Growing Season:

The 2016-2017 growing season in vineyard started very cool and wet and we had to be on our toes to avoid any disasters. As per usual, we tended to the vines canopy with mainly shoot positioning this year Sangiovese has a habit of throwing a large crop and the 16-17 season was no different .Excess bunches were thinned at verasion when it was evident that they were not colouring up evenly. These vines are now over 15 years old and we were able to achieve a cropping level of 7 tonnes to the hectare. The flavour in the fruit at harvest was in line with our pre-vantage goal around 12 baume. The vines were harvested at night on March 17th 2017.

Winemaking:

Stylistically our aim with Pig in the House Rose is to capture vibrant varietal characters evident around 12 Baume. A decision was made to harvest our fruit at 11.7 Baume, which flavor wise was perfectly vibrant red fruits. Our decision, in truth, is made based on flavour, where the baume reading will only ever be used to qualify our palates. The winemaking was unique where we crushed, chilled and only kept the free run juice (pressings were disposed of) which resulted in softness on the palate. Fermentation was treated as per our aromatic white ferment program. A portion of this wine was fermented in older barrels, which was used to incorporate texture and complexity. The wine was blended using 0.6% 2016 Pig in the House Shiraz which contributes the faintest pink hue. Filtration and stabilization with minimal additives concluded the process. This wine is Vegan friendly.

About Pig In The House

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.

(SKU: 1600)