The grapes were hand‐harvested into small lug‐boxes, sorted before and after destemming, then gravity fed into French oak tanks for fermentation. From pre to post soaking, including fermentation, the wine had a total maceration time of up to 35 days. During this time, pump overs and below the cap lees stirring were enacted daily. After completing fermentation the oak tanks were drained into barrel, with pomace pressed separately, to 100% new small French oak barrels for malolactic fermentation. The lees were kept with the wine in barrel for an extended period of stirring, to enrich the body and texture of the wine. The wine was clarified slowly and naturally through the use of traditional settling
Food Pairings for Continuum
The 2007 Continuum is a richly aromatic wine showing great balance and finesse on the palate. A unique blend, Continuum expresses the nerve and power of the Cabernet Sauvignon, the structure and exotic aromas of the Cabernet Franc and the depth and density of color of the Petit Verdot. The 2007 blend manifests this in firm yet supple tannins, a generous mid‐palate with a long, nuanced finish making for a very textural, silky wine. Aromas of black currant, mulberry, and rose petal lead to cardamom, truffle and graphite flavors. A wine of exquisite power and elegance, the harmonious integration and balance make it delicious now, while assuring tremendous ageabilty.
1500 cases produced.
Aged 20 months in French Oak.
Notes: 100% in New French Oak
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