6. Rutherglen Muscat

Question 1

In what decade were vines first planted in Rutherglen?

Answer 1

1850s.

Question 2

How much land under vine in Rutherglen is planted to Muscat?

Answer 2

70ha.

Question 3

In the mid-to-late 19th century, Rutherglen dominated Australia wine production with much of it exported to England. What caused South Australia to supersede Rutherglen in production volume?

Answer 3

Phylloxera decimated parts of Victoria including Rutherglen at the end of the 19th century.

Question 4

What is the house style of Pfeiffer Wines considered to be compared to All Saints and Morris

Answer 4

Lighter, fresher compared with more intense and luscious.

Question 5

In what Zone is Rutherglen GI situated?

Answer 5

North East Victoria.

Question 6

What is Rutherglen’s climate?

Answer 6

Continental with warm days moderated by cool air from the Victorian Alps at night.

Question 7

Grapes are often left on the vine until they become what?

Answer 7

Extra-ripe with potential alcohol levels of 20%.

Question 8

During which months is harvest typical?

Answer 8

March-May.

Question 9

Why might producers pick different vineyard blocks at different times?

Answer 9

To gain a combination of earlier harvested fruit with fresh Muscat aromas, and extra-ripe, shrivelled grapes with more sugar and dried fruit characters.

Question 10

What is the main autumnal disease pressure?

Answer 10

Botrytis, which obscures the grapey aromas of Muscat.

Question 11

What grape variety is Rutherglen Muscat made from?

Answer 11

Muscat a Petits Grains Rouge aka Rutherglen Brown Muscat.

Question 12

What is a typical training system system for Rutherglen Muscat?

Answer 12

Double cordons with a sprawling canopy.

Question 13

Other than the main autumnal disease pressure, what other weather-related vineyard concern is important to consider and manage against?

Answer 13

Shading to prevent sunburn.

Question 14

It can be hard to extract the dense, high-sugar juice from the partly shriveled Muscat grapes via a normal pressing so what three additional steps are taken?

Answer 14

1) Fermented briefly on skins to break down pulp and release sugar and flavours.
2) Enzyme additions.
3) Cap management techniques.

Question 15

At what per cent of alcohol is the juice drained from the skins?

Answer 15

1-2%.

Question 16

Once the juice is drained from the skins, what further steps occur to a) the skins, and b) the juice?

Answer 16

1) The skins are pressed.
2) The combined juice is fortified to 17.5%.

Question 17

What per cent of alcohol is typical of the fortifying spirit and why?

Answer 17

1) 96%.
2) Neutral and little required.

Question 18

After fortification, what winemaking steps take place?

Answer 18

1) Clarification by racking or light filtration.
2) pH adjustments or light fining for protein stability.

Question 19

How is Rutherglen Muscat typically matured? (Think barrel format and winery conditions.)

Answer 19

In very old, large oak in warm conditions.

Question 20

What format barrels are used for Rutherglen Muscat maturation?

Answer 20

1) Large round or oval casks 1,300 to 9,000 L.
2) Smaller barrels 180 to 500 L.

Question 21

What effect does maturation in 180 to 500 L barrels have on the wine?

Answer 21

Promotes greater concentration through evaporation, greater oxidation, and quicker maturation.

Question 22

If a Muscat barrel is matured towards the ceiling of the winery, what will likely happen to the wine?

Answer 22

Mature quicker at warmer temperatures.

Question 23

What change occurs in the wine’s colour during barrel maturation?

Answer 23

Colour changes from pale pink to ruby or garnet or deep brown.

Question 24

What are the four classifications of Rutherglen Muscat?

Answer 24

1) Rutherglen Muscat.
2) Classic Rutherglen Muscat.
3) Grand Rutherglen Muscat.
4) Rare Rutherglen Muscat.

Question 25

What is the required age range of a Rutherglen Muscat?

Answer 25

An average of 3-5 years.

Question 26

What is the residual sugar range for Rutherglen Muscat?

Answer 26

180-240 g/L.

Question 27

Compared with generic Rutherglen Muscat, Classic Rutherglen Muscat shows what?

Answer 27

Greater concentration and complexity and tertiary characters.

Question 28

What is the required age range of a Classic Muscat?

Answer 28

6-10 years

Question 29

What is the residual sugar range for Classic Muscat?

Answer 29

200-280 g/L

Question 30

How does Grand Rutherglen Muscat compare with Classic Muscat in flavour terms?

Answer 30

Even greater concentration and complexity from blending young and mature wines.

Question 31

What is the required age range of a Grand Rutherglen Muscat?

Answer 31

11-19 years average age.

Question 32

What is the residual sugar range for Grand Rutherglen Muscat?

Answer 32

270-400 g/L.

Question 33

What is Rare Rutherglen Muscat (in classification terms)?

Answer 33

The pinnacle of Rutherglen Muscat.

Question 34

What is the required age range of a Rare Rutherglen Muscat?

Answer 34

Average age 20 years but often much older.

Question 34

What is the residual sugar range for Rare Rutherglen Muscat?

Answer 34

270-400 g/L.

Question 35

In what year was the Muscat of Rutherglen Network founded?

Answer 35

1995.

Question 36

Australia’s fortified wine industry accounts for what per cent of Australian wine sold globally?

Answer 36

2%.

Question 37

Which market is the top for exports of Australian wine?

Answer 37

The UK.

Question 38

Describe a generic Rutherglen Muscat according to the SAT + price category (10 steps).

Answer 38

1) Medium amber or tawny.
2) Pronounced aromas.
3) Raisins, figs, dates and sweet spices.
4) Sweet.
5) Full-bodied.
6) Medium (+) acidity.
7) Medium alcohol.
8) Pronounced intensity of flavour.
9) Very good quality.
10) Mid-priced.

Question 39

How is Classic Rutherglen Muscat different in character to standard? (Describe the profile, not the classification requirements.)

Answer 39

Deeper colour
More concentration
Greater complexity
Quality between basic RG and Grand and Rare.

Question 40

How would a Grand or Rare Rutherglen Muscat be described (compared with basic and Classic)?

Answer 40

Deep brown.
Nutty, treacle, liquorice.
Sweeter and fuller-bodied than young RG.
Luscious.
Higher acidity.
Outstanding and super-premium.

Question 41

What is a typical trellising system system for Rutherglen Muscat?

Answer 41

Vertical shoot positioning.

Question 42

Fungal pectinases are often added as an enzyme adjustment during extraction. Why?

Answer 42

To break up the pectins in the grape skins, which decreases the juice viscosity thus aiding extraction at pressing.

Question 43

Why do the pectins in grape skins require fungal pectinase additions to break them down?

Answer 43

The pectins are not active under winemaking conditions due to pH, SO2 and alcohol levels.

Question 44

What is the most common soil type in Rutherglen?

Answer 44

Red loam and clay.

Question 45

What two other types of soil are found in Rutherglen?

Answer 45

1) Sandy soils (north).
2) Shale & quartz (south)

Question 46

Muscat a Petit Grains Rouge is a mutation of which variety?

Answer 46

Muscat Blanc a Petit Grains.

Question 47

Producers who reduce ullage by topping up do so to craft what style of wine?

Answer 47

A fresher, less oxidative style.

Question 48

What are three ways a winemaker might create a fresher, fruitier style of Muscat?

Answer 48

1) Blending with less-ripe grapes.
2) Blending wines stored in cooler conditions.
3) Blending wines matured for a shorter period.

Question 49

Rutherglen’s old vines are said to produce more concentrated wines displaying high levels of Muscat’s notable grape and floral notes. Why?

Answer 49

Due to its higher skin to juice ratio.