Something to celebrate!🎉

Our 2024 JOSEPH d’Elena has just been awarded #1 of 22 Pinot Gris from Australia on The Real Review!

Here’s what the judge had to say about our wine: "Pale lemon tones. Peach, nashi and smoky almonds on the nose. Bright and vibrant on the palate with ripe pear and peach fruits bound by crunchy acidity. There’s a yin/yang textural composition, creamy then crunchy, which keeps you interested and it carries good length to the end. Will work even better with light food—sashimi springs to mind." – Stuart Knox, October 2024

Something to celebrate with a glass of white...cheers!

The new season's olive oil!

The 2024 JOSEPH Cold Pressed is finally here!

I started blending Extra Virgin Olive Oil back in the late 1980s.

When I began my journey to create a great South Australian oil, dedicated olive groves hardly existed. I had to handpick olives from wild trees growing in our parklands and the Adelaide Hills.

Since then, South Australia has become a paradise for great olives. For four decades, I've sourced my fruit from the best of what this state has to offer.

We make the Cold Pressed olive oil to enhance the flavour of classic Mediterranean dishes. It bursts with fragrant notes of almond, pepper, and green banana.

Our First Run olive oil has already sold out. Don't miss this chance to taste the new season's Cold Pressed!

We offer free shipping and a bonus bottle of olive oil with any straight or mixed dozen of wine and oil.

Click here to discover the new season's oil!

Buon appetito,

Joe Grilli
Owner & Winemaker

Brodetto di Pesce

This iconic Italian seafood soup hails from our family home of Le Marche, on the central Adriatic coast.

It’s a fisherman’s feast in soup form—the more seafood, the better. My mother would often include over 12 different types of fish!

Utterly satisfying with a crisp glass of Pecorino, the ancient grape hailing from the same region.

- Joe Grilli, Owner & Winemaker

Ingredients

• 1 medium size squid, cut into pieces including tentacles
• 1 ling fillet, cut into 4 pieces
• 1 mullet fillet, cut into 4 pieces (only use firm fleshed fish – avoid garfish, whiting, perch etc.)
• mussels
• cockles
• 3 celery sticks, coarsely chopped
• 1 large onion, coarsely chopped
• 2 large cloves of garlic, squashed
• 1 carrot, chopped
• 1 pinch dried chilli flakes
• 1 bunch parsley, finely chopped
• 1 glass white wine
• 50 ml JOSEPH La Casetta Aged Vinegar (do not use balsamic, too dark and heavy)
• 100 g mixed pickled vegetables (giardiniera) or pickled gherkins, coarsely chopped
• 1 splash of sherry or sherry-like wine such as marsala
• 300 ml vegetable stock
• 400 g tin of chopped tomatoes
• JOSEPH First Run Extra Virgin Olive Oil
• salt and freshly cracked black pepper

Directions

1. In a large, high-sided saucepan, heat half a cup of JOSEPH First Run Extra Virgin Olive Oil over medium heat. Sauté the celery, onion, carrot, half the parsley, and chili for two minutes until softened.

2. Add in the garlic and sauté for a further minute.

3. Move the mixture to one side of the pan, then add the squid to the same pan and sauté for one minute until it turns white. Add a splash of sherry, stir, and let it cook for 30 seconds to evaporate the wine.

4. Add the chopped tomatoes to the saucepan, then stir in the vinegar, white wine, and pickled vegetables.

5. Bring the mixture to a simmer, then add the various types of fish and let it simmer for another 5 minutes.

6. Add the vegetable stock, salt, pepper, mussels, and cockles. Continue simmering for an additional 10 minutes. Avoid stirring to prevent the fish from breaking apart.

7. Remove from heat and sprinkle with the remaining parsley. Finish with a generous drizzle of JOSEPH First Run Extra Virgin Olive Oil for added flavour and freshness.

Enjoy with a crisp glass of Pecorino and a side of crusty bread for a true taste of central Italy!

 

Our 2024 Pecorino

Three years ago, we released a wine from South Australia's first ever Pecorino vineyard.

