The Latest Cristaldi Scores
Vintage
Wine
Color
Rating
Vintage
Wine
Color
Rating
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.
This is your Saturday-night wine—the power broker, the one that will impress you and your guests. Bold, aromatic and richly flavored, it shows incredibly velvety tannins and a cocoa-powder softness, with dark cherry fruit, raspberry spice and pomegranate nuances. A hefty framework of apple-skin tannin adds crisp yet fluffy texture, while a firm pinch of acidity brings crunchy tension. The fruit is dark, ripe, supple and beautifully layered, balancing everything out and making for a wonderfully expressive, impeccably balanced Pinot Noir. Fermented in a mix of concrete, stainless steel, oak and whole cluster, then aged 17 months in 38% new French oak.
Kokomo’s Zinfandel is a bold, robust, full-throttle expression of the grape, brimming with mulberry fruit, spiced plums, and fig jam, all melding together with fragrant Christmas spice and suave tannins that resolve through fine cedarwood accents. This wine is a field blend composed of Zinfandel with 5% Carignan, Alicante Bouschet, and Petite Sirah. Owner and Winemaker Erik Miller founded Kokomo Winery in 2004 (named after his hometown of Kokomo, Indiana). Miller partnered with fourth generation grower Randy Peters to craft wines from the Russian River, Dry Creek, and Alexander Valleys.
This 100% Sauvignon Blanc is barrel-fermented in Acacia wood using natural yeast, with weekly lees stirring to enhance mid-palate creaminess. Bright and lemony with lime zest accents, white floral notes, and zesty acidity balanced by river stone minerality. A touch of fragrant baking spice adds subtle complexity. Easy-drinking and best enjoyed while preparing a big meal. Owner and Winemaker Erik Miller founded Kokomo Winery in 2004 (named after his hometown of Kokomo, Indiana). Miller partnered with fourth-generation grower Randy Peters to craft wines from the Russian River, Dry Creek, and Alexander Valleys.
Kokomo’s Cabernet Sauvignon was aged for 11 months in 20% new French oak. It delivers a fine, classic expression of the variety, leading with blackberry and black cherry layered over graphite minerality and elegant oak spice. Balanced and expressive, with a medium- to full-bodied profile that feels polished and complete. Well done—a solid showing. Owner and Winemaker Erik Miller founded Kokomo Winery in 2004 (named after his hometown of Kokomo, Indiana). Miller partnered with fourth generation grower Randy Peters to craft wines from the Russian River, Dry Creek, and Alexander Valleys.
A lip-smacking, deeply flavorful Pinot Noir that builds beautifully in the glass with high-toned rose petal florals, ripe cherry, cherrywood smoke, and clove, all coming together seamlessly on a creamy palate. It finishes with a fine thread of cool wet slate and salinity, driven by vibrant tension and energy. Quite delicious. This 100% Pinot Noir is barrel-aged for 11 months in 30% new French oak and is primarily composed of Pommard and Wädenswil 2A clones. Owner and Winemaker Erik Miller founded Kokomo Winery in 2004 (named after his hometown of Kokomo, Indiana). Miller partnered with fourth generation grower Randy Peters to craft wines from the Russian River, Dry Creek, and Alexander Valleys.
There’s a lot to love in this Chardonnay—it’s both generous in fruit and spice yet focused and racy on the palate, the best of both worlds for this variety. Rich lemon, lemon oil, and sea salt combine with a fleshy texture balanced by saline-driven acidity that sharpens the focus and brings tension. The finish deepens with sweet oak spice and candied lemon peel. Quite the compelling sipper from these folks. Owner and Winemaker Erik Miller founded Kokomo Winery in 2004 (named after his hometown of Kokomo, Indiana). Miller partnered with fourth-generation grower Randy Peters to craft wines from the Russian River, Dry Creek, and Alexander Valleys.
The Kobler Family Vineyards Syrah builds out of the glass with a heady dose of cocoa-powder character, woody notes, and earth, all interwoven with dark berry fruit and dusty minerality. The tannins are crisp and crunchy, with juicy dark fruit on the palate and building structure that turns a bit drying toward the woodsy finish.
The wine offers dark berry fruit, woodsy aromatics, dark loamy earth, and espresso bean, with the Viognier adding a touch of floral lift. On the medium-bodied palate, more Syrah character comes through as blackberry, black cherry, and subtle charcuterie notes that intermingle with the woodsy tones on the finish. Roughly 4–5% Viognier is blended back before bottling.
The use of a white Burgundy yeast helps to bring out more crème brûlée notes. Fermented in barrel and aged sur lie with bâtonnage for 10 months in 25% new French oak. The wine is rich, with a buttery profile and notes of banana panna cotta and pineapple on the nose, along with vanilla, butterscotch, and candied ginger spice. Lemon-oil richness adds to the silky, buttery texture. And while it’s undeniably opulent, it still carries some brighter fruit on the palate to keep it lifted.
A half-and-half blend of Pommard and Clone 777 from Bacigalupi Vineyard. The nose leans fairly savory, with a heady dose of cedarwood spice and white pepper. There’s plenty of tannin grip and texture, with juicy fruit on the palate that — for me — could be a touch riper, but for those who prefer a leaner, more focused Pinot with cool wet–river–rock character, this will hit the spot.
