F O R T IF IE D W IN E S Rutherglen
Rutherglen is a town situated in North East Victoria in Australia. It is also a region where some of the finest fortified wines are produced. The continental climate, hot sunny and dry, as well as the waterretaining loam soil, provide a perfect combination for the Muscadelle and Muscat a Petit Grains grapes to ripen and grant the winemaker the tools to vinify and fortify what will become this delicate liqueur Muscat or liqueur Tokay called Rutherglen. The liqueur Muscat, also locally know as Brown Muscat, is made exclusively form Muscat a Petit Grains while the liqueur Tokay, locally called Tokay is made from 100% Muscadelle. 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). 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 allow the wine to mature. 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” The ageing can lead to a fractional blending (solera system).
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. © Guillaume Deliancourt – www.deliancourt.net
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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…
© Guillaume Deliancourt – www.deliancourt.net
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