Reviews, Press and Little Piggy Awards

 

We are always humbled when people take the time to taste and talk about our organic range of wines.  Below are a few of the recent reviews. Big thanks to the contributors and supporters of Pig In The House organic wines.

PIG IN THE HOUSE SAUVIGNON BLANC

 

91/100: The fruit is farmed (certified) organically and winemaking is gentle. It’s a pure, brisk, herbs and tropical fruit driven Sauvignon Blanc that feels light and fresh in the palate, while delivering a good punch of the variety in the boutiquet. Satisfying.”

Wine Companion, Mike Bennie

 

93/100: ...This zesty sav blanc is another quality wine from them that is ready for drinking tomorrow. Food: Fresh seafood.”The Queensland Times, Peter Chapman

 

“I thought this sauvignon blanc was a rather good one...Classic SB nose of lemon and gooseberry. The palate is fresh and crisp and

the balance just right”

Grape Observer, Sean Mitchell

 

“...The zingy, almost dominant natural acid carries the 12.5% Alc and flavours across the palate...”

The Grape Hunter, Gilbert Labour

 

“It’s immediately refreshing, highly aromatic and vibrant but not too in your face or acidic... the flavours are fresh and tropical, with mouth-filling flavours and fleshiness on the finish.”

Bellarine Times, Jon Helmer

 

PIG IN THE HOUSE CABERNET SAUVIGNON

 

“This vibrant wine is cherry bright both on the initial pour and front palate. The primary flavours of blackcurrant & mint are lifted and carried by the fine tannins and warm alcohol components. Its smoothness easily entices towards yet another glass!”

The Grape Hunter, Gilbert Labour

 

“...elegant, medium bodied wine, the overall balance very good; the most remarkable feature is the clarity of its varietal expression...91/100.”

James Halliday, Wine Companion

 

“The wines made are good advertisements for organic / biodynamic farming.”

James Halliday, Wine Companion

 

“...it’s a truly lovely drop to drink”

Jane Thomson, The Fabulous Ladies’ Wine Society

 

“...Jellied blackcurrant and blackberry flavours with modest input from dried herbs. Soft and loose-knit. As with the shiraz of the same vintage, freshness is a key feature.”

Winefront, Campbell Mattinson

 

“Organic wines tend to have a certain air about them, much like Paris bistro wines. I’m happy to be taken back, but this is way in front of Paris pleb’ plonk 8.8/10.”

Daily Examiner, Max Crus

 

PIG IN THE HOUSE CHARDONNAY

 

“...Pig in the House, made at Windowrie Winery (belonging to the extended O’Dea family), presents the modern face of Cowra chardonnay – fresh and fruity (white-peach-like), medium bodied, zesty and dry..”

Canberra Times, Chris Shanahan

 

“....It’s what I’d describe as a really solid dry white, with fruit and oak in good balance. I like it, especially with richly white-sauced pasta.”

Melbourne Observer, John Rozentals

 

“The nose gives attractive up front white peach and a suggestion of almond meal with time in the glass. The wine is characterised by strong mineral drive with stone fruits giving richness and a lemon zest providing a tart contrast. A well made wine that will reward time in the bottle.”

The Winereviewer 2017

 

“Pale straw colour. Beautiful tropical fruits are found with each inhale. Initially you will find peach, apricot and orange blossom. But in

going back you’ll discover tropical notes like mango, lychee and passionfruit... Nutty flavours such as almond take pole position. The tropical fruit starts to taste more like orange peel. Acid kicks in to sharpen up the final stages.Oak adds length to the finish and leaves

it’s tingling mark on the tongue. Pig In The House 2016 Chardonnay reinforces to me the virtues of producing wine using both organic &

biodynamic practices.”

The Winesmith 2017

 

“An easy drinking Organic Chardonnay. Good Chardonnay traits hold true here. Tropical and white stone fruits, melon, lemon curd and burnt butter. There’s an almond meal texture with a wash of raw almonds to match. Not overly complex nor weighty. Something to sit back with and watch the sunset.”

QWine 2017

 

“This wine has such a lovely label. In the glass, it has an initial, rich warm climate shiraz impression of baked plums and pepper, before

settling to reveal a fruity expression of fleshy blueberries. The palate continues the juicy blueberry theme.”

Grape Observer 2017

 

“...Harmonious.”

Winefront, Campbell Mattinson 2015

 

PIG IN THE HOUSE SHIRAZ

 

“Organic farming is the baseline for this wine... and it’s appropriately vibrant with fresh, gently spicy, forestberry fruitiness. This is a good-quality, slurpable, rich Aussie shiraz that feels just right alongside the comfort of pub fare.”

