6. Rutherglen Muscat Flashcards
(50 cards)
In what decade were vines first planted in Rutherglen?
1850s.
How much land under vine in Rutherglen is planted to Muscat?
70ha.
In the mid-to-late 19th century, Rutherglen dominated Australia wine production with much of it exported to England. What caused South Australia to supersede Rutherglen in production volume?
Phylloxera decimated parts of Victoria including Rutherglen at the end of the 19th century.
What is the house style of Pfeiffer Wines considered to be compared to All Saints and Morris
Lighter, fresher compared with more intense and luscious.
In what Zone is Rutherglen GI situated?
North East Victoria.
What is Rutherglen’s climate?
Continental with warm days moderated by cool air from the Victorian Alps at night.
Grapes are often left on the vine until they become what?
Extra-ripe with potential alcohol levels of 20%.
During which months is harvest typical?
March-May.
Why might producers pick different vineyard blocks at different times?
To gain a combination of earlier harvested fruit with fresh Muscat aromas, and extra-ripe, shrivelled grapes with more sugar and dried fruit characters.
What is the main autumnal disease pressure?
Botrytis, which obscures the grapey aromas of Muscat.
What grape variety is Rutherglen Muscat made from?
Muscat a Petits Grains Rouge aka Rutherglen Brown Muscat.
What is a typical training system system for Rutherglen Muscat?
Double cordons with a sprawling canopy.
Other than the main autumnal disease pressure, what other weather-related vineyard concern is important to consider and manage against?
Shading to prevent sunburn.
It can be hard to extract the dense, high-sugar juice from the partly shriveled Muscat grapes via a normal pressing so what three additional steps are taken?
1) Fermented briefly on skins to break down pulp and release sugar and flavours.
2) Enzyme additions.
3) Cap management techniques.
At what per cent of alcohol is the juice drained from the skins?
1-2%.
Once the juice is drained from the skins, what further steps occur to a) the skins, and b) the juice?
1) The skins are pressed.
2) The combined juice is fortified to 17.5%.
What per cent of alcohol is typical of the fortifying spirit and why?
1) 96%.
2) Neutral and little required.
After fortification, what winemaking steps take place?
1) Clarification by racking or light filtration.
2) pH adjustments or light fining for protein stability.
How is Rutherglen Muscat typically matured? (Think barrel format and winery conditions.)
In very old, large oak in warm conditions.
What format barrels are used for Rutherglen Muscat maturation?
1) Large round or oval casks 1,300 to 9,000 L.
2) Smaller barrels 180 to 500 L.
What effect does maturation in 180 to 500 L barrels have on the wine?
Promotes greater concentration through evaporation, greater oxidation, and quicker maturation.
If a Muscat barrel is matured towards the ceiling of the winery, what will likely happen to the wine?
Mature quicker at warmer temperatures.
What change occurs in the wine’s colour during barrel maturation?
Colour changes from pale pink to ruby or garnet or deep brown.
What are the four classifications of Rutherglen Muscat?
1) Rutherglen Muscat.
2) Classic Rutherglen Muscat.
3) Grand Rutherglen Muscat.
4) Rare Rutherglen Muscat.
