2000 Brown Brothers Tarrango
Notes sourced from Brown Brothers.
Tarrango is a unique Australian grape variety, bred by CSIRO scientists in 1965 by crossing the Portuguese red grape variety Touriga with the versatile white grape Sultana. It was developed specifically to produce a light, fresh red wine ideal for summer drinking in the many countries with warm to hot summers. Named after the tiny township of Tarrango in the Mallee district of north-west Victoria, where it was designed to thrive, the vines bear generous crops that ripen late and maintain a fresh acidity and soft grapey flavour. The Brown family has been making wines from Tarrango since 1980. In recent years however, a small amount of fruit has been fermented by the carbonic maceration technique, as practiced in Beaujolais and other areas in southern France, where berries are allowed to ferment whole and uncrushed. This contributes added complexity and flavour to the final wine.
The Tarrango grapes used to make this wine were grown in Victoria. The fruit was harvested in parcels from early March to late April 2000 at a range of baumé levels from 12.0° to 13.0°. Fifteen percent of the fruit underwent carbonic maceration and was then blended with other parcels and bottled soon after fermentation was completed with an alcohol of 12.5%, a pH of 3.4 and an acid level of 5.0 gr/l.
A delicate, light-bodied red wine that should be served lightly chilled. The wine is a soft, light cherry red colour with delightful aromas of juicy, ripe strawberries and a hint of cherry and spice. These delicious aromas are echoed on the palate, which finishes with a cleansing, dry, fresh finish. Lightly chilled, it makes the perfect wine to sip on, either as an aperitif or to accompany a relaxing al fresco lunch. To truly appreciate this light, fresh, flavoursome red wine it should be enjoyed within 2 years of vintage. Tarrango should be enjoyed as a young fresh wine. Lightly chilled it makes an attractive and flavoursome partner to barbecued pork ribs with plum sauce. Alternatively it is beautiful with pizza topped with roasted capsicum, chevré, baby spinach and black olives. It also makes a refreshing accompaniment to kangaroo fillet sliced thinly and served with a fruit chutney on the side and is stunning with goat cheese soufflé with roasted red capsicum sauce.
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