February 12, 2016

In Anticipation of Spring

Filed under: Estate Update — burke @ 4:47 pm









Greetings from Continuum Estate,

We have been blessed and grateful for the rains of January this year.  Very different from this time last year!  Wanted to share some of the latest happenings from our hilltop…

We hope the vines will continue to sleep through March following the last few years’ early awakenings.  I have been catching up with Ryan, our Vineyard Manager, so as to share with you the latest.

At present, our team is working diligently to prune the vineyard.  In fact, as of the second week of February, 12 blocks have been completed!

Continuum Estate is made up of 37 vineyard blocks planted to Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot.  The property in its entirety rests comfortably above the fog line though each block enjoys a slightly different soil makeup, aspect and elevation.  Much of the vines’ vigor potential is determined based on its unique set of conditions.  With each vintage, pruning is the first step we take in our efforts to balance the vines’ vigor potential.  It sets the stage for the entire season and, if done with forethought, can also favorably position our vineyard for the vintage that follows.

More mature blocks such as block “M” and “CD” as well as those that are less susceptible to frost, like block “E”, are pruned first.  Low lying swales in the vineyard where the cool air pools, such as block “RR”, “H” and “G” are likely to be pruned in early March.  Doing so will delay bud break (sometimes up to 10 days) giving the vines within that block a better chance to mitigate potential frost damage.

It is incredibly important to us that we handle pruning internally.  According to Ryan, “Good pruners prune with the intention to set the vine up for success this season. Great pruners, like those on our team, use their cumulative experience from past seasons to be able to make pruning decisions that will benefit the vine this year and next year. ”

Handling pruning internally also affords us the opportunity to be nimble around rain events though it does require some additional lead time.  This is why we allocate a generous amount of time by beginning to prune in January.

Our team enjoys this time of year.  To have a moment with each vine, surveil its skeletal structure, consider the conditions ahead, prune accordingly and be able to monitor the result is incredibly gratifying.  “It’s a festive time,” says Ryan.  “Pruning marks the beginning and our full attention is devoted to this incredibly important part of making an exceptional wine.”

We believe the character and nuance of our wine is directly tied to the complexity of this site.  Taking the time to tend to the specific needs of each vine at every opportunity allows us honor the potential of this site and help it express the soul of this place year after year.

Thanks for following this early stage of the 2016 vintage with us!

Lindsey Maldonado

September 4, 2014

Continuum- shaken & rattled but not rolled

Filed under: News — burke @ 4:55 pm

Tim Mondavi

As many of you have heard, Napa Valley experienced a 6.1 earthquake Sunday, August 24th. While we do occasionally feel a small trembler here in the valley, the last significant one being 2000, usually we feel safe from the big shakes.

Until now that is.

We are grateful that up here on Pritchard Hill, the estate and the winery suffered no damage; all came through unscathed. Most importantly, our Continuum team did not experience any lasting damage to either themselves or their homes. Many wineries, homes and businesses in Napa have suffered tremendously; our hearts and prayers go out to them as they heal and rebuild.

Each year we continue to learn more and more about this beautiful property, which is very exciting as we continue to build a First Growth in Napa Valley. And it is also very exciting for me to see how the next generation of my family (the fourth) continues to build and develop their wine expertise. This year we have seen my daughter Carissa take on an expanded role as our wine ambassador both here at the estate and in the market, while my other daughter Chiara has become fully integrated into our Continuum vineyard and winemaking operations.

My two sons, Carlo and Dante, while still handling sales responsibilities for Continuum, have initiated their own artisan Pinot Noir project, RAEN. While RAEN is not part of Continuum and I am not involved with any of the operations, I am excited about their project and wish them success. To learn more about REAN, please contact Carlo and Dante at

The 2014 harvest is on its way here on Pritchard Hill and we plan to begin picking Friday the 5th of September. Overall flavors and phenological development are occurring earlier this year, from both a calendar timeframe and from flowering to harvest, as a result of an earlier than usual springtime with overall warmer temperatures and drier conditions.

Our estate winery, completed just last year, will begin its second harvest tomorrow and we are ready for it. Ready to create the greatest and most complex wine of my career. Continuum in its entirety is a life long dream come true for me, and its safe to say, for all of us. My family and team are very proud of what together we are accomplishing.

We look forward to our best harvest ever!

In continuum,



December 17, 2013

Continuum Estate’s winery above the clouds

Filed under: News — burke @ 7:04 pm
Tim admires the new tanks at Continuum Estate.

