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Aromatically, this white leads with candied Meyer lemon peel, lime blossoms, and a burst of apricot and pear. The palate of this white is racy and vibrant, yet layered and textural, with a deeply expressive core of citrus-driven fruit. Soaring acidity propels the wine into a very long finish marked by crushed stone minerality and exotic baking spices.
A classic, vivid, and multilayered expression of Pinot Noir from the legendary Bien Nacido Estate and its equally iconic vineyard. Gorgeous red berry fruit mingles with brown baking spice, unfolding across a lush, satiny palate with velvety tannins. Notes of espresso bean, blood orange, cocoa powder, and smoked paprika add depth and intrigue. Round, rich, and inviting, the wine is framed by mouthwatering, crunchy acidity that brings energy and lift to the long finish.
94% Syrah, 6% Cabernet Sauvignon from Sawmill Creek Vineyards. Red-fruited and delicately spiced, this light- to medium-bodied wine offers lifted aromatics of cinnamon, violets, and rose petals. On the palate, cherry and cherry pit notes are framed by firm apple skin tannins and a zesty, lingering finish. Aged for 9 months in neutral French and Hungarian oak with full malolactic fermentation.

The Merlot from the 7-acre Blackmon Ranch Vineyard in the Texas Hill Country AVA is cold-soaked in foudres, then fermented, with winemaker Tony Offill using only the free-run juice, aged for 16 months in 20% new French oak. Aromas of incense and spiced plum lead into a palate of supple, juicy dark berry fruit framed by velvet-textured, firm tannins. There’s excellent mid-palate depth and plenty of tension to carry the day. These are among the most food-friendly wines I have tasted from Texas, all underpinned by vibrant, mouthwatering acidity.

Alluring aromatics of ripe Bing cherry, coriander, and cumin mingle with elegant cedarwood accents. These notes carry onto the medium-bodied palate, layered with fragrant baking spice, coffee bean, and lovely fine-grained tannins that evoke the texture and perfume of Bergamot tea. The finish is long, spicy, and mouthwatering, driven by excellent tension and vibrant energy.

This 2022 Viognier from Newburg Vineyard in Comanche County is sourced from a west-facing slope on sandy loam soils with excellent drainage, contributing to the wine’s great concentration. Aromas of candied lemon peel and lemon oil burst from the glass, tinged with a drizzle of honey, creating an inviting and aromatic profile. Medium-bodied, it displays nice mid-palate tension, with a long finish marked by the subtle richness of crushed, salted Marcona almonds.
Regeneratively farmed and composed of fruit from both Carhartt Canyon and Carhartt Mesa vineyards, this Mourvèdre was blended and aged for 18 months in oak, then bottled unfined and unfiltered. Wow—what an approachable, easy-drinking Mourvèdre, almost Pinot-like in its finesse and elegance. It leads with sweet and savory notes of ripe cherry, raspberry, and pomegranate, layered with espresso bean, dried strawberry, cherry coulis, and a hint of vanilla bean. Juicy, spicy, and mouthwatering on the palate, with satiny tannins and saline-acid tension, it finishes long and succulent, touched by sweet paprika.

Regeneratively farmed, aged for 18 months in oak, and bottled unfined and unfiltered, this is a generous and deeply appealing Petite Sirah. It opens with saturated notes of black cherry, plum, and blackberry, lifted by floral hints of violet and rose petal. Supple tannins bring a fine-grained texture, coating the palate with cocoa powder and resolving into a finish marked by ripe blue fruit, mineral tension, and spicy, mouthwatering acidity.

This Muscat Ottonel opens with bright aromatics of orange blossom, chamomile, and white flowers, layered with hints of autumn leaves. The palate builds in richness with notes of citrus, mango, green papaya, and underripe pineapple, accented by a twist of lime zest. Crunchy acidity underscores the frothy, refreshing texture of this pét-nat.
A blend of 75% Cabernet Franc and 25% Syrah, this is an electric, vividly expressive wine bursting with cassis, strawberry, and black cherry fruit. Brown spices weave through a medium-bodied palate framed by fine, sinewy tannins and a distinct granularity. A salty-chalky mineral core and a spine of juicy, electric acidity give the wine structure and tension. Like most of James Christopher Tracy’s wines, it’s built for the table—food is not optional.

