Cristaldi Scores

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Talk about an aromatic and spicy wine—no surprise given the name Cluster. This Grenache is fermented with whole clusters and undergoes carbonic maceration, a process where the juice ferments inside the intact berries. The result? A vividly expressive wine bursting with bright, juicy fruit. It’s succulent and energetic, with textured, grippy tannins that resolve beautifully into juicy acidity. Layers of purple violets and the fresh-cut stem of a rose weave through the mid-palate, while the super long and expressive finish is lifted by granular tannins and a flourish of rose petal.

A graceful, richly scented rosé offering raspberry, strawberry, and watermelon fruit notes, with a subtle whisper of mango on the creamy, medium-bodied palate. All that succulent fruit seems to have taken the scenic route to your glass—ripe, relaxed, and perfectly poised—until a crisp wave of acidity sweeps through, lifting the finish with a flourish of dried lavender and violet petals.
From Portico Hills Vineyard and aged for 6 months in neutral oak, this is a bright, zingy, and zesty red that crackles with energy. Tangy blood orange acidity drives the palate, while grippy tannins add structure to the medium-bodied frame. Notes of brown baking spices and a hint of incense lend complexity to the finish. Serve this slightly chilled alongside BBQ or pizza.

This wine was fermented in stainless steel using grapes sourced from the West Side Vineyard, where naturally low pH levels contribute to soaring, ripping acidity. It’s cold-pressed, cold-fermented, and cold-aged—every step designed to preserve freshness and minerality. There’s no oak influence and no lees stirring. Once fermentation finishes—after about three weeks—the wine is racked to stainless steel for an additional four months before bottling. The result is a bracing, delicious wine with lemon-lime brightness, white flowers, jasmine, and honeysuckle. The acidity is like a beam of light—laser-focused, bright, and crunchy—building toward a long, saline-mineral finish that’s practically perfectly made for seafood.
Just before harvest, the Grenache vines are lightened of their load and those grapes are used to make this rosé The grapes are foot-stomped with 48 hours of skin contact before being pressed to neutral barrels for fermentation. The wine is then aged for six months prior to bottling. Only about 300 cases are produced each year. This vintage is exceptionally fresh and focused, with bright, crunchy red berry fruit, layers of grapefruit zest, cherry, and cherry pit, and a hint of tangerine peel. A lovely saline-acid mineral tension carries through the long, drawn-out finish. Utterly refreshing, bright, and beautifully balanced.
This is a lemon-bright white with seaspray minerality and a kiss of vanilla and baking spice that carries through on the medium-bodied palate. The flavors build with intensity, finishing with notes of toasty, flaky croissant and chalky minerality. An inviting and delicious Chardonnay. Sourced from own-rooted vines in two blocks of Fiddlestix Vineyard—Block 2A (massal) and Block 2B (Clone 76)—the wine was barrel-fermented with no stirring and aged on the lees for 10 months in 40% new French oak. Bottled unfined and unfiltered under DIAM 30 closure. Founded in 2024 by winemaker Adam Edelman, Nisi Wines is dedicated to crafting minimal-intervention Chardonnay and Pinot Noir from top sites across the Sta. Rita Hills.
Bright, candied red fruit defines the character of this site and appellation, accented by cedarwood nuances and sweet brown baking spices. Medium-bodied, it shows crunchy apple-skin tannins that frame supple, plump red fruit. This is a strong effort from the site, carrying a saline, wet-stone minerality that clearly reflects the Our Lady of Guadalupe Vineyard, owned by Dave Phinney. The vineyard sits on the western edge of the Sta. Rita Hills AVA. This 100% Pinot Noir is a co-fermentation of two blocks (50% Clone 828 and 50% Pommard Clone), using a mix of punchdowns and pumpovers. The wine was barrel-aged for 10 months in neutral French oak (once-used Chardonnay barrels) and bottled unfined and unfiltered under DIAM 30 closure. Founded in 2024 by winemaker Adam Edelman—whose experience includes Realm Cellars, Fait-Main, and Teeter-Totter—Nisi Wines focuses on minimal-intervention Chardonnay and Pinot Noir from top sites across the Sta. Rita Hills.

