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Whole-cluster direct to press. VerTempora is Latin for “Spring,” and this wine is a blend of Counoise, Cinsault, and Mourvèdre. Bright strawberry and cranberry fruit lead, with subtle sagebrush aromatics. About 8–9g/L of residual sugar was added—almost out of necessity. The acidity remains super juicy and bracing, but the touch of residual sugar adds welcome weight and balance.
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.
The fruit for this rosé comes from Yoder Vineyard, located north of Dalhart. It’s a vibrant and expressive wine—crisp and crunchy with tart red berry fruit, wild herbs, white peach, and apricot. A creamy mid-palate provides texture and balance before leading into a long, mineral-driven finish marked by refreshing acidity.
The Mourvèdre is sourced from Lahey Vineyards in the Texas High Plains and was fermented and aged entirely in stainless steel, giving it a bright, crisp character. It’s full-flavored, showing ripe, sweet red berry fruit and hints of prairie grass over a lush core, supported by a juicy spine of blood orange acidity. The finish is long and subtly tropical, adding an intriguing layer to this vibrant red. Winemaker Jason Englert oversees an 80,000 case production across all Heath Family Brands (Grape Creek Vineyards, Heath Sparkling Wines, Jenblossom Cellars and Invention Vineyards).
This wine comes from the 8-acre K Estate site in the Texas Hill Country and shows lemon-bright aromas with notes of lemon verbena, a saline-scented acidity, and wet stone minerality that carry through to the medium-bodied finish. Winemaker Jason Englert oversees an 80,000 case production across all Heath Family Brands (Grape Creek Vineyards, Heath Sparkling Wines, Jenblossom Cellars and Invention Vineyards).
This is one fantastic rosé—extremely balanced with great nervy tension, tart red berry fruit, and a kiss of wild herb and prairie grass. Luscious notes of apricot and white peach mingle with subtle rose petal florals. Totally delicious and utterly crushable. Winemaker Jason Englert oversees an 80,000 case production across all Heath Family Brands (Grape Creek Vineyards, Heath Sparkling Wines, Jenblossom Cellars and Invention Vineyards).
From Lahey Vineyards in the Texas High Plains, this wine was fermented and aged entirely in stainless steel, and it’s a tasty one. It’s crisp, crunchy, bright, and energetic, with plenty of lemon-lime citrus fruit and white floral notes accented by a touch of flinty minerality on the lengthy finish. A fleshy character rounds out the mid-palate, making it an ideal aperitivo wine. Beautifully balanced. Kuhlman Estate, now known as K Estate, was acquired by Brian Heath in the summer of 2024. Winemaker Jason Englert oversees an 80,000 case production across all Heath Family Brands (Grape Creek Vineyards, Heath Sparkling Wines, Jenblossom Cellars and Invention Vineyards).
This is about as sweet as they come, bursting with bright floral and citrus peel aromatics. Super fragrant and delicious, it shows a viscous texture on the palate with candied peach rings and apricot notes. The finish is lifted by balanced acidity and a touch of chalky minerality, keeping everything in check. It’s not over the top—just irresistibly moreish, making you want another sip right after the last.
Alluring notes of cranberry, strawberry, and dried cherry rise from the glass, joined by hints of prairie grass and straw. The medium-bodied palate is bright and focused, driven by crisp, clean acidity that gives the wine freshness and lift.
Fermented and aged in 100% stainless steel, this white wine is crisp and tension-filled, offering notes of prairie grass, citrus, and lemon verbena, with a hint of sweet lemon curd on the palate. It finishes with delicate chamomile and honeycomb accents. In 1997, Dr. Vijay Reddy planted his first vines in Texas, drawing on his family’s multi-generational farming heritage. Today, Reddy Wines focuses exclusively on estate-grown production from vineyards situated at 1,007 meters (3,305 feet) in elevation.
From Tokio Vineyard in Tokio, Texas, this Tempranillo was fermented in stainless steel and aged in 25% new American oak. It shows ripe red currant and cherry fruit with a touch of dusty minerality in a medium-bodied expression. Sappy, maple-laced tannins frame the palate, joined by cured bacon and sweet spice notes on the lengthy, mineral-rich, bone-dry finish.

