Rutherglen Muscat 6.1-6.4

Question 1

Highlight dates of viticulture activity in Rutherglen in the 1800s?

Answer 1

• *1850** vines first planted
• *1858** Gold discovered, population increased
• *1890** Rutherglen produced about 25% of Australia’s wine, much of it exported to the UK

Question 2

viticulture activity in Rutherglen at end of the 1800s (19th century)?

Answer 2

parts of Victoria, including Rutherglen, were decimated by Phylloxera
Rutherglen replanted with resistant rootstocks

Question 3

Economics of Rutherglen in the early 1900s?

Answer 3

1901 Australia became a (nation) Federation and cross border tariffs ended between states
Rutherglen didn’t restore as many vineyards as previous to Phylloxera because it was hard to compete against more productive regions such as South Australia
it did continue to produce full bodied red and unique fortified
-Rutherglen is considered capital of fortified

Question 4

Named producers that have been in Rutherglen for generations and their house style of choice?

Answer 4

• *Pfeiffer Wines** -a lighter, fresher style
• *All Saints and Morris** -more intense and luscious styles of wine

Question 5

Geography and climate of Rutherglen?

Answer 5

situated inland - north east of Victoria and has 411ha under vine
continental climate with warm days, cool air flowing down from the Victorian Alps during the night.

Question 6

climate essential for making syrupy, very sweet styles of wines?

Answer 6

• *Warm days** in the growing season and long, dry autumns
• *large amounts of sugar** can accumulate in the grapes,

Question 7

when is harvest decided?

Answer 7

• *usually** between mid-March and May depending upon degree of ripeness desired by the producer and the weather
• Pick when grapes become extra ripe and start to shrivel.
• increases the sugar concentration
• potential alcohol levels of 20% abv
• resulting will will show dried fruit characteristics e.g. raisin.

Question 8

Producers may choose to harvest different block at different times. Why?

Answer 8

Early harvest – fresh Muscat aromas
Late harvest- extra ripe, shriveled grapes with more sugar and dried fruit / raisin characters
harvest is also influenced on the weather

Question 9

Hazards in harvest include?

Answer 9

Generally harvest is dry

• *Rain** can increase fungal disease
• *Botrytis** is not desired- grapey aromas of Muscat should still be identifiable

Question 10

what is the varietal for Rutherglen?

Answer 10

Muscat à Petits Grains Rouges, also known locally as Rutherglen Brown Muscat.
red- skinned mutation of Muscat Blanc à Petits Grains,
similar to the white version, displays pronounced grapey and floral aromas.

Question 11

Training and trellis system used?

Answer 11

• *double cordons** with the canopy sprawling over a single foliage wire or held by more wires into VSP system
• provide some shading - prevent sunburnt grapes

Question 12

Old vines in Rutherglen?

Answer 12

considerable plantings of old vines
produce bunches of smaller grapes- higher skin to juice ratio
produce deeper colored, more concentrated wines
portion of fruit used can be an element of house style

Question 13

Rutherglen considerations getting fermentation to start?

Answer 13

grapes are partly shriveled at harvest - hard to extract juice if press immediately
Crushed Muscat grapes- ferment briefly on their skins to break down the pulp and release sugar and flavors.
Enzymes may be added to the juice
various cap management techniques (punching down, pumping over, rotary fermenters) employed to aid extraction.

Question 14

Rutherglen choices for fortifying?

Answer 14

• Once get to 1-2% ABV, drained off skins- pressed
• *Fortified to reach 17.5% ABV** with a natural, high ABV spirit (96% abv)
• goal is to retain as much Muscat character with out diluting the wine

Question 15

after fermentation, choices of the winemaker?

Answer 15

Clarified by racking off lees or filtration
make pH adjustments
Perform light fining for protein stability
Aim to avoid deposits that might cause off flavors during maturation

Question 16

Vessel and room conditions for Rutherglen maturation?

Answer 16

in very old oak vessels, often in warm conditions
warehouse with tin roof= becomes hot during summer
-Top barrels subjected to warmer temperatures and mature faster
-some producers insulate to retain even, cooler temperatures = slow maturation greater freshness

Question 17

describe the vessels used for Rutherglen maturation?

Answer 17

Often very old wood- flavors of wood and tannins from new oak are not wanted
round or oval casks with 1,300 to 9,000 liters capacity
and smaller 180 to 500 L barrels-

Question 18

benefits of smaller barrels?

Answer 18

used to promote concentration through evaporation,
more oxidation (from ullage)
and quicker maturation (primary exchanges for tertiary)

Question 19

the resulting wine is what when water evaporation from oak vessels occurs?

