The aromas are of orange blossom and rose petals, with a powerful presence and the aromas of blackcurrant, black fruit, bergamot, dried herbs, cigar boxes and leather. The finish is excellent with smooth tannins, graphite and minerals from the soil. The iron from the volcanic soil is also felt, and the fruit is clear and the structure is clearly asserted, with a complex taste that overlaps in many layers. When drinking Continuum, we recommend decanting. This will allow you to feel the subtle nuances of the aroma and the texture of the wine even more. 2017 was a vintage that experienced extreme weather events. From October 2016 to the spring of 2017, record rains fell, allowing us to overcome the drought in one go. As a result, the soil was moist and the cool temperatures continued, so the grapes did not germinate until March 30th. A rare hailstorm in June allowed for natural sorting but had no negative impact on the grapes. Extreme temperatures continued with 12 days of extreme heat exceeding 37°C, followed by a nine-day heatwave from August 26th to September 3rd. During this heatwave, grapes in Continuum's own Sage Mountain Vineyard, located deep in the mountains at high altitude, grew in an environment where the average daytime temperature was more than 5°C lower than on the valley floor. Temperatures subsided by the time of harvest on September 20th, resulting in healthy grapes.
When the wildfire broke out on October 8, 2017, two-thirds of the harvest had already been completed. Thanks to the in-house power generation system and pumps and refrigeration equipment installed for each tank, there was no impact on the wine during fermentation, and the analysis of the one-third of the grapes harvested after the fire subsided showed no smoke damage, but as a result, not a single drop was used. Continuum Estate was founded in 2005 by Tim Mondavi, who served as winemaker at Robert Mondavi Winery for 20 years, his sister Marcia, and their father, the late Robert Mondavi. The red wine made from their own vineyards in Pritchard Hill, a hill that spreads out at the back of a winding mountain road east of Napa Valley, is a wine of passion born with deep respect for the 100-year history of the Mondavi family. From the 2012 vintage, only grapes harvested from Pritchard Hill's own vineyards have been used, and in 2013, the long-awaited winery designed by Howard Bakken was completed on the same site, making it a genuine estate wine. Continuum is an estate wine made from 100% grapes from the company's own vineyard, Sage Mountain Vineyard. Continuum's 16-hectare vineyard on the Pritchard Hill hills, deep in the mountains east of Oakville in Napa Valley (you can see San Francisco Bay on a clear day), has a total of 38 different plots, including old vines planted in 1991 and 1996, and additional vines planted in 2004 and 2010. The vineyards are made of Cabernet Sauvignon, Cabernet Franc, Petit Verdot, and Merlot, and are planted on southwest-facing slopes of volcanic soil at an altitude of 400 to 500 meters. Continuum Estate was established in 2005 by Tim Mondavi, who served as winemaker at Robert Mondavi Winery for 20 years, his sister Marcia, and their father, the late Robert Mondavi. The only red wine made from their own vineyards in Pritchard Hill, a mountain that spreads out at the back of a winding mountain road east of Napa Valley, is a wine of passion born with deep respect for the 100-year history of the Mondavi family. The label features a silhouette of a Cabernet Franc vine made by Tim Mondavi's second daughter, Chiara Mondavi. Continuum comes from the Latin "continuus," which means "continuity, succession." The winery is located on Pritchard Hill, above Lake Hennessey on the east side of Napa Valley. The views from the 172 acres (about 69ha) are magnificent. It is also perfect for rich, concentrated Cabernet Sauvignon, Cabernet Franc, Petit Verde and Merlot. The low vitality red volcanic and argillaceous soils with andesite boulders make for a spectacular hillside vineyard. The vineyards are on two soil types: Rock-Hambright Loam (85%) and Sobrante Loam (15%). The area receives 550-700mm of precipitation per year and has a fairly mild climate for Napa, with occasional cold winter winds but few days in summer when temperatures exceed 100°F. In July and August, daytime highs are around 30°C and nighttime lows are around 9°C. The vineyards are at an elevation of 410-490m, facing southwest to west with a 5-20% gradient. Currently, 41 acres of vines are planted for wine production. In 2010, the remaining 20.5 acres will be planted, eventually bringing the total planted area to 60 acres. The best grapes currently in production are Cabernet Clone 7, planted in 1991-1992. The vineyard is planted with 55% Cabernet Sauvignon, 30% Cabernet Franc, 11% Petit Verdot, and 4% Merlot. The vineyard is organically grown, but not certified. The soil and slope of the vineyard determine the rootstocks, row direction, and vine training to produce unique wines that reflect the uniqueness of this wonderful site. The long growing season at high altitude, stable temperatures without frost, and low-vitality, mineral-rich, stony soils create the perfect environment for producing Continuum, a single-vineyard red wine that rivals the world's finest wines. Continuum uses a variety of winemaking techniques, including manual punchdown as in Burgundy and automatic pumpover, lees stirring, and batonnage as in Bordeaux. The wines are macerated for up to 40 days and aged in French oak. In 2013, the winery, designed by architect Howard Backen, was completed, and Continuum is now a fully estate wine, made from 100% grapes from Pritchard Hill's own vineyards and bottled on the same site.