The mythological Persian king Jamsheed was the first maker of wine, so legend proclaims. Winemaker and Literature graduate Gary Mills thought it only fitting that the king's name should be used for his terroir-focused and fruit-driven wines.

Having worked for two years with the great Paul Draper at Ridge Vineyards in California and spent time making wine in Oregon and in several Australian regions, Gary settled on Victoria and set up on his own. It was here he found the conditions that best suited his aim to keep his main focus on single-vineyard shiraz wines that are among those defining one of the strands of modern Australian winemaking.

Gary seeks to show the site specific character of the grapes, with poise and purity as well as concentration. He sources fruit from cooler areas, by Aussie standards, in Yarra, Great Western, Beechworth, Moonambel, Mornington Peninsula, and Pyrenees, each in small quantities so that he can retain complete control of the winemaking.

Whole-bunch fermentation using natural yeast is used, while fining, filtration and additions are eschewed with only a minimal use of sulphur. As well as his shiraz wines, he produces pinot noir, cabernet franc reds, rosés from cabernet sauvignon and pinot noir, and aromatic whites from roussanne, riesling, gewürztraminer and chardonnay. King Jamsheed would be proud!