Minim Wines 'Simone' Rosé 2025

Rooibos tea
Ruby grapefruit
Deck chairs

Picked early for bright acid, just as fruit flavor is starting to reveal itself. Hand-picked and direct pressed to stainless steel tank for natural fermentation on most solids, with a smaller portion racked off solids and fermented in seasoned puncheons. Resting over winter in tank and barrel, racked early spring with a sulphur addition prior to bottling.

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.