Cristaldi Scores

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Made in the traditional Méthode Champenoise, this sparkling wine spent 5 months in tank before aging 18 months on the lees. It opens with bright citrus and orchard fruit layered with French pastry notes. The palate is full-bodied with a super creamy mousse and building richness, balanced by bright, crunchy acidity and a chalky minerality that carries through the long finish.
Fermented in stainless steel and bottled just a few months later, this vibrant white wine is crafted by winemaker Brent Amos, with assistant winemaker Aaron Andrews (who began his journey as a busboy and worked his way up through the cellar). Bright and laser-focused, it shows crisp citrus character with notes of orange oil, sea spray minerality, and white floral aromatics woven throughout.
Super delicate on the nose, with wildflowers and white-peach notes and just a kiss of vanilla. Light- to medium-bodied, with those same lifted aromatics carrying onto the palate, finishing crisp with a faint, chalky minerality. 100% Albariño. Five barrels made, with some new-oak ageing. Sourced from Bingham Vineyards — who also grow organic peanuts and cotton.
Fermented in stainless steel and oak-aged for roughly six to eight months before bottling. Lovely, subtle aromatics of citrus oil and honeysuckle lead into a medium-bodied palate with a silky, satiny mouthfeel. Bright citrus zest and citrus oil keep the palate lively, fresh, and full of energy, carrying through with good length and tension. You would be hard-pressed to detect any oak influence apart from the beautifully silky texture.
Wow — this is all acid. Candied mineral freshness, citrus fruit, bone-dry, crisp, vivid, clean, and bright. Wet chalk and slate, with a brightness that’s hard to beat. “These grapes hold their acid like a railroad track,” says winemaker Kirk Venge. Some honeyed notes and jasmine flowers linger on the finish. You need a pecorino drizzled in honey with this.
As if a just-picked basket of limes and lemons were squeezed into your glass, this wine bursts with citrus purity, layered with jasmine flowers and honeysuckle nuances. Absolutely bracing and racy on the palate, with spicy, zesty, and zippy acid tension fueling the finish. This is your salad wine. Your carnitas tacos wine. Your post–18 holes first glass refresher before you dive into a hearty red with steak and potatoes.
Veesart Vineyards is a 45-acre site in Shallowater, Texas, northwest of Lubbock. This wine underwent a slow, cold fermentation to preserve its bright, ripe aromatics of banana pudding, white peach, and delicate white florals. A touch of skin contact adds texture, leading to a precise, crisp, and crunchy palate expression with citrus fruit and subtle apple-skin tannins.

Vintage

Wine

Type

Color

Rating

$

Made in the traditional Méthode Champenoise, this sparkling wine spent 5 months in tank before aging 18 months on the lees. It opens with bright citrus and orchard fruit layered with French pastry notes. The palate is full-bodied with a super creamy mousse and building richness, balanced by bright, crunchy acidity and a chalky minerality that carries through the long finish.
Fermented in stainless steel and bottled just a few months later, this vibrant white wine is crafted by winemaker Brent Amos, with assistant winemaker Aaron Andrews (who began his journey as a busboy and worked his way up through the cellar). Bright and laser-focused, it shows crisp citrus character with notes of orange oil, sea spray minerality, and white floral aromatics woven throughout.
Super delicate on the nose, with wildflowers and white-peach notes and just a kiss of vanilla. Light- to medium-bodied, with those same lifted aromatics carrying onto the palate, finishing crisp with a faint, chalky minerality. 100% Albariño. Five barrels made, with some new-oak ageing. Sourced from Bingham Vineyards — who also grow organic peanuts and cotton.
Fermented in stainless steel and oak-aged for roughly six to eight months before bottling. Lovely, subtle aromatics of citrus oil and honeysuckle lead into a medium-bodied palate with a silky, satiny mouthfeel. Bright citrus zest and citrus oil keep the palate lively, fresh, and full of energy, carrying through with good length and tension. You would be hard-pressed to detect any oak influence apart from the beautifully silky texture.
Wow — this is all acid. Candied mineral freshness, citrus fruit, bone-dry, crisp, vivid, clean, and bright. Wet chalk and slate, with a brightness that’s hard to beat. “These grapes hold their acid like a railroad track,” says winemaker Kirk Venge. Some honeyed notes and jasmine flowers linger on the finish. You need a pecorino drizzled in honey with this.
As if a just-picked basket of limes and lemons were squeezed into your glass, this wine bursts with citrus purity, layered with jasmine flowers and honeysuckle nuances. Absolutely bracing and racy on the palate, with spicy, zesty, and zippy acid tension fueling the finish. This is your salad wine. Your carnitas tacos wine. Your post–18 holes first glass refresher before you dive into a hearty red with steak and potatoes.
Veesart Vineyards is a 45-acre site in Shallowater, Texas, northwest of Lubbock. This wine underwent a slow, cold fermentation to preserve its bright, ripe aromatics of banana pudding, white peach, and delicate white florals. A touch of skin contact adds texture, leading to a precise, crisp, and crunchy palate expression with citrus fruit and subtle apple-skin tannins.

Vintage

Wine

Type

Rating

$

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