Why it matters
The producer
The first three vintages of Continuum came primarily from To Kalon on the Napa Valley floor. Tim Mondavi, Marcia Mondavi Borger and their families founded Continuum in 2005, then acquired contiguous parcels on Pritchard Hill in 2008 and 2009. The fruit source moved from valley floor vineyards to estate parcels on Napa Valley's eastern side.
Continuum has 71 of 173 estate acres under vine. Cabernet Sauvignon makes up 55 percent of the plantings, Cabernet Franc 30 percent, Petit Verdot 10 percent and Merlot 5 percent. The estate applies elements of organic and biodynamic farming.
Place and vineyards
Where the wines begin
Continuum Estate stands on Pritchard Hill, a landform on Napa Valley's eastern side. The vineyards range from 1,325 to 1,600 feet and remain above the fog line. Above the fog, vines receive direct sunlight during periods when lower sites can remain covered. Higher vineyards often ripen more slowly, preserving acidity while giving Cabernet tannins time to develop.
The ground is red, rocky, mineral rich volcanic soil with strong drainage and low fertility. Quick drainage reduces standing water around the roots, while low fertility limits excessive vine growth. These conditions help keep the canopy open and allow the grapes to ripen without losing acidity.
Wines to know
The range in view
The range includes Continuum and Novicium, both 2019 red wines from North Coast. Novicium is the estate's second wine, made from younger vines. Its 2019 blend is 76 percent Cabernet Sauvignon, 10 percent Cabernet Franc, 12 percent Petit Verdot and 2 percent Merlot.
Continuum generally ages its wines for 20 to 22 months in French oak barriques, about two thirds of them new, with extended time on the lees. The long élevage gives oak time to soften tannins and allows the wine to gain texture while remaining supported by acidity.