con brio [with passion]

Winter 2013

Primo Estate Newsletter

La Magia, the magic, returns to Virginia

Our Free Gift to YouWith every straight or mixed 12 bottle case you order we enclose a complimentary 250ml bottle of our Primo Estate extra virgin olive oil as our gift to you. Orders of 12 bottles or

more also receive free shipping and insurance anywhere within Australia. Order today at www.primoestate.com.au

Welcome to Con Brio, the Primo Estate newsletter, our way of keeping you up-to-date and providing access to our cellar door and the limited quantities of our

handcrafted wines and olive oils. Thank you for your ongoing support and we look forward to seeing you. Come with us as the journey continues . . .

Cellar Door opens 7 days a week from 11am to 4pm (except for Christmas Day, Boxing Day, New Year’s Day, Good Friday and Easter Sunday).

The sight of a batch of Riesling grapes covered in the musky botrytis cinerea mould takes me straight back to the late 1970’s when I first experimented with the technique of growing botrytis spores and deliberately infecting pristine grapes. My idea was that a pure and controlled infection of ‘noble rot’ would produce a delicate and fine sweet white wine.

A small amount of late harvest Traminer adds an exotic spicy character to the botrytised Riesling. After several trials we released our first Primo Estate ‘Beerenauslese’ in 1981, instantly drawing attention to our fledgling winery on the Adelaide Plains.

This year marks the first JOSEPH La Magia since 2008. Daniel Zuzolo and the production team were captivated by the process, which started with the flooding of the barrel shed floor to create a humid environment for the botrytis spores to ‘take’ onto the hand picked Riesling fruit from our Clarendon Vineyard. From there, we carefully placed the racks of grapes under the purpose built pergola my father Primo and I erected in 1979.

There, La Magia, the magic, of the botrytis mould was performed. Over five weeks the fruit was engulfed with the furry purple mould you can see in this picture. After a long gentle pressing the sticky grape juice was fermented slowly until the yeast naturally stops being active.

As usual, we blended a small amount of late harvested Traminer from Coonawarra together with the botrytised Clarendon Riesling. The result, La Magia, is truly magical.

We hope you enjoy this unique and special wine as much as we have producing it. For those of you with the patience, La Magia will continue for many years, further transforming this wine into a complex and alluring elixir. The 2013 JOSEPH La Magia will be available from August.

Saluté,Joe Grilli

JOSEPH La Magia Botrytis Riesling Traminer

Botrytised Riesling grapes on racks at Virginia

con brio Winter 2013

Roast duck:2 size 20 ducks3 onions1 large carrot2 ribs celery5 cloves garlic2 tablespoons sage2 tablespoons rosemarySprig of rosemary½ cup tomato paste 1 cup Marsala3 tablespoons chopped parsley 4 bay leaves2 cups dried forest mushrooms2 cups stale breadSpice mix, consisting of star anise, juniper, clove, fennel seed, cinnamon and allspice in equal proportions 100g Parmigiano (parmesan), gratedSalt and pepper

Intense jus: 1 litre red wine3 bay leaves 3 litres water

Caramelised pear: 3 pears, peeled and cored, sliced into julienne50g brown sugar200g white wine

Porcini pasta1kg durum semolina500gm egg yolks5 whole eggs80gm porcini powder2tbsp olive oilSea salt

For the duck: Pre-heat the oven to 190 degrees.

Slice all of the vegetables, except two onions. Scatter in a baking tray.

Guy Grossi’s Duck and Porcini Tortellini

Our JOSEPH Double Pruners Club members were treated to a feast for the senses during late April and early May as Joe Grilli, accompanied by our Cellar Door Manager Mark van Gestel, toured the nation’s capitals showcasing the new 2011 JOSEPH red wines over a meal prepared by some of the country’s top chefs.

A highlight of the tour was the wonderful food of Guy Grossi at Grossi Florentino in Melbourne. Guy was generous enough to share this amazing dish with us. It may be the most technical and complex recipe we have ever shared, but the result is something truly special. The Double Pruners Club members found it a stunning match with our JOSEPH Nebbiolo.

Visit the clubs page of our new website for more information on the JOSEPH Double Pruners Club.

Stuff the cavity of the ducks with the garlic, sprig of rosemary and olive oil. Season the exterior with spice mix, salt and pepper.