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.
A small-batch production of just 69 cases—three barrels total—this wine was aged for 14 months in neutral oak, unfiltered, and estate bottled. It’s a dynamic white with a slightly richer expression than the laser-focused 2023 vintage, showing broader mid-palate appeal with riper orchard fruit taking the place of citrus. Bright wildflower notes and subtle baking spice add complexity. Exceptionally detailed for a Texas-grown Chardonnay, crafted by some of the most meticulous winemakers in the state—these guys literally analyze cluster by cluster and pick off berries they don’t want, and you can taste the precision.
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.
Fermented and aged in stainless steel for five months, this is a blend of 65% Sangiovese and 35% Nebbiolo. Bright strawberry and watermelon notes lead, with bracing, crunchy acid tension and a long, mineral-driven finish. Ideal with salmon, thinly sliced tuna, or tuna tartare.
From La Pradera Vineyard, picked on the early side and aged for 14 months in large-format neutral oak to preserve freshness, with some stem inclusion adding a touch of spice to the nose. Medium to full-bodied, it shows nice mid-palate depth and richness, with dark berry fruit, violets, saddle leather, and muscular tannins that build on the crisp finish.

From La Pradera Vineyard, this wine was picked on the early side and aged for 14 months in large-format neutral oak to preserve freshness. Some stem inclusion adds a subtle spiciness to the nose. Medium to full-bodied, it shows nice mid-palate depth and richness, with dark berry fruit, violets, and saddle leather notes. Muscular tannins build toward a crisp, structured finish.

NV

This non-vintage blend has no set formula or constraints from year to year, allowing the winemaker complete creative freedom—a refreshing approach that yields something unique with each release. Issued roughly every 18 months, the current bottling combines Tempranillo, Tannat, Cabernet Sauvignon, Syrah, and Ruby Cabernet. The nose is bold and expressive, showing black tea, maple, toffee, espresso, a touch of meatiness, and dried violets. Medium- to full-bodied on the palate, it delivers flavors of chocolate-covered almonds and fig paste, supported by gritty tannins and a long, spicy finish marked by smoked paprika.

NV

This non-vintage white shows impressive character and texture, with a grippy mid-palate and a long, nutty richness that carries through the medium-bodied finish. The palate offers generous fruit weight, featuring layers of apricot and white peach alongside toasted almonds and buttered croissant. There’s real depth and intensity here, complemented by notes of wild herbs and dried honeycomb on the nose.
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Aged for 25 months in 28% new French oak barrels, this wine marks the first red blend release under the Envisage label—the name symbolizing the bold leap that Michael and Rosanne took in founding their family-owned boutique winery in the Texas Hill Country. This medium-bodied blend is framed by red berry fruit and warm baking spice, layered with white pepper nuances and a touch of richness. Juicy and fresh on the palate, it shows firm, taut, mineral-laced tannins and finishes bone dry with lingering spice and energy.

The flagship wine for Pedernales Cellars, this blend was aged for 18 months in a combination of new and neutral oak and sourced primarily from Lahey Vineyard, with fruit from Daniel Vineyard supplementing. It’s a fantastically bold, supple, and dark-fruited wine, showing blue fruit nuances, dark chocolate notes, and a touch of chalky minerality. Supple tannins frame the full-bodied finish.

Sourced from Pepperjack Vineyard in the Texas High Plains, the 2022 Teroldego was aged for 18 months in a mix of neutral French and American oak. It’s a bold, juicy wine brimming with red and black fruit, showing a meaty richness on the palate nuanced by violets and candied rose petal notes. Supple yet firm tannins provide structure, while the finish is bold, juicy, and rich.

The aromatics lead with red berry fruit and capsicum notes, while the medium-bodied palate shows firm, mineral-laced tannins and more tart berry fruit. It’s an ideal wine to serve alongside spicy Mexican cuisine or peppery brisket.

This is a full-flavored, meaty, and muscular Grenache showing real grit and tenacity. Bold notes of black olive, ripe cherry, and cherry cola mingle with wet slate minerality and robust tannins that build toward a towering finish. Sourced from Canted County Vineyard, this lot was originally destined for a blend, but as John Rivenburgh explains, the fruit was so compelling in 2022 that he decided to bottle it on its own.

