the rosed pork is our slightly sweet style of rose.

it’s made out of cabernet sauvignon grapes that are grown down around the town of young in nsw. young is a chilly place, well suited to the production of cherries, sheep and grapes.

a lot of winemakers seem to give rose 4-6 hours in skins (when you make rose you allow the red grape skins to stain the colourless juice pink). here at piggs, it’s more like 24 hours. the result is a rose that’s darker and fuller bodied than most. there’s some sweetness apparent, but not a lot. it’s a similar experience to eating a raspberry.

these are wines to drink early in their lives with good friends and laughter.