The Latest Cristaldi Scores
Vintage
Wine
Color
Rating
Vintage
Wine
Color
Rating
Fermented and aged for 17 months in 45% new French oak, this blend of Clone 8 Cabernet Sauvignon and Cabernet Franc comes entirely from the One Oak Vineyard. It’s intensely fragrant, with dusty mineral and rose stem aromatics, dried wild herbs, and pretty cedarwood spice.Medium- to full-bodied on the palate, the wine offers supple, plump tannins wrapped around layers of loamy earth, black currant, blackberry, black cherry, and spiced plum. Dark chocolate notes and a burst of blood orange acidity bring freshness and tension, making this an excellent food-friendly wine.
Sourced entirely from the winery’s One Oak estate property, which surrounds the Wood family home, this wine is crafted from vines planted in 2019. Fermentations take place in open-top bins, followed by 18 months of aging in 25% new French oak. The wine opens with alluring aromatics of bright red berry fruit, savory mineral notes, and dusty wild herbs. On the palate, juicy berry fruit is framed by pronounced, broad-shouldered tannins with a rounded, velvety texture that’s beautifully integrated. Layers of baking spice and rose petal florals add further dimension. A compelling and structured young wine—definitely one to watch.
This Sauvignon Blanc was barrel-fermented and aged for seven months in 33% once-used Acacia wood. It opens with a fragrant, expressive nose of Acacia, honeysuckle, and tangerine oil. Medium-bodied on the palate, it shows energy, poise, and tension. The texture grips initially, then releases to reveal layers of prairie grass, a squeeze of Meyer lemon, flamed grapefruit zest, and grapefruit oil. A complex white that’s more than deserving of a rotisserie chicken—or even a salted cut of beef.
The Wood Family Vineyards 2023 Cabernet Franc was aged for 18 months in 28% new French oak barrels. A touch more refined than the 2022 vintage, it shows focused purity of black currant and black cherry fruit, with fine tobacco nuances and elegant cedarwood accents, complemented by rose petal aromatics. The tannins are soft, velvety, and supple, framing a juicy core with seductive black currant jelly, cigar box notes, white pepper, a hint of cardamom, and a touch of crushed clove. A truly marvelous Cabernet Franc from the Livermore Valley.
Winemaker Rhonda Wood has a special affection for Clone 30, which she believes imparts a velvety quality to her wines. This Cabernet Sauvignon is partially barrel fermented, with the remainder fermented in open-top bins, then aged for 30 months in 70% new French oak. It delivers a classic profile of blackberry, graphite, and bay leaf, layered with rich black currant fruit. The palate builds with intensity, supported by soaring, velvety tannins and a deep core of loamy earth that carries through the long, structured finish.
This 100% Chardonnay was barrel fermented in 32% new French oak and aged for 9 months with biweekly lees stirring. Bold and expressive, it offers layers of pineapple, lemon oil, tangerine zest, and honeycomb. Full-bodied on the palate, with mouthwatering grip and tension, it builds to a long, spice-laced finish accented by baking spice and vibrant acidity.
This 100% estate-grown Cabernet Franc was aged for 18 months in 27% new French oak and 8% new Hungarian oak. The nose is strikingly attractive, with dark currant fruit, tobacco, sage, and dried spearmint. Supple yet firm tannins frame a juicy palate with excellent phenolic grip and savory intensity. A gorgeous dried tobacco note carries through, evoking the fragrant dried ranch grasses that scent the Livermore Valley air on a warm summer day. That same aromatic intensity is captured in the glass—and it’s so very pretty.
Muy Bueno is a ripe, full-throttle Zinfandel—and a clear favorite among newer clientele. It’s often the gateway red for those just getting into wine or who think they don’t like reds. Bold and juicy, it bursts with ripe red berry fruit, rich toffee spice, and high-toned rose petal florals. The finish is brambly and red-fruited, with just enough lift to keep it playful. It’s a fun, crowd-pleasing wine that shines when served slightly chilled—especially alongside BBQ.
Fermented in open-top bins and aged for 17 months in 25% new French oak, this Zinfandel is big, bold, and Zin-tastic. Bursting with fragrant strawberry-rhubarb fruit and dark chocolate notes, it’s incredibly juicy on the palate, with rich layers of plum and boysenberry. Glorious accents of Indian baking spices, espresso, and dark cacao nibs weave through the finish.
This GSM blend brings together Grenache from Fong Vineyard (farmed by Bill Johnson), Syrah from Clark Vineyard, and Mourvèdre from Raboli Vineyard. Aged for 15 months in neutral oak, the wine is beautifully perfumed with rose petals, violets, and bright cranberry and raspberry fruit. Warm baking spices emerge on the medium-bodied palate, where velvety tannins glide to a smooth, satisfying finish.
