A captivating co-ferment of Pinot Gris, Sauvignon Blanc, Pinot Noir, Gewürztraminer, Muscat, and Viognier — each variety contributing its own nuance to a harmonious whole. Predominantly whole bunch fermented over 12 to 24 days in open-top fermenters, with a delicate addition of Blanc de Noir pressings during fermentation. The wine was matured for six months in a thoughtful combination of concrete tulipes, clay amphorae, and seasoned oak, bottled unfined and unfiltered, with no SO₂ added.

In the glass, it presents a softly hazy orange hue, inviting contemplation. The nose is lifted and expressive, with layers of exotic spice, dried florals, and a subtle bitter citrus note reminiscent of Campari. The palate is vibrant and textural — orange rind and festive spice unfold over fine, powdery tannins, leading to a savoury, persistent finish.
A natural partner to aromatic cuisine, where its complexity and gentle grip can shine alongside spiced poultry, fragrant rice dishes, or roasted root vegetables.

The wines of Pyramid Valley were born in the dramatic soils and slopes of their Waikari farm in North Canterbury, a unique site where rich, rocky, limestone and clay soils sit on high-altitude north and east facing slopes and is home to some of the most profound Pinot Noir and Chardonnay wines in the world. Together with their Mānatu farm in Central Otago and working with exceptional growers, Pyramid Valley now releases three collections annually; the emblematic, 100% estate Botanical Collection released on allocation, the Pastures Collection of appellation and single vineyard Chardonnay, Pinot Noir and Sauvignon Blanc, and the Colours Collection comprising the Sauvignon+, Orange and Rosé.