Living Wine at the Edge of the World
Domaine Simha was founded at the edge of the world on the island of Tasmania (Lutruwita) by Nav Singh and Louise Radman in 2012. [^74^] An avant-garde approach shapes living wine founded on knowledge informed by intuition. Only a few barrels of each Domaine Simha wine are made in a season — typically just 2–3 barrels per wine. [^76^] At heart lies Tasmania's pristine natural environment, sparkling air, and ancient soil. [^74^] The house of Simha originates from Sanskrit for lion. To honour a heroic heritage, Domaine Simha wines take their titles from royalty and legends of the East. [^74^] Nav Singh mastered the craft of wine in Australia, holds qualifications in both viticulture and oenology from the University of Adelaide, and honed his skills in the cult estates of Burgundy and Bordeaux. [^74^] Louise Radman is a renowned polymath, Roseworthy alumni, and Len Evans Scholar with a career spanning creative consultant, wine journalist, head of purchasing at Hyatt Hotels, multi-award-winning sommelier, and Australian Restaurant Personality of the Year. [^74^] Together, they have created one of Tasmania's most distinctive and sought-after wine estates — a micro-boutique operation where every decision is guided by the lunar cycle, every wine is wild fermented, and every bottle is a pure expression of place.
From Burgundy & Bordeaux to the Derwent Valley
Nav Singh's path to Domaine Simha was forged through some of the world's most prestigious wine regions. After mastering the craft in Australia and earning qualifications in both viticulture and oenology from the University of Adelaide, he honed his skills in the cult estates of Burgundy and Bordeaux. [^74^] He has been a regular judge on the international wine show circuit, bringing a global perspective to his Tasmanian project. [^74^]
Louise Radman's background is equally impressive. A Roseworthy alumni and Len Evans Scholar with a bachelor's degree in wine marketing, her career spans creative consultancy, wine journalism, head of purchasing at Hyatt Hotels, multi-award-winning sommelier work, and Australian Restaurant Personality of the Year. [^74^] She has worked with leading brands and was a longstanding board member for the Brand Tasmania Council, Wine Communicators of Australia, and Sommeliers Australia. [^74^]
The couple founded Domaine Simha in 2012, choosing Tasmania — "the edge of the world" — as their canvas. [^74^] They do not own their own vineyard. Instead, they meticulously hunt out and partner with expert growers across Tasmania's premier cool-climate regions — the Derwent, Coal River, and Huon Valleys — sourcing exceptional fruit from a range of terroirs, each with its own unique character. [^65^] This nomadic approach allows them to select the finest parcels from the best sites, rather than being bound to a single property.
The name "Simha" comes from Sanskrit for lion — a symbol of courage, strength, and nobility. The wines take their titles from royalty and legends of the East, reflecting Nav's heritage and the couple's belief that wine should carry stories as rich as its flavour. [^74^]
"An avant-garde approach shapes living wine founded on knowledge informed by intuition."
— Domaine Simha
Hunting Magical Vineyards Across Three Valleys
Domaine Simha's winemaking begins not in the winery, but in the vineyard. [^65^] While they don't own their own vines, they meticulously hunt out and partner with expert growers across Tasmania's premier cool-climate regions — the Derwent, Coal River, and Huon Valleys. [^65^] This allows them to source exceptional fruit from a range of terroirs, each with its own unique character, and to select parcels that exhibit powerful foundations and a distinct sense of place. [^65^]
The vineyards are managed with a deep commitment to biodynamic principles — a holistic approach to farming that treats the vineyard as a self-sustaining ecosystem. [^65^] This includes working with the lunar cycle for key vineyard activities. Specifically, all grapes are hand-harvested on "fruit" or "flower" days, according to the biodynamic calendar — a practice believed to enhance the fruit's vitality and flavour. [^65^] [^69^]
The selection of single-vineyard sites is crucial. Domaine Simha seeks out parcels that exhibit powerful foundations and a distinct sense of place, allowing them to produce wines that are a pure expression of a specific micro-terroir and vintage. [^65^] This is not bulk wine. This is site-specific, vintage-specific, hand-crafted wine made in quantities so small that every barrel is known, every decision is considered, and every bottle is precious.
The estate's cellar door — located in Battery Point, Hobart — was named Best Small Cellar Door in Southern Tasmania at Australia's Best Cellar Door Awards 2019. [^74^] It is here that visitors can experience the full range of Domaine Simha wines, hear the stories behind each label, and understand why this tiny operation has earned such outsized recognition.
