"The 9 Best Wines to Pair With Your Favourite Pastas" - Robb Report
"PERUS" - Owen Bargreen
"Owen Bargreen Top 100 of 2022" - Owen Bargreen
"2019's PerUs Scores" - Jeb Dunnuck
"2018's PerUs Scores" - Jeb Dunnuck
California Wine Advisor Reviews - Porthos
"PerUs" - Washington Wine Blog
"Five Friends and Fine Wines" - Food and Drink
"PerUS; An Exploration of Ethos and Quality" - Word of the Grapevine
"PerUs With Friends" - Wining Away the Weekend
"Five Questions For PerUs, The Elite Members-Only Wine Club With A Waitlist" - Forbes
"PerUs Cabernet Sauvignon Napa 2014" - California Wine Advisors
"PERUS Proprietary Red, Napa Valley 'Janeen' 2016" - International Wine Report
"PerUs" - Washington Wine Blog
"2016 PerUs Armaan Napa Valley Red Wine" - Jeb Dunnuck
"PerUs Wine" - The Napa Wine Project
"PerUs Cabernet Sauvignon 2015" - California Wine Advisors
"Editors’ Picks 2018: Richard Bradley" - Worth
"PerUs - An Allocation worth waiting for..." - Napa Valley Life Magazine
Robb Report
We usually follow the adage “if it grows together, it goes together,” but there are too many wonderful wines in the world to just focus on Italy when pairing pasta dishes. Every now and then we like to think outside of the box and pair Italian foods with wines made in the country we’re based. When we’re in Spain, we like to pair Italian food with Spanish wine, but since we’re currently in New York City we decided to pair Italian recipes with American wine. That’s why we looked to California for inspiration, so here are nine pasta dishes paired with seven Californian wines and two Italians for the traditionalists among us.
Vintner John Schwartz is well known for his Amuse Bouche wines and this delightful Mon Trajet Chardonnay is his latest project. Translated from French as “my journey,” and a verbal play on the famed Burgundy appellation, it represents the culmination of his search for region with the appropriate climate and soil conditions to produce quality Chardonnay grapes. His team found ideal soils with limestone deposits and cooling Pacific breezes in the Bentrock Vineyard in Sta. Rita Hills owned by the Screaming Eagle partners. This tasty wine is made from Chardonnay clones 765 and 95 and has aromas of almond paste, Cavaillon melon, and a whiff of wet river rock. It has well-structured minerality with flavors of Honey Crisp apple, lemon zest, cantaloupe and a touch of orange-scented whipped cream in the finish. The creamy note pairs so well with the creaminess of the cheese in cacio e pepe and the pronounced minerality stands up to the spiciness of freshly ground black pepper.
Named for the atomic symbol for iron, Fe Wines pay homage to the high iron content in its red soils. The winemaking team crafts exquisite wines from Bordeaux varietals; this vintage is composed of 82 percent Cabernet Sauvignon, 7 percent Cabernet Franc, 6 percent Petit Verdot, and 5 percent Malbec. Aged for 19 months in 85 percent new French oak barrels it has aromas of crushed violet petal, tobacco leaf, black plum, and cherry with rounded but pleasantly grippy tannins and a sturdy backbone of minerality. It opens on the palate with flavors of cedar, dried herbs, espresso, and black currant. It pairs perfectly with spicy rigatoni because the pronounced minerality acts as a foil for the plentiful chili flakes and high level of acid in the tomato.
Adam Lee and Diana Novy started Siduri Wines in 1994 and in 2015 they sold their company to Jackson Family Wines, which is the current steward of that project. Adam went on to launch his own brand, Clarice Wine Company, and his wines are achieving critical acclaim from many of our colleagues. We happen to be huge fans of his 2023 Rosella’s vineyard Pinot Noir, which has aromas of bright cherry, red raspberry, and brown baking spices that transition seamlessly to the palate with flavors of ripe red fruits and a touch of dried herbs in the finish. As the weather turns a little bit cooler, we paired it with tortellini en brodo, a warming comfort food served in the winter months. Paired with this amazing Pinot Noir, it’s a match made in heaven.
Castello di Monsanto was founded by Fabrizio Bianchi in 1962 just after the property was gifted to him by his parents as a wedding present. He planted Sangiovese vines in 1968, harvested his first grapes in 1974, and today he and his daughter Laura run the winery. The winery sits on top of a 1,000-foot-long barrel cellar that was hand dug by Giotto Cicionesi, Mario Secci, and Romolo Bartalesi in mere six-year period in the 1740s. It currently houses more than 1,300 barrels, some of which held this delicious garnet colored wine that has aromas of raspberry, cherry, and saddle leather. It has silky tannins and flavors of red cherry, underbrush, and dried Mediterranean herbs that accent the fresh basil and Italian parsley used in a steaming bowl of spaghetti pomodoro.
Beckstoffer Missouri Hopper is one of the most fabled vineyards in Napa Valley and in addition it has one of the longest names. Located on the line that separates Oakville and Yountville it was originally owned by Charles Hopper who passed it on to his daughter Missouri Hopper in 1877. It was purchased by Bruce Kelham in 1960 and in 1996 Andy Beckstoffer took over ownership. Winemakers clamor to buy fruit if it’s available and Gagnon Kennedy was lucky enough to acquire Cabernet Sauvignon from the 2022 harvest. The wine was aged for about one and a half years in 75 percent new French oak before bottling in May 2024. It has aromas of pencil lead, crushed violet petals, and red currant that lead to flavors of black raspberry, red plum, and cassis. The tannins are rounded and smooth and are a perfect foil for the salty guanciale and creamy egg yolk in carbonara.
The Cortonesi family founded their winery in the 1970s with over 130 acres of land but grapes for this stunning Brunello di Montalcino were grown in a small, five-acre grand cru single vineyard located on the southeastern slope of Montalcino. The Il Poggiarelli vineyard receives early morning and midday sunlight for ideal ripening and concentration of fruit sugars and flavors. The family’s 2018 vintage has aromas of pine needles, eucalyptus, red plum, and black raspberry with soft tannins and flavors of red raspberry, cherry, and red currant. We paired Il Poggiarelli with a traditional tagliatelle pasta smothered in a hearty Bolognese sauce. The umami of the ground beef and acidity of the tomato in this dish fit together with this wine like a hand in a glove.
Sam Simon moved to the United States with his parents at the age of nine and by 19 he founded his first company, Atlas Oil. Today his businesses include Simon Group Holdings and the eponymous winery that he runs with his wife Nada and sons Peter and Michael, who are aided by consulting winemaker Maayan Koschitzky. They named this wine Golden Ore because of its pale gold color. It has aromas of lemon zest, freshly cut herbs, and tangerine blossom with flavors of honeydew melon, lemon lime, and orange zest. It pairs perfectly with pasta al limone because the added lemon in the pasta echoes the wine’s notes of lemon zest.