Mosaico is an exotic field blend from a complanted block in the Sylvanus Vineyard on our home farm in Bridgehampton. The 2022 vintage is composed of 32% Pinot Grigio, 29% Chardonnay, 14% Sauvignon Blanc, 10% Muscat Ottonel, 8% Gewürztraminer, and 7% Tocai Friulano. All varieties were grown, harvested, pressed, and wild-fermented together in stainless steel. This is a wild beast of a wine—in the best way—bursting with orange oil, tangerine zest, and mouth-puckering acidity. There’s a focused squeeze of lime, lemon, and grapefruit on the palate that makes it incredibly vivid and energetic. An absoulte must with food.
The 2022 Assemblage Red was fermented in stainless steel and aged for 18 months in a mix of French and American oak, with about 45% new barrels. This is a vibrant, expressive red blend with brambly red berry fruit, wild herb spices, and hints of vanilla and strawberry coulis. Medium-bodied, it shows firm, grippy tannins that resolve nicely, framed by subtle cocoa notes and a lift of blood orange. The texture builds beautifully on the palate—this is a wine that begs to be paired with a well-salted steak.

Woody spice, bright lemony lift, and heady floral notes define the seductive nose of this Chardonnay. The medium-bodied palate unfolds with layers of biscuit and toast, complemented by a medley of melon flavors. -JR
Fermented in stainless steel and aged for 18 months in a mix of French and American oak, this is a beautifully composed wine with balance, energy, and tension. It bursts from the glass with dark berry, black currant, and black cherry fruit, laced with hints of vanilla, bay leaf, and tobacco. Medium- to full-bodied on the palate, it showcases a lovely floral lift that weaves through succulent dark fruit, rich baking spices, and velvety tannins with a chocolaty edge. The finish is long and satisfying, underpinned by a wet slate minerality that adds depth and finesse.

This wine sits comfortably in the stylistic pocket of the 2021 vintage but leans more fruit-forward on the palate, with supple, juicy fruit and expressive, robust tannins. Notes of cherry cola shine through, reflecting the warmth of the vintage, balanced by bright sage, spiced plum, and baking spices. The finish is long, and layered with dark cacao and plenty of structure.

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.

Fermentation is half native in concrete tanks, and the free-run juice is aged in one-third new French oak for up to 18 months. The wine is incredibly approachable, with beautifully ripe, juicy fruit that delivers pure pleasure. Elegant plum spice notes weave through, supported by plenty of fine-grained, supple tannins that carry the medium- to full-bodied weight. It doesn’t have the robust tannic structure of the 2021, but it offers the same dark, ripe fruit purity and signature elegance of the estate—along with excellent length. Just open and enjoy now or anytime over the next 10 years.

A blend of 92% Cabernet Franc, 5% Cabernet Sauvignon, and 3% Petit Verdot, sourced from two blocks in the White Cat Vineyard (Clones 01 and 05), and aged for 18 months in French oak (45% new). This wine leaps from the glass—even without a swirl—with expressive notes of dried straw and Livermore Valley prairie grass, interwoven with black currant and subtle blueberry. Polished, silky tannins flood the mid-palate, where blue and black fruit show both weight and elegance. The finish is savory and scented, with building tannins, cocoa powder, and pressed wildflowers. There’s density, freshness, and energy throughout this expertly crafted Cabernet Franc.

Aged for 18 months in a mix of American and French oak, this red delivers a satiny, supple palate feel with full-bodied yet approachable tannins. Dark berry fruit anchors the profile, joined by notes of blueberry, black cherry, and dark chocolate. Easygoing and versatile, this is a red you can enjoy on its own—ideal as a pre-dinner pour. For the main course? Reach for the Purple Label and pair it with a well-salted New York strip.

One of three vineyard-designated Carménère wines by Cuda Ridge, the Insel Vineyard Carménère was aged for 18 months in French oak (50% new). Wow—are we in Chile or the Livermore Valley? You might be just as confused when you nose this super meaty red, packed with licorice and black olive overtones, black cherry and blackberry fruit, and classic cigar box and cedar nuances. Juicy blue fruit compote leads the way to iron-laced tannins—firm, yet soft and satiny at the edges. Layers of loamy earth, pressed wildflowers, dried violets, and lavender round out this complex and compelling red.

This blend of Cabernet Franc, Cabernet Sauvignon, and Malbec from White Cat Vineyard, along with Merlot from Thatcher Bay, was aged for 17 months in 60% new French oak. It’s a dark-fruited, velvety wine with graphite minerality layered with dried sage, scrub brush, and powerful tannins that lay a solid foundation for juicy dark fruit. The palate glides to a savory, mineral-driven finish. It’s a cool wine—in every sense: cooling in its supple dark berry expression, cool in its herbal lift, and just plain cool to drink for its enticing texture.

