2015 I Swine

The traditional method for making I Swine involves growing the grapes somewhere where it gets freezing cold.

The grapes par-freeze on the vine and are picked in this semi-frozen state.

Squeezing them at this time results in a sweet, syrupy juice.

We have found we can mimic this effect to some extent using reverse osmosis techniques.

So, in 2015 we halved the volume of a batch of Hunter Valley Sauvignon Blanc by squeezing water out of the grape juice.

This is a sweet , clean style suited to cheese plates and pates’.

Cellar Door $35

Lucky Swines $27

Piggs Peake Wines

Contact Linda on (02) 65747000 or email bosshog@piggspeake.com