Jamsheed Wines

The Seville is sourced from the Syme-on-Yarra vineyard, nestled in the foothills of the cool southern vales of the Yarra Valley. Here the soils are grey loam with seams of deep red, volcanic clay. Under Stewart Proud's superb vineyard management, Syme-on-

Made with fruit from the Pyrenees and Yarra Valley, using indigenous yeast and a high percentage of whole bunch, the 2014 Harem La Syrah has a medium to deep garnet-purple color and is scented of black berries and mulberries with a savory undercurrent of

A barrel fermented aromatic white blend of Upper Goulburn and Grampians Riesling. Indigenous yeast ferment, left sur-lie for 8 months and bottled unfined and unfiltered. Dry and textural this year - this is perfect summer drinking.

Variety: Riesling
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A 70-30% blend of Yarra Valley and Beechworth Chardonnay, barrel fermented in 20% new oak hogsheads and puncheons. Barrel fermented with indigenous yeasts, no additions other than a small amount of sulphur at the press and at bottling. Bottled after 8 mon

This again comes from the Warner vineyard in Beechworth, the same site that gifts us the Jamsheed Roussanne. Here the soil is a deep, pink granitic loam over clay, with some slate and shale. The Syrah vines here are now almost 50 years old and occupy a be