The Latest Cristaldi Scores
Vintage
Wine
Color
Rating
Vintage
Wine
Color
Rating
This red is sourced from their most shaded, coolest, and latest-harvested Modigliana vineyard. The Sangiovese clones planted there are believed to be unique to the site, and are lower-yielding. It’s got a gorgeous nose of black cherry, red plum, orange rind and roses, tinged with underbrush hints. The palate is extremely focused in its elegant red fruit flavor, vibrant acidity, and linear minerality. Lovely stuff, it needs some time in bottle to resolve its linear tannins. – J.R.
Sourced from a Sangiovese clone that produces thicker-skinned berries, planted on east-facing slopes at 440m a.s.l. The name refers to a local legend involving an American soldier stationed in Modigliana during WWII, who supposedly decided to settle in the region along with (for some reason) a pet monkey. When the monkey died, he apparently buried it near a well in the ronco (which I am assuming would now violate some regulations?), which is considered to be a “mystical” place. It starts with earth, dried orange peel, dried herbs, sour black cherry, plums, redcurrant, dried rose petal, and a rather serious nature all around. The elegant nose belies a powerful, forceful palate, with leathery tannins, and deep red fruit flavors. This has got serious stuffing in its structure; even the acidity feels serious! – J.R.
This site, named “hole of the priest”, refers to land previously belonging to the church, with a vineyard planted at the base of two adjoining steep hillsiodes. It leaeds with very dark cherry and dried roses, then presents aromas of vibrant red fruits. The palate is earthy, funky, chewy, and structured, leading to a mineral-tinged finish. – J.R.
There’s a lot to like about this white, sourced from a steep, riverside vineyard. A perky nose is abundant with white flowers, ripe citrus, jasmine, underripe pineapple, pear, and yellow and green apples. 9 months in new and second-use French oak lend a hint of toast tro the racy palate, which shows flavors of ripe lemons and a chalky minerality, leading to a long citrus-peel finish. – J.R.
From 30+ year old, bush-trained vines comes this intriguing and mineral Sauvignon, aged 12 months in used French oak barrels. Peach blossom and tropical fruit notes mingle with ripe grapefruit and a touch of hay on the nose. In the mouth it starts quite rounded, with developed citrus, grilled orange peel, ripe yelow apple, and mandarin orange flavors. A saline hint adds complexity and nuance. – J.R.
Sourced from a single vineyard with extrmely thin, slate subsoils, this Cab Franc sees 11 months aging in large format oak and 6 months in concrete. Tons of herbal spice notes kick it off, with citrus peel, lavender, and a fantastic purity of dark plummy fruit. The palate is gorgeous—spice, tension, dusty but elegant tannins, black fruit depth, and blood orange acidity. Irresistibly pretty, mineral, energetic, rich, and delicious. – J.R.
Dried herbs, rose petal, and savory black olive notes offer support to a nose of black plums, red currants, and wild raspberries. Sultry on entry, the mouthfeel then becomes grippy and at turns energetic and then powerful in this exceptional young red that is just finding its footing. It’s very young, very finely textured, very elegant, and very, very good! – J.R.
This flagship red’s grapes are manually selected, with about 20% whole cluster and agewd 6 months in cement tanks and 12 months in large oak barrels. Incense spices, red fruits, and greener herb notes with licorice hints lead the nose. The palate is chewy with black fruit, abundant spices, and more structure than in previous vintages. Great stuff. – J.R.
This flagship red’s grapes are manually selected, with about 20% whole cluster and agewd 6 months in cement tanks and 12 months in large oak barrels. Succulent red fruit kicks it off, all of it deep and savory. The palate shows the same, with spices acting as background to the pure, abundantly fruity mouthfeel. – J.R.
This flagship red’s grapes are manually selected, with about 20% whole cluster and agewd 6 months in cement tanks and 12 months in large oak barrels. The 2021 offering is a savory, complex sipper with dried violets, blackberry, currants, and raspberry on the nose. The palate has a soft entry, then bursts with vibrant red fruits, a hit of herbs and black pepper spice, and shows power on an impressive finish. – J.R.
Aged 18 months in a mix of new and used Hungarian oak, this 2021 estate Cabernet Sauvignon from Los Amigos Ranch in the Chalk Hill AVA is dark, muscular, and brooding. It boasts notes of black mulberry and dried violet, with black olive and rich cassis and cherry fruit building on the palate. Velvety, well-framed tannins form a plush carpet across the mid-palate. Always a strong value Cabernet Sauvignon, it is especially well suited to weeknight drinking.
Made by Adam Lee of Siduri fame, this wine comes from Bucher Vineyard in the Middle Reach of the Russian River Valley. It builds beautifully in the glass with vivid red fruits—raspberry and macerated cherry—alongside elegant cedarwood notes and smoky mineral nuances. Crunchy, apple-skin tannins provide attractive grip on the palate, revealing flashes of blood orange. A creamy mid-palate core makes the wine especially inviting. This is a complete, polished, and exceptionally well-built wine.
Kenneth Juhasz says he had first choice of this vineyard, blending some parcels but sourcing most of the fruit from what he calls the “Bolt Block,” a super-rocky section of the site. Made entirely from Dijon Clone 667, the wine builds in the glass with dark-fruit and cocoa nib intensity accented by elegant cedarwood notes. The texture is off the charts—velvety, silky, and satiny, nearly luscious yet still pure-fruited—finishing with an earthy richness and fruit-driven depth that complements the wine’s dark, brooding profile. Quite exceptional.