Winemaker Julian Fayard sourced Chardonnay grapes from the oldest vines growing in the Firetree Vineyard in the Los Carneros AVA to make this excellent bottle. After fermentation he aged the wine for 18 months in a combination of concrete eggs and new French oak barrels so as not to impart too much oak flavor to the finished wine. It is golden straw colored in the glass and leads with aromas of brown baking spices, tropical fruits, and honeydew melon. It makes a perfect match with linguine alle vongole because its flavors of lemon zest, chamomile flower, and Granny Smith apple cleanse your palate between each and every delicious, briny forkful.
Goldman Sachs alum Anmol Bhandari has assembled a dream team of experts at Per Us including head winemaker Russell Bevan and not just one but two master sommeliers, Ronan Sayburn MS and Willi Sherer MS. Their Alessio 2019 is a proprietary red blend consisting of 45 percent Cabernet Sauvignon, 35 percent Merlot, and 20 Percent Cabernet Franc. It has aromas of graphite, cassis, and red raspberry with well-structured tannins and flavors of black raspberry, black plum, and red currant. We opened a bottle with homemade lasagna; its acidity held up to bold tomato sauce, while plush tannins were a perfect foil to abundant cheese. Normally, you have to join an allocation list to purchase Per Us, but the winery has set aside some bottles for our readers to buy as a one-off.
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Owen Bargreen
Your ears tend to perk up when Russell Bevan has a new project. PerUs is an ultra-premium producer of red wines out of Napa, sourcing from some great vineyards including Sugarloaf Mountain and Edcora Vineyard (high elevation site). PerUs was founded by Anmol Bhandari who was born and raised in New Delhi, immigrated to the United States and built a successful career in finance – initially at Goldman Sachs and later co-founding Cians Analytics based in New York – a company that provides research and analytical support to international financial institutions. Anmol was introduced to Dustin Wilson, Master Sommelier, and they both would travel to the Napa Valley to research both vineyards and winemakers. Dustin introduced Ammol to Russell Bevan, one of the world’s great winemakers. PerUs only made 30 cases in their first vintage, 2013. They now make a downright killer range of wines that not only offer heady dark fruits but wonderful underlying finesse.
The new wines come from the 2021 vintage which was warm and dry. The wines I have tasted from ’21 have been really fantastic. I love the new 2021 PerUs ‘Alessio’ Red Wine (OB, 97) which is wonderfully concentrated and shows beautiful depth with some serious cellaring potential. I was floored by the stunning 2021 PerUs ‘Armaan’ Cabernet Sauvignon (OB, 98) which is a stunning expression of Oakville, sourced from the esteemed Tench Vineyard. This is a bold, hedonistic expression of Napa. Learn more about this famed boutique winery at https://www.peruswine.com/pages/home.php Here are the stunning new releases by PerUs.
2021 PerUs ‘Janeen’ Cabernet Sauvignon- A mere 120 cases was made of the fantastic 2021 ‘Janeen’ was mostly sourced from the Sage Ridge Vineyard, with smaller parts from the Sugar Loaf Vineyard. Garerigue and red bell pepper notes combine with blueberry compote on the nose. The palate is plush wit hloads of concentration, finesse and firm tannins. Turkish coffee, boysenberry cordial, dark chocolate shavings and graphite flavors wonderfully meld together on the palate, with a seductive texture. Finishing long this glorious wine will live on for another twenty years to come. Drink 2023-2041- 97
2021 PerUs ‘Armaan’ Cabernet Sauvignon- The brilliant 2021 ‘Arnaan’ Cabernet Sauvignon mainly comes from the 61 acre Tench Vineyard which is set in the Oakville AVA. Tar and anise line the nose alongside allspice dusted blackberries and shades of creme de violette. The palate is rich and viscous, with espresso grounds and violets, alongside huckleberry fruit flavors. The marvelous tension combines with a length mineral and black fruit-laden finish Seductive and delicious, enjoy this beautiful wine now and over the next fifteen plus years to come. Drink 2023–2041- 98
2021 PerUs ‘Alessio’ Red Wine- The 2021‘Alessio’ is a spellbinding combination of Sugarloaf Vineyard Merlot (60%) with equal parts Tench Vineyard Cabernet Sauvignon and Sugarloaf Vineyard Cabernet Franc. Black tea and exotic spices combine with espresso grounds, black raspberry puree and shades of black rose petals on the nose. The palate is soft and refined with a silky texture and wonderful sense of length and weight. This is seriously good stuff, where you can see each working part moving in seamless unison. Drink 2023-2041- 97
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Owen Bargreen
California | Napa Valley | $225.00 | 98 Points
The 2019 ‘Arnaan’ Cabernet Sauvignon is largely sourced from the 61 acre Tench Vineyard in the Oakville AVA. Once on the nose this takes on layers of huckleberry cordial, Turkish coffee grounds, pencil lead and shades of Black Forest cake. The palate is soft and seamless throughout the drinking experience. Dense and chewy, the wine shows an underlying verve and tension that makes this nearly impossible to put down once opened. Finishing long with wet gravel and hedonistic black and blue fruits, this is a seductive, beautiful example of Oakville Cabernet Sauvignon. Drink 2022-2040- 98
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Jeb Dunnuck
The 2019 Cabernet Sauvignon Armaan is a young, unevolved, primary barrel sample, yet it offers remarkable purity, stunningly polished tannins, and a solid spine of acidity. Showing mostly blue fruits, violets, and a candied orange character with time in the glass, it has all the right components, beautiful balance, and is certainly consistent with the quality of previous vintages.
More bloody, iron, and bouquet garni-like nuances emerge from the 2019 Bryn Proprietary Red, which might just surpass the 2018. Beautifully concentrated, rich, and full-bodied, it offers a slightly more red fruited, savory, chocolate style and is already complex. Give bottles a few years in the cellar and it should cruise for 15-20 years.
The 2019 Alessio Proprietary Red is another impressive wine with loads to love. A full-bodied, ripe, fleshy texture as well as lots of crème de cassis and primary blue fruit emerge from the glass, and it has ripe, polished tannins, an expansive mid-palate, and outstanding length. It has plenty of upfront appeal and should shine right out of the gate.
The 2019 Cabernet Sauvignon Ines comes all from Pritchard Hill (Houyi Vineyard) and is a masculine, concentrated Cabernet revealing lots of mineral and loamy soil characteristics as well as beautiful, dark, red and black fruits. With plenty of tannins, a stacked mid-palate, and no shortage of fruit, texture, or length, this serious Mountain Cabernet will have a long life.
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Jeb Dunnuck
“Reminding me of a great vintage of Château Pontet-Canet, the 2018 Cabernet Sauvignon Armaan boasts a dense purple color as well as ample dark, black fruits, unsmoked tobacco, graphite, iron, and earth. Full-bodied, concentrated, and powerful on the palate, this beauty has a seamless texture, ripe yet building tannins, and one great finish. It’s a thrill a minute and will evolve for 20 years or more.”
“I was blown away by the 2018 Bryn, only the second vintage I’ve been able to taste. A blend of Cabernet Sauvignon and Merlot, it’s a more plush, sexy wine, especially in the vintage, with full-bodied aromas and flavors of chocolaty dark fruits, tobacco leaf, earth, and spice. With a great mid-palate, building richness, and velvety tannins, it holds onto the pure, seamless style of the vintage. It’s well worth seeking out and is going to cruise in cold cellars for 15+ years.”