Since then, our Primo Pecorino has gone on to make waves, earning multiple spots in Halliday's Top 100 and selling out within days of release Australia-wide.

Today, you are the first to know - our 2024 Pecorino has arrived!

This vintage is another great edition of the style. It has a delicate perfume of stone fruit, lemon blossom and almond.

It has been so inspiring to see the excitement grow for this grape from my father's homeland of Le Marche, Italy.

Don't miss out on your chance to taste this historic white!

As always, we're sending every straight or mixed dozen with free shipping and a bonus bottle of our olive oil.

Here’s to living la dolce vita!

Joe Grilli
Owner & Winemaker

Tuscan Sausage & Leek Stew

This recipe combines the classic Tuscan ingredients of green olives, cannellini beans, and freshly pressed olive oil.

The stewed leeks soak up these rustic flavours, giving them a melt-in-your-mouth softness.

Drizzle with JOSEPH First Run Olive Oil to make this dish truly memorable.

Ingredients

• 4 Italian pork sausages
• JOSEPH First Run Olive Oil
• 2 leeks, chopped into 4 cm pieces
• 2 400 g tins of cannellini beans, drained and rinsed
• 2 cloves garlic, crushed
• 250 ml vegetable stock
• 2 sprigs of fresh oregano or 1 tsp dried oregano
• zest of one lemon
• uice of one lemon
• 100 g Italian green olives, pitted and roughly chopped
• sea salt and black pepper

Directions

1. Preheat the oven to 180°C.

2. Place the leek pieces in a baking pan and pour 3-4 tablespoons of olive oil and a good pinch of sea salt. Mix to coat.

3. Place the baking pan in the preheated oven for 45 minutes.

4. Place the sausages in a frying pan with a drizzle of olive oil and brown them over medium heat for 3-4 minutes, until a light crust begins to form. Note - it's okay if the sausages aren't completely cooked at this stage. They'll continue cooking later.

5. While the leeks are in the oven, prepare the cannellini beans:

• Add the beans, garlic, vegetable stock, oregano, lemon zest, browned sausages, and 3 tablespoons of olive oil into a large saucepan.
• Season with salt and pepper and simmer, covered for 15 minutes.
• Remove the sausages and set them to one side
• Lightly mash the beans with a spatula.

6.  In another small bowl, combine the green olives, 4 tablespoons JOSEPH First Run Extra Virgin Olive Oil, lemon juice, and a pinch of salt & pepper.

7. Arrange all the components on a serving tray: start with the cannellini mixture, then place the sausages and leeks on top, and finally, spoon over the green olives.

8. Place the serving tray into the  oven for 10 minutes to warm the dish and allow the flavors to meld.

Remove the dish from the oven and bring to the table while still hot and fragrant.

Serve with plenty of crusty bread and a glass of spicy red like our Il Briccone Shiraz Sangiovese!

 

The 2024 First Run Olive Oil

Once a year, for a limited time, we invite you to experience the freshest, most vibrant extra virgin olive oil that South Australia has to offer.

The 2024 JOSEPH First Run has been made using early-harvested olives to capture the most intense flavours of the new season.

After two cool years, the trees produced only a tiny crop this season, resulting in a pristine oil with concentrated green banana and cut grass aromas. Its crisp, fruit-driven flavours are followed by a clean, peppery finish.

We make the First Run for drizzling over crusty bread, dressing salads, or to enhance dishes once cooking is complete.

It's so exciting to share this seasonal release at peak freshness. Don't miss this chance to taste the oil at its most flavoursome!

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

Here's to living La Dolce Vita!

Joe Grilli
Owner & Winemaker

The new La Biondina is here! 🍋🍊

Friends and family keep asking me about our La Biondina.

This wine has been sold out for months, and everyone's excited to try the next vintage.

They know that it's incredibly flavourful and fragrant when it's newly released.

Today, I have great news. The 2024 vintage is finally here, and it's delicious.

This is my best effort at making South Australia's greatest food-friendly white wine. Click here to see a tasting of the new vintage.

The 2024 vintage bursts with juicy passionfruit and mango flavours. It's perfect for pairing with simple seafood dishes like my Salt and Pepper Garfish recipe.

