Our Virginia Vineyard Barbecue

In February, we turned our Cellar Door into a one-day Italian festa for Virginia Vineyard!

The sun was shining, so we kicked back with lawn chairs, picnic rugs, and umbrellas.

We poured the first taste of our new vintage Virginia Vineyard Red.

Although, everyone agreed—the wine of the day was our Virginia Vineyard White. Light, crisp, and refreshing, it was perfect for drinking in the sun.

The Honeycombs set the mood with some RnB classics—featuring our very own Matteo Grilli and Lewis Todd!

We can’t wait for the next one—cheers! 

 

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!