This was made from 100% Pritchard Hill fruit this year, although not all of it was estate fruit. Blended of 71% Cabernet Sauvignon, 14% Cabernet Franc, 11% Petit Verdot and 4% Merlot, the 2010 Proprietary Red is deep garnet-purple colored and sings of plums preserves, blueberry coulis, lilacs, roses and black tea with pencil shavings and unsmoked tobacco nuances. Medium to full-bodied with a very firm foundation of ripe, grainy tannins, the palate has amazing freshness and energy, finishing on a lingering earthy note. (LPB)
With a few years in bottle, the 2010 Continuum is starting to show the first signs of complexity. Dark red and purple-hued, the 2010 is laced with violets, lavender, smoke, sage and mint. The late season heat spike give the fruit an extra level of juiciness, but the tannins are those of a cool year and the mountain site. Ideally, readers will be able to cellar the 2010 for another few years. (AG)
(71% Cabernet Sauvignon, 14% Cabernet Franc, 11% Petit Verdot and 4% Merlot; this is 92% from estate vines on Pritchard Hill, the highest percentage to date): Dark red-ruby. High-pitched aromas of cassis, blueberry, and flowers. Lush, silky and fine-grained, with complex flavors of dark berries and graphite minerality complicated by sweet oak and piquant notes of rose petal and green apple. At once powerful and suave on the long back end, finishing with firm tannins and lingering minerality. I retasted the 2009 next to this wine with Tim Mondavi and although the '09 is a remarkably rich wine (I rated it 93 again), the 2010 is more vibrant and delineated. "The 2010 is more nuanced by virtue of its cool season," noted Mondavi. "Its delicacy and nerve are due to the cool vintage." Mondavi does what he describes as "more of a Burgundy elevage," using 75% oak fermenters (and the rest concrete) to get more breadth, suppler tannins and complex aromas in his wine, with just a light stirring of the lees below the cap. (ST)
An enticing, graceful style, this achieves a deft balance and refined dark berry, cedar and black licorice notes that linger on the finish as the tannins gain traction and grip. (JL)
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