Cristaldi Scores

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This rosé has evolved from bright, ripe fruit into a more savory expression, offering red cherry nuances layered with toasty oak, smoked paprika, and charcuterie. On the palate, it delivers notes of crispy, flaky almond croissant and cherry jam. Serve well chilled and enjoy now.
From the north end of the Rogue Valley, this White Pinot Noir from Table Rock Vineyard is an intriguing take on the variety. A subtle kiss of oak on the nose mingles with fresh cherry and wood smoke. The palate is clean and focused, featuring a juicy core of blood orange and pear fruit with a tingly spine of acidity. Light and easygoing, it’s a fantastic alternative to reds alongside smoked brisket, braised meats, or chipotle tacos.
Quite an enticing white wine, with wonderfully savory notes that build alongside steely minerality, lanolin, flint, and beeswax. Subtle citrus peel and orchard fruit nuances weave in, coming together harmoniously on a medium-bodied palate framed by a fantastic thread of saline-acid tension. A creamy, middleweight core adds allure, balanced beautifully by that refreshing acidity.
Quite the savory rosé, it sports a structured, grippy palate feel framing a host of cherry fruit, cherry blossoms, dried mediterranean herbs, and wet stone minerality. At just 12.7% alcohol, it’s bone dry, and has enough structure and grit to carry a meal from cheese and charcuterie through the end of dinner, but you’d want to cut it short of pairing with dessert, unless you’re serving savory rosemarry infused olive oil cake.
The 2024 Springbok opens with an expressive bouquet of cherry fruit, saddle leather, dried herbs, floral notes and fresh cedar. Crisp, crunchy apple-skin tannins burst onto the palate at first sip, resolving into a taut, saline-acid tension that clears the way for tart red berry fruit, gentle Indian spices and an earthy mineral thread to carry through the medium-bodied finish. From upstart winemaker Greg Bybee, the wine is named after his children, Bennett and Marecca, with the front-label image captured by his wife, Jen.

Fermented in a single stainless steel barrel and neutral French oak for up to six months before bottling, this wine is an absolute standout. It offers fragrant citrus, apricot, pear, and yellow apple, layered with aromatic wild herbs. The fruit is lush and silky, backed by a spine of racy acidity and a spicy ginger and saline mineral finish.

A steely, mineral character lifts out of the glass with green apple, watermelon and green joly rancher. MB with a juiyc mid palate and all that candied berry fruit a bit toned down on the more savory driven palate finishing with more complex salty crushed stone minerality and cherry pit nuances.
A crisp, tangy rosé featuring tart cherry and apple fruit, lime blossoms, and the zest of yellow grapefruit. Focused, lean, and crunchy, it’s best enjoyed with baked oysters or fried chicken—whether from Chicken Shanty in Oregon’s Rogue Valley or your favorite local spot.
This subtle rosé delivers heady stone fruit notes, sea spray minerality, and tart red berry fruit, all framed by expressive, bracing acidity. It’s a pink-hued acid trip—perfect for pairing with salads dressed in bright vinaigrette or an impressive cheese and charcuterie platter.
A lemon-lime-bright Sauvignon Blanc with notes of mango and papaya, this wine is light- to medium-bodied with crisp, crunchy acidity. A fine, classic example of Rogue Valley Sauvignon Blanc, it delivers easygoing citrus fruit and vivid acid tension that keeps it lively and refreshing.
Super expressive, with honeyed richness. Fermented in both tank and barrel, then aged on the lees for 5 to 6 months before bottling. The palate shows bracing lemon-lime acidity and crushed white flowers. Intensely fragrant and an ideal match for oysters. Winemaker Kelsey Evans uses multiple picks to build complexity.
Though not vineyard-designated on the label, this wine comes from Kenyon Vineyard in the Applegate Valley. Ripe guava and lychee lift from the glass, while citrus notes, chalky minerality, and a subtle baking-spice character drive the finish.
Not vineyard designated on label, but from two Rogue Valley vineyards, managed by Quail Run. handpicked and sorted and whole cluster pressed femrented in ss with 10 months agingon the fine lees. A very lovely, clean, and focused whtie wine with juicy apple and pear fruit, white flowers, baking spice notes and a lovely lush and creamy mid palate that is framed by a good amont of zesty acidity.
Sourced from Layne Vineyard in Applegate Valley.
With fruit sourced from Daisy Creek Vineyard in southern Oregon, whole-cluster pressed and aged in neutral French oak for four months on the lees. The wine is lime-bright, with tropical fruit notes, flinty minerals, and kaffir lime bursting across the palate. It offers impressive mid-weight texture balanced by chalky minerality and saline-driven acidity.
Striking a balance between Grenache’s juicy, succulent red berry fruit and the savory wild herb nuances of the Applegate Valley, this wine pulls off a remarkable tightrope act. Juicy peach and apricot notes are lifted by stony minerality and candied fennel, leading to a long, satisfyingly bone-dry finish. Serve well chilled while grilling all summer long—and plan on more than one bottle, thanks to its modest 12.9% alcohol. Well done.
A true crowd-pleaser, this rosé offers ripe apricot, white peach, nectarine, and jasmine floral notes, all building into a wave of passion fruit character. The palate is silky and satiny, finishing with grippy mineral tension that adds structure and lift.
A dark-hued rosé with rich, expressive fruit—watermelon, strawberries, and candied peach rings—framed by a lush mouthfeel. The finish is intriguing, marked by crushed Himalayan pink sea salt and Mediterranean herbs. Drink now.
Expressive and vivid, this wine showcases notes of sea grass, sea spray minerality, mango, and white peach. Medium-bodied with focused acidity and bracing acid tension, it’s both refreshing and finely structured.
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A blue-fruited, cherry-infused, cedarwood laced and wild herb dusted red wine with soaring tannins and white truffle charcuterire balanced by loamy earth notes, and crushed rusty red rocks mienralty through the bone dry finish. This is a zippy, zesty Malbec with good grip and demanding of salty braised meats or hard cheeses.