“The 2018 Cabernet Sauvignon Janeen is another head-turning wine from this estate. Lots of loamy earth, spice, iron, and smoked red and black fruits define the bouquet, and it’s medium to full-bodied, with ripe tannins, a great mid-palate, and the balance and class to drink nicely today yet also evolve for 15-20 years.”
“The 2018 Lyla comes from the Sugarloaf Mountain Vineyard and I believe is a Merlot-dominated blend, which was a variety that excelled in 2018. Beautiful black cherry and cassis fruits as well as hints of iron, violets, and sappy herbs flow to a full-bodied red blend with nicely integrated acidity, ripe tannins, and just a layered, seamless, silky texture that keeps you coming back to the glass.”
“Lots of redcurrants, bouquet garni, iron, leafy tobacco and cedary spice emerge from the 2018 Alessio Proprietary Red. A complex, satisfying 2018 offering full-bod- ied richness, ripe, sweet tannins, and terrific balance, I’d be happy to drink a bottle any time over the coming 15-20 years.”
“The 2018 Cabernet Sauvignon Ines offers a brighter, lifted style that carries complex black raspberry and darker cassis as well as hints of tobacco, violets, and mint. This full-bodied effort is nicely balanced and has silky tannins as well as a pretty, elegant yet also concentrated style that will evolve for 15+ years or more.”
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Porthos
“This massive wine is awe-inspiring with copious dark fruit and an alluring Lindt dark chocolate mint finish that is mesmerizing for a full minute. The cashmere-like silky tannins lead to a galaxy of sumptuous flavors include cassis, sage, raspberry, and cocoa. Savor every sip of this thoroughbred now (decanting recommended prior to 2021) through 2030.” - California Wine Advisors
“Loads of inky dark & sumptuous fruit including blueberry, coconut and creamy vanilla oak almost reminiscent of an Almond Joy! This sumptuous red is ready to rock now (decanting recommended) and poised to impress fans of the boldest Napa Cabernets through 2025.” - California Wine Advisors
“This ultra-rich and luscious Cabernet offers waves of bold and racy dark fruit including plum, currants and blackberry leading to baking chocolate and toasted oak. On the palate it opens up into further depths with mocha, cassis, blackberry jam and a concentrated ripeness that builds up with an exotic spicy edge. It crescendos into a luxurious finish that lingers on the palate effortlessly. An eye-opening delight to enjoy now (decanting recommended prior to 2022) through 2026.” - California Wine Advisors
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Washington Wine Blog
Read the original article here.
It has been roughly one year since I had the chance to review one of the thrilling new winery projects in Napa. PerUs is an ultra-premium producer of red wines as this winery utilizes the talents of superstar winemaker, Russell Bevan. He crafts some glorious wines from some great vineyards including Sugarloaf Mountain and Edcora Vineyard (high elevation site). PerUs was founded by Anmol Bhandari who was born and raised in New Delhi, immigrated to the United States and built a successful career in finance – initially at Goldman Sachs and later co-founding Cians Analytics based in New York – a company that provides research and analytical support to international financial institutions. Anmol was introduced to Dustin Wilson, Master Sommelier, and they both would travel to the Napa Valley to research both vineyards and winemakers. Dustin introduced Ammol to Russell Bevan, one of the world’s great winemakers. PerUs only made 30 cases in their first vintage, 2013.
The new PerUS wines were seriously spectacular across the board. These are wines have have mounds of depth and concentration but also surprisingly good finesse. These wines will also age gracefully for decades to come. I absolutely love the 2016 PerUs ‘Alessio’ Red Wine (WWB, 96)which is one of the great Napa blends that I have tried over the past year. The range imparted here is just sensational and the structure and depth is simply mind-boggling. Learn more about this famed boutique winery at https://www.peruswine.com/pages/home.php Here are the stunning new releases by PerUs.
The 2016 ‘Alessio’ is a stunning wine comprised of 75% Cabernet Sauvignon, 30% Cabernet Franc, and the remainder Merlot crafted by superstar winemaker Russell Bevan. The gorgeous bouquet impress with layers of Arabica coffee bean, red cherry preserves, mocha, tar and sweet pipe tobacco that all take shape in the glass. The palate is dense and plush, showing a seamless quality that makes this effortlessly glide across the mid-palate. Layers of cocoa powder dusted red cherry, cigar box, blackberry compote and espresso bean flavors, with loamy undertones compete this gorgeous wine. The long, black fruit and mineral-driven finish, lingers long on the tongue. Gorgeous to enjoy in its youth, the 2016 ‘Alessio’ will enjoy a long life ahead of it. Drink 2020-2040- 96
The ‘Bryn’ is a stunning blend of 80% Cabernet Sauvignon with the remainder Merlot. On the nose this takes on layers of creme de cassis, anise, Asian spices and loamy undertones that all take shape in the glass. The palate is hedonistic and highly gratifying, showing a seamless effect mid-palate as this glides once on the attack. Layers of blueberry compote and blackberry pie combine with dark chocolate shavings and Turkish coffee on this gorgeous palate. Full-bodied and gorgeous to enjoy in its youth, the ‘Bryn’ will cellar well for decades to come. Drink 2020-2040- 96
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Food and Drink
The Grape Wizard meets up to exchange tales and sample wines from the west coast of America.
I had the pleasure of being invited to a fellow Instagrammer’s house @tatianalivesey one Sunday in late November. The Sunday lunch was British traditional and big on flavours. This was to be so apt for the experience that day! Something that never really happens in this country is that a wine producer visits your home,showcases their wine and gives everyone the opportunity to discuss their wines with them. Such a novelty but also so rewarding. Our host had arranged for just such a producer to attend our lunch!
For those that are old enough there was a film in the 80’s called ‘Peters Friends’. Five friends get together and share a moment, a bond, a point in life. This Sunday lunch was to be that moment for our band of five.
Like in the movie, our group have all followed different paths in life. As none of us knew each other well, and for some hadn’t even met before, I was concerned that the conversation might be stilted to start with, but I knew that we had a passion for wine in common, and so I was excited to see where the day would take us.
As soon as I arrived, however, the conversation was flowing around our mutual love and appreciation of wine. In seven years of being in the industry I’ve never witnessed this coming together of individuals and it all just immediately clicked.
Our host had arranged for us to taste some wines from a producer on the US west coast and explore the characteristics of each wine, pairing them with our Sunday lunch. As the producer was from California, I was expecting big bruisers!
PerUsis an ultra-premium producer of red wines out of Napa,USA. Founded by Anmol Bhandari who immigrated from India to the United States and built a successful career in finance. Anmol was introduced to Dustin Wilson, a Master Sommelier, and they both travelled to the Napa Valley to research both vineyards and winemakers. Dustin introduced Ammol to Russell Bevan, one of the world’s great winemakers. The rest is PerUs history!
I was excited to try the wines, and to discuss them with my fellow wine lovers. However, this day was about much more than that. I’m not a very spiritual person, but when the experience, the wine, the food, and the conversation all come together that has to be a special moment. Wine is not about who can afford the biggest bottle and the rarest wine. What I witnessed here applies to any wine, any cost, and any situation. It doesn’t have to be exclusive wines. I’ve always said enjoy the moment, enjoy the wines and the experience surrounding it. This also completely fits with the vision of PerUs, who are creating some outstanding wines.
