The 2025 La Biondina has arrived!

Though it's our greatest summer wine...

...I insist on releasing the new vintage La Biondina as winter begins.

Why? Because the magic of this wine is in its freshness.

Just days ago, we sealed the first bottles. Less than three months ago, we picked the fruit.

Right now, every bottle bursts with juicy passionfruit, mango, and citrus. These crisp flavours have made this our most popular white for over 40 years.

After being completely sold out for months, it's finally back. Click here to watch me taste the new vintage.

This is our best effort at creating South Australia's greatest food-friendly white. It shines alongside simple seafood dishes like our Tuna and Cherry Tomato Spaghetti.

Here’s the best part: you don’t need to wait months for it to appear in bottle shops.

Order today, and we’ll ship it straight from the winery to your door. You’ll be the first to taste it at its freshest.

As always, you’ll get free shipping and a bonus bottle of Extra Virgin Olive Oil with every mixed or straight dozen.

Because life is best celebrated with great wine!

Matteo Grilli
Owner & Winemaker

Pasta alla Norma🍝

Over the years, feeding friends and family has taught me one thing - keep it simple, and cook from the heart.

With our new vintage Nero d’Avola finally here, I knew exactly what I wanted to share this month: Pasta alla Norma.

It’s a Sicilian classic: roasted eggplant, rich tomato sauce, salty ricotta, and rigatoni catching every drop.

At first I tried putting my own spin on it by adding extras like prosciutto, buffalo mozzarella, even a bit of chilli salame.

Each time, the pasta tasted fine, but everyone had a comment - too rich, too much going on, not quite right.

In the end, I went back to basics. Just like Nonna would make - no extras, just rich tomato and soft, caramelised eggplant.

This time, the table was quiet apart from the sound of forks and that cosy silence you only get when everyone’s loving what you’ve made.

Lesson learned, you don’t mess with a classic...click here for the recipe!.

Matteo Grilli
Owner & Winemaker

 

Our 2023 Nero d'Avola!

I've been waiting for this moment - our 2023 Nero d'Avola is finally here!

This wine started a quiet revolution in McLaren Vale.

Eight years ago, I told friends we were making a new red called Nero d'Avola.

The reactions?

“Is it a blend?”

“Do you mean ‘diavola’, like the devil?”

“Is it spicy...like the pizza?”

I explained that it’s Sicilian - the black grape from Avola - and I believed it had stunning potential here in McLaren Vale.

Now, Nero has become a celebrity grape in the region. Each vintage has sold out quickly, and we’ve been patiently waiting as this one matured in barrel.

It’s been worth the wait - the wine bursts with rich black plum, juicy cherry, and warm clove spice.

This year, we’re offering our small parcel exclusively to our members. You won’t find it in bottle shops or restaurants.

Here’s what a few converts have said after tasting our Nero:

"As a 50+ year drinker of Barossa and McLaren shirazes...I believe this might just knock a lot of Aussie shiraz buyers off their socks!" - Max B, ACT, 2023

"Best Australian Nero by far!" - Andrew C, South Australia, 2024

We will deliver all straight or mixed dozens with free shipping and a bonus bottle of our olive oil.

Don't miss out on this wine, I invite you to be a part of the Nero revolution!

Click here to order our Nero d'Avola today!

Joe Grilli
Owner & Winemaker

Braised Pork with Fennel Seed and Garlic 🥩🧄

This rustic, slow-braised pork dish is packed with flavour thanks to the sweet warmth of fennel seed and a rich, savoury sauce. Perfect for a cosy night in with a bottle of Primo Sangiovese.

Ingredients

• 4 of your favourite pork chops
• 1 clove garlic, crushed
• 1 tsp grated ginger
• 2 tsp fennel seeds
• 2 tbsp soy sauce
• 4 tbsp apple cider vinegar
• 250 ml chicken stock
• JOSEPH Cold Pressed Extra Virgin Olive Oil
• Sea salt and freshly cracked black pepper

Directions

1. Mix the garlic, ginger, fennel seeds, soy sauce, apple cider vinegar, and chicken stock in a bowl to make your braising liquid.

2. Heat a large, lidded pan over medium-high heat. Add a generous splash of JOSEPH Extra Virgin Olive Oil and brown the pork chops for about 3 minutes on each side.

3. Reduce the heat to low and pour in the braising liquid. Bring to a gentle simmer, then cover with a lid. Cook for 20 minutes, turning the chops halfway through. The sauce will reduce slightly and coat the pork beautifully.

