6.2: Rutherglen Muscat - Winemaking

Question 1

Why is it hard to extract the dense juice through pressing immediately after picking?

Answer 1

grapes are partly shrivelled

Question 2

Why is a brief fermentation on skins necessary?

Answer 2

to break down the pulp and release sugar and flavours

Question 3

What might be done to aid extraction?

Answer 3

• enzymes may be added to the juice

- various cap management techniques (punching down, pumping over, rotary fermenters)

Question 4

When is the juice drained off its skins? When happens next?

Answer 4

• once the juice gains 1-2% of alcohol
• grapes presssed
• fortfication

Question 5

To what abv is the wine fortified?

Answer 5

~17.5%

Question 6

What is typically chosen as the fortifying spirit? Why?

Answer 6

• at least 96% abv

- most producers aim to retain Muscat character in the wine and therefore want a spirit that is neutral

Question 7

Why is a lower strength fortifying spirit not used?

Answer 7

a lower strength spirit would need to be added in greater volume and would further dilute the wine

Question 8

How are the wines clarified?

Answer 8

• by racking off lees
  OR
• by light filtration

Question 9

What adjustments might be made? What is the aim?

Answer 9

Adjustments:

• pH
• light fining for protein stability

Aim:
- to avoid deposits that might cause off-flavours during maturation

Question 10

Generally, how are the wines matured?

Answer 10

in very old oak vessels, often in warm conditions

Question 11

Classically, where are the wines matured? What might producers have?

Answer 11

• in warehouses with tin roofs, become hot in the summer
• sections of producer warehouse facilities that are insulated to retain more-even, cooler temperatures throughout the year, which generally slows the maturation and can be used to retain greater freshness

Question 12

Why is the positioning of barrels important?

Answer 12

those nearer the top of stacks are subjected to warmer temperatures and mature more quickly

Question 13

Describe the ageing vessels.

Answer 13

• large round or oval casks of the capacity of 1,300 to 9,000 litres
• smaller barrels of 180 to 500 L.

Question 14

What is the effect of ageing in smaller barrels?

Answer 14

• promote greater concentration through evaporation, more oxidation and generally a quicker maturation

Question 15

How old is the wood typically? Why?

Answer 15

• often very old

- the flavours and tannins from new oak are not wanted in these wines

Question 16

What happens to the wine during maturation?

Answer 16

• water evaporates gradually from the oak vessels

- causing alcohol, sugar and acidity levels to rise gradually over time

Question 17

What impacts the speed of the ageing process?

Answer 17

• the heat, the size of the vessel and also humidity

- warm, dry conditions leading to a quicker rate of evaporation

Question 18

What might producers do to maintain a fresher, less oxidative style of wine?

Answer 18

reduce ullage by topping up the barrels frequently

Question 19

What might producers do to promote an oxidative style of wine?

Answer 19

top up barrels less frequently

Question 20

How do the wines change during maturation?

Answer 20

• gradually turn from pale pink, ruby or garnet to deep brown
• increase in sweetness, alcohol and acidity levels
• fuller-bodied and more syrupy
• develop more tertiary flavours

Question 21

Are most vintage or non-vintage?

Answer 21

non-vintage

Question 22

Why is blending important?

Answer 22

blending of younger and older wines

• to gain the optimum balance between freshness and complexity
• to retain a consistency of style year on year
• house style

Question 23

What style of blending do some producers use?

Answer 23

a modified solera system (removing some wine from barrel and replacing it with younger wine, although often not in quite the same systematic way used in Sherry solera systems)

Question 24

Give an example of blending to achieve a house style.

Answer 24

• blending in a high percentage of wines that were made from less-ripe grapes (note, not under ripe), have been stored in cooler conditions or that have been matured for less time can help create a fresher, fruitier style
• blending wines that have been purposely made with different levels of residual sugar can fine-tune the perception of sweetness in the final wine