The Latest Cristaldi Scores
Vintage
Wine
Color
Rating
Vintage
Wine
Color
Rating
Sourced from the Crown Block portion of Stone Patch—a 4-acre parcel on a sloping hillside within a 10-acre vineyard—this is the latest-ripening site for Darcie Kent. The grapes underwent a cold soak before fermentation and were aged for 20 months in approximately 30% new French oak. The result is a power-packed, muscular wine with broad-shouldered tannins and a juicy profile of mulberry and dark fruit. Layers of leather, wild herbs, smoked paprika, and a hint of Mexican mocha shape the finish.
This 100% stainless steel–fermented and –aged Cabernet Franc comes from the Lemmons Vineyard and represents a fresh, innovative approach. “We wanted to show that you can make a Cabernet Franc that comes to market within a year,” says Amanda Kent, co-owner of the winery. “That’s important—to convince growers and producers to plant more and make more Cabernet Franc.” Winemaker Julian Halasz bottled the wine in April following harvest, employing micro-oxygenation and the use of oak staves to enhance texture and balance. The result is a remarkably polished wine with grippy tannins, pure dark berry fruit, blue fruit accents, floral notes, and a hint of bay laurel. Designed for early release and wide accessibility—including supermarket shelves—this is a compelling example of how Livermore producers can offer youthful, cash-flow-friendly Cabernet Franc without sacrificing quality, while still reserving their estate bottlings for long-term aging.
Sourced entirely from the Triska Vineyard, this wine is crafted from multiple picks, each fermented separately in open-top bins with frequent punchdowns to maximize tannin extraction. The lots are gently pressed just before dryness and then aged for 8 months in 40% new French oak. This is a bold, ripe expression, brimming with dark cherry, fig, and mocha notes. Rich toffee and high-toned floral aromatics add lift, while the medium-bodied palate is framed by fine-grained tannins that offer grip and texture. The savory finish lingers with a melange of dried herbs—sage, straw grass, and more—adding complexity.
This vibrant rosé supports a meaningful cause: the winery donates $2 per bottle to Access Community Health to provide breast cancer screening for underprivileged individuals in the East Bay. Winemaker Julian Halasz notes, “We treat this like a white wine”—gentle whole-cluster pressing, strategic press cuts, and aging for three months in stainless steel. The result is a bright, crunchy red-fruited wine with cranberry, raspberry, and strawberry notes, accented by a hint of watermelon rind. It gains mid- to full-bodied richness from 7 g/L of residual sugar, yet remains incredibly balanced and refreshing, finishing bone dry with a lift of zesty orange oil. A fantastic food-friendly rosé
The DeMayo Vineyard is a small, 4-acre Chardonnay site in the Crane Ridge area of the Livermore Valley, located just south of Tesla Road, ranging from about 1,000 feet down to 600 feet in elevation. Grapes are whole cluster picked, then fermented and aged for 8 months in 60% new French oak. This Chardonnay opens with a rich, toasty, and buttery nose, layered with orchard fruit, poached pears, vanilla accents, and baking spice. The palate is bright and energetic, with a lengthy finish that underscores the wine’s dynamic character.
Sourced from Triska Vineyard, the Pinot Noir for this sparkling wine grows on north-facing slopes under shade cloth, and was picked early—around August 9. Winemaker Julian Halasz partners with a sparkling house in Lodi for aging. The wine spent 19 months on the lees and was finished with a dosage of 8 g/L. It opens with a lovely biscuity nose of lemony brioche and fresh pastry. The mousse is rich and creamy, with a finish marked by crushed Marcona almonds and a hint of vanilla bean. Baked orchard fruit fills in the mid-palate, making this a thoroughly delicious sparkler.
A blend of 95% Cabernet Franc and 5% Malbec from Stone Patch Vineyard, aged for 21 months in French oak. This is a coiled, energetic, and currant-driven Cabernet Franc, marked by zesty acid tension and intensely tart, grippy tannins that resolve beautifully through a streak of blood orange acidity. Pressed wildflowers and crushed cocoa nibs add intrigue, while white pepper and dried sage fuel the long, savory finish.
100% Sauvignon Blanc from Triska Vineyard, aged for three months in stainless steel. A refined and expressive wine with notes of kiwi, lychee, and lemon and lime blossoms. Medium-bodied, with zesty lime-driven acid tension and juicy Melon de Bourgogne character. There’s excellent phenolic grip, and the finish lingers with grapefruit zest and tangerine oil essence—refreshing and vibrant from start to finish.
100% Sauvignon Blanc, Musqué clone, from the 30-acre Lemmons Vineyard, fermented and aged entirely in stainless steel. The vineyard blocks were planted in 2017 and 2020, as the site has been trending cooler each year—ideal conditions for Sauvignon Blanc, which continues to thrive here. This wine is superbly citrus-focused, with high-toned jalapeño and white pepper nuances layered over green apple, pear, and a kiss of passion fruit. Mouthwatering acidity gives it grip and energy, driving a lengthy, spicy finish.