At this stage in my industry experience you obviously expect your peers to know something about wine! But I am constantly amazed how knowledgeable we all are. It was the focus for my learning over the initial years in wine, and will be continued long into the future. I strongly believe that we have to be continually refreshing and updating our knowledge, learning about new wines, but also giving back in terms of the newer kids on the block. People invested in me when I was starting out, its time to invest in those that are just taking their first steps along the same road.
Some of the guys that were there on that seminal day have already written about the wines in passionate detail: Josh with @wordonthevine, Georgie with @whiningawaytheweekend,Daphne with @toro_tries_wine and not forgetting Tatiana with @tatianalivesey,so what do I write about. Well...
PerUS has a mantra, something which is a bit avant-garde in the wine industry! But, having experienced the passion of Katya (one of the founder members of PerUS) and seeing the nuances in the wines unfold from the glass, you begin to appreciate that there is a strong vision behind these wines. PerUS was established by a bunch of people who are passionate in their belief that life is to be measured not by our possessions, but rather by friends, family, and the memories we cherish. This belief defines PerUs as a company and inspires them to share their vision globally through their wines.
The PerUsteam that create the magic:
PerUS is a very exclusive wine. Because of the nature of the small amount of hectares and the insatiable demand for a niche market producer, the winery only produces approx. 820 cases. One of the key ways it markets it’s wine is through a high end members club, enticing clients both with the quality of the wine, but also with PerUS’ ethos.
Robert Mondavi first coined the term Fumé Blanc when American wines really started to break into the market – this has really grown up since those heady 80’s days. Not only was the characteristic gooseberries and passionfruit gone, but this fabulous white enjoys tropical fruit and citrus on the palate, and has a super crisp, clean acidity thatsomehow leaves the drinker wondering “what happened then, that was magical”. Not many people would enjoy big smokey whites, but due to itssubtleness and to its enticing nature, this works.
Pairs well cheese, fish and light foods.
Score 19/20
Drink till 2025
80% Cabernet Sauvignon – hints of blackberries and blueberries on the nose and palate. This is essentially chocolatey. Lovely smooth tannins. Big, bold and seductive.
Score 19/20
Cabernet Sauvignon and Merlot.
Hints of forest floor fruits, tobacco and chocolate. This wine is elegant and refined, but also slaps you round the face with a big bunch of blackberries!
Pair with steak, lamb, beef, venison and other game.
Score 19/20
Cabernet Sauvignon.
Notes of blackberry and liquorice, dark olives, cedar box, cloves and mocha. This is a big and bruisy red.
Pair with beef and venison
Score 19/20
Cabernet Sauvignon, Cabernet Franc and Merlot.
Hints of liquorice, dark fruits, black fruits, and blackcurrants. This is a subtle, but strong red, with a velvety feel.
Pair with beef, lamb, venison and other game, and even poultry.
Score 19/20
Robert Parkers website has not yet rated these wines, which is a shame as I think he’s missing out. This is surely a producer that would rank in the top 5% of Robert’s rating system.
If any of you are wondering if I’m paid to write this article, or have received any gifts from the producer, I have not. One thing I believe should stay true is my integrity. Hey, I even have my own mantra: good wine doesn’t have to be expensive, but expensive wine should be good. These wines genuinely excel in that regard. I’m truly grateful to have experienced a fabulous collection of wines, with a bunch of wine professionals that I now consider friends.Here’sto them and a lesson learned for life - embrace the moment, enrich your life, and savour those special times as they will become memories for ever.
If you want to know more about PerUs contact me on Instagram, any of my other social media @thegrapewizard or head over to PerUS’ website. I am happy to talk about this great producer further.
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Word of the Grapevine
Read the original article here.
Bold and pure with velvety tannins. I asked Katya Kurtbek (Director of Sales and Marketing) to describe PerUS in a few words as possible. After tasting through their 2017 vintage, I can confirm that she hit the nail on the head. This small-production, quality-focused Napa winery is a star in the making. We spent the afternoon with Tatiana Livesey (Brand Ambassador) getting to grips with PerUS...
There are few more fitting settings in which to explore wine than at a table in a idyllic Surrey home, with delicious locally-sourced food and like-minded friends. I first tasted PerUS in Hedonism in December of last year and left a relatively flattering review on Vivino, the theme of which was that I was taken aback by the purity of Kyla 2016. At this point I knew very little about PerUS and absolutely nothing about its owner, it’s winemaker or it’s ethos. Fast-forward almost a year and my good friend Tatiana is now working with PerUS to share these wines with wine-lovers worldwide.
There are a plethora of outstanding wineries in Napa (over 400 wineries in total) just a few weeks ago I attended the Napa Vintners ‘Perspective on Vintage’ tasting at 67PM where I experienced a range of arguably some of the best wines in the world. Anmol Bhandari (PerUS founder) has, as a result of robust truisms and vision, pooled together a group of individuals who together have brought to fruition, in what is an intensely competitive region, a highly-priced, quality-driven sellout range of wines.
Anmol wasn’t born in Napa, or in the United States for that matter. His journey there has been broad and international. He was born and raised in New Delhi, later immigrating to the United States and building a successful career in finance, working first at Goldman Sachs and later co-founding a company that provides research and analytical support to international financial institutions.
Anmol was introduced to Dustin Wilson MS (you may know him, as I do, from the SOMM movies) while Dustin was working at Eleven Madison Park (before opening Verve) It took Anmol some time to convince Dustin that he was more than just a venture capitalist and that his vision was worth further exploration. Eventually, Anmol and Dustin traveled to Napa Valley, they toured vineyards and met with select winemakers. During one of these trips, Dustin introduced Anmol to winemaker, Russell Bevan.
Tatiana and Katya describe Russell as an outgoing and eclectic character, a decisive master blender who leads by taste. His journey embodies these sentiments. He earned his Masters in Philosophy from Gonzaga University, worked in Minneapolis selling dental equipment, wrote a syndicated column which was published in the Wine Spectator and then became a self-taught winemaker with his first vintage in 2005; pretty impressive, right?
In addition to owning the 41-acre Saunders Vineyard in Oakville, Russell also works with a number of other stand-out vineyards in Napa Valley. Amongst these vineyards is Tench, whose border fence neighbours the vineyards of the iconic Screaming Eagle. Regardless of the site, owned or not, Russell insists that he must maintain full control of the farming practices. His style of vineyard management and wine-making is contemporary and forward-thinking, he has certainly brought his own style to Napa Valley.
Fruit for PerUS, which is now managed on-site at their state-of-the art Tench Winery, is sourced from Tench, a 42 acre site planted primarily with Cabernet clones 4 and 7, with some Merlot and Sauvignon Blanc. Sugarloaf Mountain, an almost 700 acre (one of Napa’s largest) rocky site planted mainly with Cabernet Franc and Merlot, and the newly acquired Sage Ridge vineyard which is planted primarily with Cabernet Sauvignon.