Don't miss this chance to taste the wine at its freshest.

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

Here's to living la dolce vita!

Joe Grilli
Owner & Winemaker

Our first 2024 wine

After months of being sold out of all whites, we are finally releasing our 2024 Fiano!

Critics and winemakers are hailing 2024 as a breathtaking vintage for South Australia.

This wine bursts with intense notes of grapefruit, melon, and nashi pear. We love making Fiano because it shines alongside richer seafood dishes like my seafood salad recipe.

Click here to see my son Matteo's excitement as he tries the new wine.

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

"Full of crisp, complex flavours with a slightly spicy finish. Seafood friendly. I would like another dozen." - Milton A., New South Wales 2023

"Loved La Biondina, but this is even better, if possible." - Ian F., Western Australia 2023

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

Because life is best celebrated with good food and great wine!

Joe Grilli
Owner & Winemaker

Celebrating 45 years: The Quaranta Cinque

It's been 45 years since Primo Estate's first harvest in 1979.

That vintage was a tiny crush from my father's vineyard, hand made, bottled, and labelled by my siblings and I.

We never dreamed that we would still be going four decades later. I am so grateful for the many years of making wine and celebrating life.

In honour of this incredible journey, we've crafted a limited edition wine: The Quaranta Cinque.

We fused McLaren Vale and Clarendon Shiraz from 2022 with our JOSEPH Sparkling Red 'mother' base wine containing over forty vintages of aged Shiraz.

This special blend was then finished with a touch of our signature red, the JOSEPH Moda, made from dried grapes.

The result is a rich, multi-layered wine with deep flavours of plum and blackberry, complemented by hints of raisin, herb, and spice.

A fitting way to celebrate quarantacinque anni, forty five years, of winemaking at Primo Estate. Cheers!

Joe Grilli
Owner & Winemaker

Shiraz-braised Sausages 🍷✨

This heartwarming Italian favourite is perfect fare for cool Autumn nights.

Be sure to add a splash of spicy Il Briccone Shiraz Sangiovese during sautéing to intensify the dish's tomato and capsicum flavours.

The best part about making this dish? Enjoying a glass of Shiraz while the sausages bake!

Ingredients

• 6 Italian pork sausages
• 1 red capsicum, cut into 1cm wide x 4cm long strips
• 1 yellow capsicum, cut into 1cm wide x 4cm long strips
• 1 onion, chopped
• 200g tomato passata
• 100ml Il Briccone Shiraz Sangiovese
• 1 clove garlic, crushed
• 1 handful fresh basil
• 1 handful fresh parsley
• JOSEPH Extra Virgin Olive Oil
• salt and freshly cracked black pepper to taste

Directions

1. Preheat the oven to 180°C.

2. In a pan, pour 3-4 tablespoons of olive oil. Add the chopped onion and sauté for a few minutes.

3. Place the sausages in the pan with the onions and brown them over high heat for 3-4 minutes, until a light crust begins to form on the outside. Note - it's ok if the sausages aren't completely cooked at this stage. They'll continue cooking later in the oven.

4. Remove the sausages and onion from the pan into a medium sized baking dish.

5. Without washing the pan used earlier, add another drizzle of olive oil and the chopped capsicums.

6. Sauté the capsicums over medium heat with a little salt and pepper for two minutes. Add the crushed garlic and continue cooking for another 30 seconds.

7. Add the Shiraz Sangiovese and half a glass of water to the pan. Bring to boil then add the tomato passata, fresh basil and a little more salt and pepper to taste.

8. Cover with a lid and cook over low heat for about 6 minutes.

9. Transfer the cooked capsicum mixture over to the baking dish with the sausages and arrange so that the sausages are on top.

10. Place the baking dish into the 180°C oven and cook for another 20 minutes.

11. Finish with a garnish of chopped parsley and an extra drizzle of JOSEPH Extra Virgin Olive Oil!

Serve with a generous glass of Il Briccone Shiraz Sangiovese and your choice of mashed potatoes, polenta, or crusty Italian bread.

Buon appetito!