The Latest Cristaldi Scores
Vintage
Wine
Color
Rating
Vintage
Wine
Color
Rating
Leading with vivid, earthy aromatics and fragrant red berry fruit, this estate-grown Cabernet Franc (sourced from sustainably certified vines in the Niagara Escarpment AVA) is laced with spicy wild herbs and grilled Padrón pepper nuances. Supple tannins carry a slightly sappy texture, framing notes of black currant and a brown sugar–spiced charcuterie quality on the finish.
100% Dry Berry Selection TBA from handpicked fruit at Martini Family Vineyards. Intensely aromatic with lifted apricot, prickly pear, golden raisins, and lush dates, unfolding into layers of candied orange peel and dried apricot. The palate is rich yet remarkably bright, carried by a fine thread of acidity that balances the sweetness beautifully. A long, slightly salty finish underscores the wine’s tension and elegance.
A classic méthode Champenoise Riesling sparkler sourced from the Martini Family Vineyard, aged on the lees for two years before disgorgement. The vintage produced bright, acid-driven wines, and this bottling is no exception—youthful and crisp with crunchy apple fruit and absolutely bracing acidity. A subtle vinous character lingers through the long, mineral-laced finish. Positively made for oysters.
Sourced from the Martini Family Vineyard and aged on the lees for four years before disgorgement, this 2018 vintage sparkler hails from one of the most challenging vintages of the past decade. It opens with lovely baked orchard fruit, nuanced by delicate French pastry and toasted nut aromatics. The palate is rich and creamy, with a frothy mousse that finishes on a layered undercurrent of salty-saline and oyster shell minerality. Bright, and perfectly balanced.
From Martini Family Vineyards, this wine is crushed and pressed into stainless steel and fermented with indigenous yeast. It offers expressive vinous aromatics layered with fresh apple and lemon verbena, supported by subtle honeycomb notes. A through line of lime-bright minerality carries the wine to a lifted finish.
Sourced from Martini Family Vineyard and Nutt Road Vineyard, this Cabernet Franc was aged for approximately 12 months in neutral French and American oak barrels. Dark, crunchy red fruit interlaces with cedarwood spice and the classic herbal character of the variety, lending a woodsy, aromatic quality. Firm, structured tannins frame the palate, with notes of tobacco on a saline-mineral finish.
This Pinot Gris, like the stainless steel version, is sourced from the winery’s Nutt Road Vineyard, where silty loam soils are threaded with limestone and shale. Fermented in large-format 500-liter oak barrels and aged on the lees for up to seven months without malolactic conversion, it gains a lovely mid-palate richness without the need for residual sugar to offset the racy acidity. Light to nearly medium-bodied, it offers crunchy early-season pear and apple fruit that drive the long, mineral-laced finish. A thirst-quencher with layered texture and purity of fruit.
Native yeast fermented in large 500-liter puncheons and aged on the lees for up to seven months. Enticing aromas of honeycomb, wildflower honey, and honeysuckle lift from the glass, drawing you into a light to medium-bodied palate layered with vivid orchard fruit and subtle tropical underpinnings. Nuances of rose stem add complexity, while a touch of residual sugar provides richness that balances the bracing acid tension.
Vignoles is a tightly bunched variety with thick skins, and though its origins remain uncertain, it has become something of a star in the Finger Lakes. This bottling opens with apricot and white peach aromatics that deepen on the palate into richer tones of pineapple drizzled with wildflower honey. A vivid backbone of zesty grapefruit acidity provides lift and structure, finishing with impressive length and tension. You’d never guess the residual sugar if the winemaker told you—this is fully balanced and strikingly expressive.
A classic Finger Lakes Riesling viewed through the lens of an acid trip—bright, edgy, and wildly expressive. It opens with flinty minerality and a spray of lime zest before unfurling into crunchy pear and a touch of orange marmalade on the mid-palate. The finish is long and coiled, driven by wet stone and electric tension. Balanced, vibrant, and an absolute joy to drink.
