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Primo Estate
12 December 2013 | Primo Estate

Primo Secco Pizza Party at Cellar Door

Saturday 25th January 2014 - Click here to book your tickets

Sunday 26th January 2014 - Click here to book your tickets

Alcohol free tickets for drivers and children over the age of 10 are available for $50, please call: 08 8323 6800 to book these special seats.

Celebrate Australia day 2014 in one the the most beautiful spots in the country - our cellar door. Drive down through the Adelaide Hills to enjoy a relaxed lunch of locally sourced, seasonal Australian produce.

Exclusive to our Amici Primo, the day starts with a refreshing glass of sparkling white Primo Secco enjoyed with crostini in the courtyard. This is followed by a selection of wood oven pizzas paired with our most popular wines: La Biondina Colombard and Merlesco Merlot. Lunch ends with a wood oven baked Willunga peach served with our delicious sweet wine, JOSEPH La Magia. Invite your friends to share the fun in McLaren Vale's stunning wine country; the perfect long weekend catch-up.


Primo Secco NV
Sparkling White

Primo Secco cured Salmon and Mascarpone Crostini

2013 Primo Estate
La Biondina Colombard

2013 Primo Estate
Merlesco Merlot

Selection of Pizzas Fresh from our Wood Oven

La Magia
Botrytis Riesling Traminer

Wood Oven Baked Peach with Willunga Almonds, Amaretto and Vanilla Bean Ice Cream

Tickets are limited so early booking is recommended

Saturday 25th January 2014 - Click here to book your tickets

Sunday 26th January 2014 - Click here to book your tickets

Alcohol free tickets for drivers and children over the age of 10 are available for $50, please call: 08 8323 6800 to book

Primo Estate
5 December 2013 | Primo Estate

Recipe of the Month - Tuscan Pork Skewers

Tuscan Pork Skewers - Serves 10


1000 g Pork Scotch Fillet diced into cubes
Roasted Fennel Seeds
1 Bunch of Parsley
1 Chili
2 Lemons
Cracked Pepper
JOSEPH Extra Virgin Olive Oil
10 Wooden skewers soaked in water


Blend the fennel seeds, pepper, chili and parsley in a food processor to make a dry mix. Marinade the pork cubes by rubbing them in the dry mix, adding a little JOSEPH Olive Oil then leaving them in the fridge overnight in a covered bowl.

Spear the marinaded pork cubes onto wooden skewers that have been pre-soaked in water (so they won't burn on the grill). Allow approximately 100g of meat per skewer. Grill the skewers over charcoal for the best flavour. Dress with a sprinkle of lemon zest, a squeeze of lemon juice and a drizzle of JOSEPH Extra Virgin Olive Oil and serve.

Many thanks to our friend Rob at La Dolce Vita Catering and Events for this delicious recipe.

Primo Estate
12 November 2013 | Primo Estate

Moda & Merlesco in the Hot 100 Wines

We love this description of our 2011 JOSEPH Moda:

'A velvet glove on an iron fist. A red wine that’s got game and is perhaps ideally suited to eating game. A savoury style with an underlying sweet cherry and cranberry nuance. Icing on a mud cake. Delish.'

You can buy both our 'hot' wines online - click here, buy now and taste for yourself



Primo Estate
31 October 2013 | Primo Estate

NEW - 2013 Disgorgement JOSEPH Sparkling Red

The pop and fizz of an Australian icon returns to cellar door this November as we proudly unveil the 2013 disgorgement of our NV JOSEPH Sparkling Red. See in the New Year with something special and order your 'history of Australian wine in a bottle', click here now to buy online.


Primo Estate
24 October 2013 | Primo Estate

Meet The Tuscan Pizza Lunch - 30th November & 1st December

Seats for this popular lunch are limited so book now - click here

Join us for our annual Italy vs Australia international taste test as we pour Italy's 2012 Primo & Co The Tuscan alongside its McLaren Vale twin, 2012 Primo Estate Il Briccone. Two great wines, both Shiraz Sangiovese blends, both made by our very own Joe Grilli, but from opposite corners of the globe. Which will get your vote?

