It’s not going to be put in a box, this crunchy, delicious blend isn’t white, rose, red or orange, it’s kinda all of the above. The aromatics are bright - raspberry, watermelon, tamarillo, and a nudge of tropical fruit. All in all this is super refreshing, with a black tea like edge to the finish. A blend of Gewurztraminer, Sauvignon Blanc, Pinot Noir, Pinot Gris, Chardonnay and Riesling, these dry-farmed, organically grown varieties are co-fermented with wild yeasts. 

‘Brood’ is a beekeeping term for the part of a hive where life is regenerating. Fermentation is an incredible, natural process of chemical change. Putting the two words together already evokes a lot. Lauren Yap and Jim Brown of Brood Fermentation are based in Nelson, and focus on both brewing and winemaking. Their experience spans across the craft end of these industries in shit-hot regions like the Adelaide Hills and Oregon, and they put that experience to excellent use at Brood.