Wine: Piggs Peake 2010 Hungry Pig
Region: Hunter Valley
Price: $60 +
Tasted: February 2014
When a winery’s willing to smell like Passiona for a fortnight, you know they’re either doing something special or stupid.
When Piggs Peake winemaker Steve Langham discovered his Riesling vineyard had been wrecked by rain, he was left with two-and-a-half tonnes of ‘shrivelled up, mummified grapes’ that extracted sweet and tasty nectar. The wine was cold fermented and bottled quickly.
This wine is similar to a Tokaj. Originally from Hungary, its process refers to the addition of raisined grapes to the wine while it’s being made. Because the Riesling grape turned to sultanas early on, there was still high acidity in the grapes, which explains its wonderful finish.
This is great dessert wine: much like a Botrytis Semillon but with extra depth. It feels decadent in the mouth; syrupy and sticky like honey. There’s sweetness (of course) but it’s all grapefruit and passionfruit and a spoonful of the best marmalade you’ve ever tasted. There’s a perfect mix of sugar and acid and the finish is long and luscious.
The Inside Cuisine archives tell me this wine was served at Tetsuyas. If you can manage to get your hands on a bottle, or one of the many great dessert varieties from Piggs Peake, you’ll be as happy as a pig in mud. Promise.