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Australia's purpose-bred grape variety. Designed by CSIRO scientists in 1972 for the scorching heat of inland Australia, Tarrango was built to solve a problem: how do you make fresh, bright wine in a bona fide desert? They crossed noble Portuguese Touriga with humble Sultana and created something that shouldn't work but does. Thriving on minimal water, retaining champagne-level acidity at 38°C, and yielding abundantly where European varieties struggle. Then we forgot about it. Nearly let it disappear entirely. Delicate sips of sour cherry and pink grapefruit, impossibly light on its feet, dangerously easy to drink straight from the fridge. This is what Australian wine could be if we trusted our own science.
A Beach Cricket Kind of Red.
