2017 Minim Vermentino

Heathcote, VIC

A great example of how to get the most out of this emerging Italian variety. So delicious and so interesting!



About The Wine

This is winemaker Tim Sproal pushing the boundaries of skin contact on Vermentino.

It was his first real crack at the variety in 2017. Tim found himself a little vineyard in the southern end of Heathcote, destemmed the berries and let them hang out on skins for 45 days before being pressed and sent to old barrels. A couple barrels were left untopped, the gentle oxidation adding further complexity to the final wine.

The finished wine is super interesting. A crazy mix of fresh, fruity, herbal and saline. It's a wicked take on this Italian variety.

About Minim

Minim Wines is the love-child of Tim Sproal, a labour of love that started with just one tonne of Shiraz and a milk vat in a mate's garage.

Tim sources small parcels of fruit from Central Victorian vineyards that farm with care. The wines are all about texture and energy, Tim's less-is-more winemaking approach bringing a great feel to the Minim range.

These are clean and energetic natural wines with loads of personality.

Minim main man, Tim Sproal

Critic Reviews

DDS review

Quite honeyed and savoury with lots of spice. Kick of brine and  chamomile. Bright orange colour wine. Wicked texture and tannin cut by super racy acidity. Very cool wine here. Like it a lot. - Different Drop Wine Team

Additional Info

From The Producer

A new site for me in 2017 and my first time working with Vermentino. The Ruperts Ridge vineyard is farmed by Chris Gilles, without the use of systemic sprays, and sits amongst quartz riddled sandstone and siltstone on an expansive ridgeline at the southern end of the Heathcote GI.

I wanted this wine to see a lot of skin contact, but still offer freshness. Given the abundance of acid in these grapes i let them hang long on the vine to develop flavour and colour in the skins. In the cellar the grapes were destemmed and fermented in full skins over 45 days before being pressed to old french oak casks. A small volume was fermented carbonically, as whole bunches, then pressed to barrel. Two of the barrels remained on ullage over winter, while lees were stirred regularly in the remaining barrels. Racked after malo in late spring, bottled in early summer with a small sulphur addition.

This was a good exercise in patience - in the vineyard and in the cellar. The wine is balanced and savoury, yet still bright with a spice aromatic that i cant quite figure out. 5 months in bottle now and very happy.

Blend : Vermentino (100%)
Closure : Cork
Drink Until : 2022
Bottle Size : 750ml


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