Our Most Inspired Red Selection

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Energetic pinot noir crafted in clay amphora.

Living wine relying on ancient knowledge and intuition. Energetic wine of expressive character and lo-fi technique. Domaine Simha Amphorae wines are crafted in white clay fermentation vessels. Derived from the cosmic golden ratio, the ovoid shape promotes a gentle passive convection current. Wine is energised by constant motion and naturally maintains a stable temperature. Micro porosity allows wine to breathe and evolve over time. Intricate geometric patterned Amphorae labels reference the exquisite architectural beauty of jali screens carved in stone.

NATURE: Lionheart, rosehip, red currant, wild raspberry, grains of paradise, earthenware, heroic courage.

METHOD NATUREL:  Cool climate single vineyard origin: Derwent Valley Tasmania 42.6°S Handpicked on a fruit day after the harvest moon Wild ferment in clay amphora 90 days on skins, matured 6 months sur lie.

Basket pressed, bottled unfined and unfiltered with perfect natural balance.

96 Points - James Halliday "A single vineyard planted in '78. 55% new oak for 14 months. Redcurrant, blackberry, violets and bay leaf bouquet; characters of cedar and chocolate on the palate are oak-derived, but sit seamlessly within the wine as well. The fruit and the tannin filling the mouth expansively."

97 Points - Stuart McCloskey “Wow – the bouquet races out of the glass with hedonistic impact. Briary, autumnal, deep, earthy and broody (wood smoke / fire hearth / bacon fat / soy / mushroom) uplifted with sour cherry and sweet spice – fresh rubbed rosemary and bay too. This is one of those beauties which keeps giving. You will never tire of swirling and sniffing. The flavours fan out wonderfully across the palate with filigree tannins keeping pace. Sour cherry and cranberry cascades with a soupçon of soy, briary fruits and a little backdrop of smoke. A very individual wine created by a truly gifted winemaker. Powerful but the earthy goodness provides an honest balance. Incredible length, dried blood orange on the finish and a wine which will appeal to those who love By Farr wines… Decanted for an hour and served using Zalto Burgundy glassware. Drink now to 2030.”

97++ Points - Stuart McCloskey “Sourced from old bush vines ageing 150 years in the Angaston Foothills. The bouquet is explosive and perfumed with blueberry, sweet spice, spiced cherry, cola, smoke, warm earth and minerals. The palate delivers a smörgåsbord of dark raspberry, pomegranate and blood orange with glimmers of liquorice in the background. The flavour profile continues along the same line with sweet, black raspberry, cassis, and sorbet-like blood orange. The flavours are deep and the palate wonderfully textured. There’s a spiced black pastille character which builds and builds. The tannins are sappy and fresh. There’s a seriousness but with equal measures of fun and built for those seeking an interplay of power and finesse. Mightily impressive. Drink now to 2027+. Served with Zalto Bordeaux glassware.”

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97 Points - James Halliday "MV6, 777 and 115 clones, 60% from the Derwent Valley, 30% East Coast and 10% Tamar Valley. The bouquet is multifaceted, with no single message from the single vineyard group, the palate moving onto another tier, but carries with it the higher-toned red fruits of clone 115 (compared to MV6 last year). It also achieves a lightness of touch without any sacrifice of line or length. This is the serious business of enjoyment, not the science of dissecting small pieces of a large puzzle."

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The Wine Advocate "Dark, lifted aromas of plums, old-school maraschino cherries and mixed spices. These characters intensify on the supple and fleshy palate, firmed by velvet tannins and a fine, balanced finish."

James Suckling.com “Silky, supple and elegant with an earthy finish. Drink now.”

  Top Rated Pinot Noir - 2020 Wine Companion Awards

95+ Points - Gary Walsh (The Wine Front) "A single vineyard wine, close planted to Pommard and MV6 clones. I liked it from first sniff. Cherry, spice, subtle biscuit oak, a distinct sweet earth/mineral thing happening, and some dried herbs and flowers. Medium-bodied, good amount of flavour, particularly impressive tannin – fine, thick and graphite – pulls the ripcord of juicy acidity on the long finish. Complex. Composed. Cracking. My kind of Pinot Noir. Tasted May '19"

Winemaker "Cranberry red with brick red hues. Blackberry and prune with savoury spices. Aromatic and spicy. Red currants and bitter cherries are supported by a high and defining tannin profile creating a flinty aspect the wine. Black berry fruits evolve towards the finish and are meet by anise and sage flavours carried by a cranberry acid line. Hand harvested and de-stemmed without being crushed. Fermented in concrete open fermenters for 7-10 days with 4 pump overs to maintain a fermentation temperature of 20-22’C. Drained and pressed though our wooden basket press before being transferred into seasoned American oak for 27 months. Bottled un-fined and unfiltered.

97++ / 98 Points - Stuart McCloskey “So pure and wonderfully delicate. The bouquet is alluring with cinnamon stick, warmed earth, forest floor, sweet spice and violet – very Burgundian and Ben’s time with one of Burgundy’s great, Domaine Dujac is clearly on show. The tannins are super-fine, almost whispery. Wonderful transparency (there is no hiding with this style), sweet fruit and pangs of freshness. The fruit is spiced and feels exotic – a twist of black pepper to balance the sweetness. Harmonious and beautiful being the most accurate description. The finish is long and seamless. Wonderfully accessible but 4-6 years of bottle age will unlock the wine’s true complexity. A real triumph…”

97-98 Points - Stuart McCloskey “A blend of 61% Cabernet Sauvignon and 39% Mataro, which and despite its tender age is singing wonderfully from the decanter (we sampled after 6 hours). The bouquet is incredibly pure and defined by sweet blueberry, mulberry, dried spice, violet, pen ink and a flicker of mint. The palate is wonderfully structured with grippy tannins – a slight huskiness which will soften with some bottle age. Without stating the obvious, there’s a lovely natural feel to wine. There’s a succulence and coolness to the fruit which I find particularly attractive. Dark plums are in abundance – I detect a little cold metal too. Clearly, a super-classy wine filled with pedigree. Not only a triumphant Biodynamic wine, but a wine which exemplifies modern Aussie winemaking. Served using Zalto Bordeaux glassware. Drink now to 2035+”