Mount Mary commands a mythical status among wine collectors. Quintet is a Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot blend. The vineyard faces due north and captures optimum sunlight during the growing season. New French Oak plays an underlying role in the style. Owing to vine age, the wine has become richer and more complex during the 1990s. It exhibits a purity of fruit, poise and structure found in few Australian Cabernets with cedar and blackcurrant aromas, fine-grained savoury tannins and superb flavour length. Quality is usually outstandingly good, although as a single vineyard wine, the vagaries of vintage can come into play. Quintet resonates an individuality of place and Dr John Middleton’s fastidious respect of the landscape. - Andrew Caillard MW
- VIC - Yarra Valley
Dusty aromas of fresh, dark cherries, blackberries and cassis are backed by tightly knit cedar/chocolate oak, with violet-like and tobaccoey undertones. Smooth and silky, the palate is round and juicy, delivering a sumptuous expression of vibrant dark cherry and small berry fruit handsomely supported by fine-grained oak and the finest of tannins. It’s polished and harmoniously balanced, and should develop impressive complexity with bottle-age. Rating 96 - Jeremy Oliver The Australian Wine Annual
Good colour; considerable depth and power to the array of cassis, blackcurrant and blackberry fruit; very good texture and structure; abundant fine tannins and controlled oak. Rating 94 - Drink by 2020 - James Halliday, Australian Wine Companion (MAR/2006)
Winery Tasting Notes
The vineyard is planted to Cabernet sauvignon (46%), Merlot (26%), Cabernet franc (18%), Malbec (5%) and Petit verdot (5%). The percentage of each variety that goes into the final blend changes with the season as factors such as fruitfulness and fruit set. The greatest influence we have over the quality of this wine is deciding when to pick each variety, this determines not only the flavours but the quality of tannins, and the acid and alcohol levels. The fermentation regime is similar to that of the Pinot, although slightly longer fermentations are employed (up to 10 days). This is followed by 22 months on barrel maturation, with 25% of the blend in large format oak (1500L or larger), and 30% in new barriques (225L).
Quite a big Quintet with too much dry tannin at this stage. Could end up like the 1997. Otherwise typical flavours and persistence.