Cristaldi Scores

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Full-bodied and voluptuous, this wine offers generous flavors of ripe apple, pear, and white peach. The palate is expressive and satiny, braced by excellent acid grip and finishing with layers of fruit and pressed wildflowers. Aged for 14 months in oak with native yeasts, including 11 to 12 months on the lees in 80% new French oak.
This Viognier opens beautifully in the glass, revealing candied citrus peel, dried prairie grass, and an intriguing smoky maple-bacon and white truffle richness from lees aging. Medium-bodied with a subtle, crunchy tannin grip, it shows layers of citrus and orchard fruit on the palate, while those savoury, aromatic notes reappear and linger through the finish.
This 100% Viognier was fermented and aged entirely in stainless steel, resulting in a wine with rich floral aromatics and subtle honeyed undertones. Creamy orchard fruit flavors come together beautifully on the light- to medium-bodied palate, framed by zesty acidity and an unctuous, fruit-driven finish. In other words, it’s effortlessly crushable. Sourced from Diamonte Doble and Bingham Family Vineyards.
Gorgeous aromas of white flowers, jasmine, honeysuckle, and apricot. The palate offers lush fruit expression, with lemon-lime, white peach, chalky minerals, and a hint of mango on the long, savory, spiced finish. Fermented and aged entirely in stainless steel for 5 to 6 months on the lees, which adds a touch of richness.
From the Rolland Taylor Vineyard in the Texas High Plains. Hand-picked, fermented in stainless steel, and aged in a mix of new and neutral oak puncheons and smaller barriques. Bright notes of orange peel and lemon zest lead the nose, accented by honeysuckle, vanilla, and subtle toasty oak. The medium-bodied palate offers fantastic silkiness, carrying through to a lengthy, saline finish with a pop of grapefruit and tangerine zest—almost like biting into a fresh kumquat.
This is a truly enticing white wine with soft-toned aromatics reminiscent of the outer flesh of perfectly ripe fruit—the skin of a peach, plum, or apple—layered with a panoply of springtime florals and bright baking spices. Medium to full-bodied, it delivers sumptuous, lush, and silken fruit character, dusted with fresh crushed sea salt and drizzled with honey. Excellent mid-palate depth carries into a long, drawn-out, exuberantly zippy finish—an utterly fantastic and complex white that keeps you coming back for more.
100% stainless-steel fermented and aged. This is the same fruit that once went to Donelan for their Viognier. Super aromatic, with white florals, jasmine, and honeysuckle, plus a hint of flinty minerality. The wine offers lemony accents, more florality, and a saline–acid brightness. It’s a bit leaner and racier than the Donelan versions, if you’re familiar with those. But this is exactly Mike Kobler’s focus — bringing more racy, focused, linear wines into the family’s portfolio — and this is a great example of that effort.
With fruit sourced from Daisy Creek Vineyard in southern Oregon, whole-cluster pressed and aged in neutral French oak for four months on the lees. The wine is lime-bright, with tropical fruit notes, flinty minerals, and kaffir lime bursting across the palate. It offers impressive mid-weight texture balanced by chalky minerality and saline-driven acidity.
Fermented and aged for 10 months in 100% neutral oak, this wine is super bright and energetic, showing excellent layers of citrus, orchard, and subtle tropical fruit. A gentle honeyed richness lingers on the finish, giving it both freshness and depth. Easy to drink and beautifully balanced, with a fantastic finish.

Vintage

Wine

Type

Color

Rating

$

Full-bodied and voluptuous, this wine offers generous flavors of ripe apple, pear, and white peach. The palate is expressive and satiny, braced by excellent acid grip and finishing with layers of fruit and pressed wildflowers. Aged for 14 months in oak with native yeasts, including 11 to 12 months on the lees in 80% new French oak.
This Viognier opens beautifully in the glass, revealing candied citrus peel, dried prairie grass, and an intriguing smoky maple-bacon and white truffle richness from lees aging. Medium-bodied with a subtle, crunchy tannin grip, it shows layers of citrus and orchard fruit on the palate, while those savoury, aromatic notes reappear and linger through the finish.
This 100% Viognier was fermented and aged entirely in stainless steel, resulting in a wine with rich floral aromatics and subtle honeyed undertones. Creamy orchard fruit flavors come together beautifully on the light- to medium-bodied palate, framed by zesty acidity and an unctuous, fruit-driven finish. In other words, it’s effortlessly crushable. Sourced from Diamonte Doble and Bingham Family Vineyards.
Gorgeous aromas of white flowers, jasmine, honeysuckle, and apricot. The palate offers lush fruit expression, with lemon-lime, white peach, chalky minerals, and a hint of mango on the long, savory, spiced finish. Fermented and aged entirely in stainless steel for 5 to 6 months on the lees, which adds a touch of richness.
From the Rolland Taylor Vineyard in the Texas High Plains. Hand-picked, fermented in stainless steel, and aged in a mix of new and neutral oak puncheons and smaller barriques. Bright notes of orange peel and lemon zest lead the nose, accented by honeysuckle, vanilla, and subtle toasty oak. The medium-bodied palate offers fantastic silkiness, carrying through to a lengthy, saline finish with a pop of grapefruit and tangerine zest—almost like biting into a fresh kumquat.
This is a truly enticing white wine with soft-toned aromatics reminiscent of the outer flesh of perfectly ripe fruit—the skin of a peach, plum, or apple—layered with a panoply of springtime florals and bright baking spices. Medium to full-bodied, it delivers sumptuous, lush, and silken fruit character, dusted with fresh crushed sea salt and drizzled with honey. Excellent mid-palate depth carries into a long, drawn-out, exuberantly zippy finish—an utterly fantastic and complex white that keeps you coming back for more.
100% stainless-steel fermented and aged. This is the same fruit that once went to Donelan for their Viognier. Super aromatic, with white florals, jasmine, and honeysuckle, plus a hint of flinty minerality. The wine offers lemony accents, more florality, and a saline–acid brightness. It’s a bit leaner and racier than the Donelan versions, if you’re familiar with those. But this is exactly Mike Kobler’s focus — bringing more racy, focused, linear wines into the family’s portfolio — and this is a great example of that effort.
With fruit sourced from Daisy Creek Vineyard in southern Oregon, whole-cluster pressed and aged in neutral French oak for four months on the lees. The wine is lime-bright, with tropical fruit notes, flinty minerals, and kaffir lime bursting across the palate. It offers impressive mid-weight texture balanced by chalky minerality and saline-driven acidity.
Fermented and aged for 10 months in 100% neutral oak, this wine is super bright and energetic, showing excellent layers of citrus, orchard, and subtle tropical fruit. A gentle honeyed richness lingers on the finish, giving it both freshness and depth. Easy to drink and beautifully balanced, with a fantastic finish.

Vintage

Wine

Type

Rating

$

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