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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.
Joe Grilli, Primo Estate's Owner and Winemaker, tastes his newly released 2015 JOSEPH red wines.