The 2017 Pig in the House Organic Rosé is the first release and is made from Sangiovese with the slightest addition of Shiraz.
Stylistically we are aiming to capture the varietal characters. Flavour wise, this was achieve at around 11.7 baume when the berries where showing vibrant red fruit favours. The wine is made solely from free run juice and treated as an aromatic white in order to highlight the crisp, berry flavours. We fermented a small portion of the wine in older, seasoned oak in order to build some complexity and texture. The wine was then blended with a touch (0.6%) of Shiraz which adding subtle complexity and underscoring the beautiful natural salmon pink colour.
The O’Dea family have owned Windowrie since 1959, diversifying into winemaking in the 1980s. More recently production has evolved to include organic wine production through the Pig in the House label. Pig In The House vineyard (which was originally home to 20 free range pigs) is located 20 kilometres from Cowra in the beautiful Central Ranges of New South Wales. The 15 acre vineyard was established in 1996 and is owned and managed by Jason and Rebecca O’Dea.