CONTINUUM 2013 By Tim Mondavi

66% Cabernet Sauvignon, 21% Cabernet Franc, 9% Petit Verdot and 4% Merlot

After our team's visit to Napa earlier in the year, it became clear that 2013 was going to be the magical vintage for Napa wines… Akin to 82 for Bordeaux. It was being sung all down the streets of downtown Napa all the way up to Howell Mountain. We are seeing an amazing amount of 100 point wines coming out of the valley. Although Continuum has yet to be rated by Parker, expect a solid result.

VINTAGE NOTES The 2013 growing season began with a warm dry spring, initiating a three- year series of dry weather patterns, and advancing the growing cycle 2-3 weeks ahead of our four-year average. 2013’s early bloom, set and veraison were followed by a moderate summer with no heat spikes. This early phenology carried through to the end of the summer, when we began harvest on September 9th. Harvest was slow and steady until its completion on October 3rd. In total nearly 100 tons were harvested, with vineyard yields under 2 tons an acre. Rainfall was quite shy in 2013, with a mere six inches recorded in the 12 months between January and December, as was the case generally throughout the Napa Valley. This year we began night harvest operations for the majority of the harvest season. Although requiring more equipment and labor, the resulting fruit is delivered at a cooler temperature to the winery thereby promoting a cleaner fermentation. Our specially designed estate winery was completed just in time for harvest, inaugurating a new era of estate winegrowing for Continuum. Overall, 2013 was a fabulous year; balanced, ripe, concentrated and beautifully structured.

WINEGROWING 100% of the 2013 Continuum was grown on Pritchard Hill in the western hills above Oakville. Our 38 acres of mature estate vineyard, with an average age of 22 years, has a variety of western and south facing aspects with plantings of Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot.

HARVEST DETAILS All 2013 estate fruit was hand harvested between September 9th and October 3rd.

PRODUCTION As of the 2013 harvest, Continuum is 100% estate grown, produced and bottled. All fruit was selectively hand-harvested into small lug-boxes, sorted before and after de- stemming, then gravity fed into French oak tanks or cement tanks for fermentation. After fermentation, all lots were drained, with pomace pressed separately, to 68% new small French oak barrels for malolactic fermentation and aging. 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 2013. In the end, 30% of potential lots were declassified, as they did not meet Continuum’s standard of quality. The 2013 spent a total of 22 months in barrel.