Events

Perfusion Vineyard BBQ

Sunday June 3rd, 2018

12 p.m. to 4 p.m.

Join us for our first big Perfusion event of 2018! We are celebrating our outstanding Pinot Noir scores of 94 (Steve Heimoff), 93 (Tasting Panel Magazine), 92 (Wine Enthusiast) with an afternoon of relaxation, BBQ, wine and olive oil tasting. We are also proud to announce that our 2017 Tuscan olive oil received extra virgin certification. Please come by to learn more and enjoy in the Perfusion community. Happy dogs and kiddos welcome! We are located at 6102 Park Avenue Richmond, CA.
RSVP to John@Perfusionvineyard.com


Grand Lake Farmers Market

Look for us at the Grand Lake Farmers Market (intersection of Lakeshore and Grand Ave., Oakland) on alternating Saturdays beginning late May or June.

More Info Here…


A great weekend at the San Francisco Vintners Market 2018 at the Metreon.

Building our brand, we are excited to introduce Perfusion soy candles!

Press


Perfusion Vineyard
San Francisco Bay
2014 Pinot Noir


 

3-4 smooches:

It’s between Wildly infatuated and Seriously smitten

Produced from grapes sourced from an estate vineyard in Wildcat Canyon on the eastern side of the San Francisco Bay AVA. Perfusion is a micro-batch label. Tom Leaf, the original Head Winemaker at Crush Pad (the San Francisco winery that pioneered the concept of custom-crush winemaking) crafted this boutique and well-balanced Pinot Noir. The brand’s owner is John Bry, a vascular surgeon whose grapevine label design mirrors the human vasculatory system. Dense notes of blackberry cream and violets are aromatic as well as flavored, and the bright berry fruit is lit from within. The mid-palate shows off ripe cherry and toasty oak.

Savor the moment! Score: 93 points

-Meredith May, Tasting Panel Magazine



Perfusion Vineyard
San Francisco Bay
2014 Pinot Noir

The cool climate of the growing area shows in the translucent ruby color and a hint of heirloom tomato and cranberry that accompany riper notes of cherry compote, raspberry, and cocoa dust. A just-right touch of oak brings toasty cedar wood and vanilla bean. And something earthy: wild mushrooms, as well as a leathery, teriyaki beef note. Very attractive aroma, complex and inviting. All those olfactory elements show up in the mouth, very rich, long and satisfying. Spicy finish: cinnamon, clove, nutmeg, white pepper. Bone dry. The texture is just right: medium-bodied, some weight but an ethereal lightness, with gentle tannins. Fine acidity. All in all, an outstanding Pinot Noir, showing well now at the age of nearly three years, and with the stuffing to develop for another six years, at the least. This is certainly not rich and heavy enough for Russian River Valley, yet it’s not far Sonoma Coast either. Tasted blind I might have taken it for Santa Rita Hills, from a Highway 246 vineyard close to the ocean. I would happily score this 94 points.

Steve Heimoff West Coast Editor for Wine Enthusiast Magazine from 1994 until 2014



Perfusion Vineyard
San Francisco Bay
2015 Pinot Noir

Younger, fresher and more piquant, an immature wine dominated by acidity and tannins and therefore not as appealing as the 2014. Tight and aloof now, although it’s stuffed with raspberries and cherries—the family resemblance is obvious. I would drink the 2014 and cellar this for at least a year or two, but right now, the ’14 seems the better wine. Score: 91 points.

Steve Heimoff West Coast Editor for Wine Enthusiast Magazine from 1994 until 2014

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