With Perliss Estate Vineyards  

Sponsored by Cameron & Sandy Bridger, DRINK Raleigh


Perliss Estate Vineyards

For twenty five years the Perliss Family has owned 13 acres in the far northern reaches of the Napa Valley. A few more miles north and you reach the Sonoma County line on your way to Knights Valley. For many years this was Proprietor Herbert Perliss’s weekend retreat from the San Francisco Bay Area – a place to get away from the urban life for the quiet rural picturesque landscape located in this part of the valley. Herbert was eventually bitten by the wine bug and decided he would like to grow a small vineyard on the property. He interviewed a number of winemakers but ultimately settled on one of Napa’s brightest and most well respected winemakers – Aaron Pott.

 This was an opportunity for Aaron to become involved in a wine project from the very beginning. He was instrumental in how the vineyard was planted; it’s layout, vine spacing as well as choosing the Cabernet Sauvignon clone which comprises 100% of the vines. The vineyard is laid out in two blocks – the tiny upper block which grows in rocky volcanic soils and the lower block which flows down the hill into a loamier soil settling into a tiny bowl.

Calistoga has a reputation for being the warmest part of the Napa Valley and often it is – but this property north of town is surrounded by hills and Mt. St Helena to the north; the property has its own micro-climate. Often they are cooler then the city of Calistoga – and in the afternoons a breeze is common which helps moderate the temperature.

Prior to being a vineyard this was bare grass land which was convenient when they decided to plant vines (a minimal amount of trees were removed). The vines were planted in 2008 – their first commercial release was from 2011.

This little 2.6 acre vineyard is producing an exceptional wine. The vineyard does not produce much – usually only several hundred cases are made each year. The quality of fruit is such that when it comes into the winery – the actual wine making is a fairly straight forward process.

The Perliss Family has lived on the property for over 25 years and is involved in all aspects of this venture.

Anthony Perliss, who will present the hard-to-get wines of Perliss Estate Vineyards. Anthony will also pour WINGSPAN Wine which is his sister, Tessa’s wine!



Wingspan Wines

The name WINGSPAN came to Tessa Perliss while working in The Ravens vineyard one summer afternoon and hearing the pronounced pumping of the bird’s wings, flying overhead. The essence of WINGSPAN comes from the idea of spreading our wings and taking flight.

These wines are made by winemaker Aaron Pott, and are meant to encapsulate the land they come from, captured in a bottle and to enjoy a moment in time.  Aaron Pott entered our lives in 2007, when he came up to my family’s land in Calistoga and told us that our empty pasture would be prime territory for a vineyard. Under his guidance, their Cabernet Sauvignon vineyard, The Ravens, was planted in 2008. As a kid, spending weekends here from San Francisco, these 2.6 acres were an open parcel on a hillside. My dad and I would read stories in a crumbling tree house above the field. His dream to make wine from the land he had purchased in 1989, came to fruition and a forever bond was established with Aaron for taking a place so near and dear to our family, and making a beautiful and thoughtful wine.

 Walking through the vineyard with Aaron, you’re always bound to take in some pearls of wisdom he’s amassed throughout his many impressive experiences.  It was in doing these vineyard strolls, along with my dad and brother, that I fell in love with being among the vines.  I knew I wanted to get more involved with our land and our 7,810 plants. Clearly I needed to make a rosé from this land I grew up on and Aaron obliged.

 The Zinfandel venture was decided in a bottling truck one year – he had me at “100-year-old vineyard planted in sand.”

 The land nurtures the fruit and + the wine captures the essence of its place

 SATURN RETURN is a rosé of Cabernet Sauvignon + Petite Sirah from Napa Valley and Old Vine Zinfandel. On opposing ends of the Valley, The Ravens and Stags Leap Ranch are complimentary rocky and mountainous landscapes, creating rich and structured fruit. The Cabernet Sauvignon is sourced from The Ravens vineyard in Calistoga, a 2.6 acre hillside vineyard that was planted in 2008.  Recalling the badlands of the Wild West,  the vineyard is surrounded by the Mayacamas and Vaca ranges at the foothills of Mount St. Helena.  The Petite Sirah is found at the base of the Stags Leap Palisades, displaying a similarly rough landscape, filled gravely, diverse soils.

 MOONS OF NEPTUNE is an Old-Vine Zinfandel from a historic California vineyard, Del Barba Ranch.  Descending upon this 100-year-old vineyard, you’re immersed in a sea of grapes, dwarfed by these unruly, head-trained vines.  Planted in sand, this epic vineyard is own-rooted, organic, and dry-farmer.  It has withstood the test of time, surviving phylloxera, Prohibition, and other plights upon California farmland over the last century.  This is piece of California history in a bottle and I can’t wait to share it with you. 



so•ca derives it’s name from several sources: a Peruvian word for sugarcane, a popular style of Caribbean music, and inspiration from a well known geographical divider, the Tropic of Cancer.  Located just north of the Equator, this line of latitude divides many countries around the world.  so•ca centers its focus on the islands and Americas south of this geographical border (south of the tropic of cancer).

so•ca cocina latina brings the flavors of this region to Cameron Village where we share our exotic culinary story seven nights a week during dinner service and on the weekends during brunch.  Many of the items on the so•ca menu allow diners to travel to these unfamiliar lands without needing to leave the comforts of the Triangle.  The available dishes are inspired by the foods commonly eaten in the over 20 countries represented on the so•ca menu.

A large selection of Latin-inspired street and Caribbean soul small plates lead the menu.  Share, mix and match and have fun, before moving to our entrée section and dine on street inspired dishes of robust steak, elegant fish, exotic lamb and chicken dishes followed by flavorful and exotic postres.  A variety of dining options help make so•ca a unique experience for all kinds of guests.  Our casual fine dining level of service and atmosphere lend themselves nicely to any occasion, including important celebrations, business dinners, or just a girls’ night out.  The large selection of gluten free and vegetarian dishes means that all diners have plenty of choices.

Executive Chef Eli Rodriguez, originally from El Salvador, relocated to Long Island when he was 8 years old. His grew up in the kitchen with his mother and grandmother and learned to love food and cooking from a young age. His family would often host large dinner parties and family gatherings and it was these experiences that made him realize the bonds that are formed over the dinner table. Knowing he wanted a future as a professional chef, Eli got a job as a line cook at a local country club while still in high school. After high school he attended the Lincoln Culinary institute in Hartford, Connecticut and after graduating in 2011 he moved to NYC where he lived for 5 years, working for several chefs that taught him the value of producing sustainable and local cuisine. In 2015, Eli moved to North Carolina in search of a quieter and more comfortable way of life. He originally moved to Wilmington before relocating to Raleigh and joining our team here at so•ca.