A blend of 92% Cabernet Franc, 5% Cabernet Sauvignon, and 3% Petit Verdot, sourced from two blocks in the White Cat Vineyard (Clones 01 and 05), and aged for 18 months in French oak (45% new). This wine leaps from the glass—even without a swirl—with expressive notes of dried straw and Livermore Valley prairie grass, interwoven with black currant and subtle blueberry. Polished, silky tannins flood the mid-palate, where blue and black fruit show both weight and elegance. The finish is savory and scented, with building tannins, cocoa powder, and pressed wildflowers. There’s density, freshness, and energy throughout this expertly crafted Cabernet Franc.
Aged for 30 months in French and American oak, this estate-grown Petit Verdot is a polished, poised, and seductive red, offering refined mulberry and black currant fruit, hints of fig paste, and dried violet aromas. Medium- to full-bodied, with silky fruit and satiny, elongated tannins, this is a stylish and delicious wine—well worth savoring over a long meal of braised meats and roasted vegetables.
Aged for 18 months in a mix of American and French oak, this red delivers a satiny, supple palate feel with full-bodied yet approachable tannins. Dark berry fruit anchors the profile, joined by notes of blueberry, black cherry, and dark chocolate. Easygoing and versatile, this is a red you can enjoy on its own—ideal as a pre-dinner pour. For the main course? Reach for the Purple Label and pair it with a well-salted New York strip.
Aged for 30 months in 62% new French oak, this Cabernet Sauvignon-based blend showcases fruit from three standout sites: Cabernet Sauvignon from Galles Vineyard (elevation about 1,100 ft), Cabernet Franc from White Cat Vineyard, and Petit Verdot from Smith Ranch. The result is a deeply expressive wine with alluring aromatics of bay laurel, sage, and tobacco leaf, layered with black and red currant fruit. Medium-bodied on the palate, it reveals firm structure and a rich, black truffle charcuterie quality, with a subtle thread of incense on the long, savory finish. Zesty, layered acidity lends freshness and lift, making this an super food-friendly red.
Fermented in open-top half-ton bins with daily punchdowns, this Merlot-based blend was aged for 19 months in 44% new French oak and 10% American oak. Sourced from Thatcher Bay (Merlot), Smith Ranch (Petit Verdot), and White Cat Vineyard (Cabernet Sauvignon), it’s a savory, dried-herb-driven red with rich aromatics and a laser focus. With a pH of 3.46, the wine shows excellent acidity, grip, and tension—making it one of the most food-friendly Merlots in the region.
Winemaker Larry Dino notes that in the late 1990s and early 2000s, Livermore had set its sights on Merlot as the variety to champion. But with the fallout from Sideways, that focus shifted—today, Cabernet Franc has taken center stage. Still, this wine is a reminder of Merlot’s potential in the Livermore Valley when handled with this level of care and intent.
This blend of Cabernet Franc, Cabernet Sauvignon, and Malbec from White Cat Vineyard, along with Merlot from Thatcher Bay, was aged for 17 months in 60% new French oak. It’s a dark-fruited, velvety wine with graphite minerality layered with dried sage, scrub brush, and powerful tannins that lay a solid foundation for juicy dark fruit. The palate glides to a savory, mineral-driven finish. It’s a cool wine—in every sense: cooling in its supple dark berry expression, cool in its herbal lift, and just plain cool to drink for its enticing texture.
One of three vineyard-designated Carménère wines by Cuda Ridge, the Insel Vineyard Carménère was aged for 18 months in French oak (50% new). Wow—are we in Chile or the Livermore Valley? You might be just as confused when you nose this super meaty red, packed with licorice and black olive overtones, black cherry and blackberry fruit, and classic cigar box and cedar nuances. Juicy blue fruit compote leads the way to iron-laced tannins—firm, yet soft and satiny at the edges. Layers of loamy earth, pressed wildflowers, dried violets, and lavender round out this complex and compelling red.
After fermentation in open-top bins with daily punchdowns, this Malbec was aged for 19 months in American oak (21% new). Winemaker Larry Dino favors Pennsylvania oak for this wine, noting its signature bacon-like, meaty character—which is unmistakably present here. That savory quality mingles seamlessly with dark berry and blueberry fruit, supported by a streak of savory spice. The tannins are gritty and granular, adding texture and structure, yet the wine remains fresh and vibrant. A robust, distinctive Malbec that will soften with time in bottle.
Medium- to full-bodied, this red delivers juicy plum, brambly black cherry, and currant fruit layered over wet slate minerality. Intense, robust tannins provide a solid foundation for the vibrant fruit and savory spice notes to shine—think black licorice, cocoa nibs, crushed clove, and a hint of smoked paprika. The finish is long, structured, and full of tension.