Tim admires the new tanks at Continuum Estate.

Since breaking ground two years ago, we have looked forward to the day when Continuum’s winery would be ready to open. On September 2nd, 2013, we were ready! The first fruit was harvested and brought to the winery for sorting and crushing before being placed in oak or concrete tanks for fermentation. At Continuum, each of our 36 vineyard blocks are harvested, sorted, crushed and fermented independently of the rest, so our estate winery was specially designed and constructed to work in harmony with this magnificent site. Situated at the highest point on the property, the winery was designed and engineered by Backen, Gillam & Kroeger, Architects, with all construction managed and contracted by Grassi & Associates.  The winery design, informed by the number of vineyard blocks and varied aspects, has a variety of specially designed oak and cement fermentation tanks so the winemaker has a number of options with which to protect the purity of fruit and enhance each block’s unique character.

Estate based design-

The winery fermentation vessels are a combination of Taransaud and Francois Fouderie oak, ranging from 2.5- 8 tons in size (75%), Sonoma Cast Stone and Nomblot concrete vessels 3- 6 tons sizes (20%) with a small amount (10%) of fermentation in oak barrels and ¾ ton open bins. All wood and concrete fermentation tanks are equipped with automated pump over air pumps and temperature control sensors to ensure a gentle and timely extraction. In this way, with each lot handled independently, all receive the correct temperature, extraction and timing, guaranteeing a carefully tracked and balanced fermentation. In addition each fermentation area was equipped with higher ceilings, allowing for easy top of tank access.


Continuum uses a variety of gentle techniques including Burgundian manual punchdowns, Bordelais rack and returns, and automated pump overs to keep the cap wet and well incorporated into the must. In addition, the wine lees that settle after fermentation on the bottom of the tank, are stirred regularly  to nourish and enrich the wine and polish the tannins. After fermentation is complete, all lots are drained and placed in 225 liter French oak barrels from various coopers, mainly Taransaud and François Freres for elevage.


At the estate, situated on top of a mountain, water is a sparse commodity and so a unique water system has been created. Developed with the assistance of Professor Roger Boulton at U.C. Davis, all rainwater is collected, filtered, ozonated and stored in a specially designed tank in a cave within the hillside behind the winery, providing more than enough water for all production needs. In addition, solar thermal panel technology heats the water for winery use.

Another unique element is the removal of carbon dioxide produced during fermentation. The Co2 is vented away so that the winery more easily maintains optimum temperature and humidity levels during crush, thereby reducing energy and equipment needs.

The winery is unusually quiet and clutter free with design elements developed by Tim Mondavi. Winery equipment is provided with shock absorbers and rubber casters to keep the facility relatively quiet even during crush. Additionally, Tim’s design removes the exhaust and noise produced by winery pumps by venting it into the ground and so away from the winery building. Whenever possible, equipment is mobile and so, after use, is put in storage.

All of us are thrilled with how well the winery has worked this first harvest; we think it’s the beginning of a beautiful estate and winery friendship.


March 11, 2013

Tim talks about the 2010 Continuum

Filed under: News — burke @ 4:40 pm
Tim Mondavi harvests Cabernet Sauvignon Continuum Estate

Tim Mondavi harvests Cabernet Sauvignon Continuum Estate

March 2013

2010 was a superlative vintage here at Continuum Estate. There are a number of reasons for our success but as always it was our fabulous site on Pritchard Hill, which really made the difference.

The cold and the rain were the most significant climatic factors in 2010. Rainfall broke the drought cycle we had experienced for the previous 3 years with a total of 42 inches for the year. Yet it was the unseasonably cold weather, which really made a difference. Bud break was later than normal, as was bloom and set, followed by a late veraison and a later than usual harvest. The ripening season itself was dry overall until mid October when early storms threatened. However we were able to pick the estate before the heaviest rains arrived and deliver the fruit safely to the winery.

Located 1350-1600 feet above the valley floor, our vines are ideally situated for full photosynthetic optimization. Our hillside estate enjoys a more moderate climate, which protects the vines from shutting down as a result of too much cold or too much heat during the growing season.

Being above the fog, Continuum Estate has more sunlight and warmth, which is particularly important in a cool, wet year like 2010. With a southerly by westerly aspect, our vineyards receive and absorb more solar energy than colder sites at lower elevations.

