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2010 Lowe Zinfandel (museum release)


Product Description

Dark ruby in colour, plum cake, liquorice and prune bouquet with a viscous, soft, lingering finish on the palate. Like all my Zinfandels, this is great drinking now, better in 2017.


Mudgee (500m)


A textbook season with a mild spring and good rainfall, then a benign, dry summer. Following the drought from 2002 onwards, this was a godsend. We crop-thinned the unripe fruit twice in the vineyard which helped produce outstanding fruit.


Fermented in an open vat using natural yeast with an elevated temperature of ferment to 30oc, then matured in American oak cask for 20 months.

Tasting Note

Extreme drought year wine that will take forever to mature. Now it's all prune and sweet raisins, some gritty tannin. Colour isn’t dark but it's no shrinking violet. From 3 years further to another 10 years to drink at its best.


Rob Geddes MW, 32nd Australian Wine Vintages 2015:

Full of nutmeg, cinnamon pepper spices, with fennel, prunes, dark spice, blackberry licorice aromas. In the mouth, excellent length and depth with very fine tannins and even length of mineral briar fruit, so it is generous savoury long and fine with a decisive acid finish tannin. Cellar to 2024. Rating 93 points.

Peter Bourne 01 July 2013:  

Inspired by the great zinfandels of Sonoma, California, David Lowe planted a dry-grown vineyard to create this flagship. The 2010 is a tad finer than its predecessor, with dense bitter chocolate and damson plum flavours. and Zin’s trademark Christmas cake spice. Lush and mouth-filling, the brusque tannins suit a venison pie.