David has only ever wanted to be a winemaker, and to this day, that is what he does. Having helped his father plant the first vines on the Tinja property in ‘73, David went on to forge his own name in the winemaking industry. Following graduation from the prestigious Roseworthy college he became head winemaker for Rothbury Estate at 21 years of age. Between vintages working in the Hunter Valley under winemaking legends, David was one of the brat pack “Flying Winemakers” who cheekily taught the French modern winemaking.
Moving back to Mudgee, David completed his first vintage as CEO and head winemaker of Lowe Wines in his newly constructed winery in 2000. Within a few short years his 2003 Zinfandel was awarded best of it’s kind at the International Wine Challenge.
A highly recognised figure in the Australian wine industry David has held various prestigious positions, including Vice President of the Winemakers’ Federation of Australia 2011 – 2015, President of the New South Wales Wine Industry Association 2008 – 2014, and President of the Mudgee Wine Grape Growers Association 2005 – 2011.
In 2013 the NSW Minister for Agriculture awarded David the Graham Gregory Award for his contribution to the NSW Wine Industry and in February 2014 he was awarded the Wine Communicators of Australia’s Legend of the Vine Award.
Kim has championed NSW regional dining and food for more than three decades with produce and producers always the central focus. Moving from New Zealand to Australia in 1982 Kim found herself in regional NSW, beginning her long history across the region.
This includes establishing Farmers Markets in Orange, Mudgee, Bathurst and Cowra, as well as her own restaurant & eateries including The Rylstone Food Store and Bridge View Inn.
In 2006 Kim moved to Orange to begin work as executive of Brand Orange, helping to build and solidify that region’s reputation as a wine and food leader. In 2011 Kim made the final move back to Mudgee, working to create and expand the food & wine offerings at Lowe, followed by opening The Zin House in 2014. During 2011 – 2016 Kim also served as Chair of Fine Foods whilst a NSW Royal Agricultural Society councilor.
Career acknowledgements include the Maggie Beer award for Outstanding Contribution to Australian Food in 2005, Jaguar Awards for Excellence in Innovation & Travel 2001 (Central Ranges Food & Wine), Winner of NSW Rural Woman of the Year in 2009 and induction into the Sydney Morning Herald Food Hall of Fame in 2011.
A Dr by title, Tim’s background begins in the fields of science. Growing up in the Northern Beaches, Tim first graduated with a Bachelors of Science (Honors) at The University of Western Sydney in 1996, followed closely by his Ph.D in Chemistry in 2003. After some time away from the sciences, Tim returned to university to graduate from a Bachelor of Wine Science in 2013.
Gaining practical experience during his studies, Tim worked for Philip Shaw Wines in Orange, Bimbadgen in the Hunter Valley, plus a stint on cooler shores as the vintage red cellar supervisor at Spring Creek Vintners in Marlborough.
On return to Australia Tim joined the team at Wineworks (Gilberts) 2013/14, before taking on the winemaker role at the organic Thistle Hill winery in Mudgee from 2014 – 2020. Shining light on the end of a difficult year, Tim joined the Lowe Wines family in Nov 2020, working alongside David Lowe as winemaker. He brings with him not only a wealth of knowledge, but also his keen eye for photography and talent for bass guitar.
A Mudgee born local, Nathaniel gained his culinary qualifications in the area before heading overseas to eat and work his way across Europe. Fresh off this experience Nathaniel moved to Melbourne where he began rising through the ranks in some of the country’s top restaurants.
From the bottom Nathaniel rose to work directly under George Calombaris as sous chef at Gazi, then as sous chef of the 2 hatted Press Club. Following more international travel, this time accompanied by Calombaris, Nathaniel established his own concept restaurant ‘Vita Ristorante’ under Calombaris.
In 2020 Nathaniel took the leap back to his hometown to take on the role of head chef at Zin House, where his food continues Zin’s guiding principles, balanced with a refined and technique driven approach.