The Wines

100% Cabernet Sauvignon from our single, estate vineyard.  Yields are kept down and organically farmed to achieve the best expression of the fruit. The grapes are hand-harvested and naturally fermented with the vineyard's indigenous yeast. It is bottled unfiltered and unfined. 

The bottle features our Raven logo wrapped around the surface with a platinum pearl in its beak.

Inspired by the past, CORVUS PACIFICUM, XXMM,  revives an Ancient Roman recipe in which 1% seawater was blended into 99% wine. Made with PEARL of the RAVENS, amphora-aged Cabernet Sauvignon from our single, estate vineyard.  The organically farmed grapes are hand-harvested and naturally fermented with the vineyard's indigenous yeast. It is bottled unfiltered and unfined. 

We embarked on this maritime exploration out of pure curiosity and were delighted by the results.  At the blending session, winemaker Aaron Pott found the trace of seawater added an aromatic boost, broadened the "wonderfully supple" mid-palate, and softened the wine. 

The sleek, screen-printed bottle features Perliss Estate's floating pearl and crossed raven feathers. It was hand-dipped in beeswax and sea salt.

The SERPENTS grapes treated as if they were red. I.e., rather than the gentle, fast processing that most white grapes undergo, this fruit was punched down and left macerating on its skins, seeds, and stems for about two months. The resulting animal that emerged, although related, has entirely different aromatics, tannin structure, and, of course, color - a shimmering amber hue. As this wine is the SERPENTS, but with extended skin contact, it's naturally called SNAKESKIN. 

85 Cases produced.

The 2021 vintage is one of The SERPENTS most lyrical expressions, full of fresh, juicy fruit - peach, honeydew - and energizing minerality.

Inspired by the past, CORVUS PACIFICUM, XXMM,  revives an Ancient Roman recipe in which 1% seawater was blended into 99% wine. Made with PEARL of the RAVENS, amphora-aged Cabernet Sauvignon from our single, estate vineyard.  The organically farmed grapes are hand-harvested and naturally fermented with the vineyard's indigenous yeast. It is bottled unfiltered and unfined. 

We embarked on this maritime exploration out of pure curiosity and were delighted by the results.  At the blending session, winemaker Aaron Pott found the trace of seawater added an aromatic boost, broadened the "wonderfully supple" mid-palate, and softened the wine. 

The sleek, screen-printed bottle features Perliss Estate's floating pearl and crossed raven feathers. It was hand-dipped in beeswax and sea salt.