I admit to have slightly “left” leanings when it comes to animals that are raised for human consumption: I believe that a happy animal is a tasty animal. The naming convention to these two wines comes from the time when the Pig In The House estate was previously a free range piggery. Apparently the bacon-bits-to-be were so free range they were more than welcome in the house.
The Pig In The House vineyard is run by Jason & Rebecca O’Dea in the Cowra region of New South Wales. Cowra is approximately 300 kilometres directly west of Sydney. Bordering the burgeoning wine region of Orange, the region is maturing and starting to forge its own identity.
Pig In The House Cabernet Sauvignon, 2012
This wine was was awarded the NASAA (National Association for Sustainable Agriculture Australia) Certified Organic Wine Of The Year for 2014 from amongst 100 entries and as judged by Troy Kalleske, Vanessa Altman and Michael Paxton. Only 380 cases made.
Slightly dull in the glass, most likely unfiltered. Herbaceous nose with fragrant bay leaf, black fruits, cardboard, tobacco, fresh earth and a slight distinct meaty stink, perhaps a touch of brettanomyces?
Good Cabernet flavours: blackberry, dark plum, tobacco. Medium acidity and long crunchy tannins. Though the fruit is a little restrained, it’s a nice enough drink for now. Tastes like a young Cabernet should. More a Pot Belly than a Razorback.
Pig In The House Shiraz, 2013
Brighter purple in the glass. Unique nose of Earth, black fruits, pepper, fresh/new leather, rubber and the same meaty stinky fresh paté brettanomyces nose. Far more overt in the Shiraz than in the Cabernet.
Dusty, savoury on the front palate. Sweet, simple black fruits, almost black currant. Medium bodied with distinct black olive after taste. This young wine is quite high in acid with chalky tannins. Whilst I applaud the philosophy, this is not a wine style that I prefer.