Sarabande P.I.G. Wines

2022 P.I.G. Wines White Swine

This young Marsanne has a nose and palate that exhibit intense aromas and flavours of lemon, peach and tropical fruits with dry mineral raciness. Marsanne’s fresh acidity will add to the delicate flavours of most seafood dishes and an aged Marsanne with a little bit more depth and complexity that screams out for spicy Asian cuisine.

Best served with fresh mediterranean oysters, marinated mussels or flamed grilled prawns.

Technical Notes

pH – 3.59 Maturation – Stainless steel

Alc – 13.19% alc/vol Residual sugar – 0.6g/L

Assemblage – White blend 100% Production – 728 bottles

2022 P.I.G. Wines Pink Swine

Perfectly balanced with aromas of fresh herbs, licorice and bright red cherry, overlaying nuances of orange blossom and white peach. The zesty palate exudes fleshy tamarillo and watermelon, hints of spice, which is briny, fresh, clean. This wine is perfectly poised delivering a thirst quenching, generous and dry finish.

Enjoy as an aperitif or match with sushi and delicate Sashimi de saumon.

Technical Notes

pH – 3.29 Maturation – Stainless steel

Alc – 13.89% alc/vol Residual sugar – 3.0g/L

Assemblage -Grenache Noir 90% Marsanne 10% Production – 1000 bottles

2019 P.I.G. Wines The Red Swine

The 2019 Red Swine is a complex blend of three different Syrah vineyards and a single plot of Mourvédre. The grapes are all organically grown and the hand picked when we believe the flavours and acidity is in equilibrium. Fermentation was done in small one tonne open fermenters. Here we see a wine with darker fruits at the core and more structural tannin, savouriness and dried herb spices. Perhaps more Provence than Southern Rhone in style! A robust wine but with some lovely acidity that holds the abundant fruit and crunchy tannins in check.

Technical Notes

pH – 3.51 Maturation – Stainless steel

Alc – 15.00% alc/vol Residual sugar – 0.6g/L

Assemblage – Syrah 65% Mourvedre 35% Production – 3589 bottles

The Orange Swine 2021

This wine was fermented in two batches. The first was made from slightly pressed Roussanne grapes. We chose August 28. I kept the skins and added the lees of the pressed Roussanne juice. It began to ferment overnight and was pressed after macerating for two days. The freshly squeezed wine was then fermented in barrels at 22 degrees C for 13 days. The grapes were crushed in a 10 HL fermenter and left to ferment naturally and at hot temperature for 8 days. It was then pressed and combined with the Roussanne lot. A little bentonite was added to stabilize the proteins before the wine was filtered and prepared for bottling

Cépages – 50% Marsanne 50% Roussanne.
Alcool – 13.0%

Drink with an overwhelming sense of unjustified defeat.