Pig in the House is an organic estate vineyard 12.5 miles (20 km) from Cowra in the Central Ranges of in the state of New South Wales in Australia. It was voted Australian Organic Winery of the year 2015.
Founder-owners: Jason and Rebecca O’Dea.
Vineyards: 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. The site suits red wine grapes such as 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.
Biodynamics: ‘Compost, straw mulch for weeds, biodynamic preparations, cover crops, fish-based products, and canopy management. Use of organic sheep,’ Jason told me.
Organic certification: 2004 First certified organic by NASAA. Certification then lapsed. From 2009 the vineyard became certified again (Biological Farmers of Australia).
Wines: Chardonnay, Shiraz and Preservative Free Shiraz.
Pig in the House
Balcombe Road, Billimari, New South Wales 2804, Australia
Tel+61 02.6344.3506 | www.piginthehouse.com.au