A damn fine rosé/orange wine mash up, there's red fruits, rhubarb, nice weight and density, with a satisfying grip on the finish. It's made from Pinot Gris that's given 4 days on skins, and Pinot Noir that's carbonically macerated. The fruit is organically grown without irrigation, and the wine is bottled without filtration or fining.

‘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.