Description
A living wine based on ancient knowledge and intuition. Energetic, expressive character and lo-fi technique. Domaine Simha Amphorae wines are made in white clay fermentation vessels. Derived from the cosmic golden ratio, the ovoid shape favours a gentle passive convection current. The wine is energised by constant movement and naturally maintains a stable temperature. The micro-porosity allows the wine to breathe and evolve over time. The intricate geometrically patterned amphora labels reference the exquisite architectural beauty of jali screens carved in stone

Perfume
Serve at:
16 - 18 °C.
Longevity:
Over 25 years
Decanting time:
1 hour

Handmade in micro batches, just 2-3 barrels of each Domaine Simha wine are made. At heart lies Tasmania’s pristine natural environment, sparkling air and ancient soil. Hunting magical vineyards in the upper Derwent, Coal River and Huon Valleys, Domaine Simha partners with expert growers. The dream is to plant our own patch of land some day. Nav Singh mastered the craft of wine in Australia and honed his skills in the prestigious chateaux of Burgundy and Bordeaux. His single vineyard wines are shaped au naturel to harness the provenance of epic Tasmanian terroir and season. Methods embrace harvesting by lunar cycle on fruit and flower days, whole cluster wild fermentation with traditional pigeage, maturation in custom demi-muid oak and clay amphorae, basket pressing, unfined and unfiltered bottling with perfect natural balance.
The house of Simha originates from sanskrit word for lion. To honour an heroic heritage, Domaine Simha wines take their titles from royalty and legends of the Orient. Read more


Name | Domaine Simha Lionheart Amphora Pinot Noir 2021 |
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Type | Red green still |
Denomination | N/A |
Vintage | 2021 |
Size | 0,75 l |
Alcohol content | 12.5% by volume |
Grape varieties | 100% Pinot Nero |
Country | Australia |
Region | Tasmania |
Vendor | Domaine Simha |
Climate | Cool climate single vineyard origin: Derwent Valley Tasmania 42.6 °S. |
Harvest | ed by hand, the day after the harvest moon. |
Wine making | Wild fermentation in clay amphora 90 days on skins. |
Aging | 6 months on the lees. |
Allergens | Contains sulphites |