Jamsheed was a Persian king whose fondness for fresh grapes lead him to store them in jars over winter where they would inevitably ferment and turn into wine. The choicest parcels of Shiraz are selected from a vineyard in the foothills of the cool southern vales of Yarra Valley. Two thirds of the pick are vinified as whole bunches to indigenous yeasts in traditional open fermenters. No acid, enzymes or additives other than a small amount of sulphur dioxide are included. After forty days, the wine is pressed to a selection of one and two years old, larger French oak barrels, resting on sedimentery yeast lees for a term of maturation before bottling, unfilltered and unfined.