This Sangiovese explodes out of the glass with tart cherry fruit interlaced with espresso bean and salted dark cacao. On the palate, it’s juicy and vibrant, with tart cherry framed by rustic tannins that build to a bold, dry finish. There’s plenty to love in the upfront juiciness, and with those powerful back-end tannins and soaring acid grip, you’ll want salty cheeses or cured meats alongside this expressive red.

A juicy, easy-drinkign Grenache that dlivers the goods as juicy red berry fruit, brown baking spices, a hint of sagebrush, and satiny tannins that bild on the dry finish.

Just like the MAREN White, the label on this OCTO Pinot Noir states that it’s a medium-bodied wine bursting with cherry, blackberry, and cocoa notes—and I’m happy to confirm my tasting aligns with that. Of course, I’ll add a few flourishes: enticing cedarwood notes weave around and beneath the cherry and blackberry fruit, joined by darker forest berries framed by firm, tense tannins. The finish offers a cool, wet-slate minerality and a crunchy apple-skin aftertaste.

The nice thing about the OTTO Line is that the tasting notes are right there on the label. It’s a medium-bodied wine offering juicy pear, a squeeze of lemon zest, and crushed almonds—at least according to the front label, and I’d agree wholeheartedly, though I’d also add white flowers to the mix. There’s a touch of candied ginger and a wonderfully warm, saline mineral quality. The label also notes that the wine is made from sustainably grown grapes and contains no added sugar, which is perhaps more a nod to consumer misunderstanding—most wines are dry and don’t contain added sugar to begin with, but that’s a whole other conversation for another time.
A beautifully spicy, structured, earthy expression of a distinct place and time. Deftly balancing savory, dark cherry flavors with pepper and bramble notes, with a palate that is equal parts depth and nuance. This one should stand the test of time. – J.R.

This Malbec is savory and muscular, with notes of black cherry, black truffle, and charcuterie layered with pressed wildflowers, dried thyme, and black olive. Medium- to full-bodied, the palate mirrors the aromatics, framed by velvety, fine-grained tannins. Crushed stone minerality anchors the finish, along with a touch of clove and smoky, loamy earth. Aged up to 28 months in 65% new French oak.

A deliciously rich Viognier with excellent mid-palate density, offering ripe white and yellow peach, apricot, and lemon oil character. Crisp, mouthwatering acidity provides balance, leading to a long finish marked by pressed wildflowers and almonds. It’s the kind of white you’ll want alongside Dover sole in a caper butter sauce with mashed potatoes.
Full-bodied and voluptuous, this wine offers generous flavors of ripe apple, pear, and white peach. The palate is expressive and satiny, braced by excellent acid grip and finishing with layers of fruit and pressed wildflowers. Aged for 14 months in oak with native yeasts, including 11 to 12 months on the lees in 80% new French oak.
Fragrant red berry fruit is tinged with bay laurel, spearmint, thyme, and cherry pit. Medium-bodied on the palate, with blood orange acidity and elegant cedarwood notes, complemented by dried fennel, espresso, and a kiss of red licorice. After a short cold soak, the wine was whole-berry fermented with native yeasts, received two punchdowns, then was pressed to tank, settled, and racked to barrel to complete fermentation. Malolactic fermentation followed, and the wine was aged for up to 22 months in 25–35% new French oak. Blending occurred halfway through the aging process.

Leads with paprika, dried thyme, rosemary, and a touch of dried dill, all building into a medium-bodied wine with rich texture and superfine tannins—firm, muscular, yet well integrated. It shows admirable restraint, with balanced acidity and intense red berry fruit driving a long, juicy finish.

A supple, juicy Petite Sirah with expressive notes of rose petal, blackberry, and black cherry, accented by black pepper. Medium-bodied on the palate, with soft plum-like tannins, bright red berry fruit, and baking spices, all wrapped in a salty, saline minerality on the medium-length finish. The tannic muscle of Petite Sirah is nicely tamed here.

From Mae’s Vineyard—named for Margaux Mae, the owner’s daughter—this is a gorgeous Syrah, bursting with pure red cherry and blueberry fruit, interlaced with rose petal, violet, and a dusting of white pepper. The palate is all satin and silk, energized by tangy blood orange acidity and layered with hints of clove, mountain herbs, and wet stone minerality on a long, saline-acid finish. Simply spectacular.

A gentle giant of a Tempranillo. Red-toned fruit, cedarwood, and crushed cacao nibs rise on the nose and carry through the medium-bodied palate, where powerful, burly tannins build toward a towering finish. Give this a good decant and pair it with well-salted ribeyes. From Folin Vineyard, which has been ripped out. Fermented in bins, with twice daily punchdowns and pumpovers, and aged 24 months in 50% new French oak.

The 2022 Syrah from Somar is a vivid, red-fruited expression with blue fruit nuances woven throughout, framed by velvety tannins and supple fruit layered with baking spices, a hint of vanilla, and crushed rock minerality with espresso bean and violet nuances. All too easy to drink.

The Chehalem Mountain Vineyard, near the top of the Chehalem Mountain AVA, sits at 400 feet and is planted mostly on volcanic soils. Aged 18 months in 50% new French oak, this is a serious wine that benefits from a little air. It builds in the glass with bright orchard fruit, crisp green-apple skin, and delicate white-floral and warm brown-baking-spice notes. Absolutely pretty, completely crushable, and wonderfully mineral on the lengthy finish.

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