Pig In The House vineyard is located 20 kilometers from Cowra in the beautiful Central Ranges of New South Wales. The vineyard was established in 1996 and is owned and managed by Jason and Rebecca O’Dea. The land was originally home to free range pigs. The owner of the property was very friendly with the pigs and they were allowed access to his house. The house that Jason and Rebecca now occupy with their 3 little pigs children The Pig In The House vineyards are certified organic using Australia’s most widely used and recognized accreditation body Australian Certified Organic. ? The terroir of the site lends itself to the production of premium wines. It is our belief that a healthy soil is the building block of our organic wine production and essential to the sustainability of our farm. Through the application of compost, mulch, biodynamic preparations and carefully managed cover crops we are building up our soil humus and organic matter levels. After more than 10 years of organic farming we believe the vines have adapted and found their own balance. A balanced vine produces less fruit, has less growth and ripens differently to conventional vines.

Pig In The House's Cellar