Inspired by the past, CORVUS PACIFICUM is an entirely new offering from Perliss Estate - a revival of an Ancient Roman recipe in which 1% seawater was blended into 99% wine. The objective for the Romans was probably two-fold - to both preserve the wine and to accentuate its taste, as salt does to food. The resulting amplification of flavor and structure is striking.
Seawater was harvested from the frigid currents of the Pacific Ocean at China Beach in San Francisco. The historic site - an isolated, bracingly cold and windy cove surrounded by rocky cliffs - served as an encampment for Chinese fisherman in the early days of the city’s history. The clear waters host a broad range of marine life, from crabs, mollusks and sea lions, to luxuriant kelp beds and cormorants. The blending wine is the 2019 PEARL of the RAVENS, our estate Cabernet Sauvignon that has been fermented and aged in terracotta amphorae, vessels similar to those employed by the Ancient Romans for their wine production.
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 final blend came in at just 0.66% seawater, but how that fraction of a percent changes the entirety of the wine is remarkable.
While Corvus is Latin for raven, Pacificum alludes to both the water’s source and to the serenity this wine will evoke when shared with good company.
We invite you to taste this unique and historical expression of Cabernet Sauvignon, made in extremely limited quantity - 25 cases produced.
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 a wraparound label, connoting the endless flow of the sea. It was hand-dipped in beeswax and sea salt.
AARON POTT'S TASTING NOTES:
On the Nose: Black cherry, crushed raspberry, strawberry jam, cedar, fresh tobacco, candied violets, toffee, plum, leather, latte.
On the Palate: Very rich fat attack, layered toffee, black cherry, plum with a wonderfully supple mid palate. The wine finishes with great length with cherry, strawberry, tobacco and plum.