Pritchard Hill vineyard soils are shyer and thinner with less water holding capacity than valley floor vineyards. Continuum’s estate vines, averaging 17 years of age, used this moisture efficiently in 2010 resulting in excellent fruit ripeness and a lower degree of brix than we typically find.

This vintage is particularly noteworthy for its textural qualities- our mountain tannins are ripe with great nuance and length, the fruit compounds exhibit wonderful floral and aromatic complexity while the wine’s mid-palate is rich, long and layered.

2010 really is a fabulous vintage for Continuum. It offers the rich intensity of hillside grown Cabernet enhanced by the complexity of a unusually cool, long growing season. It really is a special wine and while delicious now, the 2010 will repay a decade or more of aging in your cellar.

We hope you enjoy our wine as much as we have enjoyed growing it.


In Continuum,



November 1, 2012

Greg & the new winery build

Filed under: News — burke @ 3:07 pm

Winery under construction, Continuum Estate, Halloween 2012

Winery under construction, Continuum Estate, Halloween 2012

Well, well well, it does not seem like it was that long ago when we were talking about architectural designs, use permits and building permits.  Now, we are looking at walls going up, plumbing and electrical going in the ground and some strange notion expressed by Tim, Marcia and their families that we need to have harvest 2013 in the new winery.  Something about commemorating what would be their father/grandfather Robert Mondavi’s 100 year birthday.  That is a big deal but do you really think it warrants all of that stress? Well, the answer to that is “your damn right it does”.  So let’s just say here comes harvest 2013; the first one in our new facility come hell or high water.  So where do we stand now just 10 months, 8 hours and 46 seconds from the writing of this note; I will give you a quick peek.

The winery project has been split into two phases, the first is our functioning winery building and supporting infrastructure and the second, hopefully only a few years after completion of the winery is our caves used for our 1st year and 2nd year barrel storage.  Until that time all barrels will be kept in the new winery.

We have completed all the earth work and grading at the winery site which entailed moving and crushing lots and lots of rock. Big rocks too!   Since we are not able to take any rock off of our site once we have pulled it out of the ground, we have had to come up with some creative ways to use the rock.  Some of the rocks are being placed around the property and maybe even a few will be reserved for our new aesthetically pleasing entrance area.  Most of the rock is being crushed and screened onsite for use on new road ways, base rock and drainage rock for the winery construction and gravel for our vineyard roads.  Ryan Gerhardt our Vineyard Manager loves that; more ways for us to get in his way.

Once the earthwork was completed we moved to all fun underground stuff that no one sees but definitely notices when it does not work.  This is the drainage, process and domestic waste lines and some fun stuff that we are incorporating to help this be an environmentally sensitive operation.  We started with something relatively new to the winery world, CO2 sequestration.  While we might not have the exact method of sequestration defined, we are building in plumbing that will take the CO2 from each tank and evacuate it from the building.  This way, we do not have to use the energy needed to restore the humidity and temperature to each room as would be the case if we released the CO2 in the rooms.  This allows us to put in smaller more energy efficient equipment and still meet our winemaking requirements.  In the future when the actual sequestration process is more defined we can fold in a system that captures the CO2 and converts it to something productive.

Water conservation is also very important to us, especially way up on top of this hill with only well water.  As such we have put in a 154,000 gallon underground water tank that will store our rainwater that we capture from the roof of the winery.  This water will then be put through a filtration process and used for our fire water and all the water needs of the winery.  We will be 100% self sufficient in the winery as a result of  this collection process.  The entire infrastructure for this system is in place and ready for the roof system to follow.

Footing sand stem walls have been completed and we are currently working on the plumbing and electrical within the building footprint. 

All of our new oak and concrete tanks, 16 oak and 4 concrete, have been ordered and are being built for delivery in June.  These tanks were designed to align with what we are doing in the vineyard.  We have 37 individual 1-2 acre blocks in the vineyard and we want the ability to keep them separate in the winery.  We farm each one individually so we do not want to lose that focus once the grapes get to the winery.  This will provide us with the flexibility and research capability to continually refine our knowledge of each aspect of this great vineyard estate.

Soon the walls will be going up, exciting… hold on!!….I am getting a little ahead of myself…Focus now!!

Anyway back to work and hopefully in just a few months we will be saying damn, what was the big deal?

Have a great next 10 months,  7 hours and 46 seconds and hope to see you soon!!!

Greg Brady

Continuum Estate

General Manager

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