Graceful chardonnay woven with whispers of new French oak.
Luminous pearls shining by moonlight Crocus flower, lemon, oyster shell, almond milk, cashmere and the soft kiss of powdered snow.
METHOD NATUREL: Cool climate single vineyard origin: Derwent Valley Tasmania 42.6°S Handpicked on a fruit day on the full harvest moon Whole bunch pressed, wild ferment en new demi-muid Matured for 12 months sur lie Bottled unfined and unfiltered with perfect natural balance.
Zalto Denk-Art Bordeaux Glass
For weightier style reds we recommend the Zalto Bordeaux glass, probably our most widely used glass when tasting in house, this glass is great for many different wines. The large bowl helping aerate and soften tannins whilst accentuating the wines depth and concentration. The Bordeaux glass is the ideal choice for Cabernet Sauvignon, Shiraz, Zinfandel, Bordeaux or Rhone style blends and many other red wines. Surprisingly, it is also the glass of choice for oaked Chardonnay as well, the shape of the bowl accentuating the balance of ripe fruits and oak.
"Domaine Simha Pinot Noir was rated as one of the top 10 in the world and equivalent to some of the premium Pinot Noirs from Burgundy"
The man behind Domaine Simha is Nav Singh who, with his wife Louise produce a range of wines that are some of the most hotly anticipated to be coming out of Tasmania at the moment. When tasted by the world’s 50 top sommeliers, Domaine Simha Pinot Noir was rated as one of the top 10 in the world and equivalent to some of the premium Pinot Noirs from Burgundy that they have been pouring for many years. The Simha wines are now poured in some of the best restaurant across the world and allocations are very hard to come by.
Nav is also the winemaker who developed much of his talents working at Burgundy‘s De L’Arlot in Nuits St Georges, the highly prestigious Chateau Le Pin and Vieux Chateau Certain in Pomerol and Chateau d’Yquem, Domaine Chandon as well as five years spent at Moss Brothers in Margaret River. Nav also has a host of qualifications which include both Viticulture and Oenology certificates from the University of Adelaide.
Nav believes in a natural approach to winemaking, following biodynamic principles, paying careful attention to the harvesting dates, whole bunch and wild fermentations only using naturally occurring yeasts, basket pressing and bottling his wines unfined and unfiltered for purity and texture. The wines are made in tiny quantities and Nav works in micro batches, making just 2 to 3 barrels to ensure the wines are produced at the highest possible level of quality.
Nav and Louise spent time searching for single vineyards in which to source fruit from and have partnered with several growers based in the Upper Derwent Valley, Coal River and Huon Valley, whom they work closely with to ensure only the finest fruit is used for their micro batch wines. Their aim is to reflect through their wines, the Tasmanian terroir and have managed to achieve this through minimal winemaking in crafting individual, single vineyard expressions.
Domaine Simha are creating a real buzz in the Australian as well as the international wine scene, their wines in demand among the worlds top sommeliers in some of the best restaurant but until now, were not represented in the UK. We are over the moon to have partnered with such an exciting winery and bring them exclusively to the UK.
"Without question, Tasmanian wines have been one of the greatest discoveries for us over the past few years. From House of Arras, producers of the finest sparkling wines to be made outside of Champagne to some of the greatest Pinot Noirs we’ve ever tasted. "
Positioned just over 400 km from mainland Australia’s south east coast, Tasmania has rapidly gained a reputation for being a premium, cool climate wine region, not just for sparkling wines but also for top quality still wines such as Chardonnay, Pinot Noir and Shiraz. With vineyard sites positioned on the north and south east side of the island taking full advantage of the cool, maritime influences and coastal breezes that help to preserve the crisp acidity and freshness that is so important in producing wines of this Calibre. Wine makers in Tasmania utilise the whole region often blending parcels from vineyards across the different sub-regions that each lend its own specific identity to the wines.
Tamar Valley on the north coast is one of the warmer sub-regions with a higher level of rainfall producing fruit with a riper character. Just to the east of this is Pipers River, one of Tasmania’s coolest regions with a terroir dominated by red, ferrosol soils and home to the outstanding sparkling wine producer House Of Arras. Created by Ed Carr who is unanimously considered to be Australia’s greatest sparkling wine maker, House Of Arras source grapes from top vineyard sites located on Tasmania’s south and eastern coastal sub-regions. As we travel south we come to the East Coast region followed by Coal River Valley, Derwent Valley and Huon Valley. Based in the Huon Valley is Glaetzer-Dixon, responsible for producing, amongst others, the legendary La Judith Pinot Noir with 3 years of aging in new oak. Dr Edge is a producer that focuses on the unique expression of each terroir creating three individual, single vineyard Pinot Noirs each from a different sub-region. Simply named North - from Stoney Rise vineyard in Tamar Valley, East – from Hazards Vineyard in the East Coast and South – from Meadow Bank vineyard in Derwent Valley. As well as these single vineyard expressions Dr Edge also produces a blend of all three named Tasmania.
Based in the Huon Valley is Sailor Seeks Horse who brought a derelict, 6.5 hectare vineyard back to life from which they now produce exquisite Pinot Noir and Chardonnay. Hughes & Hughes can be found in a tiny hamlet called Flowerpot, who as well as Pinot and Chardonnay, produce Riesling and Sauvignon Blanc from grapes sourced from growers across the island. Our range of Tasmanian wines is continuously growing and we believe the region is just beginning to discover its potential for world class class Pinot Noir and Chardonnay as still wines as well as the famous sparklings to come out of Tasmania.
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