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2013 Lowe Organic Zinfandel

Price:
AUD$75.00


Product Description

Our feature and flagship wine, built to last and get better at the same time. It’s dark in colour very concentrated, but a raisin like sweetness that is not sugar just thick gooey ripe grapes

David Lowe has a long history with zinfandel, having won the trophy for the best zinfandel at the prestigious International Wine Challenge in 2003.  

The Lowe Zinfandel comes from unirrigated bush vines located in the Eurunderee gold mining basin north of Mudgee at an elevation of 500 metres. The vineyard is certified organic and biodynamic.  “The bush vine is a bonsai system that limits production and ensures concentration, flavour and a connection with its region,” explained Lowe.  

The reason we operate this system, in the tradition in Sonoma and Paso Robles in California, is that it delivers smaller bunches and smaller berries, thus avoiding the super high alcohols that typify this variety.  Without this system the vines are left to ripen to such a high sugar level that the bunches and berries partially raisin, delivering excessive alcohol levels.

Our Zinfandel is deliberately understated and finer, with maturation in the bottle the objective.

  

Vineyard

Mudgee (500m)

Vintage

Our vineyards are all organic, having been converted in 2003. 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, crowding out disease causing organisms.

Winemaker

David Lowe

Cellaring

This is a wine that will reward cellaring over the medium to longer term. The 2006, for instance, is drinking beautifully now. 

Reviews

93/100 "Deep red colour with slight purple tint. Rich ripe plum and herb aromas, very good depth of flavour, smooth and supple, rich and powerful. Perfect with herb-crusted roast lamb, which eats up the alcohol and the tannins." Huon Hooke, March 2017