Fermented in open-top half-ton bins with daily punchdowns, this Merlot-based blend was aged for 19 months in 44% new French oak and 10% American oak. Sourced from Thatcher Bay (Merlot), Smith Ranch (Petit Verdot), and White Cat Vineyard (Cabernet Sauvignon), it’s a savory, dried-herb-driven red with rich aromatics and a laser focus. With a pH of 3.46, the wine shows excellent acidity, grip, and tension—making it one of the most food-friendly Merlots in the region. Winemaker Larry Dino notes that in the late 1990s and early 2000s, Livermore had set its sights on Merlot as the variety to champion. But with the fallout from Sideways, that focus shifted—today, Cabernet Franc has taken center stage. Still, this wine is a reminder of Merlot’s potential in the Livermore Valley when handled with this level of care and intent.

The Italian city of Alba is a sister city to Medford, Oregon, and Sorella—the Italian word for sister—honors that connection. This 100% Barbera Clone 6 was aged in 28% new French oak and delivers a bold, dark-fruited profile, laced with cherry, cherrywood, raspberry, and spiced plums. Robust, chocolaty tannins and tangy blood orange acidity carry through to the finish, giving this wine both power and vibrancy.

Sourced from the Crown Block portion of Stone Patch—a 4-acre parcel on a sloping hillside within a 10-acre vineyard—this is the latest-ripening site for Darcie Kent. The grapes underwent a cold soak before fermentation and were aged for 20 months in approximately 30% new French oak. The result is a power-packed, muscular wine with broad-shouldered tannins and a juicy profile of mulberry and dark fruit. Layers of leather, wild herbs, smoked paprika, and a hint of Mexican mocha shape the finish.

A blend of 95% Cabernet Franc and 5% Malbec from Stone Patch Vineyard, aged for 21 months in French oak. This is a coiled, energetic, and currant-driven Cabernet Franc, marked by zesty acid tension and intensely tart, grippy tannins that resolve beautifully through a streak of blood orange acidity. Pressed wildflowers and crushed cocoa nibs add intrigue, while white pepper and dried sage fuel the long, savory finish.

Sourced from Triska Vineyard, the Pinot Noir for this sparkling wine grows on north-facing slopes under shade cloth, and was picked early—around August 9. Winemaker Julian Halasz partners with a sparkling house in Lodi for aging. The wine spent 19 months on the lees and was finished with a dosage of 8 g/L. It opens with a lovely biscuity nose of lemony brioche and fresh pastry. The mousse is rich and creamy, with a finish marked by crushed Marcona almonds and a hint of vanilla bean. Baked orchard fruit fills in the mid-palate, making this a thoroughly delicious sparkler.
Sourced entirely from the Triska Vineyard, this wine is crafted from multiple picks, each fermented separately in open-top bins with frequent punchdowns to maximize tannin extraction. The lots are gently pressed just before dryness and then aged for 8 months in 40% new French oak. This is a bold, ripe expression, brimming with dark cherry, fig, and mocha notes. Rich toffee and high-toned floral aromatics add lift, while the medium-bodied palate is framed by fine-grained tannins that offer grip and texture. The savory finish lingers with a melange of dried herbs—sage, straw grass, and more—adding complexity.

The 2022 Del Rio Estate Syrah is bold and dark-fruited, with violet aromas and cherry-laced intensity. It shows impressive concentration, supported by a bulwark of velvety tannins that frame all that juicy fruit. Expressive and powerful, yet elegant, it finishes with tremendous length as the violet notes turn candied and are dusted with fragrant Indian spices. A long and deeply satisfying Syrah.

Though labeled simply as “Red Wine” on the back label, this is 95% Syrah with 5% Viognier, likely co-fermented in the tradition of the Northern Rhône. It’s also one of the most unabashedly savory reds you’ll find in the Santa Ynez Valley. Aromatics lean hard into black olive tapenade, black licorice, and dried cherry. The palate is firmly structured, with burly, drying tannins that shape the medium-bodied finish. A brooding and deeply earthy wine that will shine brightest alongside roasted meats or richly spiced fare.