Answer 19

causes alcohol, sugar, and acidity levels to rise

• *evaporation is accelerated** from heat, smaller vessel, lack of humidity
• some aim to encourage Ullage - oxidative flavors develop
• some aim to produce fresher, less oxidative style (cooler conditions- topping barrels)

Question 20

How does color and flavors develop during maturation?

Answer 20

wine turns from pale pink, ruby or garnet to deep brown
increases in sweetness, alcohol, and acidity,
becomes fuller bodied, more syrupy
develops tertiary flavors

Question 21

Most Rutherglen Muscat are non-vintage, why and how ?

Answer 21

to ensure a house style, blend older wine with younger wines
balance between freshness and complexity
some producers use a modified solera system - often not in that systematic way used in making Sherry

Question 22

What is the final goal of blending wines?

Answer 22

• *to produce a consistent house style.** Young -a fresher, fruit style. blended with older wines tertiary style
• *blending varied levels of residual sugar can fine-tune the perception of sweetness in the final wine.**

Question 23

what is the classification system for Rutherglen wines?

Answer 23

Muscat of Rutherglen Network - founded in 1995 - promote sales of Rutherglen Muscat
classification system identifies 4 descriptions based on richness, complexity, and intensity
wines are classified based on taste, rather than age (although age has a major factor)

Question 24

Name the classification levels for Rutherglen Muscat wines?

Answer 24

• *Rutherglen Muscat**
• *Classic Rutherglen Muscat**
• *Grand Rutherglen Muscat**
• *Rare Rutherglen Muscat**

Question 25

**Styles and volume notes** - Rutherglen Muscat that are produced?

Answer 25

- as classification progress there are **more vintages between youngest to oldest blended** into the wine - **many producers will have a range of wines** - **more Rutherglen Muscat and Classic** Rutherglen is produced than **Grand Rutherglen Muscat and Rare** Rutherglen Muscat

Question 26

Requirements of a **Rutherglen Muscat** classification level?

Answer 26

described as the **foundation of the style**. Average age **3–5 years.** Residual sweetness **180–240 g/L.**

Question 27

Requirements of a **Classic Rutherglen Muscat** classification level?

Answer 27

displays a **greater level of concentration, complexity and tertiary flavors than Ruther Muscat** Average age **6–10 years** Residual sweetness **200–280 g/L**

Question 28

Requirements of a **Grand Rutherglen Muscat** classification level?

Answer 28

displays **even greater concentration** and **complexity from blending both young and very mature wines** Average age **11–19 years**. Residual sweetness **270–400 g/L**

Question 29

Requirements of a **Rare Rutherglen Muscat** Classification level?

Answer 29

these wines are bottled in tiny volumes and represent the **pinnacle of Rutherglen Muscat** **Minimum average age 20 years** – but wines in the blend can **often** be much **older.** Residual sweetness **270–400 g/L.1**

Question 30

Describe the **color, aromas, acidity, and flavors** of the **Rutherglen Muscat** classification level- in general?

Answer 30

**medium amber or tawny in color,** pronounced aromas of **raisins, figs, dates, and sweet spices** **sweet** on the palate and **Acidity** is **medium (+)** **ABV** is **medium** for a fortified wine **Intensity** of flavor is **pronounced** They are usually of **very good quality and mid-priced**

Question 31

describe the **color and flavors** of the **Rutherglen Muscat Classic** classification level?

Answer 31

**deeper color, more concentration and greater complexity** than just Rutherglen Muscat level Their q**uality and price** is often **between** those of **Rutherglen** Muscat and **Grand and Rare**

Question 32

Describe the **color and flavors** of the **Grand and Rare** classification levels

Answer 32

**brown in color** Flavors - **nutty, treacle** (**a thick, sticky dark syrup** made from partly **refined sugar; molasses**.), licorice character) **even sweeter and fuller bodied** **higher acidity** **some degree of fruit** to provide balance **outstanding quality - super premium prices**

Question 33

**Ageablity** of Rutherglen Muscat **upon release**?

Answer 33

on release and **does not improve further from ageing in bottle**. It should be **drunk within a year or two** after bottling to taste at its freshest.

Question 34

**Business of producing** of **Rutherglen Muscat** is in the hand of?

Answer 34

in the **hands of a few wineries** of which, the majority **belong to Muscat of Rutherglen Network** -most are entirely **estate grown, very little from growers**

Question 35

**Fortified wines** (not just Rutherglen) in Australia account for what **volume of sales**?

Answer 35

**2% of Australian fortified wine sold globally** (20 Million liters) vast majority is sold domestically (19 Million liters)

Question 36

**Rutherglen key export markets**?

Answer 36

* *China** * *UK** * *USA**

Question 37

Rutherglen **Significant producers** include?

Answer 37

* *Cambells** * *Chambers Rosewood**