Free Flashcards DipWSET D5: Fortified – 6/Rutherglen Muscat

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[h] DipWSET D5 SET 6 Rutherglen Muscat

[i] DipWSET D5 – Fortified WInes Flashcards

SET 6 Rutherglen Muscat

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[start]

[q] When were vines first planted in the Rutherglen?

[a] 1850s

[q] What percentage of Australian wine was produced in the Rutherglen at its peak in the 1890s?

[a] 25%

[q] How did federation affect the sales of Rutherglen wine?

[a] It meant there were no more cross-border tariffs, and Rutherglen couldn’t compete with SA, particularly after the decimation of phylloxera

[q] What are the factors that contribute to ‘house style’?

[a]

fruit selection
winemaking
maturation
blending

[q] What is the total area under vine?

[a] 411 ha

[q] What is the climate of Rutherglen?
How does this relate to the wine style?
What natural influences mitigates the heat?

[a] Continental. Warm days in the growing season, dry autumn.
This means sugar accumulation is not a problem.
Wind from the Victorian Alps

[q] What grape growing decision can lead to the classic raisin character of Rutherglen Muscat?

[a]

Letting the grapes stay on the vine until they start to shrivel

[q]

When is harvest usually?

What is common for many producers when it comes to harvest?

[a] Between mid-March and May.
It is common to pick different blocks at different times to allow for blending options of early and later harvest styles

[q] What risks are posed by the climate in Rutherglen?

[a]

Possible autumn rain leading to fungal disease pressure
– botrytis is not desired so that muscat flavours are still identifiable

[q] What grape variety is Rutherglen Muscat made from?

[a]

[q]

What training and trellising system is typically used?

[a] Double cordon trained, spur pruned. Canopy over one wire, or VSP. Shading is necessary to avoid sunburn

[q] How do the large amounts of old vines affect wine style?

[a] Old vines are said to produce smaller bunches with higher skin to juice ratio, which can produce deeper coloured, more concentrated vines

[q] How is skin contact used in the making?

[a] 

Crushed grapes are fermented on skins briefly to help break down the pulp and release sugars

[q] What methods may be employed to help extraction?

[a]

Added enzymes
Cap Management (pumpover/punch down/rotary fermenters)

[q] At what potential alcohol are grapes usually picked?

[a]

up to 20%

[q] When is the juice drained of skins?

[a]

1-2% ABV

[q] To what level is the juice fortified?

[a]

17.7% ABV

[q] What kind of fortifying spirit is used?

[a] 96%, neutral (to retain muscat flavours)

[q] What finishing options are usually used after fortification and before maturation? For what purpose?

[a] Clarification by racking/light filtration
Adjustments – light fining for protein stability. Acidification (pH adjusments)
To avoid deposits that might cause off flavours during maturation

[q] What maturation vessel is used?

[a]

Very old oak. Large round or oval casks of the capacity of 1300 to 9000 litres, and smaller barrels of 180 – 500 litres.
The smaller the vessel the larger the oxidation.
New oak flavours are not desired

[q] Describe the maturation environment

[a]

Warm conditions. Classically in warehouses with tin roofs, getting very hot in summer.
Barrel position is important as the higher up they are stored the hotter they are.
Some producers use temperature control to retain freshness

[q] How does maturation effect wine style?

[a]

Evaporation – concentrates alcohol, sugar and acidity
Choosing to top up barrels or not will impact how oxidative the style is.
Gradually the wine turns from pale pink, ruby or garnet to deep brown, increased sweetness, fuller bodied and syrupy with tertiary flavours

[q] How is blending used?

[a]

Non-vintage blending.
Blending for consistency.
Blending to a house style.
Balance between freshness and complexity.
Blending for sweetness

[q] What is the name of the organisation that introduced the classification? When did they do that?

[a] The Muscat of Rutherglen Network. 1995

[q] What are the classifications based on?

[a] Richness, complexity and intensity

[q]

How is age related to the classification level?

[a]

As the level of classification increases, the number of vintages in the blend, and the range between youngest and oldest will be greater

[q] What are the four classification levels, their age requirements, and residual sugar levels?

[a]

Rutherglen – Average 3-5 years. RS 180-240
Classic – Average 6-10 years. RS 200-280
Grand – Average 11-19 years. RS 270-400
Rare – Average 20 years minimum. RS 270-400

[q] What are the typical expressions of each classification level?

[a]

Rutherglen – medium garnet, pronounce raisins, figs, dates and sweet spices. Sweet, full bodied, med+ acidity, med alcohol
Classic – Deeper colour, more concentration, greater complexity.
Grand & Rare – tawny or brown, showing nutty, treacle, liquorice character. Fuller and sweeter but also higher acidity

[q] When should Rutherglen Muscat be consumed after bottling?

[a]

Within a year or two to taste at its freshest. It is fully mature on release and will not benefit from bottle maturation

[q] What is the status of growers and producers?

[a]

Most wine is made entirely from estate grown fruit, but some makers buy a small amount of grown fruit

[q] What percentage of Australian wine is fortified?

[a]

2% (20 million litres)

[q] Where is the biggest market?

[a]

Domestic (19 million litres)

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