The Latest Cristaldi Scores
Vintage
Wine
Color
Rating
Vintage
Wine
Color
Rating
The Wildcat Mountain Vineyard Pinot Noir comes from vines planted in 1998, situated at 800 feet above sea level within both the Sonoma Coast and Carneros AVAs. Composed entirely of Clone 115, it was aged for 20 months in 40% new French oak. Aromas of wood smoke and redwood forest floor mingle with dark cherry and warm brown baking spices, growing more savory as the wine opens. The palate is framed by rich, round, and supple tannins with subtle notes of vanilla, clove, and cedarwood. There’s a notable influence of barrel spice for those who enjoy a toasty style, while the elevated vineyard—bathed in abundant sunlight—ensures beautifully ripe, juicy fruit that imparts a supple, almost sweet impression.Founded in 2006 by proprietor John Sweazey, and guided by winemaker Katy Wilson since 2014, Anaba produces limited-production Chardonnays, Pinot Noirs, and Rhône-style wines, many from exclusive vineyard partnerships.
The Sangiacomo Roberts Road Vineyard Chardonnay was aged 19 months in 33% new French oak, resulting in a slightly riper fruit profile than the Westlands bottling. Tropical and stone fruit lead the way, with notes of white peach, apricot, and candied citrus peel. Rich, toasty baking spices wrap around layers of charred pineapple, while a long, saline-driven finish brings energy and focus. A dazzling, beautifully balanced wine. Founded in 2006 by proprietor John Sweazey, and guided by winemaker Katy Wilson since 2014, Anaba produces limited-production Chardonnays, Pinot Noirs, and Rhône-style wines, many from exclusive vineyard partnerships.
I love this Chardonnay’s focus and precision. Highly aromatic, it opens with hints of salted lemon peel, lime blossom, and crushed Marcona almonds. Medium-bodied yet rich in character, it offers impressive depth of fruit alongside a long, salt-stone mineral finish that keeps the wine light, bright, and full of energy. Notes of candied ginger and quince linger gracefully after the first sip. Chardonnay barrels are hand-selected each vintage for this bottling, with the wine aged 17 months in 40% new French oak. Founded in 2006 by proprietor John Sweazey, and guided by winemaker Katy Wilson since 2014, Anaba produces limited-production Chardonnays, Pinot Noirs, and Rhône-style wines, many from exclusive vineyard partnerships.
Felix Hunter Vineyard lies west of the town of Sebastopol, straddling both the Green Valley and Sonoma Coast AVAs. This 100% Pinot Noir, a blend of Clones 828, Calera, Pommard, and 115, was aged for 20 months in 33% new French oak. The wine is beautifully balanced and generous, offering a heady mix of juicy red berry fruit, warm brown spices, star anise, clove, and rose petal. The palate is supple and vibrant, with ripe, juicy fruit floating over fine, firm tannins. Notes of blood orange acidity, loamy earth, and a touch of vanillin-charred tobacco bring depth and lift to the finish. Long and satisfying, it’s a Pinot Noir well suited to heartier fare. Founded in 2006 by proprietor John Sweazey, and guided by winemaker Katy Wilson since 2014, Anaba produces limited-production Chardonnays, Pinot Noirs, and Rhône-style wines, many from exclusive vineyard partnerships.
This Cabernet Franc comes from two vineyards—Rossi Vineyard and Camp Four Vineyard—and includes 20% whole-cluster fermentation. Once fermentation was complete, the wine was pressed and aged for 20 months in French oak barrels. It’s a meaty, herbaceous, full-throttle Cabernet Franc with chunky tannins and chalky minerality. The palate has real grit. I’m convinced this would be the perfect pairing for the burger at Charter Oak in St. Helena—a smash burger with two patties, jalapeño relish, and white American cheese. That’s exactly where you want to go with this wine.
Kærskov Vineyard, located in the center of the Los Olivos District AVA, is a high-density site planted 6’ x 3’ on clay-loam and river-stone soils. Ryan Carr planted the vineyard in 2014 and continues to farm it today. This Syrah was aged for 20 months in one-year-old French oak. Dark berry fruit is interwoven with anise, fennel seed, and cedarwood spice, all building across the full-bodied palate with chalky tannins and a lingering charcuterie-and-dried-violet finish.
This Sangiovese comes from two vineyards in the Santa Ynez Valley—Woodstock Vineyard and Open Gate Vineyard—both farmed by Carr’s winemaker and owner, Ryan Carr. The wine was aged for 20 months in French oak barrels. It’s an immensely pleasing, full-flavored, and fairly robust Sangiovese, with powerful, crisp tannins and plenty of inky dark fruit, loamy earth, black truffle umami, and tobacco notes leading to a long, earthy, and spicy finish.
This Sauvignon Blanc was grown in the heart of the Los Olivos District at Coquelicot Vineyard and Big Pond Vineyard, from Musqué and Clone 1 selections. The juice was cold-fermented in stainless steel and aged for only five months. The fruit is super ripe and tropical, calling to mind candied peach rings, honeydew melon, and creamy caramel. It’s generous and lush on the palate, finishing with a sweet spice note.
This is a lemon-bright white with seaspray minerality and a kiss of vanilla and baking spice that carries through on the medium-bodied palate. The flavors build with intensity, finishing with notes of toasty, flaky croissant and chalky minerality. An inviting and delicious Chardonnay. Sourced from own-rooted vines in two blocks of Fiddlestix Vineyard—Block 2A (massal) and Block 2B (Clone 76)—the wine was barrel-fermented with no stirring and aged on the lees for 10 months in 40% new French oak. Bottled unfined and unfiltered under DIAM 30 closure. Founded in 2024 by winemaker Adam Edelman, Nisi Wines is dedicated to crafting minimal-intervention Chardonnay and Pinot Noir from top sites across the Sta. Rita Hills.
