6. Rutherglen Muscat

Question 1

When were vines first planted in the Rutherglen?

Answer 1

1850s

Question 2

What percentage of Australian wine was produced in the Rutherglen at its peak in the 1890s?

Answer 2

25%

Question 3

How did federation affect the sales of Rutherglen wine?

Answer 3

It meant there were no more cross-border tariffs, and Rutherglen couldn’t compete with SA, particularly after the decimation of phylloxera

Question 4

What are the factors that contribute to ‘house style’?

Answer 4

1. fruit selection
2. winemaking
3. maturation
4. blending

Question 5

What is the total area under vine?

Answer 5

411 ha

Question 6

What is the climate of Rutherglen?
How does this relate to the wine style?
What natural influences mitigates the heat?

Answer 6

Continental. Warm days in the growing season, dry autumn.
This means sugar accumulation is not a problem.
Wind from the Victorian Alps.

Question 7

What grape growing decision can lead to the classic raisin character of Rutherglen Muscat?

Answer 7

Letting the grapes stay on the vine until they start to shrivel.

Question 8

When is harvest usually?

What is common for many producers when it comes to harvest?

Answer 8

Between mid-March and May.
It is common to pick different blocks at different times to allow for blending options of early and later harvest styles.

Question 9

What risks are posed by the climate in Rutherglen?

Answer 9

• Possible autumn rain leading to fungal disease pressure

- botrytis is not desired so that muscat flavours are still identifiable

Question 10

What grape variety is Rutherglen Muscat made from?

Answer 10

Muscat a Petits Grains Rouges, known locally as Brown Muscat

Question 11

What training and trellising system is typically used?

Answer 11

Double cordon trained, spur pruned. Canopy over one wire, or VSP. Shading is necessary to avoid sunburn.

Question 12

How do the large amounts of old vines affect wine style?

Answer 12

Old vines are said to produce smaller bunches with higher skin to juice ratio, which can produce deeper coloured, more concentrated vines.

Question 13

How is skin contact used in the making?

Answer 13

Crushed grapes are fermented on skins briefly to help break down the pulp and release sugars.

Question 14

What methods may be employed to help extraction?

Answer 14

Added enzymes
Cap Management (pumpover/punch down/rotary fermenters)

Question 15

At what potential alcohol are grapes usually picked?

Answer 15

up to 20%

Question 16

When is the juice drained of skins?

Answer 16

1-2% ABV

Question 17

To what level is the juice fortified?

Answer 17

17.7% ABV

Question 18

What kind of fortifying spirit is used?

Answer 18

96%, neutral (to retain muscat flavours)

Question 19

What finishing options are usually used after fortification and before maturation? For what purpose?

Answer 19

1. Clarification by racking/light filtration
2. Adjustments - light fining for protein stability. Acidification (pH adjusments)

To avoid deposits that might cause off flavours during maturation

Question 20

What maturation vessel is used?

Answer 20

Very old oak. Large round or oval casks of the capacity of 1300 to 9000 litres, and smaller barrels of 180 - 500 litres.
The smaller the vessel the larger the oxidation.
New oak flavours are not desired

Question 21

Describe the maturation environment.

Answer 21

Warm conditions. Classically in warehouses with tin roofs, getting very hot in summer.
Barrel position is important as the higher up they are stored the hotter they are.
Some producers use temperature control to retain freshness

Question 22

How does maturation effect wine style?

Answer 22

Evaporation - concentrates alcohol, sugar and acidity
Choosing to top up barrels or not will impact how oxidative the style is.
Gradually the wine turns from pale pink, ruby or garnet to deep brown, increased sweetness, fuller bodied and syrupy with tertiary flavours.

Question 23

How is blending used?

Answer 23

Non-vintage blending.
Blending for consistency.
Blending to a house style.
Balance between freshness and complexity.
Blending for sweetness

Question 24

What is the name of the organisation that introduced the classification? When did they do that?

Answer 24

The Muscat of Rutherglen Network. 1995

Question 25

What are the classifications based on?

Answer 25

Richness, complexity and intensity

Question 26

How is age related to the classification level?

Answer 26

As the level of classification increases, the number of vintages in the blend, and the range between youngest and oldest will be greater.

Question 27

What are the four classification levels, their age requirements, and residual sugar levels?

Answer 27

1. Rutherglen - Average 3-5 years. RS 180-240
2. Classic - Average 6-10 years. RS 200-280
3. Grand - Average 11-19 years. RS 270-400
4. Rare - Average 20 years minimum. RS 270-400

Question 28

What are the typical expressions of each classification level?

Answer 28

Rutherglen - medium garnet, pronounce raisins, figs, dates and sweet spices. Sweet, full bodied, med+ acidity, med alcohol
Classic - Deeper colour, more concentration, greater complexity.
Grand & Rare - tawny or brown, showing nutty, treacle, liquorice character. Fuller and sweeter but also higher acidity.

Question 29

When should Rutherglen Muscat be consumed after bottling?

Answer 29

Within a year or two to taste at its freshest. It is fully mature on release and will not benefit from bottle maturation.

Question 30

What is the status of growers and producers?

Answer 30

Most wine is made entirely from estate grown fruit, but some makers buy a small amount of grown fruit.

Question 31

What percentage of Australian wine is fortified?

Answer 31

2% (20 million litres)

Question 32

Where is the biggest market?

Answer 32

Domestic (19 million litres)