The Latest Cristaldi Scores
Vintage
Wine
Color
Rating
Vintage
Wine
Color
Rating
Just four barrels were produced of this Donnachadh Vineyard Syrah from Alban and Estrella clones, aged 10 months in French oak. The nose is deeply enticing—rich with spicy charcuterie, violets, and black cherry fruit. On the medium-bodied palate, firm, mineral-laced tannins and zesty saline acidity deliver mouthwatering tension. Layers of blackberry coulis, cherry pit, vanilla, and ironstone minerality unfurl across a long, tightly coiled finish. Still youthful and structured, this wine promises a decade or more of compelling evolution.
Sourced from the Our Lady of Guadalupe Vineyard—owned by Dave Phinney of Orin Swift fame—this single-vineyard Pinot Noir from Paradise Springs delivers a bold, assertive expression of the site. Bright and tart red fruit leads the way, but it’s the structure that steals the show: robust, powerful tannins grip the palate with authority, finishing bone dry and streaked with piercing, acid-driven brightness.
Donna’s Block is located on the east side of the estate, surrounding the winery. Fermented with 100% whole cluster in 1.5-ton open-top stainless steel bins, this wine requires foot-stomping in the early days to break things up enough for punchdowns. “The stems are perfectly ripe,” says assistant winegrower Garrett Adelman. After fermentation, the wine is pressed to all neutral oak and aged for 18 months. Typically picked in November, the grapes never become overripe—pH remains low, preserving freshness and balance. Let me tell you: this is one of the most expressive Syrahs you’ll taste from the Sta. Rita Hills. It’s a complex enigma of a wine—medium- to full-bodied, with firm, taut, mineral-laced tannins that carry a subtle meaty quality, reminiscent of the best black truffle charcuterie you’ve ever had. That profound structure frames juicy black cherry, early-season blueberry, and blackberry seed, layered with clove, allspice, incense, rose stem, perfumed violets, both fresh and dried. The finish? So very long. Just—wow.
Syrah fruit for this wine comes from both the East Side and West Side estate properties. It was fermented with 65% whole cluster in 1.5-ton open-top stainless steel bins, then pressed to barrel and aged for 11 months prior to bottling. This is a far more approachable Syrah than Donna’s Block—juicier and more supple, with blackberry, black cherry, and blueberry fruit leading the way. The tannins are gentler, yet still carry a crisp, crunchy edge, balanced by expressive, juicy acidity with a blood orange character. Aromatically complex, the wine offers layers of perfumed rose petals, clove, and incense, with dried sage and spearmint adding nuance. Super fresh, inviting, and wonderfully complete.
The flagship estate Chardonnay is sourced from all four of Melville’s estate ranches. The fruit is harvested overnight and pressed before sunrise into tank, followed by a 24-hour cold settle before being racked to barrel. Fermentation occurs entirely in neutral oak, with the wine aged for eight months prior to bottling. This is a flinty, reductive Chardonnay on the nose, with a candied minerality that lifts its fragrant baking spice character. Layers of Meyer lemon, pear, white peach, and a hint of agave nectar unfold on the palate, all framed by scintillating acidity. The finish is long and complex, marked by crushed Marcona almonds, lime blossoms, and lime zest.
The Block M Pinot Noir comes from the West Side Vineyard, situated on the plateau that rises above The Terraces. It’s planted to a mix of Clones 115 and 114 on clay soils. The clusters here are small, the berries even smaller, with intensely thick skins—and because they receive direct sunlight, the stems ripen fully as well. The wine is fermented with 80% whole cluster in 1.5-ton open-top stainless steel bins, then aged for 15 months in neutral French oak. This is an aromatic wonder, with layers of incense, red berry fruit, rose stem, dried rose petal, and savory notes of dried sage and thyme. Medium to full-bodied on the palate, it delivers a dense core of ripe black cherry and spiced plum, along with Chinese five spice and coriander. The tannins are spicy, sinewy, and etched—wrapping around the palate before resolving into a finish marked by dark cocoa. It’s a Pinot Noir for Cabernet Sauvignon lovers—chewy, expressive, and deeply complex.
The Terraces comes from vines planted on west-facing terraced hillsides, exposed to powerful Pacific winds and afternoon sun. The site transitions from sandy loam at the base to more clay-rich soils near the top. Fermentation took place in 1.5-ton open-top stainless steel bins with 67% whole cluster, followed by 15 months of aging in French oak barrels, about 10% of which were new. This wine opens with a host of rich mineral characteristics on the nose—dusty red cherry, blood orange, and a hint of saline. It’s a more powerful expression, with robust, chunky tannins framing a concentrated core. A saline-scented acidity—almost black sea salt in character—threads through the palate, adding lift and definition. Quite a wine you can chew on—ideal with a well-salted steak.
Anna’s Block Pinot Noir comes from the West Side Vineyard and is a combination of Clones 114 and 667, grown on the northern end of the site. The fruit was fermented in 1.5-ton open-top stainless steel bins with 67% whole cluster, then pressed to French oak barrels—roughly 10% new—and aged for up to 15 months. The nose is deeply intriguing: rose petal stems, dusty cherry, and crushed volcanic stone minerality lift from the glass, followed by incense and perfumed rose petals that carry through to the palate. Tart red cherry fruit layers into a juicy mid-palate richness, as this medium-bodied wine builds toward a long finish marked by tobacco-infused tannins and just a whisper of wood smoke. It’s layered, complex, and wildly distinct from Sandy’s Block on the estate—more brooding and muscular, yet still backed by vibrant acidity that makes it an ideal pairing for braised meats or rich mushroom dishes.
