Ocellus Pinot Noir 2018
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Wine Details
- Red - Medium Bodied
United States- Pinot Noir
- 13.4% ABV
- 31 December 2028
A peacock displays his feathers when it’s time to impress. Our California expert Clare Tooley thinks she may have found a wine world equivalent in this top-value Pinot Noir.
Ocellus hails from the Edna Valley, one of the Central Coast’s coolest sites (literally and figuratively). Located just 5.4 miles inland from the Pacific Ocean, the Edna Valley has a rare east-west orientation. This helps funnel chilly sea breezes into the valley’s vineyards, while also bringing fog and providing a natural cooling system. Factor in the excellent 2018 vintage, and you have the ideal recipe for growing world-class Pinot Noir.
When Clare tasted this lovely Pinot Noir, she asked the winemaking team to name it Ocellus. She was inspired by Frankie the peacock, one of her friend’s beloved pets. His strut and gorgeous plumage recall the finesse put into Ocellus (the “eye” pattern on peacock feathers) by the winemakers. You’re in for ripe red and blue berry flavors, plus feathery soft tannins and a smooth, luxurious finish. Guaranteed to be a show-stopper on your dinner table, it’ll shine with everything from simple cheese pizza to slow-roasted beef or lamb to creamy mushroom risotto.
Better place a quick order before this feathered find flies out of our cellars – quantities are limited!
A peacock displays his feathers when it’s time to impress. Our California expert Clare Tooley thinks she may have found a wine world equivalent in this top-value Pinot Noir.
Ocellus hails from the Edna Valley, one of the Central Coast’s coolest sites (literally and figuratively). Located just 5.4 miles inland from the Pacific Ocean, the Edna Valley has a rare east-west orientation. This helps funnel chilly sea breezes into the valley’s vineyards, while also bringing fog and providing a natural cooling system. Factor in the excellent 2018 vintage, and you have the ideal recipe for growing world-class Pinot Noir.
When Clare tasted this lovely Pinot Noir, she asked the winemaking team to name it Ocellus. She was inspired by Frankie the peacock, one of her friend’s beloved pets. His strut and gorgeous plumage recall the finesse put into Ocellus (the “eye” pattern on peacock feathers) by the winemakers. You’re in for ripe red and blue berry flavors, plus feathery soft tannins and a smooth, luxurious finish. Guaranteed to be a show-stopper on your dinner table, it’ll shine with everything from simple cheese pizza to slow-roasted beef or lamb to creamy mushroom risotto.
Better place a quick order before this feathered find flies out of our cellars – quantities are limited!