The Tench vineyard sits at the western base of the Vaca Mountains, an area created by a landslide thousands of years ago. It’s red rocky soils of clay and volcanic rock produce Napa Valley Cabernets of great focus and intensity. The Sugarloaf Mountain site is blessed with a rocky, upland terrain with a micro-climate tempered by cool winds and even traces of fog. This climate supports a longer hang time, which contributes toward the development of the velvety tannins which formed part of Katya’s synopsis of the PerUS style.
Perhaps most interesting is that a number of premium winemakers were previously offered, but rejected, fruit from several sites from which Russell now makes PerUS. Russell’s vision and ability to adapt mean that he has been able to adjust his approach, adopting aggressive canopy management around the fruit zone (achieving more direct sunlight and air flow) and create these well-structured wines from these ‘rejected’ sites.
During the afternoon we tasted Veena (taking it’s name from Anmols mother) PerUS’ Sauvignon Blanc project which was balanced, smokey, concentrated and showed a hint of spice. Bryn (new for 2017) PerUS ‘entry level’ wine, good character for what is at the lower end of PerUS’ price scale, the wine showed heaps of black cherry and blueberry with a sumptuous palate. Kyla (my second experience with this wine) is a good performer; a touch of floral aromas, tobacco leaf and developed tannins (perhaps helped along by exceptional use of Sylvain French oak barrels) Janeen, PerUS’ showcase of Sage Ridge, was again well-structured and bold with distinctly ripe fruit. Finally, Armaan, PerUS’ showcase; jam-packed with punch, focused cherry and plum, ground coffee and blueberry, the wine has great ageing potential.
Since their first vintage PerUS have slowly increased production, they have a planned cap at which they will no longer expand , a cap which exists in order to ensure a firm control of their vineyards, production and ultimately quality. This was a unique opportunity to explore PerUS in great detail, thank you to Tatiana, Katya, Sophienwald for the amazing glassware and the PerUS team for organising this fabulous experience, I am excited to be a part of your journey.
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Wining Away the Weekend
Read the original article here.
How times have changed. Growing up, just like everyone else, I was told to never talk to strangers. There was a tale that went around school at the time, I’m still not sure if it was true, about two sisters who went missing when they were walking home from school. The story goes that a couple pulled the car over and asked if they wanted to see their puppies, the young girls said of course and they were never seen again. And, although I may be older and wiser, I can’t guarantee that I wouldn’t jump in someone’s car if they promised to show me their impressive wine collection, but I’ve made it this far in life relatively unscathed.
Then along came social media. Yesterday, I got into a car with a man I’d never met before, in a place I’d never been to. Cat-fishing wasn’t even an option as I’d never even seen his face until that very moment. However ominous this may sound, the friendships built between communities on social media these days, particularly Instagram, make these some of the best meetings. This isn’t the first time I’ve spoken about how much I love the app for the way it builds friendships. I met Tatiana, Effi and Agatha through this medium too, I wrote about it here.
The car belonged to someone I knew as @wordonthegrapevine – a highly informative Instagram page with some great content and shiny bright photos of wine that makes you go ‘Mmm yes please.’ His name is actually Josh and Tatiana reached out to him sometime before Sunday’s events. They’ve been to the Mosel together before on one of the Diploma visits as they share a love of Riesling. I also finally got to meet Daphne off of @toro_tries_wine – a very funny page, Daphne is a real character who takes some cracking photos. And, the ever supportive and knowledgeable @thegrapewizard – a chap called Jason Davies who offers some great advice and knowledge on Instagram.
Tatiana (@tatianalivesey) was hosting the event with PerUs as she is now a Brand Ambassador for them which is really exciting. There were also two fabulous American girls hosting, Katya Kurkbek (@katyakurtbekwine) and Marisa Costa (@marisagoesglobal).
We were welcomed into Tatiana’s bustling Surrey home with a glass of the Sauvignon Blanc. I was over the moon to see Tatiana’s twins were still in residence, one armed with the metal lid of a bin like a little roman soldier, only more frightening, and the other testing the foundations of his impressive sofa den. Another angelic faced little human appeared intermittently, Tatiana’s daughter, and after a few introductions and goodbyes the beautiful chaos was whisked away to London with Daddy.
Back to the Sauvignon Blanc, a cloudy bright straw coloured liquid wafting all sorts of fascinating aromas from the exquisitely elegant hand blown Sophienwald glass. I don’t know about you, but I’m a sucker for a branded wine glass. I think it adds something to a private event, whether it’s PerUs or the joyous little goose on Gusbourne Estate’s glasses, I’m there for it. It feels cruel telling you about the depth and complexity of this white wine, for it is sold out. But, you never know when you might get the opportunity to try some, and maybe it will just give you an introduction to what sort of brand we’re dealing with here.
Described as ‘Sunshine in a Glass’ by the winemaker Russell Bevan, this wine was created ‘as a tribute to a woman who brought sunshine into all of our lives and carried through life with a presence both elegant and bold.’
It’s a supremely interesting wine, it’s unfiltered which obviously makes it a little cloudy. But there’s none of that wild funk you could be apprehensive about on first looks. It’s a big mouthful, it feels like a red wine, it actually has body. But, it’s sharpened Sauvignon Blanc, there’s flinty matchstick notes, gooseberry, some ashy notes, minerality. It’s so interesting that it’s addictive, you want to keep going back again to try and decipher this wine. We had it by itself and then with a scallop starter which was a perfect pairing.
Conversation turned to politics, Trump, Corbyn, Johnson, I think Daphne said something along the lines of feeling ‘Politically Homeless’ at the moment, which really hit the nail on the head. We agreed things are a bit shit, but it’s important to vote and we moved on. It’s one of the most comfortable political conversations I’ve actually ever had.
This is 80% Cabernet Sauvignon and 20% Merlot and boy is it juicy. I have just read an article on Tim Atkin’s website about what makes a wine taste expensive these days. There is definitely something about the cleanness of the fruit in the PerUs wines that makes them taste a little bit extra. All this fruit sometimes conjures an olfactory memory of walking round a Damien Hirst exhibition, it’s not a bad memory and it reminds me of creative excellence. The more I think about Bryn the more I’d like some more, it’s just so playful and abundantly juicy.
Tatiana suddenly appeared with quarter of a cow on an sturdy wooden chopping board. I have never seen such an enormous rib of beef, it was straight out of a Tudor scene minus Henry VIII. Pink in the middle with fat that had sort of caramelised and gone all delicate, it looked like it had been painted on. We really questioned how vegans turn it down. Is there anything better than a roast with all the trimmings? I love meat but I absolutely buzz off vegetables and we were given proper carrots. You know the ones I mean, they actually taste like they’re out of the ground, some soil remaining. Red cabbage, Yorkshire puddings, roast potatoes, creamed spinach and gravy, a Sunday done right.
This wine showcases two quite different sites. Russell is working with the mountain fruit from Sage Ridge vineyard which sits at 1200ft elevation. This is what gives the concentrated intensity to the wine. I picture it as grapes that are suffocating a little bit, and we all know the best grapes are the ones that have struggled. Then the valley floor of Tench Vineyard provides it’s offering to tame the regimented mountain fruit. The tannins are fine grain with an extraordinary length, caudalies for days. I think 100 cases were produced. Your beauty is beyond compare Janeen.
