D5: Rutherglen Muscat Flashcards
Explain the history of Rutherglen
Vines where first planted in the 1850s
When gold was discovered in 1858 the population boomed and investments in the region increased
By the 1890 Rutherglen produced around 25 percent of Australia’s wine, much was exported to the UK
Source are unclear on what style of wine was produced at the time, although its thought that fortified wines where being made
By the end of the 19th century phylloxera arrived, Rutherglen recovery by replanting resistant rootstocks but it was difficult to compete with more productive regions in South Australia
Nevertheless it kept producing wines and Rutherglen is considered as the capital for fortified wines
Many wineries are family run and been making wines for several generations, due to this house styles have developed
Pfeiffer Wines is known for lighter, fresher styles whereas All Saints and Morris are known for there more intense and luscious styles of wine
Location and Environment
Rutherglen is located in the north east of Victoria in the south of Australia with around 400ha under vine
The climate is continental with warm days in the growing season moderated by cool air flowing from the Victorian Alps during the night. Dry autumns (which allows sugar to accumulate, required for these syrupy wines).
Vines are often left on the vine until they become extra ripe and start to shrivel, increasing sugar concentration and leads to the development of dried fruit characteristics (raisin)
Harvesting
Depending on the desired style (degree of ripeness), but usually between mid-March and May
Producers may pick different blocks at different times to gain a combination of earlier harvested fruit with fresh Muscat aromas, and extra ripe, shriveled grapes with more sugar and dried fruit characteristic
Hazards
Although autumns are generally dry, rain can occasionally be a problem, increasing the risk of fungal diseases
Varieties
Rutherglen Muscat is made from Muscat a Petits Grains Rouge, also known as Rutherglen Brown Muscat
Displaying pronounced grapey and floral aromas
Vineyard management
Vines tend to be trained to double cordons, with the canopy sprawling over a single foliage wire or held by more wires into a VSP system
Key concern is to provide shading, otherwise grapes are likely to become sunburnt
Considerable plantings of old vines, producing bunches of smaller grapes with a higher skin to juice ratio, which can produce deeper colored more concentrated wines. The proportion of old vines used can be a matter of house style
Fermentation
Muscat grapes can be partly shriveled making it hard to extract the dense juice through pressing immediately. Crushed Muscat grapes therefor ferment briefly on their skins to break down the pulp and release sugar and flavours
Various cap management techniques may be applied to aid extraction (punching down, pumping over, rotary fermenters)
Fortification
Once the juice reaches 1-2% alcohol, its quickly drained off the skins. Skins will be pressed and then the combined juice will be fortified to reach around 17,5% abv
The fortifying spirit will be at least 96% abv. Most producers aim to retain the Muscat character and therefor want a spirit that is neutral
Maturation
Wines are matured in very old vessels, often in warm conditions. Classically, wines are matured in warehouses with tin roofs, which become hot in summer. Barrels near the top of the roof are subjected to warmer temperatures and mature more quickly
Some producers retain more-even cooler temperatures throughout the year, which showers the maturation an can be used to retain freshness
Vessels of large casks 1300-900 L and smaller barrels of 180-500 L. Small vessels promote greater concentration through evaporation, more oxidation and quicker maturation. New oak flavours are not wanted
The speed of evaporation process depends on the heat, size of barrel and humidity. Drier conditions lead to quicker evaporation. Some producers encourage evaporation others will aim to reduce ullage by topping up the barrels frequently
Explain the color of Rutherglen Muscat over time
Overall, during maturation, wines turn form pale pink, to ruby, to garnet, to brown. Increase in sweetness, alcohol and acidity, becomes fuller bodied and more syrupy and develop more tertiary aromas
Rutherglen Muscat wine style
Non vintage product
Important element is the blending of younger and older wines to gain the optimum balance between freshness and complexity to retain a consistency of style year on year.
Blending helps to achieve a certain house style. Blending in wines from less ripe grapes help create a fresher, fruitier style or blending wines with different residual sugar can fine tune the perception of sweetness in the final wine
Wine classifications
Rutherglen Muscat
Classic Rutherglen Muscat
Grand Rutherglen Muscat
Rare Rutherglen Muscat
Explain the aim of The Rutherglen Muscat Network
Was founded in 1995 to promote sales of Rutherglen Muscat
The network introduced a classification system of four descriptions based on richness, complexity and intensity
The wines are classified on taste, rather than age (although age is a major factor that determines style)
As the level of classification increases, the number of vintages in the blend and the span of age between the oldest and youngest wines will generally be greater
Rutherglen Muscat and Classic Rutherglen are produced in much greater volumes than Grand or Rare
Explain the classification Rutherglen Muscat
Describe as the foundation of the style
Average age 3-5 years
RS 180-240 g/l
In general medium garnet in colour, pronounced aromas of raisins, figs, dates and sweet spice
Sweet on the palate and full bodied with medium (+) acidity, medium alcohol and pronounced intensity of flavours
Usually of very good quality and mid-priced
Explain the classification Classic Rutherglen Muscat
Average 6-10 years
RS 200-280 g/l
Classic generally has a deeper colour, more concentration and greater complexity with more tertiary aromas compared to Rutherglen Muscat
Quality and price is often between Rutherglen Muscat and Grand and Rare
