Mount Mary Vineyard

The story of Mount Mary begins with a bold ambition: to create refined, low-alcohol wines in the French tradition, on Australian soil. Inspired by Bordeaux and Burgundy, John Middleton planted his first vines on a gentle north-facing slope in Lilydale in 1972—a site chosen for its cool climate and well-drained soils. From these beginnings emerged four estate wines that remain the cornerstone of Mount Mary’s reputation: the Quintet, a Bordeaux-style blend; Triolet, its white counterpart; and two Burgundian classics, Pinot Noir and Chardonnay. Today, Quintet is ranked in Langton’s Classification as “Exceptional,” placing it alongside Australia’s most collectable wines.

Mount Mary’s approach to viticulture is as meticulous as its winemaking. Although not certified organic or biodynamic, the estate prioritises soil health and biodiversity, employing composting and minimal intervention techniques to nurture its 40 acres under vine. More than half of the property is dedicated to conservation, with initiatives in renewable energy, water recycling, and revegetation aimed at protecting native species. Every stage of production—from hand-harvesting to bottling—takes place on site, ensuring complete control over quality.