The Latest Cristaldi Scores
Vintage
Wine
Color
Rating
Vintage
Wine
Color
Rating
Fermented in neutral 500L puncheons by winemaker Brent Amos and assistant winemaker is Aaron Andrews, this silvery-hued white wine delivers a super expressive nose of guava, white peach, nectarine, pear, and zesty seashell minerality—an aromatic explosion from such a delicate-looking wine. On the palate, those aromatics come alive, fueled by oyster shell minerality and lime-scented, saline-driven acid tension. Crushed Marcona almonds, white flowers, and jasmine notes add complexity and frame the long, elegant finish.
This second pick Verdelho was aged entirely in stainless steel and bottled just a few months later. Stylistically in line with the first-pick White Label, this bottling offers a touch more generosity on the palate. The mouthfeel is plumper and more supple, with silky orchard fruit layered with nuances of almonds and dried florals. A slightly rounder, more textural expression—while still retaining freshness and focus.
This is the Reserve bottling from the second pick of Verdelho grapes in 2023, crafted decisively in a Chardonnay style. Fermented in 100% new French oak with full malolactic conversion, it was aged for just a few months in barrel prior to bottling. Texturally, it’s broader and rounder than the Estate Reserve Verdelho—which is more bracing—yet this version remains vibrant and dynamic. Orchard fruit mingles with umami-rich notes of Parmesan rind and expressive baking spices. While richer, it’s by no means flabby; bright, focused acid tension keeps the wine fresh and balanced.
This 2021 Barbera was fermented in stainless steel with punchdowns and aged for 30 months in large 500-liter puncheons—about 25% new, primarily French oak with a touch of American. Blending occurred just prior to bottling. The wine opens with fragrant red berry fruit, wet stone minerality, and dusty wild herbs. On the palate, sweet tea–like tannins frame notes of rose petal and rich cedarwood.
Fermented in stainless steel and bottled just a few months later, this vibrant white wine is crafted by winemaker Brent Amos, with assistant winemaker Aaron Andrews (who began his journey as a busboy and worked his way up through the cellar). Bright and laser-focused, it shows crisp citrus character with notes of orange oil, sea spray minerality, and white floral aromatics woven throughout.
As if a just-picked basket of limes and lemons were squeezed into your glass, this wine bursts with citrus purity, layered with jasmine flowers and honeysuckle nuances. Absolutely bracing and racy on the palate, with spicy, zesty, and zippy acid tension fueling the finish. This is your salad wine. Your carnitas tacos wine. Your post–18 holes first glass refresher before you dive into a hearty red with steak and potatoes.
100% Syrah sourced from Clark Vineyard and Dante Robere Vineyard. A bold and juicy red with white pepper, kirsch, and expressive cedarwood aromatics. Supple, plump tannins support juicy blueberry and blackberry compote, layered with more white pepper, violets, cherry coulis, and graphite. A hint of black truffle charcuterie rounds out the medium-bodied finish.
Syrah cofermented with a touch of Viognier in the Northern Rhône tradition, Wild Flower lives up to its name. Aromas of wild herbs and wild black raspberries leap from the glass, while the palate delivers sultry layers of savory red fruit interwoven with hints of leather, rose petal, vanilla, pepper, and liqueur. A bold, aromatic, and expressive red with plenty of personality. -JR
Cofermented from all five traditional Bordeaux varieties, this blend comes from a field planting of less than an acre in the Davis Vineyard. Intensely savory and deeply expressive, it opens with bold aromas of blackcurrant, licorice, dried herbs, oak, and a touch of vanilla extract. The palate is supple and rich, continuing the savory thread with ripe, plummy dark fruit, impressive concentration, and a lift of blood orange acidity. -JR
The LVVC (Livermore Valley Vintners Collective) is a collaboration of six Livermore winemakers who come together each year to craft a unique blend, with each contributing their own interpretation using wines from their cellars. In this expression, Cabernet Sauvignon is blended with Syrah, Merlot, and Malbec to create a rich, harmonious red. The nose is peppery and floral, with savory blackcurrant aromas, while the palate delivers bold flavor with impressive balance—powerful, polished, and delicious. -JR
100% Sauvignon Blanc from Nella Terra Vineyard, fermented entirely in stainless steel. Super bright and super zesty, with lime citrus, lemon blossom, and a hint of jasmine layering in a spicy, expressive nuance. Medium-bodied on the palate with building tropical fruit intensity, balanced by all that zippy citrus and vibrant acid tension.
100% Primitivo aged for 20 months in 25% new European oak from Garre Vineyard. This is a super juicy, blue-fruited, and downright delicious wine, with cola nut nuances, layers of minty freshness, and savory charcuterie all building on the medium-bodied palate. Granular tannins carry a coffee-toffee quality, adding texture and depth. A total crowd-pleaser—perfect for weeknights, the start of a meal, and, naturally, with pizza.
This 2021 Cabernet Franc from Garré was aged for 20 months in 33% new Eastern European oak. It’s a very pretty wine—soft, approachable, and full of charm—with black currant fruit, cola notes, and hints of underbrush building across the medium-bodied palate. Gentle tannins glide into a long finish marked by black sea salt, Earl Grey tea, and pressed violets. A gentle giant, and all too easy to drink.
A 100% Pinot Grigio, fermented in stainless steel, and sourced entirely from Garre Vineyard. It’s a weighty, juicy, full-throttle expression of the variety, with silky texture and plenty of ripe apricot, white peach, and pear to entice. Notes of dried wild herbs, mango, and slivered, salty Marcona almonds build in complexity, making this a richly layered and satisfying white.
This 100% Cabernet Franc comes from the Lucky 8 and historic Ravenswood vineyards, and was aged for 18 months in 20% new French oak. Pretty rose petal and black currant notes lift from the glass, layered with river stone and tobacco leaf nuances. Juicy and medium-bodied on entry, with graphite-laced red-toned fruit carried by zesty blood orange acidity. A dusty tannin backbone supports the long finish, which lingers with hints of Earl Grey tea and vanilla bean.
This 100% Sauvignon Blanc from Ridout Vineyard was stainless steel–fermented and aged for three months, made entirely in a reductive style—so give it a little air. Once it opens up, citrus fruit and almond notes shine alongside white peach and apricot pit. The wine is bright, clean, and driven by focused acid tension that carries the day. It’s a wine that grows on you with each sip and is ideal as a food-friendly vinous companion.
Aged for 20 months in 30% new European oak, this Cabernet Franc from Garre Vineyard is savory, meaty, and zesty. It opens with crunchy currant fruit, tobacco, loamy earth, and crushed violets. Medium-bodied on the palate, with more juicy, ripe currant, smoked paprika, and black sea salt, all framed by superfine tannins and a succulent black truffle and charcuterie finish.