Never have I ever had a red wine that loves chocolate as much as Armaan. The Rock of wines, this is described as the ‘800 pound Gorilla’ of the collection by PerUs. We were wandering around the gardens for a while sipping, snapping photos, taking in the expansive view of the Surrey Hills and the wine got cold. As we made our way back in, it developed with the temperature of the room, so many different notes all in perfect harmony with each other. A symphony of Russell’s passion and expertise swirling around a glass.
When I say chocolate…I mean chocolate. For pudding we had this bowl of chocolatey goodness. A tart surrounded by blueberries, strawberries and more chocolate, absolutely delicious.
They say that wine adds a smile to friendship and a spark to love. Well, I think wine also creates friendships. PerUs was significant because the foundations that this company are built on are all inclusive, it’s like a big family, a celebration of souls. The winemaker too is interesting. Russell Bevan started out writing, he’d write for one paper, then he’d write for two and suddenly he was writing for everyone. He was constantly meeting winemakers and oenophiles alike to interview and interrogate them for their secrets and knowledge. Tatiana describes him as meticulous and Katya described him as an artist. He locks himself away for hours on end, blending to the smallest hair on his nostrils until he is totally satisfied with the results. Of course, I doubt any winemakers release something they aren’t totally satisfied with. But for people who have met Russell, they seem captivated by his approach.
In an interview with Palate Exposure, Russell was asked, ‘What is the one thing you want people to remember about your wine?’ His response: It was serious and yummy. It certainly was.
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Forbes
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There are two types of wine clubs: The ones you join when you’re visiting a winery (either due to social pressure or you truly love the wines) or the ones you join because you want to be lazy, and have curated wines, likely available at your local wine shop, delivered to your door. PerUs is both, and neither. Yes, the wine arrives at your door, but it’s not wine you’ll find anywhere else on earth, unless you’re already pals with a member.
The members-only wine club began with 60 cases of its 2013 vintage, changing the game in fine wine. A select group of lucky tasters are introduced to proprietary blends and big California reds designed to be the best in their class. In becoming part of this elite crew of PerUs sippers, these tasters share something in common with a small group of wine lovers across America – they’ve all enjoyed the same small-scale wines, and can discuss them and bond over their uniqueness. Prices for collectable bottles currently top off at $395 for a limited-production 2017 Cabernet Sauvignon, with a new, more accessible Cab-Merlot blend, called Bryn, retailing at $125 a bottle.
PerUs CEO Anmol Bhandari answered a few questions about the brand, its wines and how consumers can get their hands on the rare bottles.
PerUs is a collective of like-minded individuals who share the belief that life is to be measured not by our possessions, but rather by the friends, family and memories that we cherish. This philosophy defines who we are as a company and inspires us to share our vision through our wines.
I started PerUs because it was important for me to pass on the love for wine that my father instilled in me. The celebrations and experiences I had with my father are irreplaceable, and I cherish them. I am proud that PerUs has allowed me to have these moments with my son. Secondly, I have always loved the network of people I am able to connect with over an amazing bottle of wine. PerUs has given me a reason (and an excuse!) to keep connecting this way.
PerUs wines are produced in the heart of Oakville Napa Valley, specifically at Tench Vineyard. We lease our land and manage our farming across all of our vineyards.
PerUs is special from the vine to the bottle. We are so lucky to have Russell Bevan making our wines and know that we are always in good hands. Through Russell, we have access to amazing fruit, which creates seamlessly integrated and approachable wines. The team uses a marriage of old school and new school techniques that accentuate the long, velvety tannins for which our wines are so well known. Since we produce such a limited quantity, we are truly able to focus on producing the best wines possible.
PerUs operates on an allocation basis. The best way to join is to sign up for our waitlist via our website. When our inventory becomes available, we do our very best to accommodate all waitlist requests.
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California Wine Advisors
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A profound inaugural release Cabernet from a winery to watch in years to come! An astounding combination of spectacular opulence plus tremendous density make this an instant classic. It boasts an opaque purple color as well as copious notes of spring flowers, blackberries, black raspberries and gravelly minerality. This bigger-than-life Cabernet Sauvignon appears set for 10 – 20 years of aging but it may also be savored now because of its sweet, velvety tannins. The extraordinary intensity, purity and depth of dark fruit flavors in this flamboyant, exuberant wine are mindboggling. The finish crescendos with sweetness of creme de cassis, toasty oak, exotic spices and hints of mocha from the extravagant new French barrels utilized for aging. Highly Recommended!
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International Wine Report
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The 2016 'Janeen' Proprietary Red is a total knockout from PerUs and winemaker Russell Bevan. Composed of 90% Cabernet Sauvignon from the Edcora Vineyard in Atlas Peak, and 10% Cabernet Franc from Sugarloaf Mountain. This instantly begins to impress with its seductive aromatics of ripe blackberries and dark cherries laced with nuances of sweet spices, tobacco, graphite, dried sage, fresh violets and dusty minerals all soaring from the glass. On the palate this is full-bodied, with beautifully polished tannins that frame the plush core of gorgeous ripe dark fruits. Showing wonderful depth and concentration, this stunning red remains well-poised and balanced, as it goes on to display outstanding purity and freshness through the long, supple finish. While already utterly captivating in its youth, this also possesses the potential to flourish in the cellar for many years to come. Whether approaching this early on, or after extended bottle age, readers will certainly be in for a special treat with this stunning wine from PerUs.
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Washington Wine Blog
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When Russell Bevan is at the winemaking helm, good things happen. PerUs is an ultra-premium producer of red wines out of Napa, sourcing from some great vineyards including Sugarloaf Mountain and Edcora Vineyard (high elevation site). PerUs was founded by Anmol Bhandari who was born and raised in New Delhi, immigrated to the United States and built a successful career in finance – initially at Goldman Sachs and later co-founding Cians Analytics based in New York – a company that provides research and analytical support to international financial institutions. Anmol was introduced to Dustin Wilson, Master Sommelier, and they both would travel to the Napa Valley to research both vineyards and winemakers. Dustin introduced Ammol to Russell Bevan, one of the world’s great winemakers. PerUs only made 30 cases in their first vintage, 2013.
I recently had the chance to try the new PerUS wines and was completely blown away with the quality of wines in the glass. The 2015 PerUs ‘Alessio’ Red Wine (WWB, 97) is a spellbinding, silky blend of Cabernet Sauvignon and Cabernet Franc. My colleague, Dr. Jae Hong, and I were completely mesmerized by this incredible new wine. Learn more about this famed boutique winery at https://www.peruswine.com/pages/home. Here are the stunning new releases by PerUs.