The Tiradora white from Refugio Ranch is a dynamic, complex, and deeply layered wine with excellent fruit concentration. Aromas of apricot and charred pineapple lead the charge, nuanced by wildflower blossoms and grapefruit zest. The palate is bracketed by bracing lemon-lime acidity and framed with a taut saline-mineral tension that adds structure and drive. Subtle oak aging lends fragrant baking spice notes that weave seamlessly into the wine’s vibrant profile. A pleasure-packed white.
This 50% Mourvèdre, 50% Grenache blend was co-fermented and aged in stainless steel. The pale rose-gold hue leads to a complex and seriously delicious rosé, driven by notes of white peach and dried apricot, interwoven with a smoky mineral character that adds depth and intrigue. The palate is rich, silky, and supple, finishing with refreshing saline-acid tension and a cool river stone minerality. This isn’t your typical fruit-bomb, pool-pounder rosé—though you could, and probably should, crush bottles by the pool. Still, it’s best enjoyed while lounging with a book in an Adirondack chair or catching up with good friends around the backyard picnic table. Pour it for your favorite people—and definitely pour it for yourself.
The 2024 Samsara Clairette, sourced from the organically farmed Watch Hill Vineyard in Alisos Canyon—known for its marine influence and low-nutrient sandy-clay soils—offers a crisp, focused expression of this variety. Chalky minerality and zesty citrus fruit lead the way, joined by wild white flowers that bloom aromatically. The medium-bodied palate reveals a lovely core of ripe peach and dried apricot, layered with a subtle nutty nuance that adds depth and charm.
Flat-out stunning. The wine boasts beautifully silky textures balanced by brisk acidity. Vibrant black fruit builds alongside crunchy red plums, candied violets, rich earth, and rose dusted with white pepper, nuanced by pastille candies. Medium- to full-bodied, it’s gracious yet structured, with palate-etching tannins that are nicely integrated even at this young stage. Youthfully exuberant and impeccably built.

A blend of 70% Gamay and 30% Trousseau, fermented with whole bunches and whole berries to create an expressive, slightly oxidative mid-palate. It’s tactile and vibrant, with rich watermelon and watermelon candy notes, balanced by tart Granny Smith apple and a splash of Jolly Rancher on the long, fruity finish.

A combination of grapes sourced from Los Olivos and the Santa Barbara Highlands within the Cuyama Valley in the northeastern part of the county at higher elevations, around 3,200 feet. Carbonic fermentation. It leads with bright strawberry and watermelon notes, unfolding on a soft, silky palate. The finish is long and elegant, with chalky minerality, balanced tension, and lingering flavors of cherry and white peach.
Direct-pressed into stainless steel and aged for 3–4 months before bottling, this Sauvignon Blanc is bright and crisp, showcasing ripe orchard fruit flavors, white flower aromas, and a zesty, lemon-lime minerality.
Quite the expressive white, revealing a fragrant bouquet of white flowers, honeysuckle, white peach, and ripe nectarine. The palate is lush and layered, where orchard and tropical fruits merge seamlessly, framed by super zesty lemon-lime acidity. Mouthwatering, vibrant, and delicious.

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A blend of Syrah from four vintages—2019 (20%), 2020 (20%), 2021 (40%), and 2022 (20%)—this wine brings together fruit from Stolpman, Kimsey, and Larner vineyards in Ballard Canyon and John Sebastiano in the Sta. Rita Hills. The final blend is 95% Syrah, 4% Grenache, and 1% Viognier. Aged for an extended period in barrel before careful blending, this bottling pays homage to Vega Sicilia’s famed Único Reserva Especial in Ribera del Duero. The label, a commissioned artwork by artist R. Anthony Askew, adds an extra layer of thoughtfulness to an already compelling bottle. I love this wine—and you will too—because it delivers a mouthful of Syrah deliciousness, done the Santa Barbara County way. Rich, supple dark fruits meet tangy blood orange acidity and mid-palate density. The wine builds with layers of black cherry, blackberry, violets, sandalwood, and robes of dark chocolate, all weaving into a satiny sheet that glides across the palate. The multi-vintage integration is so seamless and complete, it makes you wish Dragonette would craft a wine like this year after year.

Notes from the winery on how this wine was made:

“We harvested each block in the cold morning hours, personally hand sorting in the field. The grapes were destemmed within hours then cold soaked for 2-7 days, before fermentation with native yeasts. Pumpovers, punchdowns and delestage were used to gently extract flavor, while managing tannins. At dryness, the wines were transferred to French oak barrels of various formats (500L puncheon, 400L, and 228L barrique) of which a portion is new. Each vintage included in this blend was itself a blend of the best barrels for that given season. Each component vintage was aged separately with a range from 26 to 62 months in barrel, with an average age of 42.8 months in barrel. In honor of our 20th Anniversary, the wine was bottled in January of 2025.”

