Nose
Primary aromas of black cherry, tar, dark rose petal and truffle develop greater nuance as the wine breathes, revealing peppercorn, blackberry, red ginger and cardamom.
Palate
On the palate, ripe plum and wild cherry fruit align with silky tannins and a rich velvety texture. The finish is full yet supple, with flavors reminiscent of a freshly pulled double espresso. The 2010 is wonderfully savory offering ripe black fruits, a long finish and quite a complex set of textures and flavors.
Growing Conditions
92% of the 2010 Continuum was grown on Pritchard Hill on the western hills above Oakville. Our 38 acre estate vineyard features a variety of western and south facing aspects with plantings of Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot. The remainder of the 2009 blend was sourced from Mt. Veeder and Diamond Mountain.
Harvest
2010 was noteworthy for its unusually cold and wet weather patterns. Abundant rainfall broke the drought cycle for the previous 3 years, giving the estate a total of 42 inches. Yet more than rain, it was the unseasonably cool weather which really made a difference in 2010. Bud break was later than usual, with a normal size of bloom and set, followed by a later veraison. A longer than normal ripening cycle featured dry but cool weather until mid October when early season rains threatened. Fortunately, we were able to pick and deliver the fruit safely just before the storms arrived. Ripeness was excellent with each variety offering fruit of dynamic quality at moderate brix levels.
Winemaking
All fruit was selectively hand-harvested into small lug-boxes, sorted before and after de-stemming, then gravity fed into small French oak barrels, French oak tanks or cement tanks for fermentation. All lots had a lengthy maceration time, ranging from 26-42 days. During this time, pump overs and below the cap lees stirring were enacted daily. In addition, prior to pressing, rack and return was performed 3-4 times in each fermentation tank. After fermentation, all lots were drained, with pomace pressed separately, to 80% new small French oak barrels for malolactic fermentation. The lees were 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 was clarified slowly and naturally through the use of traditional settling and racking techniques and bottled without fining or filtration. Each vineyard lot was tasted and carefully considered when assembling the 2010. In the end, 25% of potential lots were declassified as they did not meet Continuum’s quality standard.
Aging
The 2010 spent 22 months in barrel.
Appearance
A deep red robe, black highlights and a vibrant purple rim.