2015 PerUs ‘Alessio’ Red Wine - The 2015 ‘Alessio’ is a compelling blend of 70% Cabernet Sauvignon with the remainder Cabernet Franc made by superstar winemaker Russell Bevan. Needing a one hour decant to fully arouse, the wine dances in the glass with decadent Earl Grey tea, roasted dates, Turkish coffee and creme de cassis aromatics that offer amazing depth. This gorgeous red blend has a seamless quality that glides through the mid-palate and coats the mouth. Velvety tannins line copious dark fruit and chocolate flavors, with herbal undertones. Silky smooth and rather intoxicating in its youth, this delightful wine will cellar well over the next two decades. Drink 2019-2040- 97
2016 PerUs ‘Janeen’ Red Wine - The ‘Janeen’ is a seductive amalgamation of 90% Cabernet Sauvignon sourced from Atlas Peak with 10% Cabernet Franc from Sugar Loaf Mountain. The wine opens with an intense bouquet of tar, mocha, anise and creme de cassis aromatics that all combine marvelously in the glass. The mouthfeel is silky smooth as this wine shows remarkable precision and balance, as well as mid-palate weight. The texture here is downright ethereal. Dense blackberry cobbler, creosote, sweet pipe tobacco and red cherry cordial flavors all connect on the palate. A long-ager, while the wine is showing brilliantly now following a one hour decant, it can be enjoyed over the next two decades. Drink 2019-2040- 96
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Jeb Dunnuck
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Lastly, and the crème of the lineup (although there are certainly no dogs here), the 2016 Armaan Napa Valley Red Wine is mostly (all?) Cabernet Sauvignon from the Tench Vineyard located on a steep hillside on the eastern side of Oakville. This majestic, sumptuous, incredibly powerful Cabernet offers heavenly notes of crème de cassis, chocolate, graphite and sweek oak, and it changes and develops beautifully with time in the glass. As with all of Russell's wines, it offers fabulous texture, full body, sweet tannins, and is just about impossible to resist. Don't let that upfront charm fool you though, as this will cruise in the cellar on its purity and balance. This is a brillant wine.
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The Napa Wine Project
Review by Dave
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PerUs Wine. Always be humble and stay true to your roots, regardless of your success in life. Family is paramount. These are excellent truisms from PerUs founder and visionary, Anmol Bhandari – values he has carried throughout his life and career and have played a grounding role in the inception and ensuing development of PerUs Wine. His road to the Napa Valley has been an International journey. Anmol was born and raised in New Delhi, immigrated to the United States and built a successful career in finance – initially at Goldman Sachs and later co-founding Cians Analytics based in New York – a company that provides research and analytical support to international financial institutions.
He is also responsible for bringing together a select group of accomplished individuals in the world of wine to be a part of PerUs. Anmol was introduced to Dustin Wilson, Master Sommelier and one of the individuals featured in the wine documentary, SOMM. Both men met while Dustin was working at the acclaimed restaurant in New York City, Eleven Madison Park. Anmol and Dustin traveled to the Napa Valley several times touring vineyards and meeting select winemakers. During one of these trips, Dustin introduced Anmol to noted winemaker, Russell Bevan.
Russell has a led a varied life – he earned his Masters in Philosophy from Gonzaga University, worked in Minneapolis selling dental equipment, wrote a syndicated column which was published in the Wine Spectator and then became a self-taught winemaker with his first vintage in 2005. Russell has worked with a number of iconic Napa Valley based vineyards over his career, getting his start with Kal Showket (who used to own Showket Vineyards in Oakville before selling to Peter Michael). Russell identifies a select group of winemakers who he has been influenced by including Napa Valley’s long time winemaker, Philip Togni.
"While Russell owns the premium 41-acre Saunders Vineyard in Oakville next to Dalla Valle and Oakville Ranch, he also works with a number of excellent vineyards in Napa Valley. However he maintains one significant requirement for all vineyards he works with: he must maintain full control of the farming practices.
Russell’s personality is considerable – he is a straight shooter, a doer, someone who thinks outside of the box and who has brought his own style of vineyard management and wine making to the Napa Valley. In contemporary Napa Valley wine making, he is leading the charge – working with some of the best vineyards in the valley and producing wines that are opulent and energetic and rich and well-textured, both on the bouquet and palate."
The first vintage of PerUs in 2013 was tiny, only 30 cases produced. Their production has certainly grown since then – built organically around top vineyard sites, excellent wines and the wine making prowess and personality of Bevan.
The label was designed by prominent graphic designer, Michael Vanderbyl, who has been responsible for some of Napa’s iconic branding (incorporating a simplicity, yet an elegance in his designs) including for Barbour Vineyards, Checkerboard Vineyards and Scarecrow among others. When he first saw the brand, Anmol was immediately drawn to its simplicity and its design similarities to Ganesh (the elephant-headed god in Hinduism).
Tench Vineyard is 42 planted acres on a site that grows premium Cabernet Sauvignon and Merlot (and what is rare for Oakville, a small part of the vineyard is planted to Sauvignon Blanc). The soils change dramatically from the east to the west sides of the property, to the east featuring red rocky iron rich soils that are characteristic of the eastern Oakville benchlands and higher into Pritchard Hill – and to the west, the property features alluvial and clay soils. As one walks this vineyard, it is fairly easy to see the dividing line between these two remarkably different soil types. This is a prime part of Oakville- their immediate neighbors are Screaming Eagle, Gamble Family and Gargiulo Vineyards.
PerUs wines are made at the state-of-the art Tench Winery on site (opened in time for the 2017 harvest).
One of Napa’s larger and more impressive vineyards is Sugarloaf Vineyard (at nearly 700 acres, vines flow in all directions along the rolling hills overlooking San Pablo Bay to the south and the southern Napa city limits). PerUs sources their Cabernet Franc from select blocks within the vineyard. This vineyard is predominately planted to Bordeaux varietals – growing in a part of Napa historically thought to be to cold to ripen red varietals. An important characteristic of this vineyard (despite its size) is a consistency of rocks throughout the property. Russell describes the site as a ‘no soil’ vineyard – when one has a chance to walk through block after block, one clearly sees what he means.
Rows of rock literally line some of the vineyard rows for as far as the eye can see. Despite the closer proximity to the cooling influences of the San Pablo Bay, it is this rock that actually helps mitigate some of the cooler temperatures at night. It acts as a huge heat sink or solar collector during the day and then radiates back some of this collected heat at night. Afternoon breezes often kick up – cooling things down later in the day. Fog is common in the morning. Hang time is long with harvest often occurring in October and sometimes in November.
Russell practices what he calls “aggressive farming” of the Cabernet Franc block used in the PerUs wines. This involves denuding (removing) the leaf canopy right around the fruit zone on the vines during fruit set (very early in the growing season). As a result, these grapes receive more direct sunshine throughout the rest of the season. When one walks this vineyard block (in stark contrast to all the neighboring blocks) one clearly sees the fruit isn’t immediately protected by leaves, leaving it exposed to more direct sunshine and air flow throughout the day.
And perception is not always reality. Several premium winemakers were offered fruit from the blocks that Russell now manages, but they turned down the offer due to the vineyard’s southern location and their perception that this vineyard is in a location that would not properly ripen every year.
The 2016 PerUs Janeen Proprietary Red (named in honor of one of the board members’ wives) is a blend of 90% Cabernet Sauvignon from Atlas Peak with 10% Cabernet Franc from the Sugarloaf Mountain Vineyard. This wine is dark in the glass – its opulence immediately shows on the bouquet. Ripe forward aromas of blackberry, and black licorice are complemented by dark olive, old cedar box, cloves, mocha and a dusty characteristic. Perhaps the most approachable of the young wines we tried, offers a balance on the palate between ripeness and elegance. Fairly supple from start to finish, the wine lingers with firm yet fine-grained tannins.
