Perliss Vineyards
California

Nestled on a steep, west-facing slope in the heart of Calistoga, Perliss Vineyards is a name whispered among collectors and top sommeliers as one of Napa Valley's best-kept secrets. Founded by Anthony Perliss, this micro-estate is defined by its obsessive pursuit of quality over quantity, with each wine limited to fewer than 1,000 bottles. The estate's reputation is built on a foundation of 100% organic farming, a unique volcanic terroir, and the acclaimed winemaking of Aaron Pott. This is not Napa Cabernet as you commonly know it; it is a study in elegance, restraint, and authentic expression, available almost exclusively to a private mailing list.

History and Background

The story of Perliss Vineyards’ journey began in 2008 when Anthony Perliss planted his 2.6-acre vineyard in the prized Calistoga AVA. His vision was not to create a large commercial brand, but to craft something profoundly special from a specific and blessed piece of land. A pivotal moment in the winery's development was the collaboration with winemaker Aaron Pott, whose global experience brought a refined, philosophical depth to the project. Under their stewardship, the winery has remained true to its original ethos, with its evolution marked by a deepening refinement of its wines rather than an expansion of its production, solidifying its status as a cult producer of immense focus and integrity.

Vineyard and Terroir

The character of every Perliss wine is born in its exceptional vineyard. The 2.6-acre site is situated in the northern reaches of Napa Valley, shaded by the imposing presence of Mount St. Helena, which helps moderate the warm climate. The terrain is steep and west-facing, ensuring optimal sun exposure for even ripening. The soils are a compelling mix of volcanic and loamy types, providing excellent drainage and imparting a distinct mineral complexity to the grapes. Anthony Perliss is a dedicated custodian of this land, employing strictly organic and natural practices. The ecosystem is balanced without chemicals, using ladybugs as the sole form of pest control. This profound respect for the land ensures the wines are a pure, unadulterated voice of their terroir.

Robert Parker listed Clos des Papes as one of the Top 155 Producers in the World.

Winemaking Philosophy

In the cellar, the philosophy is one of guided minimalism. Winemaker Aaron Pott sees his role as a facilitator, not a manipulator, allowing the unique vineyard character to shine through. A cornerstone of this approach is the selective use of handmade clay amphorae for aging. These ancient vessels provide a gentle, micro-oxygenation that helps soften the wine without imparting the additional tannins or overt wood flavours of new barriques. This technique, combined with practices like native yeast fermentation, is intentional. It results in wines of stunning transparency, elegance, and balance, where the signature of the Calistoga terroir is articulated with clarity, not masked by winemaking artifice.

Signature Wines

The portfolio of Perliss Vineyards, though small, is a masterclass of precision and expression, with each wine telling a distinct story of the estate's unique terroir. The flagship wine, The Ravens Cabernet Sauvignon, is the estate's crown jewel. The 2018 vintage, awarded a stellar 96+ points from The Wine Advocate, is a profound example of the winery's philosophy. Aged predominantly in amphorae (80%), this 100% Cabernet Sauvignon is deep garnet-purple and seduces the senses with layers of Black Forest cake, stewed plums, and crème de cassis. The palate is full-bodied with fantastic fruit purity and a plush yet structured texture, finishing with incredible harmony. For comparison, the 2016 vintage of The Ravens offers a more evolved profile of warm plums and black cherries, underscored by savoury notes of wild sage and tilled soil, presenting a plush and juicy alternative from an excellent Napa year.

Alongside its iconic red, Perliss produces a compelling white, The Serpents Semillon 2018. This distinctive blend of 90% Semillon and 10% Sauvignon Blanc is fermented and aged in neutral wood and amphora, a technique that highlights texture and purity without oak influence. It bursts with vibrant notes of lemon curd, lime cordial, and warm nectarines, backed by a striking wet stone minerality. Medium-bodied and vivacious on the palate, it offers a bold, zesty freshness that provides a stunning counterpoint to the powerful Ravens. Together, these two wines — a sophisticated, amphora-aged Cabernet and a complex, mineral-driven white blend —epitomise the estate's ability to achieve both power and finesse across varieties.

Recognition and Impact

While its limited production keeps it under the radar of major competitions, Perliss Vineyards has garnered significant critical acclaim and a fiercely loyal following within the wine industry. Its wines are featured on the lists of top restaurants across the United States and are highly sought after by collectors who value rarity and artisanal quality. The winery's impact lies in its demonstration that in a region known for scale, there is a powerful place for the micro-estate. It serves as an inspiration for boutique producers, proving that an uncompromising commitment to a single vineyard site can yield wines of extraordinary character and depth.

Perliss Vineyards stands as a beacon of boutique, terroir-driven winemaking in Napa Valley. Its significance is rooted in an unwavering dedication to organic viticulture, minimalist winemaking, and the pure expression of a unique Calistoga slope. For the discerning wine enthusiast, seeking out the wines of Perliss is to discover Napa at its most authentic and intimate. As the estate looks to the future, its vision remains clear: to continue refining, not expanding, ensuring that every bottle remains a precious and eloquent testament to its extraordinary origins.

"It boasts a cool, fresh nose of strawberries, cola and tree bark, yet it's full-bodied and tannic on the palate."

WA96 by Joe Czerwinski

2017 Clos des Papes • Chateauneuf du Pape

He blends grapes from his different plots to co-ferment in large vats, after which he then re-blends in to large 20-55 hectoliter wooden foudres (casks) to mature for 15 months. New or small barrels are never used, “I like the oak to make an indirect impact – I only want tannins from the grape skins not even the pips and certainly not the stalks” says Avril. And though it may not be widely known, this domaine has been buying corks from the same producer in Portugal ever since 1926!

The wines are no doubt enticing, garnering great praise from many publications and critics such as Wine Spectator who awarded their 2005 vintage as “Wine of the Year”, stating that “in the Southern Rhône's recent trio of great vintages starting with 2003, no other Châteauneuf-du-Pape domaine has produced better wines than Clos des Papes”. But the accolades don’t stop there, as Robert Parker followed on to pronounce the 2007 vintage “the greatest Chateauneuf du Pape made since 1978 and 1990”.

We at Ginsberg+Chan are extremely proud to be the exclusive distributors of Clos des Papes, and with good volumes of both red and white back vintages too, we can ensure you a wide range of drinking windows for your cellar.