The Latest Cristaldi Scores
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Wine
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Rating
Vintage
Wine
Color
Rating
TASTING NOTE: Lot #9. Barrel Sample: Showstopper. Has Dan Kosta Swagger and Shane Finley charisma. Super dark berry fruit and brown spices lead, with a lovely dark rose petal fragrance and a rich, grippy texture. Medium-bodied with impressive intensity and sinewy tannins. A powerful wine with remarkable depth and tension.
From the Auction Lot Catalog:
ABOUT THE WINE
Sourced above the fog line at 1,000 feet of elevation in West Sonoma Coast, this exclusive bottling of Pinot Noir by Dan Kosta demonstrates the elusive reward of the grape grown under extreme conditions. Dan loves the tension he tastes in this wine. Crafted from a blend of his preferred clones, 777 and 115, “Above the Clouds” impresses with the elegant red fruit profile, poised tannin structure, and alluring depth of Sonoma County’s rugged coastal terroir.
Aged for 15 months in exquisite French oak barrels from renowned Burgundian coopers Boutes, Sirugue & Rousseau, this medium-bodied, deep garnet-hued wine displays captivating red fruit aromas of strawberry and Bing cherry, complimented by delicate rose petals. Subtle yet firm tannins promise graceful aging, suggesting this wine is destined for a truly special occasion. Don’t miss this opportunity to acquire a piece of Sonoma County history with this exclusive Pinot Noir by Dan Kosta.
WINEMAKER(S): Dan Kosta, Shane Finley
ESTIMATED BOTTLING DATE: January 2026
ESTIMATED SHIPPING DATE: January 2026
National Distribution: Includes all 50 states and Washington, DC
International Distribution: Includes Canada, Denmark, Japan, Norway; please inquire for additional countries.
TASTING NOTE: Lot #1. Barrel Sample: Damn screamingly good, like Michael Browne leading the circus. Cabell Coursey cruising in for the ride, and together these rocketmen are blasting off with a spectacularly perfumed red wine with gorgeous cranberry and raspberry fruit, showing lifted elegance from nose to mid-palate through to the long, saline-acid finish. Bright, spicy, and super fresh, with blood orange and dark cherry notes carrying the core.
From the Auction Lot Catalog:
ABOUT THE WINE: A blend of Koplen and Graham Vineyards, the 2024 CIRQ “The Ringmaster” showcases Michael Browne’s 20 years of experience working with both world-class Russian River Valley sites. Koplen Vineyard, located in western Santa Rosa, was planted 25 years ago and is meticulously farmed by Dennis and Linda Koplen. Graham Vineyard, situated in a cool and foggy spot in Forestville, California, was planted and is farmed by Charlie Chenoweth.
The commitment to consistency and continuous improvement at both vineyards has made them the core of CIRQ wine. “The Ringmaster” presents a dark hue in the glass, with aromas of black cherries and berries, complemented by hints of oak, cedar, and spice. On the palate, an intense explosion of pomegranate, Olallie blackberry and black cherry unfolds, while herbal accents lend a savory quality. The wine is lush, with a palate-staining finish, well framed by ripe tannins and bright acidity.
With its depth, complexity, and striking balance, this one-of-a-kind blend, crafted exclusively for this lot, commands attention and promises to evolve beautifully with time.
WINEMAKER(S): Michael Browne, Cabell Coursey
ESTIMATED BOTTLING DATE: February 2026
ESTIMATED SHIPPING DATE: October 2026
National Distribution: AZ, CA, CO, FL, GA, HI, ID, IL, KS, MI, MN, MS, MO, MT, NE, NV, NC, OH, SC, TN, TX, VA
Kalasi’s 2022 RAJ Collection (Green Label) delivers on the promise of the standout 2021 release, offering a fragrant bouquet of brown spices layered with red and black currant, cherry, and plum. Hints of white pepper, cinnamon, and a trace of curry powder add complexity and lift. Medium-bodied on the palate, with soft, supple tannins and impressive mid-palate concentration. The finish is long, pleasing, and well-balanced. The “RAJ Collection,” named after the family’s son, is a special label crafted only in exceptional vintages. Aged for 24 months in neutral French oak.
