The fruit was crushed directly into traditional open-topped fermenters then manually pumped-over. Open-topped fermentation is at the heart of Primo Estate’s red wine style. Joe says: ‘The soul of a red wine is release where air meets the fermenting skins’.
Hot and dry conditions through Summer resulted in a very short, condensed vintage characterised by excellent fruit quality and a reduced yield.
Vibrant red berry fruit with attractive spice notes. On the palate it is full bodied with plum, pepper and spice. The Sangiovese gives a burst of refreshing cherry fruit and a savoury finish. Spicy and elegant.
Primo Estate's story began in 1953 with the arrival of Primo Grilli. A grape grower in his home region of Le March in Italy, he emigrated to Australia bringing his skills to Virginia, a small township north of Adelaide. Primo Grilli's son, Joseph, having graduated Dux of his class at Roseworthy College in 1979, founded Primo Estate. An innovator from the start, Joe experimented with techniques such as double pruning, Amarone style grape drying and botrytis. Primo Estate quickly established a reputation for truly unique winemaking operations, combining modern Australian know-how with old-school Italian winemaking heritage. The Grilli family winery has come a long way since that first planting in Virginia, with Joe and Dina planting their dream vineyards in Clarendon and McLaren Vale. In 2006 Primo Estate opened the stunning new headquarters at McLaren Vale incorporating a cellar door and tasting room which combine modern design with classic Italian practicality to reflect the multicultural influences of the wines and even olive oils.
Spicy and floral, this medium to full-bodied blend of shiraz and sangiovese delivers a vivacous bouquet of pastille-like cassis, redcurrants and blood plums backed by notes of cola and dried herbs. It’s smooth and polished, with a juicy, succulent core of fruit that moves down a fine, drying spine of crunchy tannins, finishing with freshness and shape.
RALPH KYTE-POWELL - THE REAL REVIEW
Despite its sangiovese component, this is very Oz shiraz in character. Colour is very deep and dense, and the nose exhibits plenty of vanilla, coconut and chocolatey oak notes to marry with its ripe berry fruit. The palate is oaky in flavour with middling fruit depth and astringent tannins in support. It needs bottle age to mellow, but my hunch is that the oak will always dominate.
CAMPBELL MATTINSON - THE WINE FRONT
I’ve always liked the idea of this blend. The best side of this wine is its savoury side. It has earthen, undergrowth-y, leathery aspects in among its heart of cherry-plum. It feels jumbled through the finish, its tannin clumping, but the flavour profile and overall style is enjoyable.