Sea Shell Cellars 2016 Balboa Tempranillo

SEA SHELL CELLARS

2016 Balboa Tempranillo

Composition: 100% Tempranillo

Sea Shell Vineyard

Soil Type:

Rolling alluvial terraces with decomposed limestone deposits along its slopes.

Vinification:

This Tempranillo lot was picked early in the morning to keep the fruit cool for processing. All of the fruit was de-stemmed and sorted into small open top fermenters that were punched down 2-3 times per day. 10% of the juice volume was bled off in order concentrate the varietal intensity of the flavors and tannins from the Tempranillo skins. The lot was fermented and macerated on skins for a total of 13 days prior to being pressed and barreled down.

Aging and Duration:

The Tempranillo was aged for 20 months in a mixture of 500L puncheons and 225L barriques, all of which were French oak (~35% new).

Number of Bottles Produced: 1908

AVA: Estrella District, Paso Robles

ALC: 15.1%

pH: 3.93%

RS: 0.2g/L

Harvest Date: 9.29.16

Wine Maker: Jeff Strekas

Wine Maker Comments:

The Tempranillo used in this lot was grown on the highest terrace of the estate. This elevated, flat acre of land shows the most decomposed limestone on the property and has perfect exposure for ripening the variety.