The Latest Cristaldi Scores
Vintage
Wine
Color
Rating
Vintage
Wine
Color
Rating
This 100% Sauvignon Blanc is sourced from Hopkins River Ranch in the Russian River Valley and spent its entire life fermenting and aging in stainless steel—until you came along, poured it into your glass, and let it shine. It reveals fresh, crunchy orchard fruit, a squeeze of lemony citrus, and freshly picked white flowers, all carried by a zippy acid profile. The finish shows chalky minerality and warmer tropical and stone fruit tones that beautifully balance the crunchy Gravenstein apple character. Originally planted with 2 acres of Cabernet in 1968, Laurel Glen Vineyard was has been owned by Bettina Sichel since 2011. Organic farming is handled by Phil Cottuiri, with winemaker Randall Watkins leading the cellar.
“Counterpoint” combines 75% Laurel Glen Vineyard Cabernet Sauvignon with 25% Pickberry Vineyard Merlot, aged for 20 months in 40% new French oak. It’s a ripe, mulberry-infused red layered with Asian spice and purple florals, delivering a luxurious, velvety, and suave palate feel. Fine apple-skin tannins build toward a dry, graceful finish. Originally planted with 2 acres of Cabernet in 1968, Laurel Glen Vineyard was has been owned by Bettina Sichel since 2011. Organic farming is handled by Phil Cottuiri, with winemaker Randall Watkins leading the cellar.
The 2024 Pinot Gris is sourced entirely from the winery’s Hop Kiln Estate Vineyard on Westside Road. Whole-cluster-pressed and cold-fermented in stainless steel, it bursts forth with tropical fruit notes of white peach and lychee, while a creamier mid-palate brings balance to the chalky mineral finish.
This ridge-top vineyard is fully exposed to the afternoon winds funneling in from the Pacific through the “gap,” a defining feature of the Petaluma Gap viticultural area. Whole-cluster-pressed and barrel-fermented with native yeast, the wine is aged for 14 months in French oak (33% new). One of the freshest whites I tasted from Landmark for my inaugural Sonoma Report on Cristaldi & Co., that brightness carries straight onto the palate. Lemon peel and lemon curd mingle with toasty oak spices, while candied ginger and poached, spiced pear drive the creamy mid-palate. The finish brings a wave of sea-spray minerality and a touch of tannic grip—likely a function of the thicker skins from this wind-lashed site—alongside cool wet-rock notes balanced by more decadent toasty-oak accents.
Located near the Laguna de Santa Rosa, the Lorenzo Vineyard is the coldest Chardonnay site from which Landmark sources fruit each vintage. Whole-cluster-pressed and barrel-fermented with native yeast, the wine is then aged for 14 months in 100% French oak (35% new). It boasts an impressively bold nose of overripe citrus, toasted almonds and custard, while the palate tightens with citrus-driven, saline mineral tension. The finish is expressive, carrying toasty and nutty notes that linger with real authority.
Packs a punch of butterscotch and toffee, crème brûlée, and candied peach rings, with a palate-coating, toasty richness that carries through the long, oak-kissed finish. This is no shy Chardonnay—bold, creamy, and unapologetically hedonistic—yet beneath all the luxurious oak, the ripe orchard and tropical-leaning Sangiacomo fruit still shines through. It’s not a wine for the Chardonnay faint of heart or for anyone seeking Chablis; this is Chassagne-Montrachet on steroids. The 2022 Sangiacomo Chardonnay is sourced from grapes grown at the Kiser Vineyard off Arnold Drive in the cool, windy Sonoma Carneros AVA, just north of San Pablo Bay. Whole-cluster pressed and barrel-fermented with native yeast, the wine was aged in French oak (35% new).
Banana, white peach, pear, white flowers, and fragrant cedar wood lead the way in this balanced, medium-bodied Chardonnay, with the same fruit and cedar spice carrying through on the palate. It’s a pleasantly coaxing wine with a graceful mix of richness and lift. The Starr Ridge Vineyard is planted to the Montrachet selection (clone) of Chardonnay, prized for producing high-quality wines from its low-yielding grapes. The wine was whole-cluster pressed and barrel-fermented with native yeast, then aged for 13 months in French oak (30% new).
A ripe, fully expressive Pinot Noir brimming with cherry fruit, layered baking spices and rich plum notes, supported by cola spice and a vibrant core of juicy acidity. The mid-palate is satiny, the finish pleasantly measured and clean. The Rayhill Vineyard lies in the newly recognized Sebastopol Hills district within the highly sought-after Russian River Valley appellation. Fermented 100% destemmed in small fermenters and punched down twice daily, then aged for 10 months in French oak (40% new).
Harvested from a truly landmark vineyard on coveted Westside Road in the Russian River Valley, characterized by three distinct soil types. Fermented 100% destemmed in one-ton fermenters and punched down twice daily, then aged for 10 months in French oak (40% new). This is the most polished, expressive and composed wine in the Landmark portfolio—a great wine, worthy of a collector’s cellar, and an equally impressive bottle to pull for friends and family. Juicy upfront dark-berry fruit, clove and allspice lead the charge, while polished tannins lend a supple feel to this dynamic Pinot Noir. Layers of white pepper, tangerine and grapefruit zest, blood-orange acidity and flashy Asian spices energize the beautifully creamy yet bright, refreshing finish.
Fruit is entirely from the Lancaster Estate, fermented with native yeast in tank and aged 24 months in 100% new French oak. The wine is intensely fruit-driven, with raspberry and strawberry notes alongside warming baking spices, clove, plum skin, grapefruit zest, lavender, and rose stem. It’s super juicy on the palate with very soft, plump tannins and a cool wet-river-stone minerality. This is a porch-pounder of a wine in this vintage—which, at $130, is a good thing if you collect it. Let your more structured, “serious” vintages continue to age while you enjoy the heck out of this one.
