Perliss Estate Vineyards

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

The wine is aged for over 20 months in Tuscan terra-cotta amphora and French oak barrels made by small-production coopers. It is bottled unfiltered and unfined. Beautiful aromatics, elegant structure, and fantastic length characterize this Cabernet of great aging potential.





Nose: Cherry, malted chocolate, nutmeg, plum, toffee, violets, clove, vanilla, smoked duck, cedar, sandalwood, eucalyptus.

Palate: Big attack with very ripe stone fruits, candied citrus, cherry, cocoa, cranberry, red currants, pomegranate, forest humus.

Finish: Everything in place, note of umeboshi salted plum. Great concentration and complexity this vintage, even a bit of flashiness.

Visual: "Svayambhu" by Anish Kapoor: A silently dynamic and powerfully mysterious experience of scale, depth, and volume.

Should be decanted 30 minutes to 1 hour before drinking.



Nose: Plum, leather, caramel, cedar, cigar box, mineral: wet clay, black currants, basil, grilled steak.

Palate: Cherry, licorice, plum, black currant, rosemary, clay and roasted meat, earthy, ferrous.

Finish: Soft tannins and great layering, and length on the palate. With roast meat, cherry, black currant and leather.

Visual: "Christ in the House of Martha and Mary" by Joos Goeimare: A feast for the senses and a delight for the spirit. Sublime and earthy - an embodiment of grace and luminosity.

Should be decanted 30 minutes to 1 hour before drinking.



Nose: Plum, cherry, ash, tar, toffee, red currant, cedar, cocoa powder, roast duck, rosemary, bay.

Palate: Plum and Cherry in the attack. Fig, cherry, plum, roast beef in the mid palate.

Finish: Sage, cherry, plum and cocoa powder buttressed by robust tannins with polished corners for aging.

Visual: "Ashes" by Edvard Munch: beautiful, edgy, complex, weighty and innately profound. Pleasing, but at the same time and confusing, like many things from Norway.

Should be decanted 30 minutes to 1 hour before drinking.



Nose: Black currant, cherry, cedar, toffee, roasted almonds, cocoa, rosemary, lavender, beef stock,

Palate: 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.

Finish: Mint, currants, chocolate and roast beef in a mushroom reduction sauce.

Visual: 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...



Nose: Boysenberry, wet rock, moist tobacco, malted chocolate, leather, bay and nutmeg, toffee.

Palate: 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.



Nose: Blackberry, roast beef, violets, black licorice, toffee, fig and quince, black currants, cedar in a lovely, well integrated nose.

Palate: 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.

Finish: 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.