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
Contact Linda on (02) 65747000 or email firstname.lastname@example.org