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Vineyards
The Big Break Vineyard, named for the levee in the area that collapsed more than 85 years ago and flooded farmland, has traditionally produced one of our most powerful and individual lots of Zinfandel. The combination of extremely sandy, well-drained soils, dry-farmed century old, head-trained vines and the unique band of cooling air from the San Joaquin and Sacramento Rivers that favors Oakley's best vineyard sites create a synergy of elements that is ideal for ripening zinfandel and expressing the full character of the fruit. In fact, this block is situated only a few hundred yards from the bank of the San Joaquin River.
Fermentation and Aging
Grapes from the Big Break Vineyard were harvested at high natural sugar levels and treated gently in the cellar to emphasize the explosive fruit characteristic of the block. The fruit was almost entirely de-stemmed and lightly crushed, with a large proportion of whole berries remaining in the must. Fermentation occurred at moderate temperatures in stainless steel tanks, using a selection of cultured yeasts. After 10 days of gentle "pump-overs" and near dryness, we drained and pressed the wine from its skins. Big Break Zinfandel was minimally handled and aged for 12 months in French oak before bottling — approximately 30% new.
Winemaker’s Comments
Eucalyptus mint, firm structure and exotic spice are key elements in our ’05 Big Break Zinfandel. Always one of our most robust wines, the 2005 oozes with power, revealing crisp dark wild berries, exotic spice and vanilla. A distinct dusty berry character (reminiscent of picking wild black berries in the hot summer sun), what we affectionately describe as our "Oakley terroir," effuses predominately from this wine. This "Big Break" Zinfandel, which can be enjoyed young, should also benefit from 5 to 7 years of cellaring.
Harvest Date: September 9
Alcohol: 15.0%
Brix at Harvest: 25.7
Total Acidity: .70 g/100ml
Final pH: 3.56
Residual Sugar: .56%
Release Date: April, 2007
Cases Produced: 1285
The Big Break Vineyard, named for the levee in the area that collapsed more than 85 years ago and flooded farmland, has traditionally produced one of our most powerful and individual lots of Zinfandel. The combination of extremely sandy, well-drained soils, dry-farmed century old, head-trained vines and the unique band of cooling air from the San Joaquin and Sacramento Rivers that favors Oakley's best vineyard sites create a synergy of elements that is ideal for ripening zinfandel and expressing the full character of the fruit. In fact, this block is situated only a few hundred yards from the bank of the San Joaquin River.
Fermentation and Aging
Grapes from the Big Break Vineyard were harvested at high natural sugar levels and treated gently in the cellar to emphasize the explosive fruit characteristic of the block. The fruit was almost entirely de-stemmed and lightly crushed, with a large proportion of whole berries remaining in the must. Fermentation occurred at moderate temperatures in stainless steel tanks, using a selection of cultured yeasts. After 10 days of gentle "pump-overs" and near dryness, we drained and pressed the wine from its skins. Big Break Zinfandel was minimally handled and aged for 12 months in French oak before bottling — approximately 30% new.
Winemaker’s Comments
Eucalyptus mint, firm structure and exotic spice are key elements in our ’05 Big Break Zinfandel. Always one of our most robust wines, the 2005 oozes with power, revealing crisp dark wild berries, exotic spice and vanilla. A distinct dusty berry character (reminiscent of picking wild black berries in the hot summer sun), what we affectionately describe as our "Oakley terroir," effuses predominately from this wine. This "Big Break" Zinfandel, which can be enjoyed young, should also benefit from 5 to 7 years of cellaring.
Harvest Date: September 9
Alcohol: 15.0%
Brix at Harvest: 25.7
Total Acidity: .70 g/100ml
Final pH: 3.56
Residual Sugar: .56%
Release Date: April, 2007
Cases Produced: 1285