The Latest Cristaldi Scores
Vintage
Wine
Color
Rating
Vintage
Wine
Color
Rating
Regeneratively farmed, aged for 18 months in oak, and bottled unfined and unfiltered, this is a generous and deeply appealing Petite Sirah. It opens with saturated notes of black cherry, plum, and blackberry, lifted by floral hints of violet and rose petal. Supple tannins bring a fine-grained texture, coating the palate with cocoa powder and resolving into a finish marked by ripe blue fruit, mineral tension, and spicy, mouthwatering acidity.
Regeneratively farmed and composed of fruit from both Carhartt Canyon and Carhartt Mesa vineyards, this Mourvèdre was blended and aged for 18 months in oak, then bottled unfined and unfiltered. Wow—what an approachable, easy-drinking Mourvèdre, almost Pinot-like in its finesse and elegance. It leads with sweet and savory notes of ripe cherry, raspberry, and pomegranate, layered with espresso bean, dried strawberry, cherry coulis, and a hint of vanilla bean. Juicy, spicy, and mouthwatering on the palate, with satiny tannins and saline-acid tension, it finishes long and succulent, touched by sweet paprika.
The 2021 Brander Reserve is a savory, layered Cabernet Sauvignon, medium- to full-bodied, with red and black fruit woven throughout. A host of savory notes—walnut husk, tobacco leaf, and cigar box—intermingle with dried sage, finishing on a deep, earthy register of loamy soil, black olive, and licorice. Super savory and best enjoyed alongside herb-dusted pork loin or espresso-rubbed roasted meats.
Alluring aromatics of ripe Bing cherry, coriander, and cumin mingle with elegant cedarwood accents. These notes carry onto the medium-bodied palate, layered with fragrant baking spice, coffee bean, and lovely fine-grained tannins that evoke the texture and perfume of Bergamot tea. The finish is long, spicy, and mouthwatering, driven by excellent tension and vibrant energy.
This is a bright, red-fruited, tangy Syrah from Larner Vineyard—an expression that veers from the site’s typical profile but charms nonetheless. It offers up crunchy cherry and pomegranate fruit, layered with blood orange and a hint of tangerine zest. Featherweight tannins and subtle brown spice notes carry through the medium-length finish.
A classic, vivid, and multilayered expression of Pinot Noir from the legendary Bien Nacido Estate and its equally iconic vineyard. Gorgeous red berry fruit mingles with brown baking spice, unfolding across a lush, satiny palate with velvety tannins. Notes of espresso bean, blood orange, cocoa powder, and smoked paprika add depth and intrigue. Round, rich, and inviting, the wine is framed by mouthwatering, crunchy acidity that brings energy and lift to the long finish.
Aromatically, this white leads with candied Meyer lemon peel, lime blossoms, and a burst of apricot and pear. The palate of this white is racy and vibrant, yet layered and textural, with a deeply expressive core of citrus-driven fruit. Soaring acidity propels the wine into a very long finish marked by crushed stone minerality and exotic baking spices.
Sourced from Our Lady of Guadalupe, a vineyard owned by Dave Phinney and farmed by Amy Whiteford, this is a ripe, full-bodied, and attractively lush wine. Gobs of perfectly ripe dark berry fruit lead the way, layered with savory wild herbs—redolent of sage and thyme—mingling with espresso bean, crushed cacao nibs, and a splash of blood orange acidity. A bold finish reveals building saline-mineral tension that balances the wine’s richness beautifully. Babcock’s approach here mirrors his method with Pinot Noir: fermentation occurs in small open-top bins with no significant stem inclusion. Ferments are allowed to rise into the upper 80s or low 90s °F, inoculated on day two, and undergo 4–5 punchdowns daily by day four. The wine is pressed off between days 10 and 14 with a touch of residual sugar to complete fermentation in barrel. Malolactic is inoculated, and the wine spends 18 months in barrel, with up to 50% new French oak, depending on the wine’s character.
This wine is made similarly to Babcock’s Pinot Noir: not stem-heavy, but fermented in small open-top bins with regular punchdowns. Fermentations are allowed to rise into the upper 80s or low 90s°F before being inoculated on day two. By day four, the team conducts 4–5 punchdowns daily, pressing off between days 10–14 with a bit of residual sugar left to finish fermentation in barrel. Malolactic fermentation is inoculated, and the wine spends 18 months in barrel, with up to 50% new French oak depending on the lot. A bold, velvety, dark-fruited wine layered with lavish oak spice, toasty cedarwood, and roasted coffee notes. Full-bodied and framed by supple tannins, it supports juicy blackberry and black raspberry fruit, mingling with savory black truffle, loamy earth, and dark chocolate truffle on the long, satisfying finish. Quite a powerhouse.
Totally captivating from the first sniff to the last sip, this Chardonnay opens with a burst of bright oyster shell minerality, layered with lemon zest and yellow apple that evolve into quince and ginger on the palate. Apple skin tannins lend texture and tension to this electric, acid-driven wine. Rich tangerine oil is beautifully balanced by Sta. Rita Hills’ signature lemon-lime brightness and sea spray salinity. A masterful wine—bracing yet rich, structured yet giving. Subtle hints of honeydew and honeycomb emerge on an almost everlasting finish. This should continue to develop wonderfully over the next decade, making it one to savor now or cellar with confidence.
