Joe Grilli, Primo Estate’s owner and winemaker, sees the beguiling Nebbiolo grape as the ultimate winemaking challenge. This led Joe to plant a single hectare of dry grown Nebbiolo on his Clarendon vineyard in 1998, confident that the site would suit the variety. The hand picked fruit is crushed directly into traditional open-topped fermenters then manually pumped-over. These open topped concrete fermenters are at the heart of the JOSEPH red wine style; as Joe says, 'The soul of a red wine is released where air meets the fermenting skins'. The wine spends 20 months in French oak barriques, 20% of which were new. The result is a stunning example of this fascinating variety; floral aromas of turkish delight and rose petal beguile the structured tanning and linear acidity of the palate.