points
Campbell Mattinson - The Wine Front