Campbells Rutherglen Muscat

The sensational non-vintage Muscat possesses 230 grams per liter of residual sugar, 17% alcohol (typical for this region’s fortified cuvees), a deep amber color, good unctuosity, and a sweet bouquet of brandy macerated raisins, molasses, caramels, and toffee. Rich, full-bodied, and extraordinarily intense, it is an amazing wine. This cuvee is based on 20–25-year old soleras.

The Non-Vintage Rutherglen Muscat is amber-colored with an alluring perfume of apricot and dried fruits, caramel, and toffee. Full-bodied (17.5% alcohol), sweet, and complex, it is also a great value.

Delicately floral on the nose, this sweet but wonderfully balanced Muscat offers a fine introduction to the Rutherglen Muscat style. Pineapple, raisin and spice flavors persist a good long time, trailing elegantly away on the finish.

Scents of rosewater lift the dense, heady fruit of this wine, more about luscious richness than complexity. It’s a delicious sugar fix, the sweetness cut by fresh acidity so it finishes clean.

Sweet and spicy, this is fragrant with coffee, walnut and chocolate overtones to the vague cherry flavors, lingering nicely on the balanced finish. Drink now.

Spicy, with candied orange peel overtones to the coffee and cider flavors, lingering on the chai-like finish. This has finesse and complexity. Drink now.

Deep amber with a bright rim. Smoky cherry, cocoa and toffee on the nose, with notes of black cardamom and molasses. Fleshy, palate-staining and sweet, offering juicy brown sugar and caramel flavors, along with a penetrating smokiness. Clings to the palate, finishing with an echo of bitter cherry pit and persistent toffee and molasses notes. Richer and less spicy than the muscadelle and a good call for chocolate desserts.

Dark copper with a hint of red at the rim. Burnt orange, toffee, marzipan and smoky herbs on the nose, with a deeper note of molasses sneaking up with air. Very sweet and broad in the mouth, repeating the toffee and molasses qualities and showing very good depth. This distinctly syrupy wine is more powerful than the tokay, finishing with a very good thrust and lingering notes of brown sugar and toffee apple.

This bright dessert Muscat has fresh flavors of golden raisin on a texture as rich as a PX Sherry. It’s a toffee dessert in a glass, balanced to enjoy on its own or with hazelnut biscotti.

This sweet, silky Muscat is nicely filled out with flavors of roasted walnut, coffee, clove, nutmeg and lychee, persisting enticingly on the finish. Drink now.

The NV Muscat has a pale brown color with a green tinge. This nose is simple and pure, giving notes of mashed raisins and a whiff of ginger cake. The palate is incredibly sweet and viscous with a relatively medium to high level of acidity that is only slightly wanting in more piquancy into the long sticky finish.

Orange-tinged amber. Rich and toasty on the nose, with dark toffee, cherry and singed orange peel. Fat and viscous, with sweet orange, caramel and dark honey flavors. Finishes with notes of bourbon and vanilla.

Less complex that the Tokay, but more effusively fruity and sweet, this dessert wine’s mix of citrus, melon and spice aromas fill the room with delicious perfume. Rich as it is, there’s a vein of acidity that piques the appetite, making this wine as suitable before dinner, with pate or cheeses, as after.