made from the very best hand harvested fruit from vines grown on Taupo Pumice Sands at the Ngatarawa Road vineyard Crafted by Bruce Helliwell using traditional gentle winemaking techniques, Louis 2004 is opulent and full bodied, its colour is dark ruby and concentrated with a dark rose edge. On the nose it shows aromas of black pepper, spices, and violets, the palate displays black fruits, bitter chocolate and a broody, earthy undertone. Louis 04 is balanced and elegant, with firm ripe tannins and a delicious mid-palate concentration leading into a long lingering finish.

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.

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 .

Louis Syrah 2007 is the flagship wine of Bridge Pa Vineyard, New Zealand’s only wine producer 100% devoted to Syrah. Named for Louis, the owner’s oldest child, this wine is made from the very best hand harvested fruit from vines grown on Taupo Pumice Sands at the Ngatarawa Road vineyard.

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.