The 2015 PerUs Alessio Bordeaux style blend (named in honor of one of the co-founders’ father who passed away) is a blend of 70% Cabernet Sauvignon from the Tench Vineyard and 30% Cabernet Franc from the Sugarloaf Mountain Vineyard. Noticeably dark in the glass the bouquet is a captivating mix of dark fruit, dessert spices and floral notes. Shows aromas of milk chocolate, mocha, dark cherry and plum. Well concentrated but approachable, offers flavors of black cherry and blackberry. Shows a juiciness on the palate with mouth watering acidity – slightly tight and somewhat chewy tannins anchor the very long finish.
The 2016 PerUs Alessio is a bigger wine in its youth then the 2015 PerUs Alessio. However it features a similar bouquet including aromas of dark fruit complemented by dark chocolate and mocha. This wine certainly holds power and depth – releasing these characteristics throughout the palate. It is layered from start to finish, the wine ends strong, with a robust grip of tannins from both the oak and the fruit.
The 2016 PerUs Arman Cabernet Sauvignon (named after Anmol’s son) shows notes of blackberry, boysenberry, tobacco leaf, cloves and dark chocolate. On the palate, this wine is “a mouthful of energy” according to Russell – certainly an accurate description of its lively and powerful force. This quintessential muscular Napa Valley Cabernet Sauvignon offers significant density on the mid palate – anchored by long lasting, chewy, gripping, ripe and flashy tannins. This is a wine that in its youth would pair nicely with a big juicy well-marbled steak. This is a memorable wine sure to be coveted by collectors.
The wines are selectively available in the Napa Valley including at the French Laundry in Yountville and ACME Wine Shop in St. Helena. The wines are primarily sold direct to consumer via an allocation/membership list based on a personal invitation. However, those interested in acquiring the wines may also signup via their website by requesting an invitation code. This exclusive list gives one access to private events and to master sommeliers and well-regarded chefs. For more information and to become a member, visit: www.peruswine.com
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California Wine Advisors
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A profound inaugural release Cabernet from a winery to watch in years to come. An astounding combination of spectacular opulence plus tremendous density make this an instant classic. It boasts an opaque purple color as well as copious notes of spring flowers, blackberries, black raspberries and gravelly minerality. This bigger-than-life Cabernet Sauvignon appears set for 10 – 20 years of aging but it may also be savored now because of its sweet, velvety tannins. The extraordinary intensity, purity and depth of dark fruit flavors in this flamboyant, exuberant wine are mindboggling. The finish crescendos with sweetness of crème de cassis, toasty oak, exotic spices and hints of mocha from the extravagant new French barrels utilized for aging.
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Worth
by Richard Bradley
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Napa Valley is an embarrassment of riches. Its winemakers are so good at what they do, so blessed with natural resources, and backed by so much capital, there is more outstanding wine made there than one could possibly drink, much less get to know.
So Napa winemakers have to sell not only quality, but story; they want consumers to feel that the $100 (let’s call that on the cheap side) bottle of wine they’re paying for isn’t just excellent, it’s special; it has a narrative to which they should want to feel connected.
There’s nothing wrong with that. We buy products for lots of different reasons, and one of them is what we think that product says about us. And if we like its story, we might buy a wine we wouldn’t try otherwise—and fall in love with it.
But the power of story does make it challenging for a winemaker who isn’t generations-steeped in Napa history to break through. So with that in mind, I’d like to suggest that you try the wines of PerUs, a young company making wine in Napa started by New York-based businessman and entrepreneur Anmol Bhandari. Wine isn’t where Bhandari made his money—typically, wine is where wealthy people go to spend their money—but it has been a longtime passion of his, largely because of its power in connecting family and friends. Now, all of the wines that come from PerUs are named after the family and friends of the people involved with the company. PerUs doesn’t make a lot of wine, and Bhandari wants its wine to remind people of what is important in their lives, because it does that for him.
The wines, by the way, are outstanding. With the guidance of respected winemaker Russell Bevan, PerUs has made some terrific cabernet sauvignons, several impressive Bordeaux-style reds and a delicious sauvignon blanc. These are ambitious, sophisticated, thoughtful wines that feel like they’re being made for a small group of friends rather than broader consumption. PerUs is a family of wines one would happily be a part of. peruswine.com
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Napa Valley Life Magazine
PerUs was founded by Anmol Bhandari and a group of likeminded shareholders from all walks of life. Their ethos behind the brand was deeply rooted with the pursuit of “perpetuity,” the concept of creating something of excellence that will last for generations and build a network of people pursuing the same goal. Their vision was genius. “We wanted to create a wine together that would curate memories,” said Katya Kurtbek, director of sales and marketing and “bring people together to facilitate memorable experiences.”
They accomplished just that in 2010, releasing their first vintage in 2013 – their story is on the back of each wine bottle, which includes Alessio 2015 and 2016, a Bordeaux style blend, Janeen 2016, a proprietary red and Armaan 2016, a Napa Valley red wine, to be released February, 2019. Not surprisingly, the rest of their vintages are sold out for good reason too. “Our clients say our wines are powerful, decadent, bold and seamless,” said Kurtbek. “They also say ‘can I have another glass?”
Their head winemaker, Russell Bevan, is given absolute independence when it comes to production. In conversation with the team it was clear that marketing does not dictate winemaking; Bevan and Mother Nature have full autonomy, incorporating old and new world techniques. With several vineyard locations to include Tench Vineyard (whose neighbor happens to be Screaming Eagle), Sugar Loaf Mountain and Edcora, PerUs stands out among the other wineries based on their farming and winemaking techniques. Bevan quotes “our wines don’t have the harsh textures; we have high tannins, but the tannins are refined resulting in more age-ability with supple textures. Density and weight are there, but the harsh parts are not.”
Robert Parker, The Wine Advocate, is clearly a fan of Russell’s, as he states on their website, “Russell Bevan is one of the more outspoken producers of Napa Valley, and so are his wines. These sumptuous, beautifully textured reds are full of personality. Made to be accessible right upon release, the Bevan wines are rich, intense and hugely delicious.”
Currently PerUs donates a portion of their production each year to individual charities of their partners, affiliates and shareholders.
Tastings are by appointment only. “We like to make each experience quite intimate and authentic,” said Kurtbek. “The wine production is our ultimate focus, so availability is super limited.”
PerUs will be releasing their second vintage of the Armaan in February. This wine is named after Anmol’s son and carries on our mission of perpetuity. The Armaan 2015 was 50 cases in production and received 96 points from Jebb Dunnuck and 99 points from California Wine Advocate. The Armaan 2016, 200 cases in production, is a Cabernet Sauvignon focused powerhouse that expresses verve and grace with the purity of fruit from which it was born.
The group ownership and collaboration of PerUs translates well to the success of its wines. The wines are typically distributed by allocation only and placed in a select few retailers where there is an alignment of interest.
There may be a waitlist but the good things in life are surely worth waiting for...
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