The Piggs Peake I Swines are becoming something of an institution in Sydney’s top restaurants due to their affinity with cheese.

The wines are made by freezing pure water out of grape juice in order to concentrate flavours, aromas and acid. The result is an intense style of dessert wine which finishes clean not cloying. It is the perfect accompaniment to strong cheeses or Pate’.

We are going to start releasing these wines with a couple of years bottle age to give them a little time to build complexity in the bottle.