2012 was a great vintage for the Yarra Valley and for Mount Mary who produced a great Quintet. Mount Mary Cabernets are regarded as the countries finest and positioned along side Penfolds Grange Hermitage and Henschke Hill of Grace as wine icons. The Cabernets are made with the classic Bordeaux blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot.
The Mount Mary Vineyard is located in Victoria’s Yarra Valley, it is almost in Lilydale to be honest, and as the city of Melbourne expands one day it may well be regarded as a suburban vineyard. Mount Mary Quintet is made from the 5 traditional Bordeaux grape varieties of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. The fruit used to make Mount Mary Quintet is grown from vines planted in the early 1970’s at Mount Mary Vineyard. The plantings of the Bordeaux varieties at Mount Mary are planted to Cabernet sauvignon (46%), Merlot (26%), Cabernet franc (18%), Malbec (5%) and Petit verdot (5%).
As each season approaches and the wine making commences, the percentage of each variety that goes into the final blend varies depending on the season. The biggest influence Mount Mary Winemakers have over the quality of the Quintet is deciding when to pick each variety, as this determines flavours, quality of tannins, the acid and alcohol levels. The winemaking process is similar to that of the Mount Mary Pinot Noir, it is simple, although fermentations of up to 10 days are employed. The wine’s are then matured for 22 months in a combination of oak, 30% in new French oak barriques (225L) and 25% in large format oak (1500L or larger) the remainder in older oak.
Mount Mary Quintet is one of Australia’s best wines, the best vintages will cellar for 30 years or more. Mount Mary Quintet is now sealed under diam which provides greater certainty, consistency and longevity.