It’s not going to be put in a box, this delicious blend isn’t white, rosé, red or orange, it’s kinda all of the above. And it gets more intriguing with every year. The aromatics are bright - raspberry, watermelon, tamarillo, with hints of maraschino cherry and black pepper. It's medium bodied and finishes with a gentle black tea-like quality. A blend of Pinot Gris, Gewurztraminer, Sauvignon Blanc, Chardonnay, Pinot Noir and Merlot, 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.