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WSET 4 D5 by Sarp Sarac > D5.C6. Rutherglen Muscat > Flashcards

D5.C6. Rutherglen Muscat Flashcards

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1
Q

When are the first vines planted in Rutherglen?

A

1850s

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2
Q

Although Rutherglen was producing around 25% of Australia’s wine by 1890, why is the production decreased considerably therafter?

A
  • Phylloxera
  • By the time the region recovered by replanting on resistant rootstocks, it found it
    difficult to compete with more productive regions in South Australia
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3
Q

What is the reason for “house styles” for Rutherglen Muscat?

A

Because, many of the wineries that produce Rutherglen Muscat are family run and have been making this wine for several generations

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4
Q

Give examples of wineries producing lighter and fresher style and more intense luscious styles of Rutherglen Muscats

A
  • Lighter and fresher style : Pfeiffer Wines
  • Intense luscious style: All Saints Wines, Morris Wines
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5
Q

What is the area under vine in Rutherglen?

A

70 ha

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6
Q

What is the climate of Rutherglen

A

Continental with warm days but moderated by cool air flowing down from the Victorian Alps during the night

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7
Q

Which factors help grapes to accumulate large amount of sugar in Rutherglen?

A
  • Warm days in the growing season
  • Long, dry autumns
  • Grapes are often left on the vine until they become extra ripe and start to shrivel
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8
Q

What are the effects of shriveling of the grapes used to produce Rutherglen Muscat?

A
  • High potential alcohol levels (20% not unusual)
  • Development of some dried fruit characteristics
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9
Q

How is the harvest date decided in Rutherglen?

A
  • According to the weather
  • Desired degree of ripeness
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10
Q

What is the usual date of harvest in Rutherglen?

A

Usually between mid-March and May

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11
Q

Why do many producers pick different vineyard blocks at different times in Rutherglen?

A

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

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12
Q

Why can rain can occasionally be a problem in Rutherglen?

A

Rain increases the risk of fungal diseases

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13
Q

Why is the orange marmalade aromas that botrytis can give are not desired in Rutherglen wines?

A

Because, despite a long ageing process, the grapey aromas of Muscat should still be identifiable

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14
Q

Which grape is used to make Rutherglen Muscat?

A

Muscat à Petits Grains Rouges, also known locally as Rutherglen Brown Muscat, a red- skinned mutation of Muscat Blanc à Petits Grains

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15
Q

What is the common training system for Muscat à Petits Grains Rouges?

A

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

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16
Q

Why is shading a key concern for Muscat à Petits Grains Rouges in Rutherglen?

A

Otherwise the grapes become sunburnt

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17
Q

Why is the wines produced from old vines have greater quality?

A

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

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18
Q

Why are the grapes not pressed immediately on arrival to winery in Rutherglen?

A

Because, when picked, Muscat grapes are partly shrivelled making it hard to extract the dense juice through pressing immediately. Crushed Muscat grapes therefore ferment briefly on their skins to break down the pulp and release sugar and flavours

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19
Q

Which winemaking practices can be performed to aid extraction for Rutherglen Muscat?

A
  • Enzymes may be added
  • Cap management techniques (punching down, pumping over, rotary fermenters)
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20
Q

When are the grapes pressed and fermentation is stopped by fortification?

A

When the juice gains 1–2 per cent of alcohol

21
Q

What are the properties of the spirit chosen for the fortification of Rutherglen Muscat? Why?

A
  • Neutral fortifying spirits of at least 96% abv
  • To retain Muscat character: A lower strength spirit would need to be added in greater volume and would further dilute the wine
22
Q

What are the common winery practices before the Rutherglen Muscats are bottled? Why?

A
  • Clarification by racking off lees or by light filtration
  • Adjustments to pH
  • Perform light fining for protein stability.
  • The aim is to avoid deposits that might cause off-flavours during maturation
23
Q

What are the conditions of the warehouses used for the maturation of Rutherglen Muscat?

A

Classically, the wines are matured in warehouses with tin roofs, which become hot in the summer

24
Q

Why is the positioning of the barrels in the warehouses is important for the Rutherglen Muscat?

A

Those nearer the top of stacks are subjected to warmer temperatures and mature more quickly

25
Q

What do some producers do, to retain more freshness for their Rutherglen Muscat wines?

A

They have sections of their warehouse facilities that are insulated to retain more-even, cooler temperatures throughout the year, which generally slows the maturation

26
Q

What kinds of vessels are used for the maturation of Rutherglen Muscat?

