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Minim

Minim

Minim is based in Castlemaine, Victoria - a small producer focused on handmade wines of provenance, with plenty of texture and energy. 

Tim Sproal isn’t a trained winemaker or viticulturist. He studied geology and though a passionate wine drinker, his first love was really food. He came to wine after a visit to Tassie’s famed Garagistes in 2010. For the first time the sense of place and season and personality that he’d always found so readily in food was abundant in the wine as well. “These wines were vivid and textural and exciting. My focus changed after that dinner.”


He went on to try his hand at wine making the very next year - 2011, perhaps the worst/wettest vintage in living history. It was a whole bunch Shiraz/Grenache made in a milk crate under a tree with an old basket press and old barrels. He described the wine as faulty and weird but he loved it, and more than that he loved making wine. It was the start of something, and he’s been making wine ever since.

WINEMAKING

These days Tim makes wines exclusively using grapes from growers around Central Victoria that farm with care. Soil health and fruit quality are imperative to him, which means the grapes come from across the intervention spectrum - from organic producers to more conventional growers. He’s also started growing his own grapes on two vineyards in Metcalfe. Minim wines are a consistent favourite of ours, we love the journey the wines have been on, from pretty lo-fi and haphazard in the early days to now - you can really see the skill in winemaking Tim’s gained over the years, and you can taste his comfort with the varieties he works with. They are always delicious and always feel storied.
After his first experimental dalliance with wine, Tim leaned on and learnt from a number of vignerons around Australia and has since taken (in his own words) “loads of risks, made countless mistakes and experimented recklessly in an attempt to better understand process and terroir.” What landed for him through that time though, was a passion for simplicity, season and place. Tim now primarily makes small batch wines from sites around Central Victoria, with grapes from growers who prioritise soil health. He works with native yeasts, and ferments smaller volumes with different approaches to layer complexity into his wines. They’re mostly aged in old casks, but some in stainless steel. In spring he releases wilder more fruit-forward wines and then more focused single site expressions through the rest of the year. These are clean, dynamic wines with lots of character, you can truly taste the love and care. You won’t stop drinking them.

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