A blend of the Tuscan olive varieties Frantoio, Leccino and Pendolino along with the staple Verdale and Koroneki varieties, the JOSEPH Cold Pressed Extra Virgin Olive Oil is sourced from olive groves in McLaren Vale, the Fleurieu Peninsula and Adelaide Hills regions. Picked at the peak of the harvest, each parcel of olives is pressed separately in a state of the art Italian olive press before carefull blending by master blender Joe Grilli. Watch a video of the olive harvest and press in action here.
PRIMAVERA CELEBRATION LUNCH MENU:
Primo Estate Primo Secco NV
2013 Primo Estate Merlesco Merlot
Peperonata, White Anchovy Crostini
2013 JOSEPH d'Elena Pinot Grigio
Live cooked in the courtyard South Australian Seafood Risotto
2011 Primo Estate Shale Stone Shiraz
2011 Primo Estate Zamberlan Cabernet Sangiovese
Wood oven roasted Normanville Lamb rack, Salmoriglio, Caponata, fried Sage Gnocchi
JOSEPH La Magia Botrytis Riesling Traminer 2013
Local & Imported Cheeses, Seasonal Fruit, Quince Paste, Fig and Fennel loaf, lavosh, Almond Bread
The freshly bottled 2013 JOSEPH d'Elena Pinot Grigio arrived at the Primo Estate cellar door this week. Mark and the team couldn't wait to open a bottle and try the new vintage. Fresh from filtration and bottling, it needs a couple of weeks to settle, however the class of this wine is unmistakable. Subtle fruit aromas, hints of spice, soft texture and delicate length as usual. 2013 d'Elena Pinot Grigio, yum.
An Australian food icon, the JOSEPH First Run Extra Virgin Olive Oil is sourced from selected groves on the Fleurieu peninsula and the Adelaide Hills. As the name suggests, only the first parcels of fruit from the harvest are used to create this vibrant, spicy and intensely flavoured olive oil. Bottled straight from the press while still cloudy, JOSEPH First Run Extra Virgin Olive Oil is seasonal produce at it's best. Enjoy this small parcel of oil while young and fresh.
It's amazing to think that the first release of this wine was back in 1982. The Primo Estate winery was once again filled with the pungent tropical fuit salad aromas of a fresh vintage of Colombard fermentining this February. While an all too familiar scent for Joe Grilli and the winemaking team, it never fails to put a smile on their faces. Now the Young Blonde is set to put a smile on your face, as the new vintage is released in cellar door and online:)