4. Season to taste with sea salt and cracked black pepper. Finish with a generous drizzle of JOSEPH olive oil for extra richness.

Serve with buttery mashed potatoes and your favourite seasonal greens.

Buon appetito!

The 2024 Sangiovese🍷

I only make this wine in exceptional years.

Friends and family have been asking about it since we sold out of the last vintage two years ago.

Today you are the first to know - the 2024 Sangiovese has arrived!

Like last time, the growing season was marked by cool mornings and warm, sunny days - perfect for McLaren Vale reds.

I make this wine to pair with rustic Italian dishes. At home, we love enjoying it with Ribollita, a hearty Tuscan soup.

Its black cherry, roast tomato, and dried oregano flavours are a perfect match.

This year, we bottled only a few small barrels of Sangiovese. This mailing list exclusive is not available in shops or restaurants.

Order today to experience this limited release.

We'll deliver all straight or mixed dozens with free shipping and a bonus bottle of our extra virgin olive oil.

Here's to living la dolce vita - cheers!

Joe Grilli
Owner & Winemaker

Our Virginia Vineyard Barbecue

In February, we turned our Cellar Door into a one-day Italian festa for Virginia Vineyard!

The sun was shining, so we kicked back with lawn chairs, picnic rugs, and umbrellas.

We poured the first taste of our new vintage Virginia Vineyard Red.

Although, everyone agreed—the wine of the day was our Virginia Vineyard White. Light, crisp, and refreshing, it was perfect for drinking in the sun.

The Honeycombs set the mood with some RnB classics—featuring our very own Matteo Grilli and Lewis Todd!

We can’t wait for the next one—cheers! 

 

2024 Virginia Vineyard Red

Andrew was one of the first wine lovers to discover Virginia Vineyard.

For close to a decade, he'd host a party in his Adelaide backyard for the arrival of our new vintage Virginia Vineyard Red.

I'd roll up in the morning and spend an hour unloading cases of the new wine from my ute onto his front porch.

By midday, family and friends would start arriving. They’d put a few cases in their car before heading to the garden for lunch.

Andrew manned the barbecue all afternoon. He'd be sizzling juicy Italian sausages and lamb chops while I refilled glasses with the new wine.

One year, he brought out a dusty, aged red from his cellar with the label covered. He decanted it in front of the crowd, claiming it was one of his most precious bottles.

We passed it around, and the guessing began. People started naming some of Australia's most famous wines.

As the guesses became more extravagant, Andrew laughed before announcing – “it's Joe's Virginia Red!”

We were amazed. The same fresh red we’d been drinking with lunch had aged into a smooth, rich wine full of character.

Today, you’re the first to know - the 2024 Virginia Vineyard Red has arrived!

Order now, and I promise you two things:

1. You’ll love drinking it as a young red that bursts with fresh dark fruits.
2. It’ll age into a serious wine that delivers way beyond anything near the price.

If you don’t experience both, I’ll refund your order in full.

Keen to know more? Click here for 100+ reviews and a video of me tasting the new vintage.

Because life’s too short for anything other than great wine!

Joe Grilli, owner & winemaker

Mango, Mozzarella, and Anchovy Salad

This month's recipe combines sweet, creamy mango with crisp rocket and rich anchovies.

This recipe is easy to prepare and perfect with a seafood-friendly Summer white.

Buon appetito!

- Joe Grilli, Owner & Winemaker

Ingredients

• 2 ripe mangoes, peeled and sliced into thin wedges
• 200 g buffalo mozzarella, torn into bite-sized pieces
• anchovy fillets, finely chopped or left whole, as preferred
• 1 handful of arugula or baby spinach leaves
• 1 small red chili, finely sliced (optional, for heat)
• zest and juice of 1 lime
• 3 tablespoons extra-virgin olive oil
• fresh basil leaves, for garnish
• pink peppercorns, for garnish
• sea salt and freshly cracked black pepper, to taste

Directions

1. Prepare the base: Spread the rocket or baby spinach leaves on a large serving platter or individual plates.

2. Assemble the salad: Arrange the mango slices and torn buffalo mozzarella over the greens. Scatter the anchovy fillets on top.

3. Make the dressing: In a small bowl, whisk together the lime juice, lime zest, JOSEPH Extra Virgin Olive Oil, and a pinch of salt and pepper. If using chili, stir in the slices for a bit of heat.

4. Drizzle and garnish: Drizzle the dressing over the salad. Top with fresh basil and pink peppercorns for a fragrant finish.

Serve with a chilled glass of our La Biondina. Trust me - make enough for leftovers!