The Latest Cristaldi Scores
Vintage
Wine
Color
Rating
Vintage
Wine
Color
Rating
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
The Family Reserve Old Vine Sauvignon Blanc is crafted from 40-year-old estate-grown vines, delivering the depth and intensity only mature plantings can offer. The nose is powerful and distinctive, with toasted citrus peel and dried green herbs. On the palate, it’s concentrated and focused, showcasing ripe lemon, melon, and grilled orange flavors. -JR
Fermented and aged entirely in two brand-new François Frères barrels, this Chardonnay was stirred on heavy lees for 4–6 months and aged for a total of 18 months. Only 45 cases were made. With a pH of 3.59, the saline-acid tension is apparent from the very first sip and carries all the way through the lengthy finish. In between, you get a round, rich, and supple palate packed with pleasure: citrus oil, candied ginger, and beautifully integrated toasty oak. It’s refined yet generous, delivering layers of apple tarte tatin, poached pears, honeysuckle, and a lingering touch of black licorice. Talk about a Wow wine.
Aged for 16 months in twice-used French oak, this limited 25-case Merlot hails from Akin Vineyards in the Sierra Foothills. It’s a vibrant, energetic expression, offering crystalline red berry fruit—cranberry and raspberry—layered with subtle incense, brown spices, and flamed orange peel. Floral notes and wet river stone minerality add lift and elegance, while feathery-fine tannins provide gentle structure.
Poulet Sautant Unoaked Chardonnay is named for the “jumping chickens” on Bob Pruett’s property—specifically, his wife’s Polish Frizzles. During the growing season, the chickens leap up to knock berries off the vines to feed their young, which Bob has come to view as a charming (and accurate) indicator that the grapes are ripe and ready to harvest. This unoaked Chardonnay is super fresh and bright, with aromas of ripe pear, apple, and lemon citrus. Medium-bodied on the palate, it shows fleshy, creamy pear and apple fruit framed by zesty, electric acid tension. The finish is lifted by a touch of salinity and a pop of honeycomb.
Harvested just after midnight to preserve freshness, this white was made with precision and intention—sourced from the north-facing side of the vines to enhance its lean, mineral character. Inspired by the wines of Southern Burgundy, it was whole-cluster pressed, barrel-fermented in neutral French oak, and aged sur lie for six months. A Burgundian yeast strain was used to further emulate the region’s style. The result is a mineral-driven wine bursting with peach, pear, and yellow apple. The palate showcases pure stone fruit flavors with a refined, almost delicate elegance. -JR
Fermented and aged entirely in FCC Crystal stainless steel (austenitic-grade, named for the crystalline structure of the steel), this Chardonnay is sourced exclusively from Bob’s Vineyard and planted to Dijon clones. “We treated the pressing like a Sauvignon Blanc,” the winemaker says—blanketing it with CO₂ to keep the wine in a reductive state before fermenting and aging it entirely in stainless, with malolactic fermentation fully blocked. The aromatics are vibrant and layered, with notes of honeycomb, orange zest, and crushed almonds. Medium-bodied on the palate, it shows a rich vein of crystalline acid tension and sea salt minerality, with impressive length.
Fermented and aged in stainless steel with just a touch of malolactic fermentation, this Chardonnay is sourced from both the Russian River Valley and West Sonoma Coast. It’s crisp and clean, with bright citrus, apricot, and pear layered with hints of honeycomb and wildflowers. Medium-bodied, with excellent length, focused fruit, and a saline-mineral tension.
The GPS red blend gets its name from a double meaning—both a nod to place and a California spin on traditional Rhône blends (with Grenache and Syrah joined by Petite Sirah to form Page Mill’s flagship red). The youthful nose of this 2022 vintage brims with raspberry, cinnamon, violets, plums, and pepper, while the palate delivers flavors of black raspberry and black cherry. Powerful yet smooth, the wine is beautifully balanced by a vibrant, energetic lift that keeps it fresh and compelling. -JR
This Cabernet Sauvignon is a blend of fruit from four distinct vineyards, thoughtfully selected to showcase the microclimates of Livermore Valley—from the cool, southwestern edge of Kalthoff Commons to the deeper mid-valley soils and the warmer eastern boundary. Aromas of dried violets, cassis, and black plum are layered with savory undertones and a mineral-spiced edge. On the palate, it delivers a well-crafted, balanced attack—melding firm, linear acidity with supple black fruit flavors. The finish lingers with a subtle hit of licorice. -JR
A perky, mineral-driven Chardonnay sourced from the San Francisco Bay area, this elegant sipper offers notes of white peach, lemon, and a mix of green and yellow apples. The mouthfeel is almost Chablis-like, marked by chalky minerality that gives way to vibrant flavors of ripe citrus fruit. Bright, clean, and refined—an excellent example of cool-climate California Chardonnay with finesse. -JR