Pour one litre of water into the tray to stop burning, and place in oven for 45 minutes until roasted well.

Heat olive oil in large pot, dice the onion and chop the other herbs. Sauté over medium heat. Add the soaked mushrooms, reserving the mushroom liquid. Sauté, and add the tomato paste. Cook well.

When the duck is cooked, shred the meat off the bone. Reserve the bones for the intense jus (recipe below).

Add the meat to the mushroom mix and sauté. Add the Marsala, one litre of water and strained mushroom water. Cook gently for 30 minutes.

Using a coarse plate attachment on mincer, mince the bread and add to the duck mixture along with the parsley. Season with salt and pepper to taste.

For the intense jus: Re-roast the duck bones and vegetables. Add to a pot with the red wine, bay leaves and water. Bring to the boil, skimming fat and impurities. Cook for eight hours, then strain. Return to the heat, simmer and reduce to a thick sauce consistency.

For the caramelized pear: Boil the sugar and wine until a caramel develops. Add the pear, and cook until soft.

For the pasta:Place all the ingredients into a mixing bowl with the dough hook attachment and mix on slow speed until smooth dough has formed. Wrap and refrigerate for 2 hours allowing resting before using. Fold in the pasta machine and continue to roll and fold the pasta through the machine many times to “laminate” the pasta. Roll out the dough to a thin sheet and cut out 3 inch diameter circles. Place a small amount of duck mixture into the centre of the circle and fold the circle in half. Join the two corners of the semi circle, bringing them towards yourself and join the ends by pressing the pasta together between the fingers to stick.

To Serve:ButterGrated parmesan

Bring a large pot of salted, water to the boil. Place the tortellini in the water and cook for about 5 min. Melt a knob of butter in a pan with the caramelized pear. Strain the tortellini and toss together with a bit of grated parmesan. Place on the plate and drizzle with duck jus.

Approx 50 serves giving 5 tortellini per portion. You can freeze the tortellini before boiling them to save for future meals!

Duck Tortellini from Grossi

JOSEPH Nebbiolo

Grossi sommelier Mark Protheroe pours the JOSEPH new releases

prior to guests arriving.

con brio Winter 20132013 JOSEPH First Run Extra Virgin Olive Oil

As the grape harvest draws to a close in March each year Joe’s attention shifts to another fruit which is ripening in McLaren Vale, the olive. 2013 has delivered a wonderful crop of intensely flavoured Frantoio, Leccino, Pendolino, Koroneiki and Verdale olives across the region. The 2013 JOSEPH First Run Extra Virgin Olive oil, made

from early season olives picked while still green, has just been bottled straight from the olive press. Still cloudy, this oil is a fresh, spicy and powerful as olive oil can be. Enjoy it liberally splashed over your favourite dishes. Joe Grilli says “too much of this can only be good for you”.

Visitors to our cellar door will be delighted to see the return of one of our rarest wines, JOSEPH The Fronti. An amalgam of old and rare fortified Muscat, Tokay and Frontignac wines sourced from the Barossa Valley, McLaren Vale, Rutherglen and original 1981 fortified Frontignac from our own Virginia Vineyard. The Fronti has been aged in the

The Fronti is backwarm ambience of our vineyard shed for many, many years. A style best enjoyed on cold winter nights, the Grilli family like to serve The Fronti with an espresso coffee and fire roasted chestnuts. For those who aren’t able to visit our cellar door, you can order your Fronti as part of any straight or mixed dozen and have it delivered to your door, nationwide.

With much sadness we have farewelled one of our favourite staff members. Rosie Love joined Primo Estate in 2009 as a cellar door team member. Over the past four years Rosie has entertained countless cellar door visitors, brightened up all our days with her cheery nature and shared some memorable

Farewell Rosie Love

Right: Rosie with Matteo and Jesse in the Primo Estate Cellar Door

meals and bottles of wine with us all. Rosie is off to work in Budapest for the summer, beyond that she is not sure. Who knows, she may just return to the Primo team, here’s hoping!

