The Latest Cristaldi Scores
Vintage
Wine
Color
Rating
Vintage
Wine
Color
Rating
Sourced from Ghielmetti Vineyard, this Cabernet Franc was fermented in multiple open-topped 1.75-ton bins, punched down for extraction, and aged in neutral French oak puncheons. It’s just about everything you want from a New World Cabernet Franc—and distinctly different from anything you’ll find in Napa or elsewhere in California. Steven Kent Winery nails the balance: beautifully ripe and pure currant and plum fruit, accented—never overwhelmed—by sage, mint, and eucalyptus, all woven around tobacco leaf notes. The medium-bodied palate builds with intensity, framed by refined tannins that are firm yet inviting, with a suppleness in the 2022 vintage that’s hard to beat. Round and gentle, it glides into a long, nuanced finish layered with black sea salt, crushed sage, and bright thyme. You won’t want to put this down—and honestly, you’d better pair it with herb-dusted pork loin (or be damned).
The 2023 screwcap Cabernet Franc from Cresta Blanca Vineyard is a dynamic, complex, and expressive wine—especially impressive at a $35 SRP. Aged in concrete and neutral puncheons, this 1,000-case bottling is medium- to full-bodied, striking a remarkable balance between seriousness and approachability. The tannins are superfine and perfectly integrated, framing a beautiful panoply of dried sage, spearmint, and tobacco leaf. Juicy red and black currant fruit anchors the core, with spectacular wet river stone minerality, subtle underbrush, and crushed cacao nib nuances rounding out the finish.
Elements is a one-third blend of the Steven Kent “Steel”, “Rock”, and “Wood” aged Cabernet Franc wines. It’s an effortlessly delicious and expressive wine, capturing the best traits of all three: pure red and black fruit, integrated wild herb nuances, and a lovely thread of saline-mineral tension. Fine-grained tannins have a velveteen edge, gliding into a long finish marked by cocoa nib. Medium-bodied, with slightly less mid-palate depth than Wood, but with greater aromatic lift and flavor complexity. Very well put together—and a pleasure to drink.
“Wood” was aged in two nearly neutral barrels—a 2011 barrique and a 2015 barrel—making this one of the most subtle oak treatments in the series. “For us, barrel is about sanding off the corners of acid-driven young wines,” says Steven Kent Mirassou. “We don’t want it to add flavor or aroma. Since we mostly use puncheons, we get fewer wood notes but more structure. That oxygen exchange polishes the wine.”
And polished it is. “Wood” pulls together the sauvage character and fresh fruit tones—red and black currant—into a seamless whole. The wine feels composed, with a refined sheen and balanced structure. There’s a quiet density at the mid-palate and a revealing thread of acid tension that makes it deeply food-friendly.
Rock is aged in concrete for 14–18 months, offering a strikingly different expression of Cabernet Franc. The red and black currant fruit is more coiled and restrained, layered with earthy nuances and a subtle sauvage character that feels wild yet refined. The texture is almost velvety, with a grounded, mineral presence that gives the wine a quiet power. Really fascinating—and a compelling contrast within this producer’s Cabernet Franc series.
“Steel” is one of four Cabernet Franc wines in a series presented by Steven Kent Mirassou, alongside “Rock”, “Wood”, and “Elements”. Each is aged for just 10 months in a single type of vessel—highlighting how aging environment alone can shape the varietal expression. “The impetus for my wife, Beth, and me was something we experienced in the Loire Valley a year ago,” says Mirassou. “We noticed the variety of aging vessels being used, and after working with Cabernet Franc here for more than 20 vintages—this being my 30th harvest—we wanted to showcase the differences in varietal characteristics across vessels.”
Steel is made in a reductive style and is incredibly expressive. Aged for up to 10 months in stainless steel, it reveals striking purity of blackberry, black cherry, and black currant fruit, accented by tobacco leaf, spearmint, and sage. Medium-bodied, with silky fruit and precise saline-acid tension, it finishes with a delicate layer of dried flowers. Fresh, pure, and savory, Steel delivers elegant structure and a perfectly balanced finish.
Harvested from Clone 5 Cabernet Franc at Cresta Blanca Vineyard on the west side of the Livermore Valley AVA, this 2024 release saw just under 400 cases produced. My first taste of Cabernet Franc Blanc came from Steven Kent Winery—either the 2022 or 2023 vintage—and this 2024 bottling hits all the same high notes, while adding new depth. It’s a dynamic expression of a red grape reimagined as a white wine, and it delivers.
You might be surprised when you see the label, but give this wine a chance—and here’s what happens: subtle stone and tropical fruit notes build across the medium-bodied palate, nuanced by white flowers. There’s grippy, citrusy acid tension and mineral drive, all layered with apricot pit, white peach, and sea salt. The 2024 version leans a touch more plush and soft than previous vintages, but it remains just as compelling. Stockpile this by the caseload—this is one to watch.
This 100% Petit Verdot Rosé from Sakura Vineyard and Winery was fermented and aged in stainless steel. It’s a super salty, red-berry–fruited, floral-scented, and savory-spiced rosé with real verve and tenacity. As focused and southern-French in style as they come in the New World, it might just be the most food-friendly rosé in all of Livermore Valley.