Bright, candied red fruit defines the character of this site and appellation, accented by cedarwood nuances and sweet brown baking spices. Medium-bodied, it shows crunchy apple-skin tannins that frame supple, plump red fruit. This is a strong effort from the site, carrying a saline, wet-stone minerality that clearly reflects the Our Lady of Guadalupe Vineyard, owned by Dave Phinney. The vineyard sits on the western edge of the Sta. Rita Hills AVA. This 100% Pinot Noir is a co-fermentation of two blocks (50% Clone 828 and 50% Pommard Clone), using a mix of punchdowns and pumpovers. The wine was barrel-aged for 10 months in neutral French oak (once-used Chardonnay barrels) and bottled unfined and unfiltered under DIAM 30 closure. Founded in 2024 by winemaker Adam Edelman—whose experience includes Realm Cellars, Fait-Main, and Teeter-Totter—Nisi Wines focuses on minimal-intervention Chardonnay and Pinot Noir from top sites across the Sta. Rita Hills.
Aged 18 months in 18% new and used Hungarian oak, this 2022 estate Cabernet Sauvignon from Los Amigos Ranch in the Chalk Hill AVA is wonderfully fragrant, offering mulberry fruit with high-toned violet and rose petal notes. Blackcurrant, cassis, and muddled blackberry and cherry compote follow, creating a fruit-forward character supported by soft tannins and a smooth, medium-bodied finish. Incredibly approachable and delicious, this value-driven Cabernet Sauvignon makes an excellent weeknight wine.
This blend of 52% Carignane and 48% Mourvèdre is sourced entirely from Fire Oak Vineyard in Mills County, located between Fredericksburg and Fort Worth. The site shares a similar soil profile to Uplift—sandy loam with some clay loam components. Aged 12 months in neutral French oak, the color derives from early oxygenation and stirring during the start of fermentation before the wine settles and is barreled down. The result is a fresh, inviting red with beautifully pure red-berry fruit and a subtle, natural sweetness that draws you in. Medium to full-bodied with supple tannins, it shows ripe, upfront fruit framed by a fine thread of wet-rock minerality. Absolutely lovely—one of my favorite wines from Texas. A great effort by Rae Wilson and Tony Offill.
This 100% Chardonnay comes from two vineyards—Texas Hills in Johnson City (Texas Hill Country AVA) and Certenberg Vineyard in Pontotoc, Texas. Picked on the early side to preserve natural acidity, it underwent bâtonnage for three months before bottling. Made in the pét-nat style but sterile-filtered before secondary fermentation and bottled under crown cap, the wine is light, bright, and crisp, showing orchard fruit notes and a frothy, gentle mousse that’s pleasantly soft rather than aggressive. It has great texture and a clean, vibrant finish. Crafted by winemaker Rae Wilson, with support from Tony Offill.
From Dell Valley Vineyard, at 3,500 feet above sea level, this site sits on an ancient coral reef that imparts a distinct salty minerality to the wine. Dark berry fruit, tobacco spice, and bright wild herbs lead the aromatics, while the medium-bodied palate shows cassis and blackberry fruit with balanced fragrance and lift. The finish is lengthy and expressive, framed by crisp, firm tannins that carry a velvety texture. A model wine for the region from Tony Offill. For the last couple of years, Jean Hoefliger of JH Consulting has worked with the team as well.
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.
Super delicate on the nose, with wildflowers and white-peach notes and just a kiss of vanilla. Light- to medium-bodied, with those same lifted aromatics carrying onto the palate, finishing crisp with a faint, chalky minerality. 100% Albariño. Five barrels made, with some new-oak ageing. Sourced from Bingham Vineyards — who also grow organic peanuts and cotton.
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.
Malbec from the Challis Vineyard, planted on brown-dirt soils and farmed and owned by Mike West. Clones 9 and 10 were fermented and aged separately before being blended together. 500 cases produced. 100% Malbec. Dark berry fruit leads, supported by cocoa powder and dried wild herbs. Medium- to full-bodied, with firm yet supple tannins and a dry, focused finish.
This was one of the nicest wines I tasted during my impromptu visit to Siboney Cellars. Made from 100% Cabernet Sauvignon sourced from Challis (Clone 47) and Lahey (Clone 8) vineyards, it’s a great value at an SRP of $65—an impressively well-made Texas Cabernet. Dark berry fruit, loamy earth, violets, and crème de cassis lift from the glass. Medium- to full-bodied, it shows velvety tannins and a salty, saline minerality on the earth-driven finish.
The Storm Breaker from Siboney Cellars is sourced from Newsom Vineyards and is 100% Merlot, aged in 20% new French oak. Just 125 cases were made. This was the last wine I tasted, and I was blown away by it. It’s spectacular—full of plummy and cherry fruit with bright, warming spices. Medium-bodied, it shows loamy earth, cassis, and currant, with fine, velvety tannins. Really quite delicious, and showing beautifully at this stage. Siboney Cellars was founded by Miguel and Barbara Lecuona, with Barbara enrolled in the viticulture programme at Texas Tech University and Miguel raised in Texas with deep roots in both wine and family heritage. The two met in 2007, spent time in France honing their craft, and launched Siboney in earnest with their first wine vintage in 2017. Located on a limestone-terraced site in the Texas Hill Country, they have 52 acres with just 4 acres planted (so far). From the outset their goal has been to test and champion this under-explored terroir, combining serious vineyard work with a spirited, personal vision for Texas wine.
