2014 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...
A 65/25/10% blend of sauvignon blanc, semillon and muscadelle; hand-picked, destemmed, lightly crushed, different cultured yeast strains for each parcel, 100% barrel-fermented, matured for 11 months in oak on partial solids with some stirring. Without question, the best white Bordeaux blend in Australia, combining richness with finesse and length - and above all else - dazzling complexity.
97 points
James Halliday - James Halliday's Australia Wine Companion

Famous Mount Mary white wine, made with sauvignon blanc, semillon and muscadelle.
I described last year’s release as “quality with a charming face”. This release is in the same mould. It oozes drinkability and yet it doesn’t leave sophistication behind. It’s textural too: it’s one of those whites that just feels good as it rolls through your mouth. Grapefruit is to the fore, some lemongrass too, a slip of smokiness, minor florals/rosewater, a bit of grip. It’s pristine but not clinical; it’s firm and yet it gives up plenty of flavour. It’s hard not to be both delighted and impressed.
93+ points
Campbell Mattinson - The Wine Front