Bridge Pa Syrah 2004
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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.
$59.00
Louis Syrah 2004 is the debut flagship wine of single estate, boutique wine producer this wine is 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.
Awards:
Air New Zealand Wine Awards 2006 – Syrah Variety – Trophy
Air New Zealand Wine Awards 2006 – Syrah Variety – Gold Medal
Top 5 Syrah 2006 – Cuisine Magazine, NZ
Champion Syrah and Alan Limmer Trophy – Romeo Bragato Wine Awards 2006, NZ
Syrah Regional Trophy (NZ) Decanter World Wine Awards 2006, UK
22nd Annual Pacific Rim International Wine Competition (2007) Best of Class/Gold
Gourmet Traveller Wine April/May 2011 Bob Campbell MW 95/100
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Bilancia La Collina Syrah 2005
The 2005 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%.
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