A superb, robust skin contact Pinot Gris, this is Jim and Lauren's nod to the benchmark orange wines of northern Italy. With flavours of quince, candied orange, and botanical, wet earth complexities, it's firm and dry with a satisfying gripiness. From a dry-farmed, organic Nelson vineyard, low cropping Pinot Gris was hand harvested and fermented on skins for 5 days.   

‘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.