Big Break 葡萄園因 80 多年前倒塌的堤壩而得名，該堤壩淹沒了當地的農田。其沙質排水良好的土壤、旱作的百年老藤、頭部修剪的葡萄藤，以及來自聖華金河和薩克拉門托河的獨特涼爽氣流，共同成就了 Oakley 最優質的葡萄園。這些因素共同造就了葡萄酒，透過添加尤加利特有的薄荷味和靠近水源的清新口感，提升了葡萄酒的口感。 Big Break 葡萄園的葡萄是我們最早在成熟高峰期採摘的葡萄之一。果實幾乎完全去梗並輕度壓碎，大部分完整的漿果仍留在葡萄汁中。發酵在溫度適中的不銹鋼槽中進行，使用天然酵母。經過 10 天的輕柔泵壓和接近乾燥的發酵後，將葡萄酒瀝乾並從果皮中壓榨出來。 Big Break Grenache 經過最低限度的處理，在裝瓶前在新的、經過烘烤的法國橡木桶（35%）中陳釀 12 個月。

Big Break Vineyard was named after a levee that collapsed over 80 years ago, flooding the local farmland. The combination of the 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 flavors Oakley’s best vineyard sites. These elements contribute to the wine, enhancing its taste by adding flavors of mint characteristic of the Eucalyptus and bright freshness from the proximity to the water. Grapes from the Big Break Vineyard are some of our first to be harvested at peak ripeness. The fruit was almost entirely destemmed & lightly crushed, with a large proportion of whole berries remaining in the must. Fermentation occurred at moderate temperatures in stainless steel tanks, using naturally occurring yeasts. After 10 days of gentle pump-overs and near dryness, the wine is drained & pressed from its skins. Big Break Grenache is minimally handled & aged for 12 months in new, toasted French oak barrels (35%) before bottling.