Jason O’Dea’s Pig in the House wines have quietly raked up a bevy of awards over the past few years, with their 2016 Shiraz awarded the Organic Wine of the Year at the 2017 Melbourne Royal Wine Show.
“Each year we’re building on the quality of the wines,” said owner and vigneron Jason O’Dea. “There is nothing like experience, both in the vineyard and the winery, to help improve quality.
“The vineyards are now over 20 years old. This isn’t necessary old in terms of vineyards, but in terms of vine maturity they are starting to hit their straps.
“It’s all about balance, from the volume of fruit that the vines can ripen, the water used, canopy management, organic matter in the soil, to name a few. After 20 odd years, we’re getting pretty good at this.”
The vineyard was established by Jason and his family in 1996, with winemaker Anthony D’Onise working with the team for nearly ten years.
“We have seen some success with our wine, both on the show circuit and in store,” continued Jason. “The growth of organic and vegan wines has certainly helped, but I think the increase in quality of wines in these categories has allowed them to compete with mainstream brands. Organic wines are no longer relegated to a separate shelf in the store. Consumers don’t have to be ‘forgiving’ of organic wines.
“Our goal is to produce wines in this range that offer excellent quality for the price point and the bonus is we are organic.”
The Pig in the House Rosé is made predominantly from Sangiovese with a touch of Shiraz to complement the flavour profile. We fermented a small proportion of the wine in older, seasoned oak to build further complexity and texture in the final blend.”
The Pig in the House Chardonnay was made with minimal oak maturation. “We wanted the fruit to shine and so decided to go with less than ten percent of the wine in oak. With the warm finish to the 2019 season the fruit was harvested earlier than usual so we took the decision to reduce the oak impact and drew complexity into the wine through maturation on gross lees for four months with stirring prior to bottling.”