Cristaldi Scores

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NV

Non-vintage méthode traditionnelle sparkling made from 100% Riesling, riddled and disgorged by hand after 18 months en tirage. Dosage is 5 g/L. This is razor-sharp and brilliantly focused, driven by crystalline acidity and ripe, succulent orchard fruit. The rich, frothy mousse fills the palate, resolving into a stark, mineral finish brimming with energy and tension. Delicious.
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This single-vineyard Riesling from the Magdalena site benefits from the moderating effect of Seneca Lake, allowing for extended hang time and greater ripeness. Multiple selective harvest passes through the same blocks build aromatic intensity and palate weight while preserving balance. It shows generous orchard fruit and citrus zest, underpinned by a deep vein of saline minerality and smoky, stony tension. There’s a sense of drive and energy here, with remarkable length and purity that carries on for minutes. A stunning wine.
Brambly red berry fruit mingles with cedarwood, brown baking spices, vanilla-coriander cream, and espresso bean aromatics. The palate echoes these notes, with juicy red fruit layered against a frame of elongated, beam-like tannins that lend structure and focus. A firm streak of racy acidity provides lift and tension through the long finish. Sourced from Clone #1 vines in the MJW Vineyard—a 23-acre sustainably certified estate site in the Seneca Lake AVA—utilizing whole-berry, semi-carbonic fermentation.

Native yeast fermented in large 500-liter puncheons and aged on the lees for up to seven months. Enticing aromas of honeycomb, wildflower honey, and honeysuckle lift from the glass, drawing you into a light to medium-bodied palate layered with vivid orchard fruit and subtle tropical underpinnings. Nuances of rose stem add complexity, while a touch of residual sugar provides richness that balances the bracing acid tension.
This Pinot Gris is sourced primarily from the winery’s Nutt Road Vineyard, where silty loam soils are threaded with limestone and shale. Fermented in stainless steel with no malolactic conversion, the wine remains on the lees in tank for up to seven months prior to bottling. The nose is bright and zesty with a sea spray minerality, while the light to medium-bodied palate gains subtle richness from 4 grams of residual sugar to balance the bracing acidity. Pear and apple fruit become more expressive through the long finish.
A full-bodied Cabernet Franc blend (87% Cabernet Franc, 13% Merlot) sourced from sustainably certified vineyards on the east side of Seneca Lake in the Finger Lakes AVA, this opens with vivid red berry fruit layered with vanilla and cedarwood. But it’s the structure that takes center stage—soaring, firm tannins that initially grip the palate before gradually yielding to more delicate notes of dusty rose, earth, and spice. A wine with impressive mouthfeel and power, it clearly needs time in bottle to unwind and show its full potential. Aged for 10 months in natural French oak before bottling.

The Riesling Bubbly Dry #356 2023 from Boundary Breaks in the Finger Lakes AVA is a bright, focused sparkler made from sustainably certified, estate-grown Riesling clone #356. Fermented in stainless steel and finished with forced carbonation, it delivers a crisp, linear profile marked by vivid, mouthwatering acidity. Just-ripe orchard fruits—green apple and pear—are framed by a saline-mineral tension, with the faintest whisper of petrol and wet slate adding complexity to the dry, refreshing finish.
The Vignette Bubbly 2023 is a vibrant sparkling wine composed of 80% Traminette and 20% Vidal Blanc, sourced from New York State Sustainably Certified vines planted in 1998. Fermented in stainless steel and finished with forced carbonation, this hybrid blend opens with vivid aromatics of green apple, apricot, white peach, and a flourish of white flowers and honeysuckle. The medium-bodied palate carries a perfectly frothy, creamy mousse, balanced by bone-dry precision and a crisp, crunchy acid tension on a refreshing finish.
This is a striking example of Cabernet Franc, offering chalky minerality and tart red berry fruit layered with violets, rose petals, and a subtle hint of rose stem. Delicate nuances of well-integrated used oak add quiet complexity without overshadowing the purity of fruit. Bright, vivid, and finely layered, it showcases expressive acidity and minerality. Sourced from a 2.5-acre block at Magdalena Vineyard—considered the ripest site in their portfolio—it was aged entirely in a mix of neutral French (225L) and Hungarian (500L) oak barrels. One of the top Cabernet Francs tasted during my time in New York.

The first wine from the estate to bear the Demeter Certified seal (sourced from just two blocks), this Riesling channels pure orchard fruit layered with delicate notes of pink Himalayan sea salt. Expressive apple-skin tannins and deeply etched salinity build alongside bracing acid tension, delivering both exuberance and energy. The finish is racy, crystalline, and deeply mineral.
This medium-bodied Cabernet Franc is a juicy, red-fruited wine driven by saline-laced acidity and supported by intense, grippy apple-skin tannins. There’s a dark muscularity here—deep tones layered with cured meat richness and a savory black olive edge, alongside dried rose petals and wild herbs. Sourced from Sawmill Creek Vineyard, a hillside site on the east side of Seneca Lake with slopes as steep as 20% and elevations ranging from 490 to 820 feet above sea level, and planted in the 1990s to Clone 214 (a Loire Valley selection). Just 250 cases were produced.

Vignoles is a tightly bunched variety with thick skins, and though its origins remain uncertain, it has become something of a star in the Finger Lakes. This bottling opens with apricot and white peach aromatics that deepen on the palate into richer tones of pineapple drizzled with wildflower honey. A vivid backbone of zesty grapefruit acidity provides lift and structure, finishing with impressive length and tension. You’d never guess the residual sugar if the winemaker told you—this is fully balanced and strikingly expressive.
This is a bit of a chameleon—beginning with ripe red and black-toned fruit, elegant cedarwood spice, and rose petal nuances. The medium-bodied palate quickly shifts toward the savory spectrum, revealing layers of strawberry-rhubarb, baked cherry, leather, tobacco, and crunchy wild herbs. The finish is bright and lifted by crunchy acidity. Sourced from estate-certified sustainable vineyards and aged in neutral oak for 12 months.

100% Riesling from HJW Blocks 1 and 4 from the Demeter-certified HJW Vineyard on the western slopes of Seneca Lake, this was hand-picked, hand-sorted, and whole-cluster pressed, then fermented in stainless steel. It’s a wonderfully energetic and exuberant wine, with subtle tropical fruit and apricot notes, lifted by honeysuckle aromatics and a long, fruit- and flower-driven finish marked by terrific acidity.
Sourced from the Morris Vineyard. Floral, with hints of just ripe tropical fruit, slate, and melon. The palate has nice, rounded edges with a floral, lime and stone fruit finish that won’t quit. – J.R.

NV

Non-vintage méthode traditionnelle sparkling made from 100% Riesling, riddled and disgorged by hand after 18 months en tirage. Dosage is 5 g/L. This is razor-sharp and brilliantly focused, driven by crystalline acidity and ripe, succulent orchard fruit. The rich, frothy mousse fills the palate, resolving into a stark, mineral finish brimming with energy and tension. Delicious.

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