A beautiful blend of cofermented Chardonnay and Riesling from the dense clay soils of Moutere in Nelson. It's fragrant, taut, racy and dry. The 2 varieties meld together, neither of them hogging the limelight. Fruit came from the organically farmed Weka Vineyard, and was hand harvested, direct-pressed and fermented with wild yeast. It was aged on full solids in large format oak for 8 months.

‘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.