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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
Primo Estate
27 December 2022 | Primo Estate

Holiday Hours

Time Posted: 27/12/2022 at 1:02 PM Permalink to Holiday Hours Permalink
Primo Estate
12 December 2022 | Primo Estate

Panettone Bread and Butter Pudding

Turn your Christmas Panettone into a show-stopping dessert with this simple recipe.

Best enjoyed with black coffee and a glass of the The Fronti Fortified.


  • 700gm panettone cut into 1cm thick slices
  • 500ml milk
  • 500ml cream
  • 4 eggs
  • 125gm sugar
  • zest of 1 lemon
  • 2 tablespoons of JOSEPH The Fronti Fortified
  • 2 tablespoons of rum
  • 1 cinnamon stick
  • butter
  • 1 teaspoon vanilla extract
  • 150gm blueberries or raisins
  • icing sugar


1. Preheat the oven to 170°C. Lightly grease a 1.5 litre ovenproof dish with butter.

2. Layer the panettone slices and blueberries in the baking dish. Drizzle with The Fronti, cover the dish and set aside.

3. Place the milk, cream, lemon zest and cinnamon stick in a saucepan. Bring to boil.

4. Once boiled, remove from heat and strain to remove lemon and cinnamon. Set aside.

5. In a separate bowl, whisk eggs, vanilla extract and sugar until the mixture is pale.

6. Combine the hot milk mixture and beaten eggs. Whisk together.

7. Pour this mixture over the panettone. Push the slices down until they're covered.

8. Place the panettone dish into a large baking tray. Pour boiling water in the baking tray until halfway up the sides.

9. Bake for 35 minutes, until the panettone is golden and the custard has set.

Dust with icing sugar, and serve with black coffee and a glass of The Fronti Fortified.

The Fronti's caramel and toffee flavours bring the best out of this heartwarming Christmas dessert. Enjoy! 🎄🎅

Time Posted: 12/12/2022 at 9:28 AM Permalink to Panettone Bread and Butter Pudding Permalink
Primo Estate
7 December 2022 | Primo Estate

Primo Christmas Specials 🎅

The perfect wines for your Christmas table are just a click away: discover our Primo Christmas specials!

We guarantee pre-Christmas delivery to all orders placed by 9th December.

The Primo Summer Pack is a mixed dozen of our essential holiday wines. It includes our new vintage Rosé, two delicious whites, and the award-winning Primo Prosecco.

Prefer reds? The McLaren Vale Mixed Reds Pack is my best selection of food-friendly red wines - including our sell-out Nero d'Avola

Here's what wine lovers have to say about our Christmas packs:

"Delicious Summer wines - love them. Will be great with our Christmas dinner. Thank you." - Terri D, South Australia 2021

"Taste of summer in every drop! Fresh, lively, and a perfect accompaniment to light summer food. We are ordering another case for Christmas and New Year get togethers." - Amanda T, New South Wales 2021

Don't miss out on this limited offer. These packs will sell out before Christmas.

As always we are including a bonus bottle of Extra Virgin Olive Oil and free shipping with every mixed or straight dozen.

Life's too short to drink anything other than great wine. Buon natale!

Joe Grilli
Owner & Winemaker

Time Posted: 07/12/2022 at 8:03 PM Permalink to Primo Christmas Specials 🎅 Permalink
Primo Estate
24 November 2022 | Primo Estate

Primo Pecorino in Halliday's Top 100!

Our 2022 Pecorino has made James Halliday's Top 100 for the second year running!

Here's what he had to say:

"This, says Primo Estate, is the first planting in Australia, and it's rare in Italy, its birth place in Le Marche. If this richly pungent vintage is typical of the variety, there will be a queue for rootlings. Pear, lemongrass, citrus and spice all clamour for attention - 95 points." James Halliday, The Wine Companion

Cheers James! 🥂

Time Posted: 24/11/2022 at 3:35 PM Permalink to Primo Pecorino in Halliday's Top 100! Permalink
Primo Estate
15 November 2022 | Primo Estate

Primo at the InterContinental 🏨🍷

We're bringing a taste of McLaren Vale to the Adelaide CBD!

Third generation Primo Estate producer Matteo Grilli will be hosting wine tastings at the InterContinental Hotel Riverside Restaurant.

Each tasting will include a flight of our premium JOSEPH range of wines accompanied by Italian cheese, crusty bread and our JOSEPH Extra Virgin Olive Oil. Our Primo Estate wines will also be available for tasting.

CLICK HERE TO BOOK - Friday 18th November, 4pm-7pm

CLICK HERE TO BOOK - Saturday 19th November, 11am-6pm

CLICK HERE TO BOOK - Sunday 20th November, 11am-6pm

Come down to say hello, taste the new wines and make a day of it. Bookings are essential.

The Riverside Restaurant is accessible through the Intercontinental Hotel main lobby.

