เข้าสู่ระบบเพื่อดูภาพ฿฿฿฿
Rated 99/100 by James Suckling (top 3% of their reviews).
WNLQ9 vintage signal, averaged from Wine Enthusiast Wine Vintage Chart 2026 Edition's 4 closely-agreeing California 2019 ratings (Sonoma Cabernet Sauvignon; Sonoma Pinot Noir; Central Coast Pinot Noir; Paso Robles Reds).
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A Napa Valley Bordeaux-style blend from a high-elevation Pritchard Hill estate, built around Cabernet Sauvignon and Cabernet Franc with structured, age-worthy ambition.
Continuum is the single wine produced by Continuum Estate, grown on Pritchard Hill above the Napa Valley floor. The estate blends the classic Bordeaux red varieties grown on site, led by Cabernet Sauvignon and Cabernet Franc alongside smaller amounts of Merlot and Petit Verdot, with the exact proportions shifting from vintage to vintage rather than following a fixed recipe.
Fruit is hand-harvested and hand-sorted, fermented using gravity rather than pumps, and aged in French oak barriques (roughly two-thirds new) for 20-22 months. The wine is bottled unfined and unfiltered. The vineyard sits at an elevation of roughly 1,300 to 1,600 feet on what is now called Sage Mountain Vineyard, with yields kept low (around 2 tons per acre).
The house style favors density and structure suited to extended cellaring over immediate approachability, consistent with the family's stated aim of building a wine that could stand alongside Bordeaux's most serious estates.
Continuum was founded in 2005 by Tim Mondavi together with his father Robert Mondavi (founder of Robert Mondavi Winery) and sister Marcia, as the family's next chapter after the sale of the Robert Mondavi Winery brand to Constellation Brands in 2004. The
family purchased the Pritchard Hill property, combining what had been two existing vineyard sites, in 2008; estate fruit was first incorporated that year, and by the 2012 vintage the wine was made entirely from estate-grown grapes.
Early vintages (starting 2005) were sourced from other Napa vineyards while the estate property was being developed. A winery building on the site opened in time for the 2013 harvest. The project is explicitly framed by the family as a continuation of over a century of Mondavi involvement in California wine, aiming for a wine of First-Growth caliber grown at altitude on volcanic soils.
Dry-aged ribeye steak
The wine's firm tannin structure and dark fruit need the fat and char of a well-marbled, dry-aged steak to soften and integrate; the char also echoes the wine's oak-derived roasted notes.
Herb-crusted rack of lamb
Classic Bordeaux-blend pairing: the gamey richness of lamb stands up to firm tannins, while rosemary and thyme echo the wine's herbal, cedar-box undertones.
Massaman beef curry (แกงมัสมั่นเนื้อ)
Massaman is a mild, warmly spiced (cinnamon, cardamom, tamarind) rather than chili-forward curry, so it doesn't clash with the wine's tannin the way a hot chili dish would; the slow-braised beef and sweet-savory sauce work with the wine's dark fruit and moderate acidity.
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ไวน์แดงจากสหรัฐอเมริกา · บอดี้เต็ม · แห้ง · เข้ากับเนื้อแดงย่างและสเต๊ก
** ปีวินเทจอาจเปลี่ยนแปลง โปรดยืนยันกับทีมของเรา
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