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 officer 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 Councillor.
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.
Growing up in a farming family from Armidale, Jim began learning the agricultural practices that make up great quality food from a young age. He started his cooking career in New Zealand, working with international teams that ignited his passion for food, before returning to Australia to complete his studies with apprenticeships at Sydney’s Pier and Bilson’s.
Jim headed for foreign shores again to expand his experience with new cultures and food that comes along with them. During his time overseas, Jim refined his skills at the 5 Star Grand Palais in France – Le Royal Monceau, before working his way up to the formative role of Executive Sous Chef at London’s 2 Michelin-starred restaurant, The Greenhouse. On returning to Australia, Jim joined the Sails on Lavender Bay team in 2016 as Head Chef, before itchy feet took him back overseas, this time to Boxermans Restaurant in Montreal, Canada.
Jim eventually traded the fast-paced city life for the rolling hills of Mudgee, and in 2020, joined the Zin House team as sous chef, moving to head chef late this year. Alongside Kim and the team, Jim brings his extensive experience in fine dining, backed by his understanding that there is merit in the simplicity of growing great quality produce and sharing this with others.