The winemaking philosophy is to preserve the very distinct vineyard character and fruit purity along with support from new but low impact French oak. The wine was regularly and carefully racked and very gently aerated during aging.

The 2006 season was slightly warmer than average and as a result harvest was slightly earlier. The Syrah fruit was harvested in two phases during early April and on both of these occasions a small percentage of Viognier was harvested in order to include the white fruit in the red ferment. The Viognier free run juice was pressed off separately for the varietal white wine and the remaining skins only were included in the ferment. The Viognier component is approximately 2%.

Crafted using traditional gentle winemaking techniques Louis Syrah 2006 displays the classic Bridge Pa Vineyard aromas of perfumed violet and black fruit. The palate is full bodied and smooth featuring berries, black cracked pepper and an earthy undertone. Extended barrel aging in American oak barriques has contributed to a beautifully balanced and elegantly structured Rhône style wine that will continue to develop in the bottle long after its release.

Hawkes Bay is one of New Zealands warmest and sunniest wine regions, the climate is well suited to growing Syrah. The wine has notes of black pepper and black raspberry, with a long spicy finish.

Ripest selected berries, grown at Passage Rock, Waiheke Island. The Reserve Syrah is reserved only for outstanding Syrah. Plum, cherry with a hint of pepper and vanillin spice and is a full intense and very rich wine.

Harvested in two passes over a ten day period during late March 2002, the fruit was destemmed and crushed to open top fermenters and hand plunged during fermentation. After primary fermentation was completed the wine was pressed to barrel and underwent malolactic fermentation in barrel in new Burgundian style (Sirugue) oak .