Rutherglen Flashcards
What is the grape variety used in Rutherglen?
Muscat à Petits Grains Rouge (commonly knows as Brown Muscat in Australia)
A red-skinned mutation of Muscat à Petits Grains and very similar
Give examples of producers in Rutherglen and their different house styles
Pfeiffer produce lighter, fresher styles
All Saints and Morris known for their intense, luscious styles
Describe the location and climate of Rutherglen
Inland in north-east Victoria.
Continental climate - warm days moderated by cool air flowing from the Victorian Alps in the night.
Warm days in the growing season and long, dry autumns mean long ripening season (high sugar accumulation)
Describe harvest in Rutherglen
Grapes often lepton the vine until they become extra ripe and start to shrivel.
Often get to sugar level around 20%abv.
Producer decides time of harvest according to weather and degree of ripeness they desire. Usually picked between mid-March and May.
Many producers pick different blocks at different times to gain mixture of aromas (fresh and floral Muscat aromas as well as extra ripe shrivelled grapes with more dried fruit character).
Weather often key determinant in picking: Autumn is usually dry, but occasionally rain can lead to a risk of fungal diseases and the orange marmalade aromas of botrytis are not desirable.
Trellising and training of vines in Rutherglen
A variety, but mostly double cordons with the canopy sprawling over a single foliage wire in a VSP system. This sprawling canopy is to provide shading for grapes which are at risk of sunburn in the sunny, warm growing season.
What is the purpose of old vines in Rutherglen
Old vines tend to produce smaller berries with a higher skin to juice ratio, producing deeper coloured, more concentrated wines.
The proportion of old vine fruit can be used as an element of house style.
Steps of winemaking (pre maturation) of Rutherglen Muscat
- CRUSH is needed as partly shrivelled grapes are hard to extract juice if pressed straight away.
- FERMENTATION Crushed grapes left to ferment briefly on skins to break down pulp and release sugar and flavours. Enzymes may be added and cap management to aid extraction.
- DRAINED off skins quickly once reaching 1-2%abv and PRESSED
- FORTIFIED to around 17.5% abv. 96% neutral spirit
- CLARIFICATION by racking off lees or light filtration
- ADJUSTMENTS pH, light fining for protein stability to avoid off flavours in maturation.
What vessels are Rutherglen Muscats matured in, describe the storage buildings and the conditions.
Old oak vessels - round or oval.
Range of sizes e.g. large are 1300-9000L, small are 180-500L.
Smaller - more evaporation, more oxidation, greater concentration, quicker maturation.
Warehouses have tin roofs and get hot in summer - heat causes faster maturation. Some sections may be insulated to create more even, cooler temps throughout the year - this slows maturation, retains freshness.
Barrels closer to the top of the roof - warmer.
What are the results of the warm maturation conditions?
Evaporation - water loss causes alcohol, sugar and acidity levels to rise over time. Warm, dry conditions - the quicker the rate of evaporation.
Warm conditions speed up oxidation - colour change from pale pink, ruby or garnet to deep brown. Develop more tertiary flavours.
How do Rutherglen Producers create a consistent NV product?
Many use a modified solera system where some wine is remove from barrel and topped up with younger wine, but not in the same systematic way as in Jerez.
Blending this way helps achieve a consistent house style.
E.g. Blending with a high proportion of less ripe grapes, stored in cooler conditions and matured for less time will create a fresher fruitier style.
Blending wines that have been made with differing levels of residual sugar can fine tune the perception of sweetness in the final wine.
Classifications of Rutherglen Muscat
- Rutherglen Muscat - basic style - average age 3-5yrs ageing
- Classic Rutherglen Muscat - greater concentration, complexity and tertiary flavours - ave 6-10yrs ageing. RS 200-280 g/L
- Grand Rutherglen Muscat - even greater concentration and complexity from blending younger with older wine - ave 11-19 yrs ageing. 270-400 g/L
- Rare Rutherglen Muscat - tiny volumes, the most prestigious bottling. Minimum average age of 20 yrs, but parts of the blend often much older. 270-400 g/L
Predominant aromas/flavours of Rutherglen Muscat
Raisins, figs, dates, sweet spice.
Usually pronounced intensity
SATAB levels of Rutherglen Muscat
Sweetness is sweet
Acid is medium +
Tannin is
Alcohol is medium
Body is full
How does the colour change between the classifications of Rutherglen Muscat
Rutherglen Muscat - the basic style is medium amber or tawny.
Classic usually deeper.
Grand Rare usually brown
What characteristics set Grand and Rare Rutherglen Muscat apart from the lesser aged classifications?
More nutty, treacle, liquorice flavours.
Greater sweetness level
More full-bodied
Higher acidity
Still retain some degree of fruit for balance.
