Cline Cellars in Sonoma, Ca.

Big Break Vineyard was named after a levee that collapsed over 80 years ago, flooding the local farmland. The combination of sandy soils, dry-farmed head-trained vines, and unique bands of cooling air influence Contra Costa's best vineyard sites. In addition, the Big Break Vineyard block of land is adjacent to a Eucalyptus grove which contributes a unique minty quality to the wine. We are lucky to farm this special patch of soil where conditions are ideal for expressing the full character of our Grenache grapes.

Grapes from the Big Break Vineyard were harvested at high natural sugar levels and treated gently in the cellar to emphasize the explosive fruit character. The fruit was almost entirely destemmed and lightly crushed, with a large proportion of whole berries remaining in the must. Fermentation occurred at moderate temperatures in stainless steel tanks, using only native yeasts. After 10 days of gentle "pump-overs" and near dryness, we drained and pressed the wine from its skins. Big Break Grenache was minimally handled and aged for 10 months in 38% new, medium-dark toasted American oak.