David Lowe has been making wine for some time. Back in the 1980s, I drink shedloads of the delicious wines he made at the late lamented Rothbury Estate in the Hunter Valley.
But Lowe is also a winemaker who keeps abreast with consumer trends, hence the release of his Bio-Logical range of wines that very much capture the zietgeist.
For the past couple of decades Lowe has been based in Mudgee, sourcing fruit from the across the various regions of the Central West of New South Wales, but mainly from his own organic and biodynamic vineyards.
The Lowe Family Vineyards Bio-Logical wines, which retail for $45 a bottle, and are preservative free, vegan friendly and, except for the white, certified organic..
The range comprises a very crunchy and vibrant 2023 Bio-Logical Red, made from shiraz, a dashingly youthful and very drinkable 2023 Rosé, also crafted from shiraz, and a 2023 White made using fruit from the Murray Darling region in Victoria.
The red is unoaked, just grape juice and wild yeast. It doesn't even see oak and is probably best enjoyed in its youth, well chilled. All three wines share a wild spirit; a sense of "otherness".
Interestingly, the white is made from what Lowe calls ansonica, a white variety from Sicily that is probably better known as inzolia and is still rare in Australia.
If you are heading to Mudgee, a tasting at the Cellar Door and lunch at the Zin House eatery operated by Lowe's partner Kim Currie is de rigueur. See https://lowefamilywineco.com.au/
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