One of Tasmania's most exciting cool-climate regions, the Derwent Valley provides fruit of exceptional purity and natural acidity. Domaine Simha sources select parcels from expert growers here, seeking out sites with distinct micro-terroir expression and powerful foundations. [^65^]
The Coal River Valley adds another dimension to the Domaine Simha portfolio — warmer days, ancient soils, and wines of greater concentration and structure. Sourced from carefully selected single-vineyard sites managed with biodynamic principles. [^65^]
The Huon Valley contributes elegance and finesse to the range. Cooler and wetter than the Coal River Valley, it produces grapes of delicate aromatics and precise acidity — ideal for the ethereal, light-touch wines that define Domaine Simha's style. [^65^]
All vineyard partners manage their sites with biodynamic principles — treating the vineyard as a self-sustaining ecosystem. [^65^] Grapes are hand-harvested exclusively on "fruit" or "flower" days according to the biodynamic calendar. [^65^] [^69^] This is not superstition. It is a commitment to working with nature's rhythms rather than against them.
Whole Bunch, Wild Yeast, & Clay Amphorae
Domaine Simha's winemaking is a masterclass in minimal intervention, with every step carefully considered to preserve the integrity of the fruit and allow the wine to evolve naturally. [^65^] The approach is deliberately lo-fi, ancient, and intuitive — a rejection of industrial winemaking in favour of methods that have proven themselves over millennia.
A cornerstone of their winemaking is the use of 100% whole bunches for fermentation. [^65^] Entire grape clusters — stems and all — are fermented together, contributing complex, savoury notes and a unique textural profile to the finished wine. Fermentation is carried out by the vineyard's own indigenous "wild" yeasts, rather than cultured strains, further deepening the wine's connection to its specific terroir. [^65^]
The winery employs a distinctive range of vessels. In addition to traditional oak, a significant part of their signature style comes from custom clay amphorae and ceramic eggs. [^65^] The ovoid shape of these vessels promotes a natural, passive convection current within the wine, keeping it in gentle motion. This gentle movement, combined with the micro-porosity of the clay, allows the wine to breathe and evolve slowly, adding texture and complexity without the overt flavours of new oak. [^65^]
Grapes are foot-stomped ("pigeage") for minimal extraction, and the wines are basket-pressed to avoid harsh tannins. [^65^] They are bottled unfined and unfiltered — a crucial step that ensures all the natural flavours, aromas, and textures are retained. [^65^] The use of sulfur dioxide is kept to an absolute minimum, with a small amount added only at bottling if necessary, to ensure the wine's stability and longevity. [^65^] This approach is a testament to the health of their grapes and the confidence in their natural winemaking processes.
95+ Points — James Halliday Chardonnay Challenge
Domaine Simha's Chardonnay has been recognised with 95+ points at the James Halliday Chardonnay Challenge — one of Australia's most prestigious wine competitions. [^74^] This is not a fluke. It is the result of a methodology that treats every barrel as a unique expression of site and season: wild fermentation, whole-bunch pressing, extended lees contact, and patient élevage in custom demi-muid oak and clay amphorae. [^65^] The wine is not manipulated into greatness. It is allowed to find its own path — and the results speak for themselves. When a wine made in quantities of just 2–3 barrels can score 95+ against Australia's best, it proves that scale and quality are not correlated. In fact, the opposite may be true.
A Rare Talent, A Future Leader
Domaine Simha has been recognised by the industry's most respected voices. Gourmet Traveller Wine called Nav Singh "a rare talent." [^74^] The Winemakers' Federation of Australia named him a "future leader." [^74^] Wine Times HK placed a Domaine Simha wine in its Top 10 Wines of 2014. [^74^] And the estate's cellar door was crowned Best Small Cellar Door in Southern Tasmania at Australia's Best Cellar Door Awards 2019. [^74^]
These accolades are not the goal. They are the byproduct of a philosophy that places authenticity above ambition, and craft above commerce. Domaine Simha does not chase scores. It chases truth — the truth of the vineyard, the truth of the vintage, the truth of the fruit. The scores follow.
The Allocation Society offers exclusive access to rare releases and events for those who wish to deepen their relationship with the estate. [^76^] This is not a wine club. It is a community of people who understand that the best wines are not commodities — they are stories, crafted by hand, in quantities so small that each bottle is a privilege.
Nav and Louise's vision extends beyond the bottle. They are ambassadors for Tasmanian wine on the world stage — speaking at international events, hosting tastings in Asia and Europe, and building a global following for wines that could only come from this island at the edge of the world. The future of Domaine Simha is one of continued exploration: new vineyard partnerships, new vessels, new techniques — all in service of the same unwavering commitment to living wine.
"A rare talent."
— Gourmet Traveller Wine
The Domaine Simha Range
Domaine Simha produces wines across three distinct collections, each named after royalty and legends of the East. [^74^] The Rama series offers vibrant, texture-driven expressions of Pinot Noir and Chardonnay. [^64^] The Rani series presents an ethereal Riesling that balances crystalline purity with savoury, flinty complexity. [^64^] The Rao series is a sophisticated, whole-bunch Shiraz that prioritises elegance and spice over raw power. [^64^] All wines are crafted by hand in micro batches — just 2–3 barrels of each wine per year. [^76^] They are wild fermented, foot-stomped, basket-pressed, and bottled unfined and unfiltered with minimal sulphur. [^65^] Prices are approximate and in AUD.