Ch.6 – Rutherglen Muscat Flashcards
1
Q
History of Rutherglen Muscat
A
- Vines planted Rutherglen, Victoria 1850s
- Gold discovered 1858, boom, investment
- By 1890 Rutherglen 25% Australia’s wine, much to UK (not sure what, but some sweet, fortified)
- End 19thC decimated by phylloxera.
- Replanted on resistant rootstocks, but Federation in new century - no cross border tariffs. Rutherford could not compete with S Australia.
- Still produced full-bodied reds and unique fortified styles for which it is famous (capital of Australia’s fortified)
2
Q
Why have Rutherglen Muscats got house styles?
Give 2 examples
A
- Because family run for several generations
- developed styles based on fruit selection, winemaking, maturation and blending choices
- eg Pfeiffer Wines - light, fresh
- All Saints & Morris - intense and luscious
3
Q
Climate of Rutherglen and how it affects grape growing
A
- Inland in N-E Victoria 411 ha vineyard
- Continental climate - warm days, cool nights from air flowing down from Victorian Alps
- Grapes left on vines in long dry autumns, often till extra ripe/ shrivel - high sugar, potential alcohol can be 20% - some dried fruit characteristics
- Some picked earlier for fresher Muscat aromas to offer blending options
- Occasionally get rain at harvest - risk of unwanted fungal diseases.
4
Q
When is harvest of Rutherglen Muscat and what are the risks?
A
- Harvest is usually between Mid-March and May, depending on weather and ripeness desired
- Often pick earlier for fresh, grapey Muscat aromas and later for extra-ripe, more sugar, dried fruit aromas, giving blending options
- Risk of rain - don’t want orange marmalade aromas of botyrtis, because destroys grapey aromas of Muscat that should come through, despite long ageing
5
Q
What is Rutherglen Muscat made from?
A
-
Muscat a Petits Grains Rouges
- red-skinned mutation - Muscat Blanc a Petits Grains
- known locally as Rutherglen Brown Muscat
- displays pronounced grapey and floral aromas
- Often very old vines - smaller grapes, higher skin to juice ratio, producing deeper coloured, more concentrated wines
- Old vine fruit often element of house style
6
Q
Training and trellis systems of Rutherglen Muscat
A
- Key concern is shading to prevent sunburn
- Double cordons with canopy sprawling
- over single foliage wire
- or more wires and VSP
7
Q
What is the challenge fermenting Rutherglen Muscat?
A
- Grapes are partly shrivelled, so hard to extract juice through immediate pressing
- So grapes are crushed and ferment briefly on skins to breakdown the pulp and release sugars and flavours.
- Extraction will be aided by
- enzymes added to the juice
- cap management - punching down, pumping over, rotary fermenters
- Once juice gains 1-2% abv, quickly drained off skins
- Skins pressed and combined with juice before fortified.
8
Q
How is Rutherglen Muscat fortified?
A
- Spirit of 96% in order to retain Muscat character
- 96% is neutral
- Any lower alcohol would need more volume in the blend, so would dilute Muscat flavours
9
Q
Rutherglen Muscat wine-making after fermentation and before maturation
A
- Clarification by racking off lees or light filtration
- May adjust pH
- Lightly fine for protein stability - to avoid any deposits that might cause off flavours during maturation
10
Q
What is Rutherglen Muscat matured in?
A
- Very old oak vessels - no flavour/tannin from new oak
- large round/ oval casks 1300 - 9000l for slow maturation, less oxidation
- smaller barrels 180-500l - greater concentration through evaporation, more oxidation, quicker maturation
11
Q
How is Rutherglen Muscat matured?
A
- Old oak vessels in warm conditions
- Warehouses with tin roofs - very hot in summer. Near roof hotter, mature quicker
- Some producers also insulate for cooler, more even maturation, retain freshness
- As matures, evaporation concentrates alcohol, sugar and acidity (smaller barrels quicker, warmer, evap quicker)
- Some top up barrels, less ullage, less O2, fresher; others encourage oxidative flavours.
12
Q
What happens to Rutherglen Muscat as it matures?
A
Wines turn from pale pink/ruby/garnet to deep brown, get sweeter, more acidic and alcoholic, fuller-bodied and syrupy, with more tertiary flavours. Luscious!
13
Q
Blending in Rutherglen Muscat
A
- Most Rutherglen Muscats are NV, so blending important
- of young and old to gain optimum balance between freshness and complexity
- to maintain consistent style
- Some use modified sherry solera approach ie removing wine from barrel and replacing it with younger wine
- Less ripe (not unripe) grapes may be stored cooler/ matured less to create fresher, fruitier style
- Different levels of residual sugar can fine-tune sweetness in final wine
14
Q
What are the four classifications of Rutherglen Muscat?
A
- Rutherglen Muscat
- av age 3-5 yrs resid sugar 180-240g/l
- Classic Rutherglen Muscat
- av age 6-10 yrs resid sug 200-280g/l
- more complex/tertiary/ concentrated
- Grand Rutherglen Muscat
- av age 11-19 yrs resid sug 270-400g/l
- blending young & v mature - v complex/ intense
- Rare Rutherglen Muscat
- min age 20 yrs res sug 270-400g/l
- the pinnacle, tiny amounts, v old wines in mix
15
Q
Describe the Muscat of Rutherglen Network
A
- Founded 1995 to promote sales
- Classification of four styles based on richness, complexity and intensity (Rutherglen Muscat, Classic RM, Grand RM, Rare RM)
- Classified by taste not age, though age major factor
- Blends of vintages and age spans grows each level
- RM and Classic are most of volume
