Newly fermented wine is pumped over the dried skins of the "moda" grapeskins and then pressed separately into barrels using the clasic Northern Italian 'ripasso' method. The final wine shows the full body of a classic ripasso along with the cherry character of Sangiovese and the redcurrant structure of Cabernet Sauvignon.
A very approachable wine now, with a cellaring potential of 8 - 10 years.

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This 100% Shiraz is made from fruit grown on two classic McLaren Vale vineyards. The classic richness of the McMurtrie Rd vineyard in the heart of the district is evident in this wine. However, it is the perfume and mineral texture of the Shiraz growing in the shale stone of Joe & Dina's Clarendon vineyard that sets this wine apart. This textural component brings balance and depth to the layered fruit and spice in this wine.
The wine has the classic plum and spice varietal characters of Shiraz, augmented by an 18 month stay in French and American oak barriques.It is both delicious and savoury. It's delicious drinking now or cellar for 8+ years.

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An absolutely delicious glass of wine, with herby, passionfruit aromas on the nose, while the lively palate has lashings of gorgeous tropical fruit: with pineapple, passionfruit and guava to the fore. These flavours are cool, juicy and very long, while it's lively finish is crisp and dry.
It's great on it's own as an aperitif while it goes brilliantly with a wide range of foods: fish in any form: grilled, fried or steamed, through to spicy curries or just a simple salad.
The "worlds best Colombard " is a fabulous mouthful of real flavour.


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Forget about the weedy PG's you see on supermarket shelves, this is a very serious wine, with a powerful bouquet and a rich palate awash with abundant spice, pear and musk. Delicious and satisfying.
The 2008 'd'Elena' has the flavour, personality and individual character that makes handcrafted Pinot Grigio worth the search. The classic Grigio characters of apple, pear and minerals are all there, clear and pure. The finish delivers with surprising length and texture typical of the variety.

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Since 1988, Joe Grilli has produced this exotic blend of Cabernet Sauvignon and Merlot using the amarone method made famous in Italy. Fruit from Joe & Dina Grilli's Clarendon vineyard is hung on racks and air-dried prior to crushing, creating a deep, brooding wine with great depth, balance and concentration of flavour.
A regular in the top wines in the Oz Clarke Wine Guide, our experience of older vintages of this wine (hard work, but someone has to do it!) confirms that this is a sensational wine which fully reward cellaring for up to 15 years. While drinking beautifully now, it really starts to show its wares from 7 years of age.

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GOLD Medal International WINE Challenge
'Lovely complex nose of black fruit, basil and tobacco. Dense, chewy, rich and fruit-driven palate. Good structure, sweet tannins and long finish.'
The fifth vintage of JOSEPH Angel Gully Shiraz, 2007 was a classic dry vintage which yielded just one tonne per acre of pristine, concentrated fruit. Angel Gully's combination of cool evenings, deep shale stone soils and naturally low yields imparts spicy, peppery notes, concentrated dark fruit characters and a savory minerality on the palate. A small portion of the fruit was air dried after picking to provide an additional degree of complexity.
The hand picked fruit was crushed directly into traditional open-topped fermenters then manually pumped-over. The open-topped fermenters are at the heart of the JOSEPH red wine style. Joe Grilli, Primo Estate's owner and winemaker, says: 'The soul of a red wine is released where air meets the fermenting skins'. The final 18 month aging in oak used a combination of new and aged barriques from France and America.

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"Joe Grilli is one of Australia's great innovators. He could have decided to make a high-quality Cabernet-Merlot blend in the classic Bordeaux style, But no. He says he doesn't want to make a slightly better Cabernet than someone else. He wants to dazzle people. He says he believes the role of small wineries is to explore the unconventional, so he makes his Cabernet-Merlot as though he were making an Amarone in Valpolicella in Italy! He partially dries the grapes before fermenting them. This gives the wine a fantastic richness but also a thrilling black chocolate bitterness that gnashes its teeth at the dense, ripe, black plum and black cherry fruit and, in time, five years maybe, will blend into a bittersweet beauty rarely equalled in a red wine. This is still very young - magnificent but unresolved. By all means drink it now for its pent-up power "
Oz Clarke (Oz Clarke Wine Buying Guide 2009)
Since 1988, Joe Grilli has produced this exotic blend of Cabernet Sauvignon and Merlot using the amarone method made famous in Italy. Fruit from Joe & Dina Grilli's sensational Clarendon vineyard Clarendon is hung on racks and air-dried prior to crushing, creating a deep, brooding wine with great depth, balance and concentration of flavour.
A former top wine in the Oz Clarke Wine Guide, our experience of older vintages of this wine (hard work, but someone has to do it!) confirms that this is a sensational wine which fully reward cellaring for up to 15 years. While drinking beautifully now, it really starts to show its wares from 7 years of age.


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Rich Aussie Shiraz meets the cherry fruit and savoury finish of Sangiovese.
This tenth release of ‘il briccone’ (the rogue) is a blend of 85% Shiraz and 15% Sangiovese from vineyards in and around Adelaide, South Australia.
The fruit was crushed directly into traditional open-topped fermenters then manually pumped over. The open-topped concrete fermenters are at the heart of the Primo Estate wine style. Joe Grilli, owner and winemaker says: 'The soul of a red wine is released where air meets the fermenting skins'. The wine then spent 14 months in older oak barrels to marry the blend.
This full bodied red is a great match for a hearty stew or pizza and will continue to show well for the next five years.



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"This is a serious wine, a masterpiece of blending and handcrafted attention to detail. It is rich, lengthy, balanced, stylish, profound and delicious. The age of the mother wine gives depth, complexity and softness….
Joseph Sparkling Red both defines and defies its genre: an iconic Australian unlike any of its peers. It confidently stands shoulder to shoulder with the world's classics" Jancis Robinson
(jancisrobinson.com)
Joe Grilli has a simple recipe for this wine: the base wine is made up of Australians red from the 1970s and 1980s, bought at auction and poured in as a base wine to which is added each year a barrel of "moda", Joe's classic amarone-style Cabernet Merlot and a barrel of his top Shiraz. He produces it every two year, liquered with an aussie "port" from the early 1980s. sounds simple doesn't it?


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