Made in the traditional Méthode Champenoise, this sparkling wine spent 5 months in tank before aging 18 months on the lees. It opens with bright citrus and orchard fruit layered with French pastry notes. The palate is full-bodied with a super creamy mousse and building richness, balanced by bright, crunchy acidity and a chalky minerality that carries through the long finish.
This 100% Sauvignon Blanc, sourced from the Louis Mel Ranch Vineyard, was aged for four months in stainless steel. Focused and precise, it shows linear acid tension with bright grapefruit zest, tangerine oil, and a crunchy kumquat skin character on the medium-bodied palate. The finish is lengthy and lifted, marked by honeysuckle and jasmine blossom hints.
Sourced from five distinct vineyards, the 2021 vintage of Wente’s top-shelf Cabernet Sauvignon reflects the benefits of a mild summer and extended growing season—yielding a layered, complex expression. The nose is a sensory cascade: black cherry, blackcurrant, cocoa powder, dried herbs, oak spice, licorice, and dark chocolate—almost too much to count. On the full-bodied palate, dark chocolate reemerges alongside rich black plum fruit, giving way to a sophisticated structure marked by polished tannins and impressive length. -JR
Fermented in small stainless steel tanks with pumpovers performed three times daily to maximize color and flavor extraction, this Cabernet Sauvignon was then aged for 22 months in new French oak barrels. Sourced from just two select vineyards, this represents Wente’s top-tier Cabernet offering in this vintage. The nose is intensely spicy and complex, with layered aromas of cinnamon, basil, cedar, tobacco leaf, and rich cassis. A silky entry gives way to a deeply expressive palate featuring black plums, black cherries, and a continuation of the tobacco note, all supported by a fine line of minerality. Hints of dried herbs add intrigue to the long, resonant finish. -JR
This Cabernet Franc from Wente Vineyards was fermented in stainless steel tanks with pneumatage twice daily, then aged for 19 months in 60% new French oak and 40% used French oak barrels. The nose is irresistible—bursting with iron-scented minerality and a hint of charcuterie that frames juicy currant fruit. On entry, notes of crushed cocoa nibs unfold, supported by firm, sturdy tannins that build in intensity through the long, spicy, and complex finish. It beautifully showcases the noble, dark currant fruit and zesty acid freshness that Cabernet Franc can achieve in the Livermore Valley. A tremendous value.
A blend of 49% Cabernet Sauvignon, 44% Merlot, and 7% Cabernet Franc, with each variety fermented separately in small stainless steel tanks with pumpovers performed three times daily. The lots were aged individually for six months, then blended and aged for an additional eight months—spending time in 75% new French oak and 25% second- and third-use barrels. The nose is rich and layered, with dark fruits like cassis, black cherry, and black plum mingling with black licorice, savory black olive, and warm baking spices. Full-bodied with a super-smooth entry, the wine offers a robust, spicy mouthfeel that warms the palate while firm, well-integrated tannins promise excellent aging potential. 672 cases were produced. -JR
It’s hard not to love a wine like Wente’s upper-tier Syrah. The nose unfolds in waves—black pepper, black raspberry, fig, smoke, and game—all seamlessly layered. On the palate, this full-bodied red delivers generous richness, with flavors of dried blueberry, ripe plum, and wild raspberry. Yet amid all the meaty depth and dark fruit, a surprising streak of minerality provides lift and balance, adding refinement to the wine’s bold, expressive character. -JR
Aged in a combination of new, second-, and third-use French oak barrels, this wine is named in honor of Charles Wetmore, California’s first agricultural commissioner and a key figure in the state’s viticultural legacy. The nose is complex and inviting, with notes of black olive, blackcurrant, cocoa, cedar, vanilla, and ripe plums. The medium- to full-bodied palate is spicy, soft, and seductive—an immensely tasty red that balances richness with approachability. -JR
Wente’s 2023 Limited Release 100% Sauvignon Blanc comes from the Mel Vineyard, and is aged sur lie for six months in 10% new and 90% neutral French oak barrels. Just 21 barrels were produced of this electric and gratifying Sauvignon Blanc. Bright, clean citrus and orchard fruit leap from the glass, layered with subtle baking spice notes from extended lees contact. That character builds with spicy intensity on the medium-bodied palate, and the finish shows excellent focus and acid stamina—enough to carry a meal from aperitif hour through to dessert.
Made from 100% estate-grown Pinot Noir in Arroyo Seco, this rosé underwent primary fermentation in stainless steel and did not go through malolactic fermentation. It was aged for two months in stainless steel to preserve vibrancy. Floral, perky, and fresh, this is a perfect springtime sipper. Aromas of passionfruit, mango skin, and wild strawberry lead into a medium-bodied palate featuring bright red berry flavors and a subtle hint of watermelon on the finish. -JR