We look forward to seeing you!

Time Posted: 15/11/2022 at 10:52 AM Permalink to Primo at the InterContinental 🏨🍷 Permalink
Primo Estate
3 November 2022 | Primo Estate

The Primo Prosecco is back! 🍾

Warm weather is just around the corner, and our Primo Prosecco is back!

There's nothing like the first sip of bubbles after you pop the cork on a chilled bottle of Prosecco. 

I made this wine to be the ultimate Summer sparkling. It's a dry style with delicious notes of stonefruit, almond blossom and lemon.

Ours is the only ever South Australian wine to win 'Prosecco of the year' in the Australian Sparkling Report, and it's easy to see why. Here's what wine lovers have to say about our Prosecco:

"This is the only Proseco that we drink. It cannot be beaten." - Graeme W, Victoria 2022

"I was a bit unsure about ordering this product, but not only was it delivered in excellent time but oh my, what a beautiful tasting sparkling wine. I can thoroughly recommend it." - Mal S, Western Australia 2021

Discover our Prosecco on its own or as part of our Primo Summer Pack - a stunning mixed dozen of Sparkling, Whites and Rosé.

As always we are including a bonus bottle of Extra Virgin Olive Oil and free shipping with every mixed or straight dozen.

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

Joe Grilli
Owner & Winemaker

Time Posted: 03/11/2022 at 4:30 PM Permalink to The Primo Prosecco is back! 🍾 Permalink
Primo Estate
13 October 2022 | Primo Estate

The JOSEPH Sparkling Red Release

"Hey Joe – when will your JOSEPH Sparkling Red be back?”

Year round, I am asked this question by friends, family, and fellow wine lovers.

At our house, this wine is a holiday tradition. Christmas is not complete without it. I love popping the cork on a chilled bottle as the family arrives to celebrate.

Today you are the first to know - we have released the 2022 disgorgement!

We handcraft the Sparkling Red using a unique blend of aged reds from the past fifty years. This is a brooding, opulent wine with heady aromas of leather, spice, cedar, and a smooth, velvety finish.

I can't help but get excited every time I taste the wine - like in this video.

 Here's what wine writers have to say about the JOSEPH Sparkling Red: 

One of Australia's treasures.” - James Halliday, Halliday Wine Companion

"An inimitable benchmark that everyone must experience." - Tyson Stelzer, The Australian Sparkling Report

My forever Xmas wine…It’s a master stock of a wine” - Andrew Graham, The Australian Wine Review

Each year we bottle only a tiny quantity in order to preserve the integrity of our decades-old base stock. Do not miss out - this wine will be gone long before Christmas.

As always we are offering a bonus bottle of Extra Virgin Olive Oil and free shipping with every mixed or straight dozen.

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

Joe Grilli
Owner and Winemaker

Time Posted: 13/10/2022 at 2:21 PM Permalink to The JOSEPH Sparkling Red Release Permalink
Primo Estate
12 September 2022 | Primo Estate

Slow Cooked Fennel in Tomato Sauce 🥬🍅

Need a great vegetarian dish to go with red wine? Look no further!

This Winter warmer is stunning when served with a glass of 'The Tuscan' Shiraz Sangiovese. The wine's spicy aromatics and cherry fruit flavours are perfect for this hearty recipe.


  • 2 fennel bulbs, halved with green tops removed
  • 2 400g tins sliced tomatoes
  • 1 onion, finely sliced
  • 2 bay leaves
  • 3 cloves garlic, crushed
  • 1 cup vegetable stock
  • JOSEPH First Run Extra Virgin Olive Oil
  • sea salt & cracked black pepper


1. Pre-heat the oven. Turn to 150°C, fan forced.

2. Add 50ml JOSEPH Olive Oil to a high-sided casserole pot. Put on low-medium heat and sauté the onion and bay leaves for 5 minutes.

3. Add the garlic while stirring. Sauté for another 30 seconds.

4. Add the tomatoes, vegetable stock, a couple of good pinches of sea salt and plenty of freshly cracked black pepper to the pot.

5. Stir the mixture and bring to a simmer.

6. Turn the heat off. Place the fennel bulbs in the mixture cut side up, but not fully submerged.

7. Drizzle a little more JOSEPH Olive Oil over each fennel bulb. 

8. Place the the lid on the casserole pot. Cook in the oven for 2.5 - 3 hours.

9. Serve with lashings of JOSEPH First Run Extra Virgin Olive Oil and plenty of crusty bread. Enjoy!

This recipe is delicious on its own or with a side of gnocchi, pasta, or polenta.

 We love this dish with our Italian-made 'The Tuscan' Shiraz Sangiovese. It's the perfect spicy red wine for this Winter recipe. Buon appetito! 

Time Posted: 12/09/2022 at 6:19 PM Permalink to Slow Cooked Fennel in Tomato Sauce 🥬🍅 Permalink