A staple of the Inwood Estates lineup since 2006, this wine represents an Americanized reinterpretation of a Bordeaux blend—crafted with domestic clones rather than ENTAV selections, which were not yet available at the time. Grown at low yields of 1.5 tons per acre, the wine is built on super dark fruit tones layered with tobacco spice and dark chocolate. Blackberry fruit leads the aromatic profile alongside wild herbs, rich toasty cedarwood, dried fennel, and tobacco leaf. Medium-bodied on the palate with sinewy tannins, it finishes with notes of graham cracker crust and warm baking spices.
This wine is part of a separate label from the Gatlin family, made entirely from A-grade ENTAV clones—meticulously sourced and planted in Texas by Dan Gatlin himself. Grown in Gillespie County within the Texas Hill Country AVA, each clone yields an average of 1 ton per acre. Fermented in open bins with cooling plates and hand punchdowns over 7–10 days, the wine is aged for 12 months in 20% new French oak followed by another 12 months in neutral barrels. The texture here is fabulous—silky yet structured—with tannins that carry a saline, Earl Grey tea-like character. Juicy, mouthwatering acidity lifts flavors of currant, spearmint, and crushed cacao nibs, layered with subtle tobacco leaf and cigar box nuances.
This is the inaugural release from Spencer Gatlin—son of Dan Gatlin—who has launched his own project with a clear vision. “What he has done, and will do, is create his own concepts,” Dan says proudly. One of those concepts centers on Merlot 181, a clone Spencer calls “a grape that blows my mind.” Inspired by a 2018 trip to France—specifically a day spent tasting in Saint-Émilion—Spencer set out to craft a Right Bank–style wine rooted in Pomerol sensibilities. Sourced from Narra Vineyards in the Texas High Plains, along with a few additional nearby sites, this blend of 97% Merlot and 3% Cabernet Franc is grown at about 10 clusters per vine, averaging 1 ton per acre. Fermented in open-top bins with cooling plates and hand punchdowns over 7–10 days, then aged 12 months in 20% new French oak followed by 12 months in neutral barrels. The wine opens with elegant red fruit tones, baking spice, high-toned red florals, and a touch of cedarwood. Medium-bodied on the palate, it offers a plush mix of cranberry and plum with supple tannins and a saline-mineral finish that begs for a well-salted cut of steak.
100% Tempranillo from a 4.5-acre site in the Texas High Plains, farmed at just 2 clusters per vine, yielding 0.2 tons per acre. Fermented in open bins with cooling plates and hand punchdowns for 7–10 days, then pressed to barrel and aged for 24 months in 50% new French oak. This is a wine you’ll want to open a day in advance, corked again, to let it settle. Aromatics are loaded with super dark berry and currant fruit, rich baking spices, and dried wild herbs. Medium- to full-bodied on the palate, with suave, velvet-textured tannins and deep dark berry concentration layered with dark chocolate. The tannins are pronounced and assertive at the pull of the cork but soften with aeration—another reason to decant or pre-open. Excellent length, tension, and energy, with a vibrant core of acid driving freshness.
100% Tempranillo, farmed at 15 clusters per vine with yields around 1.5 tons per acre. Fermented in open bins with cooling plates and hand punchdowns over 7–10 days. Malolactic fermentation completed in stainless steel, followed by 12 months in 20–30% new French oak, then transferred to neutral barrels for an additional 6–12 months prior to bottling. Aromas are bright and clean, with tart red berry fruit, baking spices, and subtle cedarwood notes. Medium-bodied on the palate, supported by very fine-grained tannins and crunchy red berry fruit. The wine is savory-spiced, with excellent fruit purity and mouthwatering acidity.
The Syrah includes 7% Grenache, sourced from the Vintage Press Vineyard in Stonewall, Texas. Aromas of white pepper, tart red berry fruit, violets, and wild herbs lead into a medium-bodied palate. Expressive wild herb character and blood orange acidity build across the palate, carrying through to a firm, tannic finish.
