Quintet is a classically proportioned style based on five classic Bordeaux varieties; Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot. The wine exhibits a purity of fruit, poise, elegance and structure found in few Australian Cabernets with cedar and blackcurrant "small fruit" aromas, fine-grained savoury tannins, superb vinosity and flavour length. Naturally balanced, well-concentrated and classically proportioned, the wine has a great reputation for longevity.
The grapes are hand harvested, lightly crushed, totally destemmed, fermented in both open and closed fermenters with careful temperature control and frequent pumping over. Malolactic fermentation takes place once primary fermentation is completed. After the lees have settled, the wine is de-vatted to 30% new French oak barriques and 70% large format oak casks in its first year. In its second year, the wine is racked into seasoned two to six-year-old barriques for 10 months.
"It’s 45% Cabernet Sauvignon, 30% Merlot, 16% Cabernet Franc, 5% Malbec, 4% Petit Verdot. Mount Mary has hit a purple patch with their Quintet over the past few vintages, and their Royal Purpleness continues in 2017.
Such perfume. It’s head spinningly fragrant. I’m thinking violet, cigar box, nougat, spicy biscuits, mint, chocolate and sweet wet earth, along with a core of intense raspberry, cherry and blackcurrant. It’s medium bodied, lithe but dense, rich cherry chocolate sprinkled with baking spices, crisp cranberry acidity, high pixel tannin, sweetness of fruit with a savoury ferrous edge. The finish is supremely long, all graphite and perfume, crisp definition and aniseed trailing in the aftertaste. Fine and rare."
97 points, The Wine Front (September 2019)
"45% cabernet sauvignon, 30% merlot, 16% cabernet franc, 5% petit verdot and 4% malbec, all vinified separately matured in French oak (35% new) in various larger vessels and vats. The bouquet is gently cedary/savoury, and the palate adds herbal/green olive notes to the finish. It's still to find its feet (all five of them)."
95 points, Wine Companion (March 2019)
"This hits the upper register of vintage quality for this wine, showing a very fresh, youthful and attractive array of redder fruit with gentle, cedary-oak overtones and a light, earthy edge. The palate is so silky and elegant; the fine, ribbon-like tannins hold long and true. A blend of cabernet sauvignon, cabernet franc, merlot, malbec and petit verdot."
96 points, jamessuckling.com (June 2019)
Yarra ValleyThe Yarra Valley was first planted by the Ryrie brothers who explored a way through the Snowy Mountains to the Yarra Valley, planting grapes in 1838 just three years after the foundation of Melbourne. A wine industry (developed by Swiss Settlers particularly Hubert de Castella and Baron Guillaume de Pury in the 1850s) thrived during the gold rush era and heyday of the 19th century. However, the end of the gold rush brought the wine industry into decline and it was not until the 1970’s that the modern wine industry started up again. The region is probably Australia’s best-known cool-climate area, yet it is really a patchwork of meso-climates. This varied topography creates an incredible set of variables. Vineyards are planted on elevations of 50 to 400m on varying aspects and management programmes. The more exposed sites are subject to severe spring frosts and winds. Overall, the area experiences a relatively high rainfall pattern and is known for its temperature extremes during ripening. Site selection is crucial, with the best vineyards often located where the original vines were once planted, generally on sandy clay loams and gravels. The Yarra Valley is well known for high quality Chardonnay, Pinot Noir and Cabernet Blends with Shiraz increasingly garnering attention. Sparkling wine production is also extremely important, with many of Australia’s finest examples produced in the region.