![]() ![]() We think that’s because other, sweeter wines like our Moscato and off-dry red Cienna became more popular in Australia. “But then it began to drop off from the mid-90s. “We sold a lot of Tarrango during the ’80s and early ’90s,” says Emma Brown, Marketing Manager & 4th generation family member. It took some time to get these cuttings established and bearing fruit, and the next decade was dedicated to demanding viticultural work and extensive wine trialing before we could finally bring a commercial product to life. By the late 1960s, Brown Brothers had built a strong reputation for being experimental, and the Department of Agriculture was keen for us to trial this exciting new varietal. Tarrango came to Brown Brothers in a small bundle of cuttings from the Department of Agriculture. Named after the tiny township of ‘Tarrango’ in the Mallee district of northwest Victoria, Antcliff sought to develop a new grape varietal that would thrive in the warming Australian climate as well as the palates of consumers, and the idea to breed a light-bodied red was born. Alan Antcliff of the CSIRO, who had found that the classic European grape varieties didn’t really produce the fruity, fleshy flavours suited to Aussie conditions. Tarrango was the brainchild of the late Dr. It’s juicy, light, and inherently drinkable ripe with delicious fruit flavour and natural acidity. A cross between a Sultana and the Portuguese grape Touriga, Tarrango was the direct result of trial and experimentation – driven by our desire to create a unique wine varietal better suited to thrive in the hot, arid climate of Australia. Enter Tarrango.ĭeveloped in partnership with the CSIRO, Tarrango was well ahead of its time when Brown Brothers first pioneered the light-bodied red in 1965. There’s no denying the environment plays a huge role in winemaking with climate, terroir, and vineyard cultivation all influencing how a bottle of wine is both made and ultimately enjoyed.
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