An ancient Persian king, Jamsheed was said to be able to see his kingdom in a cup of wine, and whose fondness for fresh grapes lead him to store them in jars over winter where they would inevitably spontaneously ferment and be set aside as poison. One of King Jamsheed’s harem, despairing of frequent migraines, chooses to commit suicide by drinking from a poisoned jar. She wakes to find herself miraculously cured, informs her king who is most pleased and sets about making more jars of this splendid poison. "Saqi, bring me wine and nothing else; Bring the wine that makes men free. A wind is stirring in the sky, you said. Until it comes, my love, pour wine for me!"
Gary Mills was born in Western Australia, he completed a Bachelor of Literature, before moving to Japan to study and work as an English teacher. Upon returning to Australia he had an epiphany during a brief stint as a Japanese speaking tour guide in Queensland, and began work in the vineyards of Margaret River. A five week vintage posting at Ridge Vineyards California turned into a 2 year full time position under the tutelage of winemaker Paul Draper and from there Gary has worked in Oregon and various regions within Australia. The Jamsheed label began in 2003 with a focus on single vineyard Syrahs and aromatic whites from unique sites in Victoria.
Mills and his Jamsheed label have developed an extraordinary reputation for exceptional small batch red wines, especially Victorian Shiraz. Sourced from the Hill Paddock vineyard in the Healesville region of the Yarra Valley, planted by Dr Richard Gutch in 1995, the Jamsheed Healesville Syrah is made using 60% whole bunches and fermented with indigenous yeasts in open fermenters.
The Jamsheed Silvan Syrah is sourced from vines planted in the mid 90's on the deep red 'Monbulk' soils in the southern vales of the Yarra. South facing, north/south row orientation, low cropping (4.5t/ha) PT23 clone. 100% whole bunch fermentation, 40 day extended maceration, indigenous yeast, racked to one and two year old French puncheons, sur lees for 10 months, gravity racked and bottled unfined and unfiltered.
Handpicked from vines planted in the 1890's in the Great Western region of Central Victoria. 'Old Best's' clone, 'Concongella' soil profile. 50% whole bunch fermentation, 40 day extended maceration, indigenous yeast, racked to 1and 2 year old French hogsheads and puncheons and left sur lees for 10 months, gravity racked and bottled unfined and unfiltered.
“…pushing the envelope has succeeded brilliantly here… has purity and intensity, with a great texture…” -James Halliday Wine Companion, “The people behind these recently hatched projects have mostly had a stellar career path as they’ve worked towards setting up their own labels… all have backed their talents, honed their vision, and done the work required to step out and make some of the most exciting wine on the market.” -Gourmet Traveller, “Winemaker Gary Mills has his heart set on Victorian Shiraz but can’t seem to make his mind up exactly which Victorian shiraz. What a happy dilemma he has… The cool-ish Yarra wine has a distinctly fragrant side… and the old-vine Great Western gets, well, nothing. It doesn’t need assistance – the depth and soul of old vines carries this one to the top of the class.” -Gourmet Traveller