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Vendor
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Minim
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$30
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- ADDED SULPHITES (MG/L)
Minimal
- FILTERED
No
- FINED
No
- SKIN CONTACT
Yes
- VINEYARD HEALTH
Organic
- YEAST
Wild
View Metric Info +
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VINEYARD HEALTH
Cultivation of the wine grapes. Almost all wines at NOTWASTED implement organic, biodynamic or regenerative vineyard practices.
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SKIN CONTACT
The skins of the grapes can form part of the fermentation process. Unlike conventional white wine, natural winemakers will often leave skins of the grapes for part (or all) of the fermentation, the result is a cloudy and tannin filled wine.
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FILTERING
The filtering of the wine to remove particles post fermentation. Filtering particles may be aesthetically pleasing, but is often viewed as ‘unnatural’ and not filtering is said to create a more unique wine.
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FINING
Fining wines uses an agent (often gelatin or bentonite) to attract miniscule solids and join them together. Again this is seen as ‘unnatural’.
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SULPHUR
The amount of sulfur added to the wine. The affect of suplphites in wine on the human body is one of the most debated and researched parts of the winemaking process. Conventional wines often present up to 300mg per litre of wine.
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YEAST
The type of yeast used. Imported or wild. Yeast is crucial to break down grape sugars into alcohol. Wild yeast, relies on it naturally occuring as part of the fruit harvested. Although harder to execute, it’s often part of a natural winemaker’s process.
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About the maker
Under the roof of Boomtown Cooperative in Castlemaine Victoria, Tim Sproal modestly tells you that he has no formal wine training or experience, but is here to just make beautiful Australian single variety and blended wines.
Over the years Tim has worked with and leaned on generous vignerons like Jean-Yves Du Mont, Adam Marks, Gilles Lapalus, Jarad Curwood, Xavier Goodridge and Pat Underwood to help guide his hand and understanding. These days Tim makes small wines from great sites around Central Victoria. He sources handpicked grapes from small growers; some organic, some moving that way and some more conventionally grown. Working with native yeasts and prefers to ferment in smaller volumes with different approaches to build a unique complexity through the wines.
See the Minim collection here
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