Continuum

April 24, 2012

New beginings with Ryan

Filed under: News — burke @ 4:05 pm

Continuum Estate budbreak with ladybug April 2012

Continuum Estate budbreak with ladybug April 2012

State of the Estate

Ryan Gerhardt

Continuum Estate Vineyard Manager

It’s that time of the year again at Continuum Estate when, after rest, relaxation and vacation, the vineyards are beginning to wake up around Pritchard Hill. Budbreak is well along on the Hill now though still behind if compared to the valley floor. All our reservoirs are full, and while the season was not as wet as last year, the rainfall, so far, is typical. In fact, in thinking about the state of the estate, I am reminded that every year, in a way, is a repeat of the previous one.

For me it all begins with the end of harvest, which happens every year without fail.  At that moment when the last of the fruit has been picked and delivered to the winery and all is now safely under the care of the wine making team, this is when I find myself dizzy with relief. With a rush I realize; no more worrying about frost, pests, mildew, correct or incorrect irrigation, no more fear of rain next week or anxiety that blazing hot weather is on the horizon.  No more wondering if the vineyard crews will show up on time, no more wondering if there is something I missed, is there (was there??) something more I can do to better express this site, something else which would make all the difference in bringing the flavor, concentration and intensity to a higher level. Growing great grapes is very much a full time job and I take it very seriously.

For a few hours  after completing harvest, I am confused, not quite believing it’s over, and then ecstatic, knowing it’s all done, that all the fruit is safely in the winery. Then I find myself at the bar having a beer feeling kind of numb with thoughts of “there is absolutely nothing that I have to do tomorrow” crossing my mind. This last’s for a surprisingly long time; anywhere from a few minutes to a few hours and occasionally for a few days. Eventually though I come back to normal, but normal in a post harvest world.  This is a sweet time when the need to live the vineyard 24/7 is reduced to 10/7, a window when I can come up for air and re-charge for the next year.

Gradually though, things begin to gear up for the new year with the arrival of winter. Then it’s time for the budgeting meetings, to go over the costs in 2011 and budget effectively for 2012, the planning meetings necessary to evaluate what we can change and improve in our farming operation and the tastings of the new vintage’s unfinished wines to evaluate the prior year’s results. It does not happen quickly but things slowly start to speed up and before I know it, on a day like today, we are fully in bud break and I am back in the loop; tracking the new growth, watching the weather, making the many necessary adjustments to block, row and vine in order to bring greater vitality and health to this mountain estate. I am only at a brisk walk today but soon it will go to a trot and then a gallop which will not end until the last fruit is once again picked and carefully delivered into the hands of our winery team later this fall.

April 6, 2012

Continuum on the road

Filed under: Events — burke @ 3:34 pm

San Francisco Bay sunset from Continuum Estate 2012

Upcoming public events-

Kentucky Bluegrass Auction and Derby Gala
May 2-5, 2012
Lexington, Ky

http://lexingtonfoundation.org/ky-bluegrass-wine-auction/

2012 Auction Napa Valley
May 31-June 3, 2012
Napa, Ca.

http://www.auctionnapavalley.org/

30th Aspen Food and Wine Classic
June 15-17, 2012
Aspen, Co.

http://www.foodandwine.com/classic

December 14, 2011

Tim’s Harvest 2011 Wrap-Up

Filed under: News — burke @ 4:52 pm

The view above the foggy valley floor from Continuum Estate's winery site

It has been quite a year at Continuum Estate. While it is still early days, I believe we are looking at a fine vintage, perhaps an extremely fine vintage.  The  2011 wines, some still in tank with others already put to barrel, have  real depth of flavor, a subtle nuance, and lower alcohols than normal. We are quite excited about 2011!

To better understand the year, let’s take a look at the conditions up on Pritchard Hill.

Here at Continuum Estate, our normal temperatures are more moderate than the valley floor with fewer high temperature days as well as fewer days on the cold side when compared to Oakville. Much of the reason for this is our wonderful altitude; at 1300 to 1600 feet above sea level we are protected from extreme temperature variations and are well above the fog line.  Since our arrival here in 2008, we have enjoyed four vintages.  2008 and 2009 were both normal, that is they were warm years with harvest taking place beginning in early September and finishing by middle to end of the same month. On the other hand, 2010 and 2011 have both been quite a bit cooler than normal and wetter than the last few years as, from 2007-2009, we were in a drought pattern. 2010 gave us challenges reminiscent of the late 1960’s and early 70’s with a late beginning to the year and a later harvest. 2011 repeated this pattern but with greater rainfall in the spring, a more uneven fruit set, and harvest about a month later than normal (two weeks later than 2009!) 2011 began with a wet winter and spring which continued on into mid-June with significant rainfall delaying bloom on Pritchard Hill. Overall precipitation for the season was more than a third above normal and these cooler/moister weather patterns delayed vine development dramatically. We found ourselves behind schedule by 3-4 weeks pretty much throughout the growing season.

As there were no high temperatures this year, Ryan Gerhardt and Continuum’s vineyard team had to be extra vigilant, continually managing canopy growth to balance the vine and its naturally low yields to ensure an even ripening process with optimum light and air flow surrounding the fruit. Overall, Continuum Estate set a smaller crop and was blessed by a balanced canopy and so was better able to ripen the fruit across our 42 acres of producing vines. On average, the estate fruit spent 130 days on the vine from bloom to harvest as compared to 125 days in 2010 and 129 in 2009. These extra days made all the difference, developing deeper flavors and richer character in the fruit. What really stands out in this vintage in relationship to our Pritchard Hill estate are the well drained rocky soils which allow the vines to enter into a period of water stress and begin the ripening process earlier than vineyards on the valley floor, thereby giving us the edge in flavor and achieving excellent ripeness in spite of the challenges thrown at our vines this year.