A small-batch production of just 20 cases and 5 bottles, this wine was aged for 16 months in neutral oak, filtered, and estate bottled. It’s bracing and focused on the palate, showing lifted citrus peel and baking spice notes with subtle hints of tropical fruit. Medium-bodied with a lengthy, warming spice finish, it’s beautifully balanced and fresh, maintaining focus even with its broad fruit character. Excellent work by father and son duo Dan and Blake McLaughlin. Robert Clay Vineyards released its first official vintage in 2015 after farming a local vineyard since 2012 and honing their craft through home winemaking in Mason, Texas.
Grown by Friesen Vineyards and aged for 22 months in 40% new French oak, this Cabernet Sauvignon is bold, rich, and unmistakably Texan in style. “Everyone wants a Cab and a slab here in the Hill Country,” Ron Yates tells me. In the glass, it unfolds with aromas of blackberry, red currant, cassis, and cedarwood, accented by mild Indian spice. Medium- to full-bodied, it offers supple, satiny tannins and a dark-fruited, mineral-rich finish.

Grown by Friesen Vineyards and aged for 22 months in 45% new French oak, this full-bodied, robust red is deeply fruited and richly textured. Aromas of cedarwood, sage, and tobacco lead into a palate of dark cherry and strawberry layered with leather and loamy earth. The finish shows dried cherry and a lingering dusting of cocoa nib.

From Lahey Vineyard in the Texas High Plains, this is 100% Cabernet Franc aged in 30% new French oak. Just 250 cases made. Candied red-berry fruit and brown baking-spice notes lead, joined by hints of coriander and cumin that build across the medium-bodied palate. Smoky clove and a streak of blood-orange acidity (with just a touch of grapefruit pith) add lift and detail. Taut, firm tannins resolve nicely on the finish.

Aged for 31 months in 34% new French oak and 66% neutral oak, this medium-bodied red is full-flavored, showing dark brambly berry fruit and subtle medium-toast oak nuances. Rich loamy earth and currant notes add depth, leading to a lasting finish marked by crushed stone minerality.

This wine received longer aging than is typical for the winery—31 months in 57% new French oak and 43% neutral oak. It opens with alluring notes of sagebrush, thyme, and rosemary layered over dark loamy earth, violets, and charcuterie. Currant fruit and dark chocolate–covered cherries add richness to the medium-bodied palate, which finishes with a lingering, earthy depth. The Jones family purchased Torre di Pietra Winery in 2018 and invested in 1851 Vineyards the following year, rebranding the operation as Slate Mill Wine Collective and expanding into a custom crush facility. The first official release under the Slate Theory label was a 2017 Malbec, and the Slate Theory winery and cave opened in 2021.

Aged for 20 months in 87% new French oak. Shows classic Cabernet Franc character, with high-toned dried herb and tart red berry fruit aromatics. Firm tannins frame the palate, leading to a focused, mineral-driven finish.

This Tempranillo is sourced fruit for now, but estate-grown vines are on the way. Fermented in smaller oak fermenters and then aged for 18 months in 58% new French oak. The wine shows tart red berry fruit with refined, smooth tannins and good acid grip that carries through the long finish. A touch of toasty oak and baking spices is layered throughout, but the wine remains fresh, focused, and inviting—an ideal match for barbecue.

A blend of 57% Merlot and 43% Sangiovese, with just 654 cases produced. Aged for 20 months in 68% new French oak. Fragrant red berry fruit and warm baking spices lead the nose. The tannins are elegant, landing like a velvety pillow on the palate, with a lengthy, tension-filled finish.

Slate Theory’s The Obsessive offers bright, lifted aromatics of desert sage and anise, with black tea, black olive, currant, and cassis notes. Medium-bodied with soft tannins and gentle acidity, it’s an easy drinker that carries through to a long, savoury-spiced finish.

Fermented in large upright oak fermenters, then aged for 18 months in 51% new French oak. The nose is bright and ripe, showing classic Zinfandel character with forward red fruit, baking spice, wild herbs, and a hint of vanilla bean. Medium- to full-bodied on the palate, with ripe dark berry fruit, blue fruit nuances, and toasty oak weaving around the fruit and supple tannins. Easygoing and fruit-forward, this has become a guest favorite at the winery—a pricier porch pounder, but worth every penny.

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