Pig In The House Shiraz 2019
- Vegan Suitable
- Certified Organic
Deep crimson in colour with purple edges, aromas of redcurrant and dark cherries, with clove and vanilla spices lifting the bouquet from the glass. It is a medium to full bodied wine, made from a very good year with elegant balance enhanced by its textural savoury tannins. The flavours are bright, lively and are a true reflection of the single vineyard where the fruit is grown.
The Pig in the House Shiraz is.... excellent! It's a wine which, at first sip, does induce a raised eyebrow, a nice colour with purples and reds. Aromatically the wine is Cowra and Shiraz, with dark berry fruits of blackberry, and ripe cherries. Aromatic spices are mixed with white and black pepper and vanilla.
The palate is a well balanced, it will be appreciated by most red wine drinkers, it has primary fruit purity, and exceptional flavour density. The persistence of flavour is this wines true hallmark, where flavours linger for longer, and flavour complexity develops during this appreciable period. Basically, a good wine which will complement conversation or a Bistecca alla Fiorentina, cooked naturally over live coals. Enjoy!
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.
|Country of Origin||Australia|
2016 VINTAGE REVIEWS & AWARDS
GOLD Medal, Australian & NZ Boutique Wine Awards
GOLD Medal, 2019 Australian Single Vineyard Wine Show
GOLD Medal, 2019 NSW Wine Awards
92 POINTS If joyous and vibrancy are your thing, head on this way. An organic Shiraz bursting with energy. A combination of French oak and stainless steel has enabled the fruit to rise up and sing. A cerise like hue is followed by aromas of blueberries and red currants. Some tar adds another level of intrigue before peppery spice is sprinkled across the top. The fruit charges on, unobstructed delivering happiness on all the way. Drink now to five years."
QWINE, April 2019
90 POINTS "Plum, blueberry and violets over a darker core. There's a modicum of oak in support, vanilla providing an elegant lift. It's proposition is that of an elegant wine - initially light on its toes - segueing to something more full bodied that certainly pulls no punches. There's a candied violet aspect to the wine's finish, where again it does manifest itself with finesse on the back of a good length.
THE VINSOMNIAC, July 2019
"... It’s a soft, rich full-bodied red that demands to be taken to a good Italian bistro and matched with red-sauced pasta. Oh, and it’s a triumph for modern winemaking and the technology behind it."
PS NEWS, John Rozentals, Apr 2019
"... I can fully understand it when people say, “Life’s too short to drink bad wine”... The Pig in the House range from Windowrie is a case in point. Add to this, the fact that the wines are made using organic principles, and you have a nice, neat and all-round attractive package. Up front freshness, juiciness, liveliness, youthfulness and dark fruit richness. All the ‘nesses’ you want in one sentence. Blackberries, blueberries and peppery notes add to the exuberance. Did I detect a licorice note? There’s a creamy textural element that makes the fruit sit lovingly long on the palate. Crikey, it’s got lots of flavour without being full bodied, making it approachable, gluggable and affordable all in one. A lot to like here!"
WORDS FROM A WINEGLASS, April 2019
"Gorgeous bright red/purple colour, a great nose-full of cherries and a smidge of cloves, beautifully balanced & flavoured- rearing to go on its own or with food. DELIGHTFUL!!"
WINE ASSIST, DAN TRAUCKI, APR 2019
"9.1/10 Once you would only drink organic if there was no choice. Now it’s the go-to tipple … unless you’re a National, Liberal, One Nation, or Palmer voter. They don’t believe in organic."
DAILY EXAMINER, Max Crus, May 2019
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