A gorgeously focused Chardonnay, exhibiting remarkable restraint and precision. Lime-bright acidity drives its linear profile, while oyster shell minerality, quince, and ginger weave through with layered nuance. Despite its taut structure, the wine reveals impressive mid-palate density and salinity, delivering both width and depth. It manages the rare feat of combining gravitas with sheer levity.
Bold notes of yellow apple, quince, and apricot lead the charge in this expressive white, lifted by white flowers and honeysuckle aromatics. Medium-bodied, with crunchy apple-driven acidity and a core of crushed salty Marcona almonds, the palate delivers impressive length. Subtle layers of fresh ginger, lemon peel, and chalky minerality emerge on the finish, framed by just a whisper of toasty oak.
To fully appreciate this wine, you need the backstory, as laid out on the back label: “First there was Nuits Blanches, a blue label Chardonnay born from the frustration Jim Clendenen felt toward the critical response for his Chardonnays. It was bold, brash, obvious, and overwhelming. The 2000 vintage XXth Anniversary Chardonnay marked a style reconciliation. The richness and aggressiveness of the Nuits Blanches style would be tempered with the balance, acidity, and complexity of the Au Bon Climat ‘Bouge’ style. Power and elegance. Big entry and persistent finish. This bottling comes from ABC’s Bien Nacido ‘K’ Block Estate, and the Le Bon Climat Estate Vineyard across from the Santa Maria River. Now [the late] Jim can have his toast, and eat with it, too!” And on that note, this toasty, gorgeously focused Chardonnay opens like a morning walk on the beach, sea spray minerality weaving through the air like the scent of just-baked croissants. Lush and supple—like the underbelly of a crashing wave laced with lemon juice and lime zest—it delivers a cascade of white flowers and salted Marcona almonds. There’s a squeeze of tangerine, the bite of kumquat, and a whisper of butterscotch that lingers with subtle, enticing richness. Jim would be proud.
Named after the late Jim Clendenen’s daughter, Isabelle, this wine is a blend of the best barrels from Au Bon Climat’s top vineyard sites. It’s a beautifully fragrant Pinot Noir, with bright pine forest aromatics and deep forest berry character layered with nuances of espresso and pomegranate seed. A tapestry of velvety-textured tannins envelops the palate, carrying juicy cherry, blood orange, and fragrant Indian spices through an extended, graceful finish. Sources for the 2022 include: Bien Nacido (Santa Maria Valley AVA), Rancho La Cuna, Los Alamos Vineyard, Kick on Vineyard (Los Alamos Valley – Santa Barbara County), Talley Vineyard (Arroyo Grande AVA), and Lala Panzi Vineyard (Russian River Valley AVA). These small lots are kept separate throughout fermentation and aging and the final blend is a lot selection of the best barrels.
Tension, tension, tension. This is one of the finest Chardonnays I’ve tasted from this winery—elegant yet electric. Refined aromas of lemon, apricot, and nougat rise gently from the glass, leading into a satiny-textured palate layered with juicy, plump white peach. Slate-stone minerality and sea spray acidity frame the wine with precision, driving a long, mouthwatering finish that hums with energy and finesse.
The 38-acre El Jabali Vineyard—pronounced “el hob-a-lee” and Spanish for “Wild Boar”—is divided into five unique blocks, each with varying slopes and aspects shaped by Pacific Ocean breezes. The 2022 release is one of the most approachable Alma Rosa wines in recent vintages, offering heady aromas of perfumed rose petals, coffee bean spice, and cherry cola. Soft, supple, and silky dark berry fruit envelops the medium-bodied palate, packed with rich toasty oak and layers of baking spices that carry through a long, ironstone-mineral finish.
The ‘B 15 03 RCV MTR’ is the same wine as the ‘B 15 01 RCV MTR’—from the 2015 vintage and made from an old vine field blend—aged for an exceptional 114 months in 100% neutral Radoux medium+ toast French oak. The once-bright currant and spiced plum fruit has evolved into dried fruit and rich rum raisin cake, showing deep maturity and layered complexity. The tannins remain grippy but are finally beginning to resolve, leading to a long, spicy finish. Not yet released as of May 2025. Check with the winery for availability.
The ‘B 15 02 RCV MTR’ is the same wine as the ‘B 15 01 RCV MTR’—from the 2015 vintage and crafted from an old vine field blend—aged instead for an extraordinary 100 months in 100% neutral Radoux medium+ toast French oak. The currant and spiced plum fruit found in the 76-month-aged version is still present, now evolving into more tertiary territory. Notes of dusty sagebrush, loamy earth, kirsch, and crushed almonds emerge, along with spiced nuts and plenty of textural tannin to carry the wine’s weight and complexity. NOT YET RELEASED as of May 2025. Check with winery.
