Pig in the House

Jason and Rebecca O’Dea established their vineyard (7ha shiraz, 6ha cabernet sauvignon, 5ha merlot, 4.5ha chardonnay and 2.5ha sauvignon blanc) on a block of land formerly used as home for 20 free-range pigs – making any explanation about the name of the business totally unnecessary. Given its prior use, one would imagine the vines would grow lustily, and it is no surprise that organic certification has been given by Biological Farmers of Australia. The O’Deas have in fact taken the process several steps further, using biodynamic preparations and significantly reducing all sprays. The wines made are good advertisements for organic/ biodynamic farming. Exports to Japan and China. -JAMES HALLIDAY