This Pinot Gris is sourced primarily from the winery’s Nutt Road Vineyard, where silty loam soils are threaded with limestone and shale. Fermented in stainless steel with no malolactic conversion, the wine remains on the lees in tank for up to seven months prior to bottling. The nose is bright and zesty with a sea spray minerality, while the light to medium-bodied palate gains subtle richness from 4 grams of residual sugar to balance the bracing acidity. Pear and apple fruit become more expressive through the long finish.
Airy Acres Vineyard is a 21-acre certified sustainable estate site on the west side of Cayuga Lake in New York’s Finger Lakes region, which sources this 2022 Cabernet Franc. Fermented on the skins for 11 days in bins, then pressed and aged for 10 months in a mix of seasoned French oak barrels and one new French oak barrel, this is a light, bright, fruit-forward expression with juicy plum fruit on the medium- to full-bodied palate, velvety tannins, and a dusting of cedarwood spice on the earthy, well-framed finish.
Airy Acres Vineyard is a 21-acre certified sustainable estate vineyard on the west side of Cayuga Lake in New York’s Finger Lakes region. This 2021 Cabernet Franc was fermented on the skins for approximately 14 days in bins, then pressed and aged for 12 months in French oak barrels that were at least two years old. Pale in color—almost rosé-like—it opens with a subtle lift of high-toned acidity on the nose before revealing a supple, red-berry palate layered with spice and espresso bean nuances. Serve well-chilled alongside hard, salty cheeses for maximum enjoyment.
Strawberry and raspberry fruit lead the charge, with watermelon notes building in volume and richness across the palate. The creamy, enveloping mousse resolves into a delicate off-dry sweetness, echoing just-ripe cherries and freshly picked farmers’ market strawberries—clean, bright, and thoroughly expressive. The 2023 Glide Rosé is a field blend and co-ferment of Cabernet Franc and Lemberger, sourced entirely from the certified sustainable, 21-acre Airy Acres Vineyard on the west side of Cayuga Lake in New York’s Finger Lakes. Both varieties were harvested on the same day, given roughly eight hours of skin contact, then pressed and co-fermented in stainless steel.
Sourced from Doyle Vineyard Management in New York’s Finger Lakes region—renowned for cultivating native grapes, hybrids, and vinifera for wineries across the state—this red was crafted from vinifera grapes cold-soaked for 24 hours, fermented whole berry for six days, then aged 10 months in a mix of French and American oak. This is a truly intriguing wine that lures you in with expressive red berry fruit, spiced with cinnamon and underscored by espresso bean and thick, maple-cured bacon notes. The medium-bodied to medium-full palate delivers baked cherry fruit and cherry pit nuances that linger on a long, salty mineral finish.
Sourced from Doyle Vineyard Management in the Finger Lakes region, this red hybrid was fermented whole berry for 5 days and aged in American oak for 10 months prior to bottling. Light in body with a Grenache-like texture, it opens with ripe red fruit and brown baking spices, layered with tobacco leaf and a distinctly Cabernet Franc-like savouriness. Notes of bay leaf and green tobacco add intrigue to this savoury red. Serve slightly chilled for a refreshing and expressive taste of New York. Best enjoyed now through the next 2–3 years.
A blend of Radian and Bentrock fruit. We select the most extreme expressions from both vineyards—those with the most intensity and edge—which ultimately make their way into the Estate bottling. The result is a wine of harmony and precision, with a mix of white flowers, citrus, and orchard fruit. There’s a real purity to the fruit character, with finely delineated notes of apple, pear, nectarine, and white peach. An incredible thread of saline-acid tension runs through it all, accenting a perfectly spicy element that lifts the richness of the fruit. The wine shows marvelous mid-palate density yet finishes with an ephemeral lightness of being—melting away with grace.
