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2010 Oculus 1.5L

2010 Oculus 1.5L

An OCULUS was first used by the Romans in buildings like the Pantheon - a window in a dome or wall to the outside. At Mission Hill, our oculus provides the only natural light into our underground barrel cellar, blasted out of volcanic rock that is otherwise hidden from the world. Our complex Oculus Bordeaux-style wine is the result of meticulous selection in the vineyard estate with grapes that have been specifically nurtured for this rare wine. Hand-sorted grapes are gravity-filled into specially constructed French oak fermenters before gently laying the wine to rest in individual barrels. Rich and powerful, this wine was sourced from designated Oculus blocks in our eastern Osoyoos (89%) and Oliver (11%) vineyard estates from low-yielding vines.

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$310.00
/ 1.5L
Tasting Notes
Spicy oak aromas greet the nose, while concentrated flavours of black currant, plum and graphite are buried underneath. The subtle use of French oak lends the wine a smooth, textured character that allows the fruit to shine. Very vibrant, with refined tannins and a lingering finish of fruit, spice and mineral, the 2010 Oculus is a compelling combination of power and finesse.
Winemaker Notes
Varietals
51% Merlot | 26% Cabernet Sauvignon | 23% Cabernet Franc
Harvested
October 2010 from our Osoyoos & Oliver Estate vineyards.
Vinification Notes
Fermentation & extended maceration in small French oak fermenters.
Aging
Aged in French oak barrels for 14 months.
Alcohol %
14
TA
6.1 g/L
pH
3.59
Bottling Date
Bottled on: September 18, 2012
Production
While the 2010 growing season presented some significant challenges, the estate vineyards on the east-side of Osoyoos Lake and Black Sage Bench overcame the late bud break, cool conditions during flowering, and an unusually cool summer, eventually yielding some exceptional fruit, albeit at moderately reduced yields. Tight pruning regimes and careful vine and irrigation management all came to the fore in allowing the relatively low-yielding “Oculus blocks” to reach desired maturation levels with optimal phenolic ripeness.