Pig In The House 2007 Shiraz
Winemaking : The grapes were crushed and de-stemmed prior to being transferred to a small stainless open fermentor. The must was inoculated with M2 yeast and fermentation took place between 20 and 25 degrees Celsius. The cap was plunged by hand at least 3 times a day. The wine was then pressed off skins at 3 baume. Due to the fruit feshness and brightness a decision was made not to expose the wine to any oak. The wine was transfered to a small stainless tank where it was allowed mature and undergo malolactic fermentation.
Res Sugar: 3 g/L
Production 680 cases
Release April 2008
Silver Medal : 2008 Australia / New Zealand Organic Wine Show.