Vigneron Jason O’Dea of Pig In The House (and Windowrie Estate) based just outside Cowra in the Central Ranges of NSW, says “Growth (in organic wine sales increasing from 13% in 2012 to 20 % in 2016), along with increasing demand for rosé has made it an easy decision to make our new Pig in the House Organic Rosé.” Whilst certified Organic, the wine is also made to Biodynamic principles. The 2017 is their first release and made from Sangiovese, matured in older oak “to build some complexity and texture”, then blended with a small amount of Shiraz (at 0.6%, more seasoning than blending).
Pig In The House, Organic Rosé, Sangiovese, Cowra, 2017
Carries the tiniest amount of cerise blush. Carries the nose well with light strawberry fruit kisses, pale watermelon, funky cherry and floral summer greenery. Eases into the summery groove from the outset with enough weight to be taken seriously, enough crispness to be refreshing and enough fruit to be flavoursome. An outstanding first release.