Vineyard

The first organically certified year for our Sauvignon Blanc, after three years in conversion. Parcels for this wine were selected from two separate blocks. The vines in both vineyards are now 15 years old and the crop load was managed to ensure ripeness in which was an optimal growing season. The Sauvignon Blanc vineyard was canopy managed to increase shading, which in turn helps maintain varietal gooseberry flavours. The vineyard performed well during the growing season with minimal sunburn or complications.

Winemaking

The Sauvignon Blanc was harvested in two separate components with the first pick occurring at 11.8 beaumé. This portion was cold soaked for eight hours prior to pressing. The second parcel was harvested eight days later at 12.6 beaumé. The first component was an austere style with high natural acid and flavours of capsicum and Lantana. The second displayed the more ripe characters of passionfruit and gooseberry with less acidity. Fermentation of the free run juice was performed in stainless steel tanks at 14 (degrees) C to maintain freshness, whilst aromatic yeasts were used to promote aromatics. Several blending trials were conducted to develop the best blend that displays classic Sauvignon Blanc characters.

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: PI_SBl_19)