Complete and balanced, this is superb. Half of the Pinot Gris was whole bunch pressed, and the other half was on skins for 5 days. The result speaks for itself, with burnt orange and aniseed aromatics, well judged firmness and freshness. It was aged in puncheons for 7 months, and if you want to see how good kiwis are at making orange wine, look no further.  

‘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.