Nullo Mountain Vineyard

Rylstone, NSW

It is often the smaller regions that are creating new wines, new styles and generating a sense of excitement within the industry.

These wines, all from the Nullo Mountain vineyard, comprise the Nullo Mountain Riesling, Sauvignon Blanc, Pinot Gris and the ‘Late Picked’ Riesling.

High elevation, lower alcohols and letting the terroir dominate is at the soul of David’s winemaking.  I’m a fan of dry Riesling styles of the ‘70s, with the lower alcohol, fresh acidity and slow ageing potential.  

David’s history of making delicate Semillon from the Hunter Valley, which has a similar frame, can be seen in these wines, with the duality of vibrant freshness and the ability to develop complexity from slow ageing in the bottle.

Louee Nullo Mountain VineyardLowe has two vineyards in the Rylstone region (certified organic and biodynamic). Part of the Mudgee GI, the Nullo Vineyard is one of the highest planting of vines in Australia at 1100 metres.  

The Nullo Mountain vineyard was planted in 1996 by Louee Wines  founders Rod James and Tony Maxwell.  Since the brand’s inception, the wines have been made by David Lowe. In 2011, the Louee and Lowe businesses merged. 

The Nullo Mountain vineyard is a very special place.  The mountain holds some of NSW’s most spectacular landscapes.  There are savage sandstone escarpments dropping hundreds of metres into the Cudgegong River and agricultural country below on the Rylstone and Mudgee side and dense eucalyptus forests following down to the Wollemi Wilderness and Hunter Valley to the east.

With an annual rainfall of 1 metre and deep soils derived from 17 million year old lava flows, is it a unique vinicultural area.  Whilst part of the Mudgee GI, the wines are far removed from other Mudgee styles.  The Louee wines are a true reflection of the terroir as there is very little work in the vineyard, and no irrigation.

Although unique in terms of terroir, Nullo Mountain is 50km from the Lowe winery enabling each variety to be brought quickly to the winery.  The grapes were then cold fermented using aromatic yeast to ensure that the fresh, regional fruit flavours were retained in the wine.