For half a century Tim and his father Robert tirelessly urged his Napa Valley peers to make better wines sharing their own vineyard and cellar research with the growing California wine industry. As the winery grew, the Mondavi’s initiated other projects around California and later around the globe, always working to grow the finest wines possible. Then in 2004, the Robert Mondavi Winery was sold, and the Mondavi family was without a winery or vineyard for the first time since 1933. After the sale of Robert Mondavi Winery, Robert, Marcia and Tim Mondavi founded Continuum, a small, independent artisan winery dedicated to producing a single red wine. A 70 hectare property on Pritchard Hill above Lake Hennessey was purchased in 2008/09 to be developed into the new Continuum Estate. Small production, hand crafted and Cabernet based, Continuum expresses four generations of Mondavi expertise and passion for wine. Continuum’s Sage Mountain Vineyard is along the eastern ridge 500 meters above Oakville, overlooking Napa Valley and the San Francisco Bay. 38 hectares of mature estate vineyard, planted in 1991 and 1996, with additional plantings in 2004 and 2010, together comprise 45 distinct vineyard blocks. Cabernet Sauvignon, Cabernet Franc, Petit Verdot, and Merlot are grown from 410 to 530 meters in elevation, on largely western and southern facing aspects. This diversity of plantings on these volcanic soils are the essence of the complexity of Continuum. Continuum is 100% estate grown, produced and bottled. All fruit is grown organically, with an added sensitivity to avoiding added fertilizer and tilling. Continuum’s spring cover crop and grape pumace are selectively used as fertilizing avenues. Tilling is avoided as it disrupts the earth and ecosystem balance. The winery roof is designed to reclaim annual rainfall for sustainability. Continuum’s winery is 100% solar powered. Continuum’s harvested fruit is picked late at night, at low daily temperatures. It is sorted before and after de-stemming, with an optical sorter to insure that the best fruit makes it into the fermenter. The grapes are gravity fed into French oak or concrete tanks. A three-day cold soak was followed by fermentation, receiving three to four pumpovers daily, and de´lestage two to three times in total during the most active period. The wine remained on skins in tank for 20 to 40 days. All lots were then drained, basket pressed, and transferred with lees into two thirds’ new and one third once used French oak barrels for malolactic fermentation and aging. A single concrete amphora was also used for aging. Each vineyard lot was tasted and carefully considered many times when assembling the master blend. The wine clarified slowly and settled naturally in our cold barrel room, was racked sparingly and bottled without fining or filtration. Continuum typically spends 20 months in barrel.