Harvest began on Pritchard Hill with the onset of stormy, rainy weather which dropped nearly three inches of rain between October 3rd and 11th. This heavy rain damaged some grape skins with bunch rot developing in a number of blocks around the estate. Dry and warmer weather between October 17th and 21st allowed the vineyard team to harvest about a third of our fruit with excellent ripeness. Other blocks still needed more time to gain sugar and flavor and so we waited as strong winds, low humidity and warm temperatures gave us excellent ripening conditions for the next week. Harvest began again on October 29th and continued until November 3rd with the remaining 2/3s of the crop having benefitted from greater hang time. Total yields at the estate were down from last year but overall the fruit was excellent with fantastic flavors and ripeness with lower brix levels. This season’s cooler weather may also mean lower yields for 2012.

At the winery Kurt Niznik, Carrie Findleton and our cellar crew sorted each vineyard block separately, carefully selecting twice so that only the best grapes went into our oak or cement tanks for fermentation. 2011’s growing season brought the return of Cabernet Franc and Petit Verdot from our estate, which had been severely reduced by the cool temperatures in 2010. These precious lots, which add so much to Continuum’s blend, are undergoing fermentation in small ¼ ton bins and smaller oak tanks.
Fruit at reception often was quite cool and fermentations began well and quickly. Slowly we are discovering the unique flavors of that each block of vines brings to the blend. All the new wines are showing well so far with 3BTOP being the current star. It looks to be a superlative vintage at Continuum Estate- ripe fruit and more importantly ripe tannins so necessary for a fine wine that is built to age. I think that this will be our best vintage yet!

Happy Holidays,

Tim Mondavi

September 30, 2011

Kurt’s view of harvest 2011: Never say Never!

Filed under: News — burke @ 4:53 pm

 

Harvest 2010: Picking 3BTOP Cabernet Sauvignon

After last year we thought for sure there couldn’t be another year that cold again any time soon. Never. Can’t happen.
Yet, here we are in the middle of the ripening season and this year has shaped up to be very similar to last year in terms of heat accumulation, or shall we say lack therof.
It’s the end of September, we haven’t picked a single grape yet and the weather forecast is calling for several inches of rain next week.
What to do? Without ripe grapes on the vine, nothing really. We must take what mother nature hands out and make the best of it. Fortunately the grape varieties that make up Continuum’s vineyard, cabernet sauvignon, cabernet franc and petit verdot all have loose clusters and thick grape skins so rain doesn’t tend to harm the fruit as long as the wet weather is relatively short lived and followed by dry weather. We will have to be patient and wait for mother nature to play her hand before we get to play ours.
Last year, we feared that the cold year would leave us with wines of insufficient ripeness and depth. So far however, the 2010 blend is shaping up to be an excellent wine, although in the end there may not be as much of it as we had hoped. It shows as a testament to Continuum’s vineyard site that such a wine can be made in a far less than optimal year. You might say that our vineyard has good fundamentals.
So, even though things look ominous at the moment I feel confident that we have plenty of time to get our vineyards to optimal ripeness during October and come out of a late 2011 harvest with some more fabulous wine in our cellar.
We’ll just have to get comfortable with the idea of having our Thanksgiving turkey in the winery while we press off lots of cabernet, and opening Christmas presents between filling barrels with petit verdot. All part of the fun!

Kurt Niznik
Winemaker
Continuum Estate

August 31, 2011

Carrie’s pre-harvest cellar preparation

Filed under: News — burke @ 5:14 pm

Cellarmaster Carrie Findleton
Busy times here at Continuum Estate! As of September 1st the 2009 Continuum (our fifth release and my first vintage at Continuum Estate) will officially be in bottle. Meanwhile, the 2010 Continuum continues to rest and develop in barrel as our attention is now focused on preparing the cellar for the 2011 harvest. Our carefully selected new French oak barrels have arrived at the winery, our oak and cement fermentation vessels are being detailed, crush equipment prepared, basket press shined, and more frequent visits are made to our vineyards, the heart of our operation, to monitor the chemistry and flavor progression within our estate Cabernet Sauvignon, Cabernet Franc, Petite Verdot, and Merlot grapes.

In the cellar, we like to balance innovation with decades of experience and tradition. Each year Tim, Kurt, and I brainstorm on how to improve our winemaking protocols to allow us better control by focusing on quality and a sensitive approach to winemaking. This year we invested in a new gentler destemmer, which will allow for more meticulous sorting of individual grapes following the initial cluster sorting in the field and table sorting upon arrival at the winery. Secondly, after a highly successful two-tank automatic pump-over trial in 2010, we decided to extend and grow this trial for 2011 by converting a larger percentage of our fermentation vessels to automatic pump-overs. We continue to be amazed by the increased concentration of flavor, structure, and balance we achieved in 2010 using this method. Automatic pump-overs give us the ability to set criteria such as frequency and length of pump-over so that each individual lot is truly unique. We are very excited to see what we’ll be able to achieve using this technique in 2011.

Adding to the excitement of the upcoming harvest season is the arrival of our winemaking interns. This year we are lucky to have Troy Moya, who has worked at a number of Napa and Sonoma wineries over the last ten years, especially so with small artisan Pinot Noir producers. Troy brings with him a gentle approach to winemaking and attention to detail, an essential quality at Continuum. We are also joined by one of our vineyard team members, Luis Pelayo, who will share his years of experience working with our estate fruit both in the vineyard and winery. I feel we have a great winemaking team this year and am very much looking forward to the 2011 Harvest!

Cheers!

Carrie

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