“There’s a brilliance to them [Jamsheed], and brilliance is at its best when it has a clear use. Jamsheed has burned itself away from the ruck and is now a leading producer.”

“What’s in the bottle oftentimes here is electrically good”

Campbell Mattinson The Winefront Monthly August 2013

“…the offspring of (Jamsheed) should be cellared, tasted and admired as a reference point for the joy of simply drinking great wine.”

Jon Rimmerman, Garagiste, Seattle Washington March 2013

“…(the) ease with whole cluster fermentation shows most apparently in the Jamsheed Syrahs–the approach drinking as seamlessly integrated into the overall presentation of the wine.”

“Bringing them back to the United States it’s an interesting contrast that includes what for some people will be a recalibration of their palate. It’s a recalibration worth making, and perhaps even important.”

“The 2011 Jamsheed Syrah’s have a combined strength and focus that make them both desirable and heady. I wanted more of these wines.”

Hawk-Wakawaka Wine Reviews Why We Should All Be Drinking Jamsheed March 2013

‘This is the new face of Australian wine. Wines from distinguished sites, naturally made, with personality, elegance and a sense of place.”

Jamie Goode wineanorak.com Oct 2011

“Gary [is] making excellent wines under his Jamsheed label.”

Art of Eating #90 September 2012

“New to my 100 Best list and worthy of four spots, if I had space, Jamsheed’s current crop of wines in the UK is a revelation. This is winemaking at its most elemental and the wine tastes as raw and un-buggered-around-with as any I have seen. Drinking this wine is a gripping experience. The elaborate spice and blackberry velvetiness combine and you are left breathless. If you love Clape, Chave or Rostaing you will fight to get a case of this wine.”

Matthew Jukes Top 100 Australian Wines 2013

“Acts like [a] northern Rhone wine with the volume cranked up.”

Josh Raynolds Tanzer IWC July 2013

The best included several wines from the Yarra Valley, just east of Melbourne; a pure, precise 2010 Jamsheed Silvan, also made with whole clusters. Another gorgeous Jamsheed syrah came from north east Victoria, this one a 2011 from the Warner Vineyard in Beechworth, with beautiful herbal and meaty aromas and flavors.”

Eric Asimov Australia’s Best Reds Trickling to the United States New York Times Feb 19th 2013