Fred Frank is bullish on Blaufränkisch, believing the variety thrives in the microclimates surrounding the Finger Lakes. The 2022 Dr. Konstantin Frank Blaufränkisch is a beautifully expressive wine, offering dark berry aromatics layered with cedarwood spice and a hint of mocha. The palate is medium-bodied and refined, with gentle, satiny tannins, brown spice, and subtle slate-like minerality. A bright citrus peel note drives the lengthy finish. Fruit was destemmed and cold-soaked, inoculated in stainless steel, then aged for 16 months in a mix of mostly neutral and 20% new French oak.

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Absolutely explosive in its expression, this Syrah from Sonoma Mountain is both intensely perfumed and deliciously concentrated. Aged for 22 months in 25% new French oak, the wine reflects meticulous farming practices that are critical to taming Syrah’s natural vigor. As winemaker Justin notes, “Syrah should be farmed like Pinot—but it’s so vigorous you need a machete to the canopy, or the sun will never reach the fruit.” To ensure proper exposure, the vineyard is farmed down to one cluster per shoot, yielding around 2.5 tons per acre. The resulting wine bursts with aromas of violets, white pepper, blood orange, and cherry, framed by expressive pine forest notes. The palate is rich yet lifted, carrying all those vibrant elements through a lengthy, beautifully attractive finish.

To fully appreciate this wine, you need the backstory, as laid out on the back label: “First there was Nuits Blanches, a blue label Chardonnay born from the frustration Jim Clendenen felt toward the critical response for his Chardonnays. It was bold, brash, obvious, and overwhelming. The 2000 vintage XXth Anniversary Chardonnay marked a style reconciliation. The richness and aggressiveness of the Nuits Blanches style would be tempered with the balance, acidity, and complexity of the Au Bon Climat ‘Bouge’ style. Power and elegance. Big entry and persistent finish. This bottling comes from ABC’s Bien Nacido ‘K’ Block Estate, and the Le Bon Climat Estate Vineyard across from the Santa Maria River. Now [the late] Jim can have his toast, and eat with it, too!” And on that note, this toasty, gorgeously focused Chardonnay opens like a morning walk on the beach, sea spray minerality weaving through the air like the scent of just-baked croissants. Lush and supple—like the underbelly of a crashing wave laced with lemon juice and lime zest—it delivers a cascade of white flowers and salted Marcona almonds. There’s a squeeze of tangerine, the bite of kumquat, and a whisper of butterscotch that lingers with subtle, enticing richness. Jim would be proud.
Named after the late Jim Clendenen’s daughter, Isabelle, this wine is a blend of the best barrels from Au Bon Climat’s top vineyard sites. It’s a beautifully fragrant Pinot Noir, with bright pine forest aromatics and deep forest berry character layered with nuances of espresso and pomegranate seed. A tapestry of velvety-textured tannins envelops the palate, carrying juicy cherry, blood orange, and fragrant Indian spices through an extended, graceful finish. Sources for the 2022 include: Bien Nacido (Santa Maria Valley AVA), Rancho La Cuna, Los Alamos Vineyard, Kick on Vineyard (Los Alamos Valley – Santa Barbara County), Talley Vineyard (Arroyo Grande AVA), and Lala Panzi Vineyard (Russian River Valley AVA). These small lots are kept separate throughout fermentation and aging and the final blend is a lot selection of the best barrels.

A gorgeously focused Chardonnay, exhibiting remarkable restraint and precision. Lime-bright acidity drives its linear profile, while oyster shell minerality, quince, and ginger weave through with layered nuance. Despite its taut structure, the wine reveals impressive mid-palate density and salinity, delivering both width and depth. It manages the rare feat of combining gravitas with sheer levity.
A blend of Malbec, Tempranillo, Souzao, Petite Sirah, and Tannat. Aged for roughly 30 months in a mix of new and neutral French oak. This is a bold and powerful wine, with succulent dark berry fruit and well-integrated cedarwood notes. Full-bodied on the palate, with soaring tannins, mocha nuances, and dusty minerality, finishing with lingering coffee bean notes.

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.

nuances, pressed wildflowers, and expressive, well-integrated toasty oak. Full-bodied, with firm, taut, mineral-laced tannins and excellent grippy saline-acid tension underscoring the rich dark fruit and spice character. This is a very well-made wine, showing excellent density and impressive complexity from nose to finish.

A blend of Barbera from the Texas High Plains, Teroldego, and Sangiovese—the predominant variety. Fermented in stainless steel with two to three days of pumpovers, then aged for up to 18 months in a mix of new and neutral French oak. Bright, tart red fruits lead the way, with cherry shining through alongside warm brown baking spices. The tannins are firm and textured, yet carry a velvety edge, giving way to a lengthy finish laced with graphite and limestone notes.

