1995 Big Break Zinfandel Label Cline Cellars
1995 Big Break Zinfandel
Contra Costa County

Technical Notes
1995 Big Break Zinfandel
Contra Costa County
HARVEST DATE: 7 September
BRIX AT HARVEST: 25.3
TOTAL ACIDITY: 0.72g/100ml
FINAL pH: 3.42
RESIDUAL SUGAR: 0.025g/100ml
ALCOHOL: 14.0%


VINTAGES NOTES
1995 was an exceptionally long growing season in California. A wet winter and cool summer months allowed for ample water in our dry-farmed Contra Costa County vineyards as well as an even ripening, preserving intense varietal flavor and fine acid structure. Harvest was particularly late, and the added hang time lent our wines an incredible level of concentration. For Cline Cellars, 1995 is another in a string of exceptional vintages and will be noted for wines of intense, forward fruit.
VINEYARDS
The Big Break Vineyard, named for Big Break Road which runs adjacent to the block, has traditionally produced one of our most powerful and individual lots of Zinfandel. An early ripener, Big Break Zinfandel is year in and out among the first lots of grapes we pick; 1995 was no exception. The combination of extremely sandy, well-drained soils; dry-farming; 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.
FERMENTATION AND AGING
In 1995, grapes from Big Break Vineyard were harvested at high natural sugar levels and treated in the cellar with kid gloves to emphasize the explosive fruit characteristic of the block. 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 a selection of cultured yeasts. Pressed off its skins at dryness, the Big Break Zin was minimally handled before being put down to barrel, further accentuating the power and freshness of its dark fruit. The wine was aged for 14 months in a combination of new and used oak before bottling--approximately 25% new American. A small amount of Mourvedre was added to the final blend for structure and back bone.
WINEMAKER'S COMMENTS
Here, at the winery, we feel that Zinfandel is perhaps the only grape in California that merits being bottle as a vineyard-designated lot. Much is the same way as the famed Pinot Noirs of Burgundy, certain old-vine Zinfandel vineyards have shown such unique and individual character that they could be considered California's true Grand Crus. The Big Break vineyard definitely is one such vineyard site. Always one of our most robust wines, the 1995 in particular oozes with power, revealing a dark wild berry, exotic spice, chocolate and ripe peach character.

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