Perliss Estate Vineyards


100% Cabernet Sauvignon from our single, estate vineyard. Yields are kept down and farmed organically to achieve the best expression of the fruit. The grapes are hand-harvested and sorted, then naturally fermented with the vineyard's indigenous yeast. The wine is aged for over 20 months in French oak barrels made by small-production coopers. It is bottled unfiltered and unfined. 2013
«Black currant, cherry, cedar, toffee, roasted almonds, cocoa, rosemary, lavender, beef stock,
Very big bright attack, juicy core of roast meats, toffee, perfect acidity balance with a brilliant complex interplay of sweet and savory, light and dark, meaty and fruity.
Finishes with mint, currants, chocolate and roast beef in a mushroom reduction sauce.
Jan Van Eyck's "Arnolfini Wedding Portrait" -
Very complex, with great balance, seemingly dark and serious but upon closer inspection light and pregnant with possibility...»
«Boysenberry, wet rock, moist tobacco, malted chocolate, leather, bay and nutmeg, toffee, fat rich attack, with density and layers of supple flesh. Incredible umami mid-palate with fresh porcini and roast beef au jus finishes back to fresh blackberry and coffee. The wine changes so quickly with air it is astonishing, almost Salome-like in its revealing layers. A wine evocative of desire, tension, transformation and immediate pleasure, it is «La Maja Desnuda» by Francisco Goya.»
«Blackberry, roast beef, violets, black licorice, toffee, fig and quince, black currants, cedar in a lovely, well integrated nose. Roast duck and black truffle attack, layers of soft billowy tannins, leads to mid-palate, managing to stay nimble and avoid being cloying, with beautifully balanced acidity. And a soft velvety finish that reminds one of the guy throwing closed the lock in Fragonard’s "Le Verrou", confident of future pleasure. With coconut and dark chocolate in persistent finish. Should be decanted 30 minutes before serving at 65°F.»