The Sandy’s Block Pinot Noir comes from the east side of the estate, surrounding the winery. Though elevation here is relatively low—around 150 feet—this block sits on the steepest portion of the site, nestled in the foothills of the Santa Ynez Mountains. The soils are predominantly sandy and silty loam, and a mix of Pinot Noir clones is planted throughout the block. The fruit was night-harvested, followed by a 7-day cold soak in 1.5-ton open-top stainless steel fermenters. The wine was pressed to barrel and aged for 15 months in neutral oak, with about 10% new French oak included. It was made with 50% whole cluster. The aromatics are spicy and expressive—leading with incense and red cherry. On the palate, red fruit builds with apple-skin tannins and cherry pit notes, all framed by a bracing acid profile. There’s an energetic pomegranate seed character that drives the lengthy finish. This is definitely one of the most food-friendly wines in their lineup.
This wine was fermented in stainless steel using grapes sourced from the West Side Vineyard, where naturally low pH levels contribute to soaring, ripping acidity. It’s cold-pressed, cold-fermented, and cold-aged—every step designed to preserve freshness and minerality. There’s no oak influence and no lees stirring. Once fermentation finishes—after about three weeks—the wine is racked to stainless steel for an additional four months before bottling. The result is a bracing, delicious wine with lemon-lime brightness, white flowers, jasmine, and honeysuckle. The acidity is like a beam of light—laser-focused, bright, and crunchy—building toward a long, saline-mineral finish that’s practically perfectly made for seafood.
This wine is a blend of fruit from all four of the estate’s ranches: the 40-acre East Side Vineyard, which surrounds the winery; the 40-acre West Side Vineyard, located about half a mile west; Rancho Nuevo, a 36-acre site to the southwest that follows the Santa Ynez River and benefits from cooler conditions; and La Chapelle, their newest planting with roughly 27 acres under vine. A total of 17 different Pinot Noir clones are represented in this blend. Fermentation includes 40% whole clusters in 1.5-ton open-top stainless steel vessels, with hand punchdowns performed twice daily. The wine is pressed to neutral barrels and aged for up to 11 months. Thanks to stem inclusion, the aromatics are fantastically expressive—incense, black pepper, smoked paprika, and cocoa nibs. The palate is medium-bodied with perfectly ripe, assertive tannins that grip all corners of the mouth before resolving into a fine, granular texture. Juicy, plump red berry fruit is tinged with spicy notes of sage and rhubarb, all supported by excellent length and vibrant tension.
Just before harvest, the Grenache vines are lightened of their load and those grapes are used to make this rosé The grapes are foot-stomped with 48 hours of skin contact before being pressed to neutral barrels for fermentation. The wine is then aged for six months prior to bottling. Only about 300 cases are produced each year. This vintage is exceptionally fresh and focused, with bright, crunchy red berry fruit, layers of grapefruit zest, cherry, and cherry pit, and a hint of tangerine peel. A lovely saline-acid mineral tension carries through the long, drawn-out finish. Utterly refreshing, bright, and beautifully balanced.
From the Spear Vineyard, this Chardonnay is layered with signature traits of the site: rich honeycomb, overripe lemon, and crushed Marcona almonds. On the palate, it’s textured and expressive, with subtle apple skin tannins framing flavors of yellow apple, ripe pear, and warm baking spices. The wine carries through to a lengthy, beautifully bright finish.
Fermented with 100% whole clusters, this Estrella Clone Syrah from Robert Rae Ranch—just 9.5 miles from the Pacific Ocean—delivers all the hallmark aromatics you’d expect: violet, black cherry, and black olive. But what sets it apart is its electrifying structure. Medium-bodied, zippy, and perfumed, it showcases soaring tannins and lip-smacking acidity that gives the wine serious cut and tension. Bright, floral, and bracingly fresh, this Syrah begs to be served with a chill and paired with hearty fare—think rich pastas or wood-fired pizza.
Sourced from Wente clone Chardonnay, this small-production wine (just 125 cases) was fermented in stainless steel and aged for six months in neutral oak. Exotic aromas of mango, papaya, and white peach mingle with lemon zest and zesty ginger. Medium-bodied and supple, the palate is energized by racy acidity, allowing the vivid tropical and stone fruits to gain depth and complexity. The finish is long and textural, framed by chalky minerality and a flourish of pressed white flowers.
This 100% Pinot Noir from the organically farmed Wild King Vineyard is composed entirely of Clone 114. Fermented in open-top vats and aged in neutral oak, only two barrels were produced. The nose is lifted and spicy, with aromas of rose petal, rose stem, and black cherry. On the medium-bodied palate, sinewy tannins take center stage, giving the wine a firm, structured edge. It finishes with impressive energy and a clean, chalky minerality that lingers.
Fermented and aged in stainless steel, this medium- to full-bodied white is bursting with character. Expressive notes of hibiscus, honeysuckle, poached pear, and yellow peach mingle with crushed salted almonds. A vein of crunchy, zesty acidity adds tension and brightness, while subtle layers of orange oil carry through to the long, satisfyingly delicious finish. It absolutely beckons for another sip.
Sourced from sustainably farmed estate vineyards and aged 10 months sur lies in French oak barrels (31% new), this Pinot Noir is bold and expressive. Aromas of ripe raspberry and strawberry leap from the glass, accented by new wood cedar. The palate is framed by firm, structured tannins and layered with river stone minerality, pressed wildflowers, and a fragrant burst of blood orange that energizes the mid-palate.
This marks the first time a sparkling wine from this iconic vineyard has come across my desk. Crafted in the traditional method with secondary fermentation in bottle, it spent 28 months on the lees, developing lovely baked apple and toasty brioche richness. Lemon-lime aromatics mingle with nougat, while the creamy, enveloping mousse resolves beautifully through a lime-bright acid freshness.
