The Big Break ancient vineyard is the source of the larger part of this Late Harvest Mourvèdre. It is planted in deep sandy soil, dry-farmed and benefits from the drying winds that blow through Contra Costa County. The vineyard carries a light crop of grapes that ripen and dehydrate to a high sugar content and raisin without any rot.
Working with ultra ripe and raisiny fruit to make this delicious wine has its challenges. The yield of concentrated grape juice is about half of what Cline attain from the grapes they use to make the Mourvèdre dry wines.The must begins to ferment after three days in the tank. They choose not to add yeast to the tank and instead allow natural yeast to do the work. Fermentation progresses and in a matter of three weeks the combination of alcohol and sugar causes the fermentation to draw to a close. The wine is racked to French oak barrels using only 25% new oak so as to allow the flavours show through without being masked by the oak.