Mudgee’s macroclimate is extremely well suited to reds, particularly varieties occurring towards the south of Europe, i.e. Spain, Southern France and parts of Italy. The varieties we have chosen also reflect the suitability of the area for reds, so Shiraz, Merlot and the variety which has become synonymous with Lowe – Zinfandel.


Having worked all over the world and made wine from some outstanding old vineyards there was only one route for us to take; unirrigated, untrellised and organic. This means that fruit flavours reflect the soil alone as there is no support from irrigation or artificial fertilisers. Fruit ripens earlier and is a bit more latent and lively, and very unique to the place in which it is grown.


The French call this “terroir” – a wine’s unique expression of place.


The first vineyards were planted on Tinja by David and his father Keith in 1973. Some of these old Chardonnay vines are still producing. However it became obvious that Mudgee’s future was in gutsy, quartz loving reds. In 1995 the two Shiraz blocks were planted. Both are organic, dry grown, untrellised and display distinctly different terroir.


The main Shiraz is from Block 8, it is sand and clay dominant, providing rounder, riper tannins, more black fruits and olive characters. On the other hand, Block 5, which consistently produces the Lowe Reserve Shiraz, is on stone and shale with more quartz. The wine from this block is very floral in character consistently with violet undertones, the structure is completely different – more austere tannins and locked in flavours. It takes a while to reveal its many layers and has always been a more latent wine style.

Organics and biodynamics

Our vineyards are certified organic & biodynamic. In the vineyard we use competitive biology, aiming to be completely chemical free in dry years and using half the organic standard of copper and sulphur in wet years. The goal is to lift vine health through soil health and complexity, and combat disease through an active and competitive leaf surface biology, essentially crowding out disease causing organisms.


When growing the grapes herbicides, insecticides and most fungicides are prohibited. Chemicals used must be naturally occurring and not poisonous. This allows some sprays to be used that are not harmful, and not taken up by plant tissue. In addition, anything you add to the land must also be organic, particularly fertilizer. This is why we make our own compost as fertilizer and any other mineral elements are in a mined not refined format.


David believes that most of the worlds best wines follow biodynamic practices. There are two key components to this:


  • Typically, you influence the soil microbial activity so that soil matter is alive with a balance of microbes that mineralise and feed plants. On one hand this reduces the necessity of adding quick hits of fertilizers which although immediately effective can end up unbalancing a biological process by overdosing.
  • The second part respects the form of agriculture that predates conventional farming where cosmos relationships determined the best times to manage a farm. Many industries subconsciously still practice this in varied forms, in the same way fishing is aided by tides and luna changes, so it is with biodynamics in the vineyard. The astrological calendar becomes an aid to when the best time to apply changes to agriculture.


Of course, this also extends to the winemaking, where the same thing goes: cleaning agents like chlorinated compounds are out, no organic wine can be mixed with non-organic wine.


Organic winemaking and organic grape growing involves auditing by a registered authority, in our case ACO (Australian Certified Organics), to determine that all stages of the process of grape growing and winemaking comply with a strict regime. To you it means the bud logo with a producer number attached, your guarantee that compliance is correct.