Grape Variety: 75% Cabernet Sauvignon, 12% Petit Verdot, 11% Cabernet Franc, & 2% Merlot
Vinification: After a careful manual harvest, elaboration of the wine began with seven days of cold maceration at 10 º C (50°F). Then the juice was fermented during 9 to 10 days at an average temperature of 26 º C (79 º F), using different strains of yeast. A 20 days post fermentative maceration allowed enhancing the flavors and bouquets, as well as smoothing the tannins.
Ageing/Maturation: The wine matured in French oak barrels during twelve months, where malolactic fermentation took place, to be subsequently clarified before bottling it
Cellar Potential: 10 to 15 years
Continuum by Tim Mondavi 2012
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
The 2011 has a deep red robe, black highlights and a vibrant violet rim. Primary aromas of black cherry, mulberry, rose petal and Ethiopian coffee develop greater nuance as the wine breathes, revealing red cherry, chocolate, fig and cardamom. On the palate, ripe damson plum, savory aged beef and allspice infuse the wine's silky tannins and rich velvety texture
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