Rutherglen Muscat

12 Sep 2009 21:17:20

Rutherglen is a fortified wine (fortified after partial fermentation of

the grapes) made from Muscat a Petit Grains locally called Brown
Muscat but it is also a town situated in North East Victoria in
Australia. In this region, some of the finest fortified wines are
produced.

The continental climate with high temperature in summer, sunny and

dry is moderated by the foothills of the Victorians Alps. The soil is
made of deep alluvial water-retaining loam soil.

The grapes are left on the vine during the long dry autumns to shrivell
(semi-raisin) potentially achieving 20° to 22° Beaumé (20 to 22% vol).
Each producers use different viticulture method depending on the
styles they wish to accomplish: selective pruning affecting yields,
picking selected parcels earlier than others or leaving the grapes
longer on the vines to reach the maximum potential sucrosity (the
latest represent more danger due to botytris when it starts to rain)

Once harvested, the sticky juice is fermented in open fermenters or

rotary fermenters until it has reached 14° to 17° Beaumé. At this
stage, the wine is fortified by adding alcohol, grape spirit (Spiritus
Vinum Rectificatum) at 95 – 96%.This action kills the yeasts, therefore
stops the fermentation, allowing the total alcohol to reach 18% abv
with a sugar level of 160 to 200g/L.

The ageing and the blending are the most complex phases. After the
fortification, the wine is aged oxydatively in oak casks & sized
depending on the style required but also on the house/producer style.
The barrels are selected to allow the wine to mature keeping the
primary fruit aromas and not the oak flavours. They are either placed
nearer to the sun (estufagem style) or in cooler site. During this
process, some of the wine evaporates to the atmosphere. This is
called the “Angel’s shares” and represents around 5% of the total
production.

The ageing can lead to a fractional blending (solera system) which

offer a certain consistency on the blend.
For the Grand & Rare style of Rutherglen, only the best parcels from
the best years are selected and bottled in very small quantity each
year.

Types of Rutherglen

Although there is no law for classification, there is a code of practice

instated by eight funding members and producers.

Their names are:

All Saints Estate, Bullers, Campbells, Chambers, Morris, Pfeiffer,
Seppelts, Stanton & Killeen

They have introduced the following styles:

Rutherglen Muscat
Aged between 2 and 5 years. Has between 180 to 240 g/L of residual
sugar. This is the basic as well as the house style.

Rutherglen Classic
Aged between 5 and 10 years. Has between 200 to 280 g/L of residual
sugar. This style shows more of the “rancio” character.

Rutherglen Grand
Aged between 10 and 15 years. Has between 270 to 400 g/L of
residual sugar. This style shows more complexity and finesse.

Rutherglen Rare
Aged between 15 years +. Has between 270 to 400 g/L of residual
sugar. The production is very limited, account for 3% of the total
production. It is a blend of the best parcels from the best years
showing extreme complexity, delicateness and intensity of aromas.
Very expensive too…

Visit the official website or download the brochure

There is another liqueur produced called liqueur Tokay made from

100% Muscadelle.

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