A new Primo Estate websiteMany of you will have noticed that we have just launched a new website. Configured for both desktops and mobile devices, the new Primo Estate website makes placing orders for our wines and olive oil even easier. It can now securely store all your details for future visits. A new Clubs page allows you to join both the Primo Favourites Club and JOSEPH Double Pruners Club online, while the new Recipes page has all our family recipes arranged into categories so you can easily find a recipe for any occasion. We have now incorporated the Virginia Vineyard unlabelled wines as a page of our main website, so you now only need to visit the one website for all your Primo needs. To celebrate launching the new site we have added a special offer of a dozen of the new 2013 La Biondina Colombard for just $149 including delivery. www.primoestate.com.au

Order online at www.primoestate.com.au/buyFREE Primo Estate Olive Oil & FREE Freight for orders of 12 bottles or more

Our Range

2011 JOSEPH Angel Gully ShirazNew ReleaseAn expression of dry-grown Shiraz vines that have been planted in the shallow, rocky soil of our Angel Gully vineyard, Clarendon.

2011 JOSEPH ModaCabernet Sauvignon MerlotNew ReleaseOur method of air drying the fruit gives a lush, concentrated wine promising a long cellar life.

2013 Primo Estate La Biondina ColombardNew ReleaseAmazing length, from explosive tropical fruit to a greener, more herbal edge. Add a dry, tangy finish and the overall result is one delicious, highly drinkable wine.

2012 Primo Estate Merlesco MerlotWe’ve taken Merlot from our McMurtrie Road and Clarendon vineyards and plucked up the courage to bottle it young, in all its fresh, juicy glory.

2011 Primo Estate Il BricconeShiraz SangioveseRich Aussie Shiraz meets the cherry fruit and savoury finish of Italy’s Sangiovese. Our ‘rogue’ really does break the rules.

2011 Primo Estate ZamberlanCabernet SangioveseThe Italian ‘ripasso’ method was applied to this special blend. The wine shows a mid-palate boost, with a cherry structured finish.

2011 Primo Estate Shale Stone ShirazA unique Shiraz that has all the rich juiciness expected of McLaren Vale with the added finesse and elegance of the grapes grown at Clarendon.

2011 JOSEPH NebbioloNew ReleaseThis noble wine beguiles with heady perfumes of roses and violets then the palate follows with layered tar and long savoury tannins.

M c L A R E N V A L E 750 ML

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Primo Favourites Club

2013 JOSEPH First RunExtra Virgin Olive OilNew ReleaseMade from the first olives of the new season, it is to be appreciated for its strong grassy fruit characters and peppery finish.

JOSEPH The FrontiNew ReleaseA base of our 1981 Frontignac blended with very old fortifieds to give complex layers of luscious flavour and intense coffee and fruit cake aromas.

2013 JOSEPH La MagiaBotrytis Riesling TraminerAvailable AugustJust like our original 1981 vintage, its bright lemon colour and clear, crisp, floral Riesling characters intermingle with hints of spicy Traminer, marmalade and raisin.

2012 JOSEPH Cold PressedExtra Virgin Olive OilA generous, richly flavoured oil. Full of semi-ripe olive fruit characters. The finish is clean, with a peppery bite.

Primo Secco NVLively and fresh, with delicate fruit flavours and a savoury finish.

NV JOSEPH Sparkling Red2012 Disgorgement. An Australian icon with dark, brooding opulence.

P R I M O & C O

T H E V E N E T I A NG A R G A N E G A

B I A N C O V E N E T OI N D I C A Z I O N E G E O G R A F I C A T I P I C A

750 ML

P R I M O & C O

T H E T U S C A NS H I R A Z

S A N G I O V E S E

T O S C A N AI N D I C A Z I O N E G E O G R A F I C A T I P I C A

2012 Primo & Co The Venetian GarganegaItalian made, Australian inspired, with a deliciously drinkable perfumed minerality.

2011 Primo & Co The Tuscan Shiraz SangioveseSold OutItalian made, Australian inspired. Rich spicy fruit and lovely structure.

Many Amici Primo have already discovered the convenience and value of our Primo Favourites Club. Our most popular Primo Estate mixed dozens, at very special prices, automatically delivered to your door twice a year. To find out more, visit the Wine Clubs page of our new website. You can now join the Primo Estate Favourites Club online, what could be easier!

2013 JOSEPH d’Elena Pinot GrigioNew ReleaseThe charm of Pinot Grigio lies in its mineral texture and mouth feel. It produces a restrained elegant style.