Mike Bennie, Sunday Tasmanian, 2017

 

“90 / 100. Good volume of fruit and soft tannins set this up as a great drink showing blackberry and ripe black cherry with smoky BBQ oak aromas.The mid weight palate has soft tannins and medium plus length of red fruit flavour.”

Rob Geddes MW

 

“... dark berry notes of the nose, which gives way to intense fruit sweetness in the mouth, with typical shiraz spiciness showing up on the

finish...”

Hobart Mercury, Graeme Phillips, 2016

 

“...particularly impressive – rich and flavoursome with satisfying complexity. It has sweetish dark berry flavours and a touch of spice. This wine seems to find a nice balance between so-called traditional and contemporary shiraz...”

Launceston Examiner, Mike Burnett, 2016

 

“...full and fleshy, but medium bodied, an easy drinking style with nice ripe dark black fruits and a slight savoury edge alongside dark choc, and velvety smooth/soft but drying tannins on the finish.”

Bellarine Times, Jon Helmer, 2015

 

“...Plenty of crowd pleasing potential here. A neat find for many reasons."

Q Wine 2015

 

“... Black fruit spectrum meets pepper and spice. Bouncy and lively (like a piglet snuffling for truffles). A little alcohol sweetness, but that’s part of the charm. Solid.”

Vinonotebook, Regan Drew, 2016

 

90/100 Well balanced wine with inherent savoury elements of earth, pepper against natural fruit sweetness...”

The Vinsomniac, Stuart Robinson, 2016

 

“...The wine inside (the 2014 vintage) is good... Its aromatics are all pepper and plums. The palate is pleasant and savoury, with pepper and earth characters. A goodrelease.”

The Grape Observer, Sean Mitchell 2015

 

90/100 Well balanced wine with inherent savoury elements of earth, pepper against natural fruit sweetness...”

The Vinsomniac, Stuart Robinson, 2016

 

“...The wine inside (the 2014 vintage) is good... Its aromatics are all pepper and plums. The palate is pleasant and savoury, with pepper and earth characters. A good release.”

The Grape Observer, Sean Mitchell 2015

 

91/100 Indeed this is a good shiraz. It’s fruit-driven, it’s clean, it’s well-ripened, it gets the overall balance right. It’s damn tasty. Berries, graphite, the suggestion of asphalt. It’s punchy throughout and satisfying to finish. The win itself: no hesitation in recommending it.”

Campbell Mattinson, Winefront, 2017

 

“Jason O’Dea .. produces vibrant cabernet and shiraz from his own 6-hectare biodynamic vineyard, Pig in the House...”

Max Allen, ‘The Future Makers

 

Best Organic Wines Available in Australia?

 

Meghan Williams & Stewart Dawes, with help from scores of drinking buddies including wine experts Ronnie Stricke and Adrian Read, review a selection of Australia's best organic wines, along with wines which are biodynamic, preservative-free or low-allergenic ...

Pig In The House 2004 Organic Cabernet Sauvignon 
We just LOVE the mantra of the good couple who produce the Pig in the House wines, Jason and Rebecca O'Dea: "our ultimate desire is to live in a chemical-free, sustainable environment producing wine that reflects where we live and what we believe in ... converting to organic production was the right thing to do for us, the environment, those who consume our
produce, and future generations". A wonderful vision, and the hard work behind that quest has well and truly come up with the goods: just 98 cases from a 15-acre vineyard outside Cowra in the lovely Central Ranges of New South Wales. This Cab Sauv has aromas of stewed berries, with a full, rich palate of wild berry, soft tannins and a long earthy finish

Master of Wine Rob Geddes, from Crows Nest, has just released the 32nd edition of his best-selling wine guide, Australian Wine Vintages. 

Pig in the House Cabernet Sauvignon 2012

Winner of the NASAA Certified Organic Wine of the Year this Cab Sav from Cowra in central New South Wales is produced without any hidden nasties. Not only is it Organic, it’s also Certifed Biodynamic too.

Vineyard owners Jason and Rebecca O’Dea, whose family also operate the organic Windowrie Winery, say “Our ultimate desire is to live in a chemical free, sustainable environment producing wine that reflects where we live and what we believe in.” And we’re applauding that!

A young Cab Sav can often leave your lips with more pucker than a post-Botoxed Donatella Versace. But not this one. It’s seductively smooth. Combined with the bright purity of its blackcurrant and earthy flavour, it’s a truly lovely drop to drink.

Price: RRP $25.00 www.piginthehouse.com.au

Rating: 4/5 Great value and tasty Cab Sav.

© Pig In The House Organic Wines, Balcombe Road, Billimari, NSW 2804  |  ph: +61 2 6344 3264