6 Rutherglen Muscat Flashcards
Why do producers have distinctive house styles? Give two examples.
Many wineries are family -run over several generations
Lighter, fresher - Pfeiffer Wines
Intense, luscious - All Saints, Morris
Describe the terroir of Rutherglen. How does it influence the wine produced?
Continental climate - warm days, cool nights
- Victorian Alps –> cool air
- Low rainfall
Warm days + long, dry autumn –> sugar accumulation
How does harvesting influence the style of wine produced?
Late-harvested (mid-March - May) depending on weather and desired ripeness–> grapes dry on vine –> sugar + dried fruit character
How large in Rutherglen?
411 ha under vine
How can producers use harvesting to increase the complexity and improve the balance of their wines?
Harvest different blocks at different times - early harvest for fresh Muscat aromas, late harvest for sugar and dried fruit character
What is the main climatic hazard?
Rain –> fungal disease –> botrytis character not desirable (preference for grapey Muscat aromas)
What grape variety is used?
Muscat à Petits Grains Rouges (Rutherglen
Brown Muscat)
Red-skinned mutation of MBPG - similar with pronounced grape and floral aromas and similar to the white
What training and trellising systems are typically used? Why?
Variety used - double cordons with single wire or VSP
Canopy allowed to flop over and provide shade –> sunburn
What is the advantage of the high % of old vines?
Smaller grapes –> juice-to-skin ratio –> concentration
% of old vine fruit part of house style
Why is it difficult to extract juice from pressing and what is done to ameliorate this?
Grapes are partially shrivelled –> juice has high sugar content –> dense
- Crush and then ferment on skins briefly –> breaks down pulp
- Enzymes added
- Cap management e.g. punching down, pump over
At what stage is the must pressed? What happens after this?
Drained and pressed at 1-2% ABV - juice is blended and fortified with 96% spirit to 17.5% ABV
What adjustments are usually made to the wines for clarity and stability?
- Racking or light filtration for clarity
- pH adjustments for balance
- Fining for protein stability –> deposits –> off-flavours
How are oak, heat, and oxygen used in maturation?
OAK
- Very old oak vessels –> no new oak character
- Oval casks 1,300-1,900L or small barrels 180-500L –> oxidation, concentration via evap, speed
HEAT
- Speed of evap –> concentrates alcohol, sugar, acid (+body) + ullage –> oxidation
- Warehouses with tin roofs –> hot during summer
- Barrels at top are warmest
- Insulation can be used for cooler maturation –> slower, more uniform
OXYGEN
- Colour –> pale pink/ruby/garnet –> deep brown
- Flavour –> tertiary
- Top-up barrels or not –> ullage
Describe the role of blending in maturation.
Non-vintage product often made with simplifed and less systematic solera system
Balance - blending older and younger wines or wines with different levels of RS
House style - maintains particular style of wine e.g. high % of less ripe grapes matured in cool conditions for fresher, fruitier style
Consistency - little vintage variation
How are Rutherglen Muscats classified? What is this classification based on?
Mainly style rather than age - but age determines style
• Rutherglen Muscat – foundation of the style. Average age 3–5 years.
RS 180–240 g/L.
• Classic Rutherglen Muscat – displays a greater level of concentration, complexity and tertiary flavours. Average age 6–10 years. RS 200–280 g/L.
• Grand Rutherglen Muscat – displays even greater concentration and complexity from blending both young and very mature wines. Average age 11–19 years. RS 270–400 g/L.
• Rare Rutherglen Muscat – these wines are bottled in tiny volumes and represent the pinnacle of Rutherglen Muscat. Min. average age 20 years – but wines in the blend can often be much older. RS 270–400 g/L.
