Pig In The House Cabernet Sauvignon 2018
- Vegan Suitable
- Certified Organic
Deep ruby colour with bright purple hues. Aromatically the wine exhibits a lovely balance between red and blackcurrants, with an underlying crushed herb character. The palate displays a fruit forward style of Cabernet, without being a mouthful. A touch of dry tannins provides the wine with medium bodied savouriness, contributed to by older oak tannins.
This wine is for lovers of Cabernet, it hits all the spots!
Tasting notes from the winery for Pig In The House Cabernet Sauvignon 2018
The 2018 Pig in the House Cabernet Sauvignon demonstrates its fullness through a deep Ruby colour with bright purple hues. Aromatically the wine exhibits a lovely balance between red and blackcurrants, with an underlying crushed herb character.
The palate displays a fruit forward style of Cabernet, without being a mouthful. A touch of dry tannins provides the wine with medium bodied savouriness, contributed to by older oak tannins.
The 2018 Pig in the House Cabernet Sauvignon, was fermented in open fermenters with the cap hand plunged daily for six days. The wine was matured in a combination of three-year-old French and four year old American oak barrels. The wine was racked six monthly prior to finishing its 12 month maturation in stainless steel tanks
The wines are made to reflect the vineyard, soil and climate with minimal winemaking influence. We want the wines to taste and reflect our place; our region and vineyard. Fruit purity is key, with oak maturation kept to a point where it supports the fruit, without dominating. The wines are dry and exhibit energetic and vibrant fruit sweetness.
Pig in The House wines are grown and made in Cowra New South Wales. We believe that our organic farming practices produce wines which are unique to our region. We planted vineyard in the mid 1990s on land which was once a free-range piggery; so free that the pigs were often in the house. The locals still ask whether the pig is still in the house. Most of the time the answer is no.
Region: Cowra, NSW
Organic | Vegan suitable
91 POINTS "Vibrant red colour. High-toned cherry and raspberry aromas. The palate is fabulously flavoursome with excellent succulence. There is a very gentle savouriness that adds depth and interest. I love the flavours, the juiciness, the energy and the perfectly judged tannin.
THE REAL REVIEW, Toni Paterson MW
89 POINTS "Medium purple colour with bright red edges. Dried herbs and aniseed dominate the first swirl, oak char also adds to the savoury, spicy nose. It's ripe and purple-berried on the palate, though an Asian spice theme seams through it all the way to it's chewy tannin finish. A great value proposition."
THE REAL REVIEW, Nick Butler
The O’Dea family is synonymous with the emergence of Cowra as a quality grape-growing region. Their foundation Windowrie Estate winery is the centrepiece of the operation Jason O’Dea’s Pig In The House label created to address organic winemaking pursuits. Fruit purity and oak integration in sync."
Sunday Telegraph, John Fordham, Jun 2019
"A fruit forward Organic Cabernet Sauvignon from the New South Wales region of Cowra. It's a good drink without any fanfare. Some jube lollie like sweetness wafts through the nose. Blackberry fruit sits up front and seems happy to be at the wheel. Some spices come late. All up, it does the job. Drink now to five years."
QWINE, April 2019
"Attractive Cabernet aromas with red and black currants and a good dollop of dried herbs. Great structure and balance with crisp, tight flavours that will evolve beautifully over time. A KEEPER !!! or enjoy with rich food now."
WINE ASSIST, Dan Traucki, Apr 2019
"It’s a very deep, yet pretty colour and, stating the obvious I know but, youthful as well. The aromas are just as primary with red and black fruits dominating. Tasting and drinking it is all about the sweet-fruit nature of the wine. Blackcurrants and blackberries are the lead vocals from a wine that just sings “Drink me, don’t cellar me.” There’s a green, more of a herbal note but nothing that was too obvious. It was part of the ‘backing vocals’ if you like. Tannins? There’s none of those to concern yourself with. It’s all about the fruit for sure. A very good wine I have to say, which leads me to the question: how do they do it for the price?"
WORDS FROM A WINEGLASS, April 2019
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