Cristaldi Scores

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The Estate is a blend of Cabernet Franc and Cabernet Sauvignon, fermented in large oak fermenters and some concrete, then pressed and aged for 22 months in 50% new French oak. It opens with beautiful dark fruit, sagebrush, and perfumed rose petal florals, all building on the palate into a full-bodied expression with richness and density. The tannins are robust, fine-grained, and focused, leading to a bright, lifted finish marked by saline-acid tension.

Fermented and aged for 17 months in 45% new French oak, this blend of Clone 8 Cabernet Sauvignon and Cabernet Franc comes entirely from the One Oak Vineyard. It’s intensely fragrant, with dusty mineral and rose stem aromatics, dried wild herbs, and pretty cedarwood spice.Medium- to full-bodied on the palate, the wine offers supple, plump tannins wrapped around layers of loamy earth, black currant, blackberry, black cherry, and spiced plum. Dark chocolate notes and a burst of blood orange acidity bring freshness and tension, making this an excellent food-friendly wine.

A combination of fruit from California, Washington, and Texas. Grapes are fermented in stainless steel and aged for 18 to 30 months, depending on the lot, in a mix of new and neutral oak. A blend of Cabernet Franc, Merlot, Cabernet Sauvignon, and Petit Verdot. This is an easy-going red, with brambly red berry character, smooth tannins, and a lengthy, approachable finish. A very harmonious and well-crafted red blend.

The Estate is a blend of Cabernet Franc and Cabernet Sauvignon, fermented in large oak fermenters and some concrete, then pressed and aged for 20 months in 40% new French oak. The wine is medium- to full-bodied, with super ripe blackberry and black cherry fruit layered with integrated rose petal nuances and hints of rhubarb. All that perfumed character carries through to a lengthy finish. Crushed cacao nibs and saline-laced acidity add depth, while the finish is marked by impressive freshness and energy.

A blend of 70% Sangiovese and 30% Cabernet Franc from Lahey Vineyards, aged for 18 months in 30% new French oak. Rich, toasty oak aromas are married to dark berry fruit, with espresso bean and toasted nut nuances building in the glass. Medium-bodied on the palate, with saline-laced tannins and a lengthy, toasty oak–infused finish.

A blend of Merlot (45%), Cabernet Franc (30%), and Blaufränkisch (25%), with a brief six-hour maceration on the skins. The Merlot lends mid-palate richness and a decadent strawberry–watermelon core, while the Cabernet Franc provides linear acidity that lifts the aromatics—especially those floral and spicy notes brought in by the Blaufränkisch.

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The Estate is a blend of Cabernet Franc and Cabernet Sauvignon, fermented in large oak fermenters and some concrete, then pressed and aged for 22 months in 50% new French oak. It opens with beautiful dark fruit, sagebrush, and perfumed rose petal florals, all building on the palate into a full-bodied expression with richness and density. The tannins are robust, fine-grained, and focused, leading to a bright, lifted finish marked by saline-acid tension.

Fermented and aged for 17 months in 45% new French oak, this blend of Clone 8 Cabernet Sauvignon and Cabernet Franc comes entirely from the One Oak Vineyard. It’s intensely fragrant, with dusty mineral and rose stem aromatics, dried wild herbs, and pretty cedarwood spice.Medium- to full-bodied on the palate, the wine offers supple, plump tannins wrapped around layers of loamy earth, black currant, blackberry, black cherry, and spiced plum. Dark chocolate notes and a burst of blood orange acidity bring freshness and tension, making this an excellent food-friendly wine.

A combination of fruit from California, Washington, and Texas. Grapes are fermented in stainless steel and aged for 18 to 30 months, depending on the lot, in a mix of new and neutral oak. A blend of Cabernet Franc, Merlot, Cabernet Sauvignon, and Petit Verdot. This is an easy-going red, with brambly red berry character, smooth tannins, and a lengthy, approachable finish. A very harmonious and well-crafted red blend.

The Estate is a blend of Cabernet Franc and Cabernet Sauvignon, fermented in large oak fermenters and some concrete, then pressed and aged for 20 months in 40% new French oak. The wine is medium- to full-bodied, with super ripe blackberry and black cherry fruit layered with integrated rose petal nuances and hints of rhubarb. All that perfumed character carries through to a lengthy finish. Crushed cacao nibs and saline-laced acidity add depth, while the finish is marked by impressive freshness and energy.

A blend of 70% Sangiovese and 30% Cabernet Franc from Lahey Vineyards, aged for 18 months in 30% new French oak. Rich, toasty oak aromas are married to dark berry fruit, with espresso bean and toasted nut nuances building in the glass. Medium-bodied on the palate, with saline-laced tannins and a lengthy, toasty oak–infused finish.

A blend of Merlot (45%), Cabernet Franc (30%), and Blaufränkisch (25%), with a brief six-hour maceration on the skins. The Merlot lends mid-palate richness and a decadent strawberry–watermelon core, while the Cabernet Franc provides linear acidity that lifts the aromatics—especially those floral and spicy notes brought in by the Blaufränkisch.

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