Rutherglen Muscat Flashcards
Rutherglen is in what state?
Victoria
Vines first planted in Rutherglen when?
1850s
Rutherglen history in brief
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
Why are there house styles in Rutherglen?
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
Land under vine in Rutherglen
411ha
Climate in Rutherglen
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
Why are grapes left on vine late?
Become extra ripe, start to shrivel
Increase sugar concentration (20% potential abv)
Develop dried fruit characters eg raisin
Considerations when deciding when to harvest Rutherglen Muscat
Weather
Degree of ripeness desired
Usually mid-March to May
Why pick Rutherglen Muscat parcels at different times?
Complexity via some early harvest fruit with fresh aromas and extra ripe shriveled grapes: more sugar and dried fruit
Rain in Rutherglen Muscat?
Autumns generally dry but rain can be a problem
Risk of fungal disease
Botryrtis desired in Rutherglen Muscat?
No - orange marmalade flavours not desired
Grapey aromas always desirable even with long ageing
Rutherglen Muscat what grape?
Muscat a Petits Grains Rouge
aka Brown Muscat (or Rutherglen Brown Muscat)
Brown Muscat
Red-skinned mutation of Muscat Blanc a Petits Grains
Grapey, flora aromas
Vine training and trellising in Rutherglen?
Varies
Double cordon training common - canopy sprawls over a single foliage wire, or held in VSP
Key concern: shading (avoid sunburn)
Importance of old vines in Rutherglen
Bunches of smaller grapes
Higher skin to juice ratio
Deeper coloured, more concentrated wines
Old vine fruit can be an element of house style
Why is it difficult to press Rutherglen Muscat?
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
Rutherglen Muscat fermented on skins until what abv%?
1-2%
Then drained off skins, which are pressed
Combiend juice is fortified to reach 17.5% abv
Fortifying spirit in Rutherglen Muscat
96%
Retain Muscat character; neutral spirit, no spirity aromas
How is Rutherglen Muscat clarified?
Racking off lees
Light filtration
Ageing vessels for Rutherglen Muscat?
Very old oak
Warm conditions
Large round or oval casks (1,300-1,900L)
Smaller barrels 180-500L
Significance of ageing tin roofs in Rutherglen Muscat?
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
Effect of smaller vessels ageing Rutherglen Muscat
Greater concentration through evaporation
More oxidation
Quicker maturation
(Wood usually v old; don’t want oak flavours)
Evaporation in Rutherglen Muscat
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
Rationale for topping up (or not) in Rutherglen Muscat
1) Reduce ullage by topping up frequently = fresher less oxidative
2) Top up less frequently = encourage oxidative flavours
Colour change of Rutherglen Muscat over time
Pale pink, ruby or garnet -> deep brown
Rutherglen Muscat usually NV. T/F?
True
Blend of younger and older wines
Modified solera (not as systematic as Sherry)
Muscat of Rutherglen Network
Founded 1995
Classification of four descriptions based on richness, complexity and intensity
Classified on TASTE rather than AGE (but age determines style)
Basic “Rutherglen Muscat” requirements
3-5 years average
180-240g/L RS
“Classic Rutherglen Muscat” requirements
More concentrated, complex and tertiary than standard
6-10 yrs average
200-280g/L RS
“Grand Rutherglen Muscat” requirements
More concentrated and complex (young and very mature wines)
Average 11-19 yrs
270-400g/L RS
“Rare Rutherglen Muscat” requirements
Tiny volumes
Pinnacle of Rutherglen Muscat
20 yrs minimum (often older)
270-400g/L
Basic “Rutherglen Muscat” style
Medium garnet Pronounced raisin, fig, date, sweet spice Sweet Full body Medium (+) acid Medium alc
“Classic Rutherglen Muscat” style
Deeper colour, more concentration, greater complexity
“Grand Rutherglen Muscat” and “Rare Rutherglen Muscat” style
Tawny or brown colour Nutty, treacle, liquorice Sweeter, fuller body Higher acidity Some fruit
Fortified wines account for what % of Australian wine sold globally?
2%
20 million litres
Domestic market is 19 million litres!
Significant producers of Rutehrglen Muscat
Campbells
Chambers Rosewood
