A trained geologist and passionate cook, Tim Sproal was inspired to become a winemaker after a revelatory dinner at Hobart institution Garagistes in 2010. A year later he made his first wine under a tree during one of the wettest years in recent memory. He says he made a lot of mistakes, and a “weird, faulty” wine. But a wine, none the less.
Nowadays Sproal makes wines from fruit sourced from great
sites around Central Victoria. He adds complexity by fermenting smaller volumes with different techniques. Each vintage sees two releases – a spring release of fruitful blended wines, and more focused single-site expressions the following year.
All wines are made with no additions except for SO2 at bottling when needed.