A
  • Very old, large round or oval casks with capacity of 1300 to 9000 L
  • Very old smaller barrels of 180 to 500 L
27
Q

Why are very old barrels preferred for the maturation of Rutherglen Muscats?

A

Because flavours and tannins from new oak are not wanted

28
Q

Which type of vessels promote a better maturation of Rutherglen Muscat?

A

Small vessels promote greater concentration through
evaporation, more oxidation and generally a quicker maturation

29
Q

What are the effects of evaporation of water from the oak vessels during the maturation of Rutherglen Muscat?

A

Alcohol, sugar and acidity levels rise gradually over time

30
Q

Which factors affect the rate of evaporation of water from the oak vessels during the maturation of Rutherglen Muscat?

A
  • Heat
  • Size of the vessel
  • Humidity (the drier, the faster)
31
Q

How does the frequency of topping up the vessels affect the style of the Rutherglen Muscat?

A
  • Frequent topping up: More fresher, less oxidative style
  • Less frequent topping up: Encourages the development of oxidative flavours
32
Q

What are the effects of maturation on Rutherglen Muscat wine?

A
  • Colour turn to from pale pink, ruby or garnet to deep brown
  • Increase in sweetness, alcohol and acidity levels
  • Fuller-bodied and more syrupy
  • Develop more tertiary flavours
33
Q

Why is blending very important for Rutherglen Muscats?

A
  • Blending of younger and older wines to reach the optimum balance between freshness and complexity
  • To retain a consistency of style year on year
  • To achieve a “house style”
  • Blending wines that have been purposely made with different levels of residual sugar can fine-tune the perception of sweetness in the final wine
34
Q

Are Rutherglen Muscats vintage products?

A

No, most Rutherglen Muscat wines are non-vintage products

35
Q

What is the name of the body founded in 1995 to promote the sales of Rutherglen Muscat?

A

The Muscat of Rutherglen Network

36
Q

The classification of the Rutherglen Muscat as introduced by The Muscat of Rutherglen Network depend on which criteria?

A

The wines are classified on taste (richness, complexity and intensity of the wine), rather than age, although age is a major factor that determines style

37
Q

What are the types of Rutherglen Muscats?

A
  • Rutherglen Muscat: Average age 3–5 years, residual sweetness 180–240 g/L
  • Classic Rutherglen Muscat: Has greater level of concentration, complexity and tertiary flavours. Average age 6-10 years. Residual sweetness 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. Residual sweetness 270–400 g/L
  • Rare Rutherglen Muscat: Pinnacle of Rutherglen Muscat. Minimum average age 20 years. Residual sweetness 270–400 g/L
38
Q

Tasting notes for Rutherglen Muscat.

A
  • Medium garnet in colour,
  • Pronounced aromas of raisins, figs, dates, and sweet spices
  • Sweet on the palate
  • Full bodied
  • Medium (+) acidity
  • Medium alcohol for a fortified wine
  • Pronounced intensity of flavours
39
Q

What is the price/quality range for Rutherglen Muscat?

A
  • Very good quality
  • Mid-priced
40
Q

Compare Classic Rutherglen Muscat with Rutherglen Muscat

A

‘Classic’ generally has a deeper colour, more concentration and greater complexity

40
Q

Tasting notes for Grand and Rare Rutherglen Muscat.

A
  • Tawny or brown in colour,
  • More of a nutty, treacle, liquorice character
  • Sweeter and fuller bodied than younger Rutherglen Muscats but with higher acidity and still some degree of fruit to provide balance
41
Q

What is the price/quality range for Grand and Rare Rutherglen Muscat?

A
  • Outstanding quality
  • Super-premium in price
42
Q

Does Rutherglen Muscat improve further from ageing in bottle?

A

No, a fresher, it should be drunk within a year or two after bottling to taste at its freshest

43
Q

Is vineyard ownership fragmented in Rutherglen?

A

No, the production of Rutherglen Muscat is in the hands of only a few wineries, the majority belonging to the Muscat of Rutherglen Network

44
Q

Are all the wines made entirely from estate-
grown fruit?

A

Mostly, but some winemakers buy in a small amount from growers

45
Q

Fortified wines account for how many percent of Australian wine sold globally?

A

2% of 20 million L total

46
Q

Which country is the biggest market for Rutherglen Muscat?

A

Australia

47
Q

What is the top export market for Rutherglen Muscat?

A
  • UK
48
Q

Name the significant producers for Rutherglen Muscat

A
  • Campbells
  • Chambers Rosewood

WSET 4 D5 by Sarp Sarac (6 decks)

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