Rutherglen Muscat

Question 1

Rutherglen is in what state?

Answer 1

Victoria

Question 2

Vines first planted in Rutherglen when?

Answer 2

1850s

Question 3

Rutherglen history in brief

Answer 3

Vines planted 1850s
Gold rush 1858
1890: 25% of Aussie wine produced here (export to UK a lot)
end of 19th C: phylloxera; recovered with disease resistant rootstock; never made up the volume
Fortified wines a point of difference

Question 4

Why are there house styles in Rutherglen?

Answer 4

Many wineries family run, making Muscat for several generations. Fruit selection, winemaking, maturation nd blending choices

e.g. Pfeiffer wINES: LIGHT, FRESH
All Saints and Morris: intense, luscious

Question 5

Land under vine in Rutherglen

Answer 5

411ha

Question 6

Climate in Rutherglen

Answer 6

Continental
Warm days moderated by cool air at night from Victorian alps
Warm days in growing season and long, dry autumns = lots of sugar accumulate in grapes

Question 7

Why are grapes left on vine late?

Answer 7

Become extra ripe, start to shrivel
Increase sugar concentration (20% potential abv)
Develop dried fruit characters eg raisin

Question 8

Considerations when deciding when to harvest Rutherglen Muscat

Answer 8

Weather
Degree of ripeness desired
Usually mid-March to May

Question 9

Why pick Rutherglen Muscat parcels at different times?

Answer 9

Complexity via some early harvest fruit with fresh aromas and extra ripe shriveled grapes: more sugar and dried fruit

Question 10

Rain in Rutherglen Muscat?

Answer 10

Autumns generally dry but rain can be a problem

Risk of fungal disease

Question 11

Botryrtis desired in Rutherglen Muscat?

Answer 11

No - orange marmalade flavours not desired

Grapey aromas always desirable even with long ageing

Question 12

Rutherglen Muscat what grape?

Answer 12

Muscat a Petits Grains Rouge

aka Brown Muscat (or Rutherglen Brown Muscat)

Question 13

Brown Muscat

Answer 13

Red-skinned mutation of Muscat Blanc a Petits Grains

Grapey, flora aromas

Question 14

Vine training and trellising in Rutherglen?

Answer 14

Varies
Double cordon training common - canopy sprawls over a single foliage wire, or held in VSP
Key concern: shading (avoid sunburn)

Question 15

Importance of old vines in Rutherglen

Answer 15

Bunches of smaller grapes
Higher skin to juice ratio
Deeper coloured, more concentrated wines
Old vine fruit can be an element of house style

Question 16

Why is it difficult to press Rutherglen Muscat?

Answer 16

Grapes partly shriveled
Hard to extract dense juice through pressing immediately
So crushed grapes ferment on skins briefly = break down pulp, release sugar and flavours
Add enzymes to juice
Cap mgmt to aid extraction

Question 17

Rutherglen Muscat fermented on skins until what abv%?

Answer 17

1-2%

Then drained off skins, which are pressed
Combiend juice is fortified to reach 17.5% abv

Question 18

Fortifying spirit in Rutherglen Muscat

Answer 18

96%

Retain Muscat character; neutral spirit, no spirity aromas

Question 19

How is Rutherglen Muscat clarified?

Answer 19

Racking off lees

Light filtration

Question 20

Ageing vessels for Rutherglen Muscat?

Answer 20

Very old oak
Warm conditions
Large round or oval casks (1,300-1,900L)
Smaller barrels 180-500L

Question 21

Significance of ageing tin roofs in Rutherglen Muscat?

Answer 21

Tin roofs become hot in summer
Location of oak vessels within warehouse is important: nearer top of stacks are warmer, mature quicker
Some parts insulated, more even temperature = slow maturation = greater freshness

Question 22

Effect of smaller vessels ageing Rutherglen Muscat

Answer 22

Greater concentration through evaporation
More oxidation
Quicker maturation
(Wood usually v old; don’t want oak flavours)

Question 23

Evaporation in Rutherglen Muscat

Answer 23

Water evaporates gradually from oak vessels
Alcohol, sugar and acidity rise over time
Speed of process impacted by heat, size of vessel, humidity
Warm, dry = quicker evaporation

Question 24

Rationale for topping up (or not) in Rutherglen Muscat

Answer 24

1) Reduce ullage by topping up frequently = fresher less oxidative
2) Top up less frequently = encourage oxidative flavours

Question 25

Colour change of Rutherglen Muscat over time

Answer 25

Pale pink, ruby or garnet -> deep brown

Question 26

Rutherglen Muscat usually NV. T/F?

Answer 26

True
Blend of younger and older wines
Modified solera (not as systematic as Sherry)

Question 27

Muscat of Rutherglen Network

Answer 27

Founded 1995
Classification of four descriptions based on richness, complexity and intensity
Classified on TASTE rather than AGE (but age determines style)

Question 28

Basic “Rutherglen Muscat” requirements

Answer 28

3-5 years average

180-240g/L RS

Question 29

“Classic Rutherglen Muscat” requirements

Answer 29

More concentrated, complex and tertiary than standard
6-10 yrs average
200-280g/L RS

Question 30

“Grand Rutherglen Muscat” requirements

Answer 30

More concentrated and complex (young and very mature wines)
Average 11-19 yrs
270-400g/L RS

Question 31

“Rare Rutherglen Muscat” requirements

Answer 31

Tiny volumes
Pinnacle of Rutherglen Muscat
20 yrs minimum (often older)
270-400g/L

Question 32

Basic “Rutherglen Muscat” style

Answer 32

Medium garnet
Pronounced raisin, fig, date, sweet spice
Sweet
Full body
Medium (+) acid
Medium alc

Question 33

“Classic Rutherglen Muscat” style

Answer 33

Deeper colour, more concentration, greater complexity

Question 34

“Grand Rutherglen Muscat” and “Rare Rutherglen Muscat” style

Answer 34

Tawny or brown colour
Nutty, treacle, liquorice
Sweeter, fuller body
Higher acidity
Some fruit

Question 35

Fortified wines account for what % of Australian wine sold globally?

Answer 35

2%
20 million litres
Domestic market is 19 million litres!

Question 36

Significant producers of Rutehrglen Muscat

Answer 36

Campbells

Chambers Rosewood