From Brood: "From a vineyard we have been farming ourselves since we started Brood Fermentation. All the fruit was hand-picked and destemmed, left to soak. After five days, we pressed the juice off its skins, and into large format oak to ferment. We’re loving the balance and bright aromatics with this release - Baked apple and rhubarb, fresh pastry, citrus, Lapsang, clove, dried fruits and ginger. Acidity and tannin give tension and structure, while ripe fruit character and lees contact offer generosity and texture."