Pig in the House
Pig In The House vineyard is located 20 kilometers from Cowra in the beautiful Central Ranges of New South Wales. The terroir of the site lends itself to the production of premium reds. These include Cabernet Sauvignon, Merlot and Shiraz. The vineyard was initially developed and managed using conventional management methods. Minimum intervention was practiced during the establishment phase of the vineyard however non organic inputs were used.
We have devised our own unique management plan that incorporates organic and biodynamic practices that produce wines that exhibit characters unique only to our vineyard.
Accreditation for organic production and labeling was gained through the Biological Farmers of Australia. This involved changes to vineyard management, winemaking, and the way we live our life.The 15 acre vineyard was established in 1996 and is owned and managed by Jason and Rebecca O’Dea. The vineyard was originally home to 20 free range pigs.