Fermented on skins with a small portion of whole bunches. Aged in a mixture of oak puncheons and French barriques for 10 months and further aged in bottle for 7 months before release.

Brood Fermentation is the moniker adopted by Jim Brown and Lauren Yap, a kiwi and and American from backgrounds in viticulture and brewing respectively. Lauren grew up in California and spent time working in beekeeping and in the hop industry before turning to brewing in Oregon, but has also done a number of vintages for winemakers, including in Marlborough where the two met. Jim studied winemaking and viticulture, working vintages around the world as well as stints for some for producers like Commune of Buttons and Unkle in Nelson, with whom they now share a winery.