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Bright-toned and red-fruited, this wine offers expressive cedarwood notes mingling with dried Mediterranean herbs, all building on the medium-bodied palate with fine-grained tannins. There’s good mid-palate density, but overall the wine remains light, bright, and juicy.

From Katherine’s Vineyard in the Santa Maria Valley—owned by Katherine Jackson—this is a bold, rich, and toasty Chardonnay bursting with yellow peach, pineapple, ripe apricot, and vanilla crème brûlée, all drizzled in a creamy caramel sauce. For all its decadence, the wine remains surprisingly bright on the palate, with a warming spice richness at the core and a lengthy, juicy, slightly salty finish. You could never go wrong pairing this with one of Julia Child’s classic roast chicken dishes.
This is a bright, spicy, and aromatic bottling of Sauvignon Blanc, with complex and inviting notes of white flowers and crushed almonds. Crunchy acid tension and a chalky minerality carry through the palate into a lengthy finish.
A blend of 39% Grenache Blanc, 33% Roussanne, and 28% Marsanne, this wine is explosively aromatic with soaring notes of honeysuckle, agave nectar, and a hint of parmesan rind. The medium- to full-bodied palate is silky and satiny, layered with honeydew melon drizzled in wildflower honey. Chamomile and zesty citrus extend the finish.
For a compelling case study in site expression, taste this Bentrock Vineyard Pinot Noir alongside Dragonette’s Radian Vineyard Pinot Noir. You’ll immediately feel like a hopeful Master of Wine or Master Sommelier—the wines are structurally distinct yet flavorfully aligned. These are Dragonette’s top Pinots of the vintage, both bursting with red cherry fruit and exquisitely defined brown baking spices—think the finest Indian spice blends, perfectly dialed-in medium-roast espresso, and a curl of dried blood orange peel hanging from the rim of a Manhattan. Add in smoky incense and crushed slatestone minerality, and the aromatics alone are worth the study. On the palate, however, the wines diverge. Bentrock is gracious, giving, supple, and seductive. Radian is darker-toned, brooding, reserved—full of secrets. Bentrock tells you everything you ever wanted to know. Radian is coy, plays hard to get, and knows it’s the best-dressed Pinot in the room. It’s coiled, like a lifelong jogger planning to live forever. Bentrock, on the other hand, is Jim Belushi at the start of his SNL career—youthful, charming, and full of potential—and will finish somewhere between John Mulaney’s honesty and the sharp-witted Tina Fey’s antics.

This 2023 Sta. Rita Hills Pinot Noir from Dragonette is a power-packed, juicy, and supple red, bursting with alluring aromatics of brown spices—think coriander, cumin, star anise, and a hint of curry—layered with dried rose petal, incense, and ground espresso bean. On the medium-bodied palate, tart, juicy red cherry and raspberry fruit are supported by salty, toasty, smoky minerality that carries through a long, lingering finish. It’s so appealing, you’ll be hard-pressed to put the glass down.

For a textbook lesson in terroir-driven contrast, pour Dragonette’s Radian Vineyard Pinot Noir side by side with their Bentrock bottling. You’ll find yourself stepping into the shoes of a Master of Wine candidate or an aspiring Master Sommelier—the structural differences are unmistakable, even as the core flavors remain strikingly aligned. These are Dragonette’s flagship Pinots from the vintage, each bursting with crystalline red cherry fruit and meticulously defined brown spice—like top-shelf Indian spices, finely ground espresso beans, a dried blood orange peel garnishing a Manhattan, and a wisp of smoky incense over slatestone minerality. But it’s the palate where their personalities split. Bentrock is open-hearted, plush, and inviting. Radian is moodier, more reserved—brimming with hidden depth. Bentrock chats freely, telling you its whole story in the first sip. Radian keeps you guessing, its elegance cool and tightly wound, dressed to impress and in no rush to reveal its full self. Radian is a long-distance runner, lean and disciplined, with stamina for days. Bentrock is Jim Belushi entering his SNL era—charismatic, a little wild, and on the cusp of greatness.

Only 300 cases of Dragonette’s 2023 Sanford & Benedict Vineyard Pinot Noir were produced—and what a wine it is. Crunchy cranberry and cherry fruit meld with ground espresso and a burst of dark Pacific Ocean sea salt. The beautifully sculpted tannins bring a sense of polish and ease, offering a smooth, approachable expression. Yet underneath, there’s serious structure built for aging. But let’s be honest—you’re probably going to drink it all between now and next weekend.

