The Triolet blend, first produced at this vineyard in 1987, was inspired by the white wines of the 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. We pick the Sauvignon blanc after the strong herbaceous flavours have disappeared, the Semillon when the acid is not too harsh, and the Muscadelle when the flavour intensity peaks.In the winery we use mostly older barrels for this wine, with the entire production being barrel fermented. We use grape solids to give the wine texture, and lees stirring to add complexity and body. The Triolet is typically barrel aged for 10 months by which time the overt fruity flavours have diminished, and complex aromas are beginning to develop.
Savoury, taut and mineral, this elegant and shapely white blend underpins its juicy flavours of gooseberries, melon and lemon rind with a finely powered chalkiness. Backed by dusty suggestions of herbs, cloves and cinnamon, with a hint of fresh lychees and vanilla oak, it’s long and briney, finishing with texture, shape and focus. (Yarra Valley, 18.6/95 points, drink 2011-2014) Jeremy Oliver
