Ancient writings tell an endearing tale of Jamsheed, a Persian king, who 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 and informs her king who is most pleased and sets about making many jars of ‘poison’ - thus wine was discovered.
Originally from Western Australia, Gary Mills 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.
The Jamsheed label began in 2003, when Gary returned to Australia, with a focus on single vineyard Syrahs and aromatic whites from unique sites in Victoria. It has since grown to encompass three label offerings: Jamsheed Single Vineyard Wines, continuing to showcase the unique terroirs of Victoria; Apricity Wines, focused on working with obscure and experimental varieties; and Park Wines, making wines that can be poured liberally in the park or at your dining table.
In 2019 Jamsheed Urban Winery opened its doors to the people of Preston and beyond, precisely where the wine is made. It is here that Jamsheed welcomes you to experience their wines how they have always been intended to be shown - without pretence and with all of your loved ones near. The restaurant boasts a concise menu of seasonal produce, served by Zac Nicholson (ex Head Chef of Rockpool and Hazel).