This Tempranillo from Sakura Vineyard was barrel-aged for 10 months in American oak. High-toned eucalyptus notes weave through red cherry and plum fruit, all building to a crescendo on the medium-bodied palate. A burst of perfectly ripe blood orange and grapefruit zest adds lift before gliding into a drying, tannic finish.
The LVVC (Livermore Valley Vintners Collective) is a group of six Livermore winemakers who collaborate on a blend project each year. While the framework remains consistent, each winemaker creates a totally unique blend from their own wines. Aged in neutral and once-used French and American oak, this is a beautifully built, tightly knit, expressive wine with excellent tension and tremendous length. Medium-bodied, it’s framed by finely textured, tobacco-scented tannins supporting dark plum, juicy black currant, and tobacco leaf notes. A streak of saline-acid tension gives the wine great levity. A compelling showcase of the integrity Cabernet Franc can achieve in Livermore Valley.
The Big Daddy 100% Cabernet Franc from White Cat Vineyard in Livermore Valley is all Clone 5 (French 311), aged for 33 months in neutral and once-used French oak. And wow—is it ever a big daddy. Bold, bodacious, and bursting at the seams, with supple, juicy plum-like tannins that open to reveal ripe black currant, spiced plum, rich tobacco, cedar, and mocha. The long, spicy finish pops with a heady flash of smoked paprika before demanding another big sip.
Fruit for this 100% Sauvignon Blanc from Sunol Highlands Vineyard at Nella Terra Winery in Livermore Valley is grown at 1,100 feet elevation. Fermented entirely in stainless steel, it’s understandably crisp and zippy, yet layered with rich notes of orange and lemon oil and salted Marcona almonds on the nose. Light- to medium-bodied, with crunchy orchard and citrus fruit framed by screaming saline-acid minerality through the tension-filled finish.
This may be Rodrigue Molyneaux’s final vintage of this particular red as a standalone varietal bottling from Thatcher Bay Vineyard—a real pity, because there’s so much to like. Juicy, spicy, and savory, this Merlot offers hints of violets, wood spice, and licorice on the nose. The full-bodied palate is plush with plummy fruit, yet maintains terrific tension thanks to its vibrant spice, bright lift, and a surprising amount of structure. A compelling farewell, if indeed it is the last. -JR
This 98% Cabernet Franc from Casa de Viñas in the Livermore Valley was aged in 17.5% new French oak, 25% third-use Hungarian oak, and 67.5% neutral barrels. It’s a more subtle, refined expression of the variety, with sagebrush nuances, black currant, plum, and accents of new wood cedar. Medium-bodied, it shows zesty blood orange acidity and emerging notes of pine, mint, and eucalyptus that add an unexpected—but very welcome—freshness.
A blend of 94% Nebbiolo, 3% Barbera, 2% Cabernet Franc, and 1% Petit Verdot, all sourced from the Tabby Cat Vineyard. The nose is a striking homage to Piedmont, with classic notes of sour cherry, dried herbs, tobacco leaf, and dried blood orange. That vibrant sour cherry character carries through to the full-bodied palate, where it meets lively acidity, a meaty texture, wood spice, and a delicate flourish of dried rose petals. -JR
This 100% Barbera comes from the Rodrigue Molyneaux estate and was aged in 16.5% new French oak, with the remainder in neutral barrels. It’s like the Italian countryside you’ve seen from your car window but never stepped out to explore—until now. Red berry fruit is interlaced with minty nuances and eucalyptus character, building with intensity on the medium-bodied palate. It’s framed by iron-scented minerality and salty, firm tannins with a subtle cherry wood polish. An intriguing and transportive wine from the Livermore Valley; you don’t have to go to Italy to *feel* like you’re there.
The “Il Segreto” is a blend of 50.5% Sangiovese from Crackerbox Vineyard, along with Cabernet Sauvignon and Barbera from the Rodrigue Molyneaux estate, aged in 22.5% new French oak (with nearly one-third aged in stainless steel). This is a delightfully juicy and pleasing red blend, with crunchy red fruit, graphite minerality, and a medium-bodied palate framed by apple skin tannins. It finishes long, with a sleek wet river stone character that adds tension and finesse.
This blend of 80% Pinot Blanc from Buttner Vineyards and Sunol Highlands Vineyard, with 20% Fiano from the Rodrigue Molyneaux estate, was fermented and aged entirely in stainless steel. Fragrant lime blossoms intermingle with white peach notes, building across a light- to medium-bodied palate and finishing with salted and candied lime peel, and lemon zest. It’s the wine equivalent of your beachside margarita with salt on the rim—so after a shot of tequila and a squeeze of lime, don’t be afraid to sip this while staring off into the sunset, wherever you are.
Aged for up to two years in a combination of American and French oak, this Bordeaux-inspired blend is limited to just 350 cases. Dense, dark, and savory, the nose is rich with black olive and concentrated black fruit. The palate follows through with deep, almost syrupy layers of silky black fruit, delivering impressive concentration and power despite being under 14% abv. For fans of bold reds, this is a powerhouse pick. -JR
