Campbells Rutherglen Muscat
- SP Wine Spectator
- WE Wine Enthusiast
- OT Other Review Service
- RP Robert Parker’s The Wine Advocate
- ST Stephen Tanzer’s International Wine Cellar
- Gold Premier Gold - Best Value*
- Plat Premier Platinum - Our Highest Recommendation
- * as rated by our staff
95 pts. Robert Parker’s The Wine Advocate: December, 2006
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.
92 pts. Robert Parker’s The Wine Advocate: August, 2008
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.
91 pts. Wine Enthusiast: December 15, 2007
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.
91 pts. Wine & Spirits: January 31, 2004
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.
90 pts. Wine Spectator: March 31, 2008
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.
90 pts. Wine Spectator: May 31, 2010
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.
90 pts. Stephen Tanzer’s International Wine Cellar: Sep/Oct 2009
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.
90 pts. Stephen Tanzer’s International Wine Cellar: Jul/Aug 2010
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.
90 pts. Wine & Spirits: February 1, 2007
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.
90 pts. Wine Spectator: Web only – 2012
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.
88 pts. Robert Parker’s The Wine Advocate: June, 2010
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.
88 pts. Stephen Tanzer’s International Wine Cellar: Sep/Oct 2005
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.
Dave Cleveland: February 15, 1999
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.