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Pigs inspire wine label

When Windowrie Estate’s Jason and Rebecca O’Dea moved into their house in Cowra in 1996, they had to ensure that the previous tenants, 20 free range pigs, had taken their belongings and cleaned up after themselves.

“Prior to us purchasing the 1880’s house and planting the vineyard, the property was owned by a pig farmer, and the house was frequently inhabited by these pigs,” explained Jason.

The ‘Pig in the House’ wines were launched by Jason and Rebecca after a number of years of developing the vineyard and achieving organic accreditation.

“As with all of our Windowrie vineyards, the ‘pig block’ was established using minimal intervention techniques. With such a strong regional commitment to organics and environmental sustainability, it was a logical next step to gain organic accreditation.”

The vineyard is stringently managed, with the application of compost, biodynamic preparations and cover crops in order to build soil humus and increase organic matter.

“With a vineyard so close to our house and family, we really wanted to cease using chemicals and create a sustainable vineyard without negatively impacting on the property,” commented Rebecca.

The fruit was taken to Windowrie Estate where the Shiraz was fermented with the cap being hand plunged up to three times a day before being pumped to stainless steel tanks for maturation.

The Cabernet Sauvignon was treated in a similar manner; however it was matured in a mix of two and three year old French and American oak to add further complexity and character prior to bottling.

For more information visit www.piginthehouse.com.au



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