The Merlot from the 7-acre Blackmon Ranch Vineyard in the Texas Hill Country AVA is cold-soaked in foudres, then fermented, with winemaker Tony Offill using only the free-run juice, aged for 16 months in 20% new French oak. Aromas of incense and spiced plum lead into a palate of supple, juicy dark berry fruit framed by velvet-textured, firm tannins. There’s excellent mid-palate depth and plenty of tension to carry the day. These are among the most food-friendly wines I have tasted from Texas, all underpinned by vibrant, mouthwatering acidity.
Fermented in barrel and aged for up to 16 months in 20% new French oak. Grapes are sourced entirely from the 7-acre Blackmon Ranch Vineyard in the Texas Hill Country AVA. This is a bold expression of Cabernet from this site, with inky dark berry fruit, toasty oak spices, black cherry, graphite, and pressed wildflowers. Medium- to full-bodied on the palate, with mineral-laced, fine-grained tannins supported by a solid beam of mouthwatering acidity and freshness. The lengthy finish carries a touch of mesquite smoke. Impressively structured and complex, this is a wine to enjoy now and over the next decade. Made by Winemaker Tony Offill, who also makes wine for William Chris Vineyards.
Ferments are done in barrel, followed by ageing for up to 15 months in 20% new French oak. Attractive red and black berry fruit leads, with nuances of graphite, tobacco, elegant cedarwood aromatics, and rose petal florals. Medium-bodied on the palate, with firm, structured tannins and notes of espresso bean, all lifted by blood orange acid tension. The lengthy finish carries a touch of mesquite smoke. Grapes are sourced entirely from the 7-acre Blackmon Ranch Vineyard in the Texas Hill Country AVA.
A combination of fruit from California, Washington, and Texas. Grapes are fermented in stainless steel and aged for 18 to 30 months, depending on the lot, in a mix of new and neutral oak. A blend of Cabernet Franc, Merlot, Cabernet Sauvignon, and Petit Verdot. This is an easy-going red, with brambly red berry character, smooth tannins, and a lengthy, approachable finish. A very harmonious and well-crafted red blend.
Considered a flagship wine of Augusta Vin, this Petite Sirah offers dark berry and brambly fruit layered with tobacco spices and graphite. Bold and powerful tannins resolve beautifully into rich dark berry fruit, finishing with lingering notes of loamy earth and tobacco. This is one of the most balanced and expressive 100% Petite Sirah wines I have tasted. Excellent on its own at cellar temperature, but equally compelling alongside a full meal.
nuances, pressed wildflowers, and expressive, well-integrated toasty oak. Full-bodied, with firm, taut, mineral-laced tannins and excellent grippy saline-acid tension underscoring the rich dark fruit and spice character. This is a very well-made wine, showing excellent density and impressive complexity from nose to finish.
A blend of Malbec, Tempranillo, Souzao, Petite Sirah, and Tannat. Aged for roughly 30 months in a mix of new and neutral French oak. This is a bold and powerful wine, with succulent dark berry fruit and well-integrated cedarwood notes. Full-bodied on the palate, with soaring tannins, mocha nuances, and dusty minerality, finishing with lingering coffee bean notes.
A blend of Barbera from the Texas High Plains, Teroldego, and Sangiovese—the predominant variety. Fermented in stainless steel with two to three days of pumpovers, then aged for up to 18 months in a mix of new and neutral French oak. Bright, tart red fruits lead the way, with cherry shining through alongside warm brown baking spices. The tannins are firm and textured, yet carry a velvety edge, giving way to a lengthy finish laced with graphite and limestone notes.
Whole-cluster direct to press. VerTempora is Latin for “Spring,” and this wine is a blend of Counoise, Cinsault, and Mourvèdre. Bright strawberry and cranberry fruit lead, with subtle sagebrush aromatics. About 8–9g/L of residual sugar was added—almost out of necessity. The acidity remains super juicy and bracing, but the touch of residual sugar adds welcome weight and balance.