Dragonette continues to produce some of California’s most compelling Sauvignon Blancs and this Grassini Family Vineyard, situated inland enough so that a north-south mountain range blocks the Pacific coastal breezes, preventing them from cooling the canyons where this grows and as such the wine is generous in its creamy orchard fruit character, stunning lemon-lime oil purity and unbeleiveable mid-palate depth, like diving into the depths of a salty, briny, ocean, coming up with a handful of oysters. It has that kind of sea-like minerality with lemon blossom and lime zest and porached pear and apple fruit with subtle apple skin tannins. It’s a helluva Sauvingn Blanc. Meaty and laser focused.
Bracing and intense, this wine opens with a flash of saffron oil that’s quickly washed clean by a remarkable lime-scented rainstorm—cooling the old slate sidewalks of your neighborhood, enlivening the palate with scents and flavors of a wet pear or apple orchard, and settling in for the day on the mid-palate, carrying a cloud-like density—weighty yet airy—an enigma in and of itself. That acid tension is no illusion. It’s crystalline, bright, and perfectly balanced by a chalk-like minerality. It’s almost too complex to wrap your head around—so don’t. Just drink it. And by god, pair it with oysters or calamari.
I’ve biked past this vineyard countless times, and to this day I marvel at the complexity of the wine that emerges from these vines. Surrounded by neighboring vineyards, Vegelzang’s vines are planted on undulating slopes, surrounded by a patchwork of trees, shrubs, and rock formations, and the site exudes a quiet energy—and all of it seems to pour into the glass. The 2023 vintage is something special: pure apple and apricot notes lead the way, joined by crunchy pear and bright sea grass—the kind that grows wild on oceanfront sand dunes. A deeply penetrating salinity evokes salted candied lemon peel, nuanced by lime blossom and crushed Marcona almonds. This is Sauvignon Blanc Paradiso. And whether or not you think you love Sauvignon Blanc, you’ll love this wine. You can’t help it.
Sourced from the famed Bentrock Vineyard in the Sta. Rita Hills AVA—perched right next to Radian on the literal edge of the AVA boundary—this Chardonnay from Dusty Nabor is almost comical in name alone, because the wine itself is anything but. Bentrock is, in fact, the dusty neighbor to Radian, where powdery white diatomaceous soils are relentlessly blasted by Pacific winds. The result? A Chardonnay so salty and lemon-charged you’d be forgiven for thinking it hailed from Chablis—or even a Loire Valley Sauvignon Blanc. But no matter where your mind places it, this wine is unmistakably Sta. Rita Hills. Its lemon-lime and white flower intensity only deepens on a razor-sharp, acid-driven palate, finishing with a wet slate minerality so stark and pulsating, it’s like staring into the depths of the Milky Way.
A fragrant and juicy Grenache Blanc that radiates charm and refreshment. Tangy lime citrus acidity frames layers of white florals and ripe orchard fruit, creating a supple yet energetic palate. So lemon-lime bright, it practically insists on being paired with a dozen oysters—briny, cold, and freshly shucked.
A single-vineyard release, Ashley is named for Fess Parker’s daughter and sourced from a hillside site just 12 miles from the Pacific Ocean, where sandy, low-vigor soils yield fruit of exceptional purity and concentration. This Pinot Noir opens with rich black cherry aromas infused with clove, incense, and espresso bean. On the palate, ripe, sweet, and fleshy cherry fruit brings supple weight and satiny density to the mid-palate. Powdery tannins build gracefully into a medium- to full-bodied finish, where a panoply of brown spices, wild herbs, and pressed flowers adds depth and dimension.

Everything you’ve come to expect in a well-made Merlot: plush, dark plum fruit layered with warm baking spices and fragrant cedarwood, with a deep, almost mahogany-like richness. Full-bodied and juicy on the palate, it’s underpinned by unusually firm, crisp tannins—adding unexpected structure and personality. The wine’s depth is matched by a lifted finish scented with violets and dried herbs

From Ernesto Wickenden Vineyard in Santa Maria Valley, this old‑vine Chenin Blanc offers an intriguing nose of fragrant, freshly cut green herbs and tangy lime zest. On the light- to medium-bodied palate, white peach and apricot notes emerge, coaxed forward by crushed Marcona almonds, crunchy sea salt, and a firm mid-palate minerality—think crushed chalk. The finish deepens into richer layers of lemon and tangerine oil.

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