50 Rutherglen stickies

6 December 2018 We're re-publishing this account of an extraordinary tasting six years ago, in anticipation of my forthcoming list of recommended sweet and strong wines to be published on Saturday.

21 March 2012 The notes below on the 50 current bottlings of one of the world's great wines were taken at a rather extraordinary, and extremely unexpected, tasting for just me and Australian wine writer Max Allen in Melbourne last month. See Rutherglen ambush for more details. 

The sweet, fortified 'stickies' of Rutherglen are hugely distinctive wines, and – along with Hunter Semillon – the style is one of Australia's unique gifts to the world of wine. These dental nightmares owe their extremely high sugar levels to the hot, dry climate of Rutherglen in the north east corner of the state of Victoria where nights are cooled by the Victorian alps – and autumns are (generally) so reliably dry that grapes can be left on the vine to shrivel and notch up extreme Baumés. It is not unusual for one of these wines to have a residual sugar level of 250 g/l.

The two principal grapes for these wines are Brown Muscat, a particular red-skinned version of the small-berried Muscat (the one responsible, for example, for most French vins doux naturels) and Muscadelle, known for years in this part of the world as Tokay – until the Hungarians objected. So now, as recounted in this wine of the week, it has been officially renamed Topaque.

The wines are fortified early to retain the sweetness, like port, and aged in very old casks for differing lengths of time according to style, but the ages specified below are more impressionistic than actual. A blend designed to taste like a 10-year-old wine might be a blend of much older and much younger wine for example. Very important in fashioning the wine is exactly where it is aged. Some of the eight members of the Rutherglen Network, the close-knit association of producers, have hotter and /or drier cellars than others. Some, like the Morris cellar shown above, are little more than tin-roofed shacks. Floors may be dirt or concrete, with effects on the ambient humidity and temperature.

Most but not all producers maintain old stocks as soleras, and there is heritage involved in the people too. Several of the producers were founded in the mid-19th century and at least one winemaker is seventh generation. See details of all eight here.

A stylistic classification of the wines has been drawn up thus, in ascending order of apparent age, and price:

Rutherglen The foundation of the style; displaying fresh fruit aromas, rich fruit on the palate, clean grape spirit and great length of flavour. Should taste approximately like a five year old.

Classic A maturing style imparting greater levels of richness and complexity; exhibiting the beginnings of 'rancio' characters produced from prolonged maturation in oak. Should taste approximately like a 10 year old.

Grand A mature style with greater intensity and mouth-filling depth of flavour, complexity and viscosity; producing layers of texture and flavour with seamless integration of the flavours of fruit, grape spirit, and mature oak. Should taste approximately like a 15 year old.

Rare The richest and most complete wines; displaying deep colour, intense fruit and 'rancio' characters, rich viscous texture and extreme depth of mellowed complex flavours. Should taste approximately like a 20+ year old.

The Topaques generally have slightly more obvious acidity and a certain greenness of both colour and aroma while the Muscats are even sweeter and can have a reddish tinge, though the older the wines, the more the difference between the two styles are eroded.

The Rutherglen Network members were obviously cheered by the fact that sales of fortified wine, representing only about 4% of all wine in Australia, had risen last year although they admitted that the recent revival of Seppeltsfield in South Australia may have played a part in this.

Note that these wines are ready to drink when they are bottled, which is why the drinking dates below are all the same. Though of course it is difficult for us consumers to distinguish between different bottlings of the same producer's offering of a single style.

At the tasting we tasted by style but the notes below are sorted alphabetically by producer (sur)name, by grape variety and then in ascending richness. I may have been even meaner than usual with my scores. There is, quite literally, nothing to compare them with, so I was marking them by their own high standards.

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