Exclusive to our Amici Primo, this relaxed lunch starts with a celebratory glass of classic Italian aperitif Primo Secco Aperol Spritz before The Tuscan and Il Briccone are served perfectly paired with a selection of delicious woodoven pizzas. Lunch finishes on a festive note with our new 2013 JOSEPH La Magia Botrytis Riesling Traminer paired with strawberry semifreddo.  Invite your friends to share the fun in McLaren Vale's stunning wine country. Which wine will be this year's winner?

Seats for this popular lunch are limited so book now - click here

Primo Estate
17 October 2013 | Primo Estate

Recipe: Flourless Orange Cake

Flourless Orange Cake

Serving Size: 8
Cook Time: 03:00:00
Difficulty: Easy

2 medium oranges
6 eggs
1 cup caster sugar
1 1/2 tsps baking powder
1 1/2 cups ground almonds/almond meal
Tip: Fancy a change? The two oranges can also be replaced by 4-5 clementines, 3 lemons or 350g of kumquats


Wash and scrub the outside of the oranges and place them whole (skin and all) in a pot and fill with cold water to cover. Place over a medium high heat and bring to a boil. Allow to simmer uncovered for 20 minutes or so then drain the oranges, place them back in the pot and refill with more cold water. Repeat the process by bringing to the boil, simmer for 20 minutes then drain and refresh with more cold water. Bring it a boil and simmer for about an hour then drain the oranges and set them aside to cool. All up the process should take about 2 hours and you’re draining and refreshing the oranges three times.

When the oranges have cooled, roughly chop them to pieces and remove any seeds and white pith (these will make your cake bitter). Place in a blender or food processor (skin and all) then blend/process until a fine puree.

Preheat oven to 175°C / 350°F and lightly grease and line with baking paper a 23 to 25cm cake tin (9.5 to 10 inch tin). I use large round cake tin (24cm across x 7cm high)


Measure out 1 1/4 cups of the puree. Just keep the rest in the freezer until the next orange cake episode. Beat the eggs, sugar and baking powder with an electric mixer until thickened and pale in colour. Add in the ground almonds and mix in well. On a low speed, add in the orange puree in two or three batches allowing it to beat for at least 20 seconds after each addition.

Pour into prepared tin and bake for anywhere between 40 minutes to an hour (depending on oven). Cake is ready when a skewer comes out clean. If it looks like it’s browning too much after 30 minutes then you can place a sheet of aluminium foil over the cake tin.When done, remove from oven and cool for 10 minutes before removing it from the tin and cooling on a cake rack.

Serve with a dollop of orange-blossom scented double cream (or plain cream) and candied orange peel if you wish. The perfect pairing for our JOSEPH La Magia Botrytis Riesling Traminer.


Primo Estate
1 October 2013 | Primo Estate

La Magia, The Magic, Returns to Primo Estate McLaren Vale

The first vintage of JOSEPH La Magia Botrytis Riesling Traminer since 2008 has finally been bottled.  Joe Grilli and the winemaking team were once again captivated by the process of infecting pristine Riesling grapes from our Clarendon Vineyard with specially cultured Botrytis spores.  Over four weeks the Botrytis cast its spell on the fuit, transforming it into a luscious and alluring sweet white wine.  Complimented by a parcel of late harvest Traminer from Coonawarra, the 2013 JOSEPH La Magia Botrytis Riesling Traminer is a complex and layered wine displaying hallmark exotic Botrytis characters balanced by a line of natural acidity and freshness from the Traminer.  We invite you to experience this wine for yourself, either in our McLaren Vale cellar door or at your next dinner party.  Click here to order online

Primo Estate
18 September 2013 | Primo Estate

JOSEPH Cold Pressed Olive Oil 2013 is released

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.