A dry-grown, barrel-fermented Riesling made from fruit thats farmed in deep granitic sands and clays at Metcalfe. Hand picked whole bunches, gently foot stomped and racked to seasoned pucheons. Natural ferment over 4-5 weeks on full lees and post malolactic ferment in early summer. All wines are made with no additions except for SO2 at bottling when needed.

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.