2024 Virginia Vineyard Red

Andrew was one of the first wine lovers to discover Virginia Vineyard.

For close to a decade, he'd host a party in his Adelaide backyard for the arrival of our new vintage Virginia Vineyard Red.

I'd roll up in the morning and spend an hour unloading cases of the new wine from my ute onto his front porch.

By midday, family and friends would start arriving. They’d put a few cases in their car before heading to the garden for lunch.

Andrew manned the barbecue all afternoon. He'd be sizzling juicy Italian sausages and lamb chops while I refilled glasses with the new wine.

One year, he brought out a dusty, aged red from his cellar with the label covered. He decanted it in front of the crowd, claiming it was one of his most precious bottles.

We passed it around, and the guessing began. People started naming some of Australia's most famous wines.

As the guesses became more extravagant, Andrew laughed before announcing – “it's Joe's Virginia Red!”

We were amazed. The same fresh red we’d been drinking with lunch had aged into a smooth, rich wine full of character.

Today, you’re the first to know - the 2024 Virginia Vineyard Red has arrived!

Order now, and I promise you two things:

1. You’ll love drinking it as a young red that bursts with fresh dark fruits.
2. It’ll age into a serious wine that delivers way beyond anything near the price.

If you don’t experience both, I’ll refund your order in full.

Keen to know more? Click here for 100+ reviews and a video of me tasting the new vintage.

Because life’s too short for anything other than great wine!

Joe Grilli, owner & winemaker

Mango, Mozzarella, and Anchovy Salad

This month's recipe combines sweet, creamy mango with crisp rocket and rich anchovies.

This recipe is easy to prepare and perfect with a seafood-friendly Summer white.

Buon appetito!

- Joe Grilli, Owner & Winemaker

Ingredients

• 2 ripe mangoes, peeled and sliced into thin wedges
• 200 g buffalo mozzarella, torn into bite-sized pieces
• anchovy fillets, finely chopped or left whole, as preferred
• 1 handful of arugula or baby spinach leaves
• 1 small red chili, finely sliced (optional, for heat)
• zest and juice of 1 lime
• 3 tablespoons extra-virgin olive oil
• fresh basil leaves, for garnish
• pink peppercorns, for garnish
• sea salt and freshly cracked black pepper, to taste

Directions

1. Prepare the base: Spread the rocket or baby spinach leaves on a large serving platter or individual plates.

2. Assemble the salad: Arrange the mango slices and torn buffalo mozzarella over the greens. Scatter the anchovy fillets on top.

3. Make the dressing: In a small bowl, whisk together the lime juice, lime zest, JOSEPH Extra Virgin Olive Oil, and a pinch of salt and pepper. If using chili, stir in the slices for a bit of heat.

4. Drizzle and garnish: Drizzle the dressing over the salad. Top with fresh basil and pink peppercorns for a fragrant finish.

Serve with a chilled glass of our La Biondina. Trust me - make enough for leftovers!

Nebbiolo Cellaring Guide

Nebbiolo is the King of Italian grapes.

Our JOSEPH Nebbiolo is crafted to be enjoyed upon release but will continue to evolve beautifully with age.

In early December 2024, I tasted a selection of this wine and gave my top recommendations for the best times to enjoy each vintage.

Use this guide to determine the best time to drink our Nebbiolo!

- Joe Grilli, Owner & Winemaker

2022 – A intense fragrance of rose, spice, and violet. On the palate, it gives Turkish delight flavours with a long, dry finish. Wonderful with hearty stews and roasts. Drinking wonderfully now, but will reward 5 - 10 years of cellaring. 

2021 – Pour this vintage into the biggest glass you have, glance at that brick red and orange/yellow colour that only Nebbiolo has then let the delicate florals and Turkish delight seduce you! The palate is all savoury and umami carried by long and  fine acidity. Deceptively silky now, the tannins will come out in another 4 years or so.

As I have so often said – it is wines like this that convert wine lovers to Nebbiolo. There is no going back!

2018 – We love how in good Nebbiolo there is an interplay between the delicate floral aspects of the grape and its tarry, more brooding side.  Coming up to seven years of age the 2018 opens with pure tar with dried flowers in the background and a lovely acid and dry tannin backbone running all the way through.

A thoroughly intriguing wine now but this is a wine worth pushing the envelope for if you have room in your cellar.

It will be a symphony  if you can keep it to 2032!

2016 – I often say that the drinking window for JOSEPH Nebbiolo is 8 to 12 years.  Well done if you’ve kept the 2016 till now.

At almost 9 years of age it is showing some beautiful spicy bottle age characters which carry through onto the palate. Potpourri, dried herbs and a hint of mushroom stock all held together with just the right amount of lively acidity.

Thoroughly enjoyable now and over the next 5 years and beyond. Open a bottle with your favourite veal dish.

2013 - If you’ve been holding on to this wine, you weren’t wrong! Beautiful colour with potpourri and orange rind aromas and a moody cherry character it has fantastic length. Enjoy it now with a meat dish that is rich and fatty (not gamey) like slow cooked beef short rib.

Roman Seafood Stew 🐟🍲

This Roman fish stew features tender fish balls simmered in a fragrant tomato sauce.

When I first announced it to my family, I was met with skepticism: “It’s like meatballs… but fish?”

One bite later, they were hooked—and then disappointed when they realised there weren’t any leftovers!

Rich seafood dishes like this are a perfect opportunity to crack open a bottle of chilled of our Sangiovese Rosé - its floral fragrance and dry, savoury finish compliment every bite. 

Buon appetito!

- Joe Grilli, Owner & Winemaker

Ingredients

• 3 tbsp JOSEPH Extra Virgin Olive Oil
• 1 garlic clove, peeled and lightly crushed
• 1garlic clove, finely chopped
• 1 small handful basil leaves, finely chopped
• 1 sprig of basil
• 1 sprig flat-leaf parsley
• salt and freshly ground black pepper
• 1/2 tsp dried oregano
• 2 x 400g tins of chopped tomatoes
• 500g flathead fish fillets finely chopped by hand
• 4 heaped tbsp parmesan cheese, finely grated
• 3 heaped tbsp breadcrumbs
• zest of 1/2 lemon, finely grated
• 1 egg yolk

Make the tomato sauce

1. Heat 3 tablespoons of JOSEPH Cold Pressed Extra Virgin Olive Oil in a large saucepan over medium-high heat.

2. Add 1 peeled and lightly crushed garlic clove, a sprig of basil, a sprig of flat-leaf parsley, and ½ teaspoon of dried oregano.

3. Stir for a couple of minutes, then add the 2 tins of chopped tomatoes.

4. Bring to a boil, then lower the heat and simmer for 10-20 minutes.

Prepare the fish balls

1. Mix the Flathead, basil leaves, finely chopped garlic clove, parmesan cheese, breadcrumbs, zest of ½ lemon, and egg yolk in a large bowl. Season with salt and pepper.

2. Roll the mixture into balls roughly the size of a walnut.

Cook the fish balls

1. Carefully fry the fish balls in a little oil in a frying pan for 3 or 4 minutes turning often, and place them gently into the tomato sauce.

2. Cook on a low simmer, lid on, for around 10 minutes.

3. Remove any herb sprigs and serve the fish balls with lashings of JOSEPH Cold Pressed Extra Virgin Olive Oil and warm, crusty bread to mop up the sauce.

Add a sprig of basil and a chilled glass of our Sangiovese Rosé for the ultimate experience. Trust me - make enough for leftovers!

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