Domaine Simha

Domaine Simha, a boutique Tasmanian wine producer founded by Nav Singh and Louise Radman, stands out for its avant-garde approach that marries ancient winemaking traditions with a deep respect for the natural environment. Their philosophy is centered on creating "living wines" that are a pure and unadulterated reflection of the island's unique terroir. This technical article explores the specific practices that define their distinctive style.

Viticulture: A Focus on Terroir and Biodynamic Principles

Domaine Simha's winemaking begins not in the winery, but in the vineyard. While they don't own their own vines, they meticulously hunt out and partner with expert growers across Tasmania's premier cool-climate regions, including the Derwent, Coal River, and Huon Valleys. This allows them to source exceptional fruit from a range of terroirs, each with its own unique character.

  • Biodynamic Practices: 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. 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 flavor.

  • Terroir Expression: The selection of single-vineyard sites is crucial. Domaine Simha seeks out parcels that exhibit powerful foundations and a distinct sense of place. This allows them to produce wines that are a pure expression of a specific micro-terroir and vintage.

Winemaking: Lo-Fi, Low-Intervention Techniques

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.

  • Whole Bunch and Wild Fermentation: A cornerstone of their winemaking is the use of 100% whole bunches for fermentation. This technique, where entire grape clusters (stems and all) are fermented, contributes complex, savory 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. This further deepens the wine's connection to its specific terroir.

  • Unique Fermentation Vessels: The winery employs a range of vessels to achieve their desired style. In addition to traditional oak, a significant part of their signature style comes from the use of custom clay amphorae and ceramic eggs. 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 flavors of oak.

  • Gentle Handling: The winemaking process is deliberately low-tech and gentle. Grapes are foot-stomped ("pigeage") for minimal extraction, and the wines are basket-pressed to avoid harsh tannins. The wines are bottled unfined and unfiltered, a crucial step that ensures all the natural flavors, aromas, and textures are retained.

  • Minimal Sulfur: The use of sulfur dioxide (SO2​) is kept to an absolute minimum, with a small amount added only at bottling if necessary, to ensure the wine's stability and longevity. This approach is a testament to the health of their grapes and the confidence in their natural winemaking processes.