Considered a flagship wine of Augusta Vin, this Petite Sirah offers dark berry and brambly fruit layered with tobacco spices and graphite. Bold and powerful tannins resolve beautifully into rich dark berry fruit, finishing with lingering notes of loamy earth and tobacco. This is one of the most balanced and expressive 100% Petite Sirah wines I have tasted. Excellent on its own at cellar temperature, but equally compelling alongside a full meal.

A combination of Petit Verdot from Washington State’s Columbia Valley and California’s Lodi and Paso Robles regions. Lush dark berry fruit leads, lifted by blood orange acid tension and firm, grippy tannins. Dark berry fruit emerges again on the palate, carried by a lengthy mineral-driven finish.

Made in the Charmat method, with grapes picked around 19 brix. The base wine spent 24 months on the lees in neutral French oak barrels before being racked to tank for secondary fermentation with yeast. Dosage is 12g/L. Bright red berry fruit leads the nose, joined by tart cherry, ripe strawberry, and white flowers, with a delicate hint of honeysuckle. The mousse is rich, creamy, and assertive, yet resolves into a mellow, supple palate expression, with good fruit density carrying through to the finish. Despite the higher dosage, the wine remains beautifully balanced. Crafted by Zachary Raines, head winemaker, along with Josiah Phinney, associate winemaker, Cam McDonald, cellar master, and Frankie Aguilar, cellar technician.
Made in the Charmat method, with grapes picked around 19 brix. The base wine spent 24 months on the lees in neutral French oak barrels before being racked to tank for secondary fermentation with yeast. Dosage is 12g/L. Composed mostly of Counoise with a splash of Gewürztraminer, which lifts the aromatics with high-toned white flowers and a hint of guava that also brightens the palate. The mousse is creamy and vibrant, building energy through a lengthy, mineral-rich finish. Nicely balanced, with plenty of acid tension that carries the dosage seamlessly.
Sourced from Our Lady of Guadalupe, a vineyard owned by Dave Phinney and farmed by Amy Whiteford, this is a ripe, full-bodied, and attractively lush wine. Gobs of perfectly ripe dark berry fruit lead the way, layered with savory wild herbs—redolent of sage and thyme—mingling with espresso bean, crushed cacao nibs, and a splash of blood orange acidity. A bold finish reveals building saline-mineral tension that balances the wine’s richness beautifully. Babcock’s approach here mirrors his method with Pinot Noir: fermentation occurs in small open-top bins with no significant stem inclusion. Ferments are allowed to rise into the upper 80s or low 90s °F, inoculated on day two, and undergo 4–5 punchdowns daily by day four. The wine is pressed off between days 10 and 14 with a touch of residual sugar to complete fermentation in barrel. Malolactic is inoculated, and the wine spends 18 months in barrel, with up to 50% new French oak, depending on the wine’s character.

Sourced from the Six Harts Vineyard, owned by Jeter Wilmeth near Tokio and Brownfield in the Texas High Plains, this Reserve Viognier represents a barrel selection of exceptional craftsmanship. The wine bursts with aromas of stone fruit, apricots, and delicate white flowers, all beautifully highlighted by notes of honeysuckle.On the palate, it offers a granular texture, enhanced by a distinctive thread of salty minerality and a chalky character that extends seamlessly through the long, elegant finish. Aged for 16 months in mostly neutral French oak, this Viognier achieves a perfect balance of complexity and approachability. Crafted with precision by Jon Leahy, it is both refined and utterly delicious.
Aromatically, this white leads with candied Meyer lemon peel, lime blossoms, and a burst of apricot and pear. The palate of this white is racy and vibrant, yet layered and textural, with a deeply expressive core of citrus-driven fruit. Soaring acidity propels the wine into a very long finish marked by crushed stone minerality and exotic baking spices.
A classic, vivid, and multilayered expression of Pinot Noir from the legendary Bien Nacido Estate and its equally iconic vineyard. Gorgeous red berry fruit mingles with brown baking spice, unfolding across a lush, satiny palate with velvety tannins. Notes of espresso bean, blood orange, cocoa powder, and smoked paprika add depth and intrigue. Round, rich, and inviting, the wine is framed by mouthwatering, crunchy acidity that brings energy and lift to the long finish.

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