"For more than a decade Mount Mary Cabernet (Quintet) has been widely considered the most prized Australian wine after Penfolds Grange."
Huon Hooke, Australian Gourmet Traveller 'Wine' Magazine
Quality, style, meticulous care and a sense of purpose are the essential ingredients of Mount Mary’s success.
Mount Mary produces four wines each year – Chardonnay and Pinot Noir, both 100% varietal wines, as well as two blended wines called Triolet (Sauvignon Blanc, Semillon and Muscadelle) and Quintet (Cabernet Sauvignon based Bordeaux-style blend).
Chardonnay & Triolet
Vinification for the Chardonnay and Triolet is similar; light crushing, total destemming, cooling and settling of juice under sulphur dioxide after pressing is carried out. In keeping with French winemaking traditions, no prolonged skin contact is practiced. After cask fermentation and maturation for one year in 25% new French oak, the wine is bottled and then released after 9 months of aging.
Upon harvest, the Pinot Noir is lightly crushed, totally destemmed and hot fermented with cap plunging every 6 hours. Malolactic fermentation is initiated immediately after primary fermentation is concluded and the wine is transferred to old French oak casks and matured for two years. After maturation, the wine is egg white fined and bottled without filtration, where it is released after nine months of cellaring.
Where the Quintet Cabernet blend is concerned, individual batches of Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot grapes are separately monitored during the ripening process and individually fermented in order to maintain their unique characteristics. The grapes are lightly crushed, totally destemmed, fermented in both open and closed fermenters with careful temperature control and frequent pumping over. Some extended maceration takes place and malolactic fermentation is induced. Once the settling of the lees takes place, the wines are then devatted to cask for two years. After this period, egg white fining and light filtration is performed prior to bottling. The Quintet is also released after nine months of cellaring.
Planted in 1972, Mount Mary’s vineyard site was a pristine plot, one of the very few remaining slopes in this Yarra Valley region that had not been planted to vines.
Mount Mary’s unique microclimate has some similarities with both the Bordeaux and Burgundy regions of France where some of the world’s finest wines originate. The maritime influence of Port Phillip Bay creates summer sea breezes which brings moisture to stressed vines and generally lower temperatures during the maturation process. This influence is a critical factor in the unique quality of Mount Mary fruit.
The vineyard is planted on a gentle North to North East slope, composed of sandy clay loams of Silurian derivation, overlying clays and degenerating mudstone and shale of the same geographical age.