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Primo Estate
28 February 2023 | Primo Estate

Our best-kept secret 🀫🍷

Have you heard about my best-kept secret?

The Virginia Vineyard Shiraz Cabernet Merlot offers unbeatable quality at an everyday price.

Each year, it’s released as a members' exclusive and sells out within days.

Today, I have great news – the 2022 vintage has arrived!

This is a smooth, generous wine with mellow, lingering oak character. It has delicious flavours of plum, blackberry, chocolate, and spiceClick here to see my son Matteo introduce the new wine.

The Virginia Vineyard Red has over seventy 5-star reviews on our website. Here are a few:

Stunning. Best value red in Australia - no doubt.” – Gerard C, Queensland 2021

"This wine is as good as you will get in its price range. A must buy." - Brendan R, Victoria 2022

Try Virginia Vineyard for yourself today. I guarantee your total satisfaction or your money back.

Because life's too short to drink anything other than great wine!

Joe Grilli
Owner & Winemaker

Time Posted: 28/02/2023 at 11:25 AM Permalink to Our best-kept secret 🀫🍷 Permalink
Primo Estate
13 February 2023 | Primo Estate

Our Primo Summer Pack πŸŒžπŸ“¦

Sip, savour, and soak up the sunshine with our new Summer wine pack!

It includes my three must-have Summer wines - the ones I always keep in my fridge:

  • 4 bottles Primo Prosecco
    •  Stone fruit, lemon, delicate bubbles and a refreshing finish.
  • 4 bottles La Biondina
    • Bursting with juicy passionfruit, mango and citrus flavours.
  • 4 bottles Sangiovese Rosé
    • Heady aromas of strawberries & cream, rose and peach.

We're also giving a bonus bottle of premium olive oil with every delivery. It's perfect for drizzling over salads or marinading meats.

Finally, the first 50 orders will receive a limited edition Primo Summer Print. This was created by my daughter Elena - an Adelaide-based artist. I've got one hanging in my cellar, and it's the perfect addition to any wine lover's collection.

Click here to see her introduce the artwork and this pack.

Order now and receive a bonus bottle of olive oil and the free limited edition print - only for the first 50 orders. 

Joe Grilli
Owner & Winemaker

Time Posted: 13/02/2023 at 2:12 PM Permalink to Our Primo Summer Pack πŸŒžπŸ“¦ Permalink
Primo Estate
8 February 2023 | Primo Estate

We're coming to Nowra!

We're coming to Nowra! Click here to book now.

On Thursday, 23rd February, I'm hosting a wine dinner at Ponte's Bar and Dining, 10 Wharf Rd, Nowra.

Head chef Thiago Menezes has put together an incredible one-off menu to match with our wines.

Canapes on Arrival
NV Primo Estate Prosecco

Local Seafood Tasting Plate
2022 JOSEPH 'd'Elena' Pinot Grigio

Porchetta | Creamy Pumpkin Puree | Chimichurri Sauce
2021 'Il Briccone' Shiraz Sangiovese
2021 'Zamberlan' Cabernet Sangiovese

Chargrilled Beef Rump Cap | Potato Mash | Local Mushrooms | Red Wine Jus
2020 JOSEPH 'Moda' Cabernet Merlot
2010 JOSEPH 'Moda' Cabernet Merlot

Selection of Hard Cheese | House Made Lavosh | Condiments
2020 JOSEPH 'Angel Gully' Shiraz
2010 JOSEPH 'Angel Gully' Shiraz

This is a rare chance for you to taste our aged JOSEPH reds alongside our current releases. Get in quick to secure your place.

Click here to book now. Tickets are $120.00 for a full menu including wines.

I look forward to seeing you there!

Matteo Grilli
Primo Estate

Time Posted: 08/02/2023 at 12:26 PM Permalink to We're coming to Nowra! Permalink
Primo Estate
17 January 2023 | Primo Estate

Seafood Cannelloni

On Christmas day, I set myself a challenge.

I wanted to surprise my family with a feast of Italian seafood dishes that they'd never tasted before.

The day was a success, and after the meal we all agreed that the first course was a standout. It was my unique take on a classic Italian pasta: Seafood Cannelloni.

As it came out, the steaming pasta dish filled our whole home with aromas of tomato, lingfish, and fresh prawn. The kids made me promise to use this recipe again next Christmas!

Best of all, this was a great dish for wine matching. We paired it with our Sangiovese Rosé.

The Rosé's vibrant flavours and crisp finish are a perfect match for savoury seafood cooking. This dish was no exception!

Buon appetito,


  • 1 x 375g packet of fresh lasagna sheets
  • 500g mixed seafood, finely chopped. We recommend prawn & lingfish.
  • 1 x 500g tub of ricotta cheese
  • 1/4 cup freshly chopped parsley
  • 1 whole onion, outer layer removed
  • 1 stick of celery
  • 1 whole carrot, peeled
  • 2 x 400g tins of diced tomato
  • sea salt & freshly cracked black pepper
  • JOSEPH Cold Pressed Extra Virgin Olive Oil


1. Preheat the oven to 180°C.

2. Drizzle a small amount of olive oil in a saucepan over medium heat. Sauté the mixed seafood in this pan for one minute. Season with salt & pepper and allow to cool.

3. In a bowl, mix together the cooked seafood, ricotta cheese and parsley with a little salt & pepper.

4. Cut the lasagna sheets into thirds, approximately 150mm long each. Turn each peice to make a cannelloni tube.

4. Spoon the seafood mixture into the cannelloni tubes. Make at least 12 cannelloni (3 per serve).

5. Make the marinara sauce:

  1. Heat two tablespoons of olive oil in a saucepan over medium heat.
  2. Add the onion, celery, carrot, and tins of chopped tomato.
  3. Bring to a simmer, then turn the heat to low and cook for a further 30 minutes.
  4. Remove the vegetables.
  5. Season the sauce to taste with salt and pepper.

6. Spread half of the marinara sauce in the bottom of a large baking dish. Place the filled cannelloni tubes on top of the marinara sauce. Pour the remaining marinara sauce over the cannelloni.

7. Cover the dish with foil and bake for 30 minutes.

8. Remove the foil and bake for an additional 5-10 minutes to crisp the top.

9. Remove from oven, and let the cannelloni cool for a few minutes before serving.

Plate with fresh parsley and a flourish of JOSEPH Cold Pressed Extra Virgin Olive Oil.

Our Sangiovese Rosé's vibrant flavours and crisp finish are a perfect match for savoury seafood cooking. This dish was no exception!

Time Posted: 17/01/2023 at 3:53 PM Permalink to Seafood Cannelloni Permalink