This blend of 50% Merlot, 25% Malbec, and 25% Cabernet Sauvignon was sourced from three different vineyards in the Texas High Plains and aged for 18 months in 62% new French oak. It’s a soft, plush, medium- to full-bodied red that builds on classic Texas wild herb character—a heady mix of black tea, bay laurel, sagebrush, and scrubrush—all intertwined and framing juicy dark cherry and spiced plum fruit, with hints of pomegranate and blood orange zest. The wild herb and fruit notes linger beautifully on the finish. Pair it with barbecue slathered in rich, honey-mustard sauce, or serve slightly chilled alongside hard cheeses. Elisa Christopher Wines is owned by husband-and-wife duo Elisa and Chris, with Elisa also serving as the winemaker. Passionate about sparkling wine and their red wine program, they plan to begin planting their 43-acre estate in 2026.
This 100% Pinot Noir sparkling wine is sourced from Reddy Vineyards in the Texas High Plains. Made in the traditional method, it was aged on the lees for 18 months prior to disgorging. Its luminous pink hue reveals lovely, pure aromas of red cherry, white peach, and nectarine. The mousse is frothy and vibrant, carrying great energy across the palate. Flavors of ripe cherry, apricot, raspberry, and even a hint of strawberry unfold with a striking saline-driven acidity that propels the mouthwatering finish. Elisa Christopher Wines is owned by husband-and-wife duo Elisa and Chris, with Elisa also serving as the winemaker. Passionate about sparkling wine and their red wine program, they plan to begin planting their 43-acre estate in 2026.
Certified both CCOF Organic and Demeter Biodynamic, the vines for this Chenin Blanc hail from the Stolpman Estate in Ballard Canyon. The grapes are gently pressed before fermentation, which takes place in new, light-toast 500-litre Ermitage Mt. La Vache French oak puncheons, where the wine is then aged for 15 months. It’s such a pretty wine—so layered, so enticing, and so intriguing you’ll wish you had bought a full case (and hopefully, you did). Medium-bodied and a true salty dog, it crackles with saline-acid tension that energizes this electrically vibrant white. It practically lists the tasting notes for you: sea salt sprinkled atop candied lemon peel, subtler hints of ripe apricot and white peach, and zesty seagrass growing on sand dunes pounded by Pacific Ocean breezes. The mid-palate reveals elegant touches of citrus fruit tinged with vanilla bean, layered with Marcona almonds, and drizzled with agave nectar. It’s long, linear, and vividly zesty—with such bracing acidity your dentist might advise caution. Best enjoyed with food—it slices beautifully through roast chicken or Dover sole with buttery mashed potatoes.
Notes from the Winery:
In 2016, we sought out a rare strain of “yellow” Chenin Blanc that turns color before it reaches peak ripeness. Once yellow, the resulting wine becomes substantial and mouth-filling rather than creating a leaner, crisper style. We spent six vintages refining our winemaking approach to Chenin Blanc under our experimental “Combe” label before debuting the grandiose 2023 vintage. Healthy late season rains pushed back bud-break and the growing season by 3-4 weeks. We escaped the summer without any extreme heat events that would have accelerated ripening. On September 29th, La Cuadrilla made a pass through the Chenin and harvested any remaining green clusters for Pet’Nat. Aided by unusually high daytime temperatures in early October, we returned to cherry pick evenly yellow clusters on October 5, and then finished the stragglers on October 9th.
Notes from the Winery:
In 2016, we sought out a rare strain of “yellow” Chenin Blanc that turns color before it reaches peak ripeness. Once yellow, the resulting wine becomes substantial and mouth-filling rather than creating a leaner, crisper style. We spent six vintages refining our winemaking approach to Chenin Blanc under our experimental “Combe” label before debuting the grandiose 2023 vintage. Healthy late season rains pushed back bud-break and the growing season by 3-4 weeks. We escaped the summer without any extreme heat events that would have accelerated ripening. On September 29th, La Cuadrilla made a pass through the Chenin and harvested any remaining green clusters for Pet’Nat. Aided by unusually high daytime temperatures in early October, we returned to cherry pick evenly yellow clusters on October 5, and then finished the stragglers on October 9th.
