I stumbled across this wine ten years ago at a Cabernet dinner organized by a friend. This is not a wine for the faint hearted. Grilli uses the Italian techniques of drying the Cabernet grapes on canes for a few months to try and gain more complexity and flavor out the grapes. The noticeable difference between his wines and the Italian counterparts is the fact that Primo estate is not as savory and has more sweet fruit. This wine needs a good 7-10 years to really open up but is worth the wait. – Anthony D’Anna
At Primo Estate, Joe Grilli has been using a very original approach (for Australia), with the Italian Amarone method of partially drying grapes before fermentation. His Joseph Moda Amarone Cabernet Merlot shows the extra fullness and concentration you’d expect.
– The Wine Magazine
At Primo, Joe Grilli has used Italian-inspired techniques of semi-drying South Australian red grapes, aiming for concentrated, complex, rich wines. The result is still Aussie, but somehow wild. Ralph Kyte-Powell in the Epicure.
Joe Grilli made this cracke by the ancient technique Roman moda amarone technique, whereby the grapes are permitted to shrivel on drying racks after they're picked. It's striking, elegant cabernet of the highest order. Phillip White
