Campbells Muscat Rutherglen (375ML half-bottle)
Other Dessert from Victoria, Australia
Bright amber gold with copper hints. The nose reveals fresh raisin fruit backed by a hint of fortifying spirit and aged oak characters while the palate is luscious and mouthfilling with raisin fruit followed by a long finish.
Wine Spectator - "Sweet and spicy, this sneaks up on you, starting off with pretty brown sugar notes and adding layers of spice, prune, raisin and fig that linger on the extra-long finish. Not at all harsh. Drink now. 2,500 cases made."
The Wine Advocate - "Amber-colored with an alluring perfume of apricot and dried fruits, caramel and toffee. Full-bodied, sweet, and complex."
Wine Enthusiast - "Fresh and vibrant, with perfumed, orange-like aromas, this is an excellent introduction to the Rutherglen Muscat style. It's not as full bodied or rich as some versions, but instead shows off the youthful components of the blend, ending with pronounced citrus notes."
Australian Wine Companion - "A complex and very luscious wine, which has some spicy elements not unlike tokay adding interest."
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Campbells produces some of the world's finest dessert wines. This family-owned vineyard and winery uses the "solera" method of blending and maturing new and old wines over a period of years. (Some of the material used for blending is 70, 80, even 90 years old.) The solera, originally made famous by the Spanish and Portuguese, is a series of up to seven casks, each containing wine at successive stages of maturation. The result is a uniformity of quality, age and character that elevates the Campbells brand into a class of its own. Today, when you see the Rutherglen symbol on a bottle of wine, you have a virtual seal-of-authority that it will be very special.
With a 130-year history of winemaking, the fourth generation of Campbells own and manage the vineyards and winery at Rutherglen. The founder of the winery was a Scottish immigrant, John Campbell, who arrived in 1860. A decade later, he began making fortified wines that rivaled the best Europe had to offer. The family still uses the same winemaking methods handed down over successive generations, while incorporating modern viticultural technology. The vineyard now consists of 157 acres, and many of the vines are a century old. Malcolm Campbell is in charge of the family vineyards and farmlands, and his brother Colin is responsible for making the wines View all Campbells Wines
About VictoriaView a map of Victoria wineries
From stickies to Pinot Noir, Victoria is varied in its wines. The southernmost state of Australia, Victoria is third in wine production, after South Australia and New South Wales. The state is home to the cool-climate Yarra Valley, Yarra Valley, a producer of quality Chardonnay and Pinot Noir, as well the warmer regions of Rutherglen & Glenrowan. These two areas are hot and dusty and famous for their sweet, fortified stickies.
Notable FactsLots of coastline gives Victoria a cool climate, appropriate for growing grapes like Chardonnay and Pinot Noir. Many new regions are discovering their growing potential – especially with these grapes. Inland gets warmer, and some of the best fortified wines are made here,as well as some good Shiraz. Victoria also makes the most Sparking Shiraz.
About AustraliaLike the United States, which is about the same size, Australia's winemaking regions are huddled into one or two pockets of the country. The state of South Australia, which produces about 60% of the country's wine, also has the most wineries and sub-regions, including McLaren Vale, Clare Valley, Coonawarra and Barossa Valley. New South Wales is home to the Hunter Valley, while the smaller, southern state of Victoria is best known for theYarra Valley. Head way west to the very large state of Western Australia and you'll find the tiny region of Margaret River at the southern tip.
Customer ReviewsSign In to Add Your Review4 }div>3.8 out of 5 stars
- 5 Stars: 3
- 4 Stars: 1
- 3 Stars: 3
- 2 Stars: 0
- 1 Stars: 0
8 ratings, 4 with reviews31/4/2010a nice taste but has that generic smoothness which is too common.joels - New York, NY54/24/2013outstanding- intenseCharlotte Colmar - Berkeley, CA56/26/2012zjazz - Encinitas, CA33/6/2012IB - San Diego, CA410/7/2011512/12/2008Excellent dessert wine. Just like candy.35/8/2010This is a well balanced, drinkable dessert wine that tastes pleasant in its own right, but the flavor profile seems narrow and as a result it comes across as boring and generic. The flavor is a nice raisin, caramel approach but it doesn't achieve the more complex angles of some of its peers. In the same genre from this site, I liked the Yalumba Museum Reserve much more as an explain of something richer and more complex. http://www.wine.com/V6/Yalumba-Museum-Reserve-Muscat-375-ML-half-bottle/wine/15675/detail.aspxRelated ProductsGold Medal Winner: 2014 Los Angeles International Wine Competition ...
Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
- 5 Stars: