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Continuum Red Blend 2018

ID No: 447665
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 Wine Advocate: 100
Vintage:2018
Bottle Size:750 ml
Product Description

Continuum Red Blend 2017 is made from 54% Cabernet Sauvignon,31% Cabernet Franc, 9% Petit Verdot, 6% Merlot

VINTAGE NOTES- The 2018 growing season was a winemaker’s dream given the overall cooler weather patterns paired with ample sunshine. The spring brought timely, abundant rainfall nourishing the earth and setting the stage for a healthy crop. Moderately cool temperatures post veraison allowed the fruit an extended hang time, retaining vibrancy and evolving character complexity. Berry size was smaller than average, however berry count was up given the bountiful rain, leading to a relatively generous crop size for the estate at 2.4 tons per acre, still quite small by any measure. Harvest began 135 days from bloom on September 27th, and continued at an unforced and purposeful pace, reflecting the fewest degree days on record for August and September. Harvest concluded on October 22nd.

WINEGROWING- Continuum is estate grown on our Sage Mountain Vineyard. It’s location, high on Pritchard Hill along the eastern ridge above Oakville, overlooks Napa Valley and the San Francisco Bay. The rocky, volcanic soils of the site focus the vine’s energy keeping yields low yielding fruit of depth and complexity. 38 acres of mature estate vineyard, planted in 1991 and 1996, with additional plantings in 2004, 2010, together comprise 38 distinct vineyard blocks. Cabernet Sauvignon, Cabernet Franc, Petit Verdot, and Merlot are grown from 1300 to 1600 feet in elevation, on western and southern facing aspects with slight northern and eastern slopes in places. This diversity of plantings on our volcanic soils are the essence of the complexity of Continuum.

PRODUCTION- Continuum is 100% estate grown, produced and bottled. All fruit is selectively hand-harvested at night. The fruit is then sorted before and after de-stemming, and gravity fed into French oak or concrete tanks. A threeday cold soak is followed by fermentation, receiving three to four pumpovers daily, and délestage two to three times in total during the most active period. The wine remains on skins in tank for 20 to 40 days. All lots are then drained, basket pressed, and transferred with lees for malolactic fermentation and aging. In 2018, Continuum spent 22 months in barrel. 63 percent of French oak barrels were new and 35 percent were once used. A single concrete amphora was also used for aging. The wine clarified slowly and settled naturally in our cold barrel room, was racked sparingly and bottled without fining or filtration. Each vineyard lot was tasted and carefully considered many times to assemble the 2018 blend. TASTING NOTES- 2018 Continuum shows energy and verve. The wine expresses purity and precision, with high tone aromatics of red and blue fruit, deep plum and rose oil. This vintage shows an approachable nerve of the land in the refined mineral quality on the palate. The surrounding native vegetation of bay and sage is evidenced in an earthy, savory profile. This is a shimmering, silky and harmoniously integrated wine with densely packed fine grain tannins. 2018 Continuum is a wine for the ages, delicious today with a long life ahead.

DECANTING- For the fullest sensory experience we encourage decanting to allow the wine to breathe before serving. Decanting awakens the wine’s more purely fragrant expression and enhances the suppleness of the palate. Continuum is accessible and enjoyable upon release; however extended aging will be richly rewarded.

Review:

Composed of 54% Cabernet Sauvignon, 31% Cabernet Franc, 9% Petit Verdot and 6% Merlot, the deep garnet-purple 2018 Proprietary Red has a fantastically fragrant nose of candied violets, red roses, Morello cherries and blackcurrant pastilles with hints of wild blueberries, red currant jelly, iron ore and forest floor, plus a waft of cinnamon stick. Medium to full-bodied, the palate is completely packed with tightly wound black and red berry layers, framed by firm, ripe, finely grained tannins and seamless freshness, finishing with incredibly persistent and evocative floral and mineral layers. An absolute head-turner, this 2018 is all that and then some. Tim Mondavi mentioned that this is due to be bottled in just a few weeks—mid-August—meaning this barrel sample I tasted is pretty close to being a finished wine. With the estate vineyard turning 10 year's old in 2018, here's where we see how incredibly special this singular Pritchard Hill site really is. -Wine Advocate 98-100 Points



Winery: Continuum

All great wines begin with a great site. From our early days in St. Helena to our father Roberts’s establishment of his winery in Oakville, our family has recognized the importance of this; Continuum takes the next step. Continuum had to be a hillside site, on the east side of the valley with a westerly aspect. Continuum also needed the right soil; volcanic, iron rich soils to grow wines with great structure, focus and agebility. Four generations and a lifetime of experience brought us to this estate on Pritchard Hill. Our estate has the perfect combination of soils, exposure and climate to grow wine in the company of the world's finest.

Continuum Estate is located on the east side of Napa Valley high on Pritchard Hill, overlooking Oakville to the west. Low vigor red, rocky, volcanic and loam soils make this a truly magnificent hillside vineyard. The estate has two distinct soils types-Rock-Hambright loam & Sobrante loam. Both sets of soil are a mix of clay loam, fractured volcanic material and immense quantities of andesite rock. These shallow soils drain well with low to moderate fertility. Elevations range from 1325 to 1600 feet with southwest and west facing slopes. This location is the perfect site to grow rich, concentrated Cabernet family fruit.

Our estate winery was specially designed by architect Howard Backen and his team to work in harmony with this magnificent site. The winery design enables us to both protect the integrity of the fruit coming in from the vineyard and meticulously care for each individual lot, so as to further enhance the purity of the fruit and each block’s unique character.O

ll fruit is selectively hand-harvested into small lug-boxes, sorted before and after de-stemming, then gravity fed into a combination of specially designed small French oak and cement tanks, with a small amount going to French oak barrels for fermentation. Each lot enjoys a lengthy maceration time, ranging from 21-43 days. During this time, pump overs and below the cap lees stirring are enacted daily. In addition, prior to pressing, rack and return is performed 3-4 times in each fermentation tank. Post-fermentation, all lots are drained, with pomace pressed separately, to 85% new small French oak barrels for malolactic fermentation. The lees are kept in barrel with the new wine for an extended period of stirring, to enrich the body, nourish the wine and polish the tannins. The wine is clarified slowly and naturally through the use of traditional settling and racking techniques and bottled without fining or filtration. In the end, 25-30% of potential lots are declassified as they do not meet Continuum’s standard of quality. On average, each vintage will spend 19-20 months in barrel.A

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Review:

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Review:

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Review:

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