Picked in the second week of September, the base wine from this site is somewhat ironically among the last to come in. Made using the traditional method, unfiltered, with high lees contact, and aged en tirage in barrel for two years. Winemaker Julien Howsepian believes a shorter tirage suits his California-grown fruit, as ripeness comes naturally from the warm sunshine, while foot-treading and extended lees contact contribute the richness he wants. The wine shows wonderful depth and a saline–acid tension, with wet-stone character, bright citrus and orchard fruit, and warm baking spices adding richness through the mid-palate. The finish is long, lifted, and thoroughly enticing.
An absolutely gorgeous, perfumed nose of rose petals and cranberry fruit lifted by warm brown baking spices. The aromatics are bold and expressive yet remain pure and incredibly fresh. The palate bursts with bright, layered, beautifully ripe fruit—cherry, raspberry and cranberry—accented by a touch of grapefruit zest, clove and allspice. A long, stony mineral note reminiscent of wet river stones carries the everlasting finish. This is totally lights-out fantastic. Sourced from exceptional vineyards including Bootlegger’s Hill, Giusti Ranch, Treehouse, Winner’s Circle, Zio Tony, Moonshine, Jenkins, Sundawg Ridge and Barron Ranch. Fermented in 55% stainless steel, 25% concrete and 20% oak, with 5% whole cluster. Aged 16 months in 40% new French oak, with some foudre and some stainless steel.
The backbone of this wine is Gap’s Crown, blended with fruit from Marshall in the Sebastopol Hills, Pratt–Sexton, Crane Canyon, Thorn Ridge and Pepperwood. A mix of clones—667, Swan, 115, 114, 828, Dijon selections and Clone 23—fermented in stainless steel, concrete and oak, then aged 16 months in 40% new French oak. Absolutely gorgeous coastal florals lead the nose, intertwined with sea-spray minerality and wet stone. Crunchy dark berry fruit drives the palate, joined by savory spice notes reminiscent of a damp redwood grove, clove, scorched earth, tangerine peel and grapefruit zest. A subtle incense-like minerality carries through to the firm yet inviting finish.
One of the bolder, more concentrated wines in the 2023 lineup I tasted with Julien Howsepian in December 2025. It shows multidimensional acid tension that gives the wine excellent grip. Generous brown baking spices and darker fruit lend a muscular profile, while notes of dried rose petals and rosemary essence add aromatic lift. The tannins are polished and persistent on the finish.
Fermented in a mix of stainless steel, concrete and oak, then aged 17 months in 40% new French oak, a combination of wood cask, foudre and stainless steel, and blended just before bottling. This is a beautifully elegant wine with subtle brown spices and violets, showing pure cherry and strawberry fruit. Medium-bodied with velvety tannins, it supports all that ripe fruit, which turns darker-toned with an understated youthful poise. The length is tremendous, carrying brown baking-spice character along with candied ginger, smoked paprika and cocoa nibs on the finish.
Whole clusters were pressed directly and the wine was 100% barrel-fermented, then aged for 12 months in 32% new French oak and a further 6 months in stainless steel before bottling. Sourced from the El Diablo Vineyard along the eastern rim of the Russian River Valley, this is a wonderfully precise white wine with tangerine oil, white peach, yellow apple and poached pear. The mid-palate is luscious, creamy and silky, revealing decadent French-pastry and buttered-croissant notes, followed by a fabulous sea-salt finish. There is more richness here than in past years—and it’s a welcome evolution. These wines are beautifully balanced; Julien Howsepian is doing excellent work.
Fermented entirely in barrel with no whole cluster and aged for 12 months in 34% new French oak. Vineyard sources include Zio Tony, Lone Oak, Ritchie, Keefer Ranch, Bootlegger’s Hill, El Diablo, Charles Ranch, and Bob’s Ranch. The wine is incredibly rich and layered, with lemon peel, fresh lemon and ripe apple mingling with toasty oak spices, candied ginger and crushed almonds. A lovely saline minerality accents the palate. Medium to full-bodied with excellent mid-palate weight, it finishes quite crisp. Subtle notes of French pastry and oyster-shell minerality weave throughout. Truly captivating.
A captivating nose of ripe cherry fruit, sagebrush, rosemary, thyme and lifted rosemary florals, with a touch of cocoa powder for added depth. The palate delivers excellent mid-palate concentration, with powdery, supple tannins—like the jelly of a doughnut, no holes here—sumptuous and fully filled out. Fermented in a mix of stainless steel, concrete and neutral oak with 6% whole cluster, then aged 16 months in 37% new French oak.
Sourced entirely from Hyde clone at the Bootlegger’s Hill Vineyard, whole-cluster pressed and 100% barrel-fermented, then aged 11 months in 33% new French oak followed by 7 months in stainless steel before bottling. The nose is super rich, showing lemon curd, apple, lemon peel, candied ginger and sea-spray minerality, with a kiss of vanilla and an ultra-salty wet-slate character. Ginger spice and candied lemon peel carry onto the palate, which has excellent mid-weight richness and a long, spice-driven finish. Totally captivating and delicious—beautifully balanced.
For readers familiar with the Three Sticks expression of Gap’s Crown, this bottling shows the other side of the flavor coin. It’s a more focused, tension-driven take on the site—less fleshy, more mineral-layered and crunchy-fruited, yet still thoroughly delicious. A creamy core remains, with panna cotta–like vanilla notes, but here it’s framed by harmonious wet-stone minerality and that signature redwood-grove and clove spice. It hits all the classic Gap’s Crown markers, but with restraint and precision. Really impressive—and quite fabulous.
