The Latest Cristaldi Scores
Vintage
Wine
Color
Rating
Vintage
Wine
Color
Rating
A fantastic follow-up to the 2021 vintage, tasted in May of 2026. Like its predecessor, the wine has tremendous structure, leading with black cherry fruit, fine cigar box notes, rich loamy earth notes, and a dark forested conifer note with a hint of black olive. Perfumed rose petal notes build on the palate, where dark fruit intensity and taut, gravelly tannins and underlying acid tension create energy and drive, fueling a savoury and lasting medium-bodied finish.
True dark-fruited magic in the bottle. One of the most luxurious Cabernet Sauvignons you’ll ever taste. Like pure velvet wrapped around an iron-fisted core. The wine is simultaneously bold, rich, unctuous, and yet light, airy, and fresh. This dynamic juxtaposition of textures and flavors comes together seamlessly on the palate. There are bold darkberry fruit notes, currants, and fig paste, laced with tobacco and loamy earth. The tannins are ultra-fine, if not powdery, and imbued with graphite-mineral intensity. There are pressed wildflower notes and dark forest underbrush. The finish is long and punctuated by that mineral intensity and crisp spine of acidity. Just remarkable.
A beautifully brooding, dark-fruit wine, with well-endowed structure, crisp underlying acidity, and firm, mineral-laced tannins. Dark-berry fruit, forest underbrush, and such a purity of fruit with blue fruit nuances on the long finish. Truly intense mineral notes resound through the full-bodied finish. 100% Sangiovese Grosso BBS11.
This is absolutely lights-out dynamite. Thoroughly complex, fresh, and inviting, with pure black cherry and black cherry fruit, crunchy plum, and subtle currant fruit undertones. There’s a perfumed intensity here that is so enchanting, like rose and earth, or redwood bark, balanced by mouthwatering acid tension and perfectly formed, elongated velvety tannins.
As the name, ‘Extravagance’ suggests, this is hedonistic and concentrated, especially so for the Rogue Valley; yet restrained at just 14.3% alcohol. Full-bodied with mixed berry compote, blueberry, and warm baking spices, with rich flourless chocolate cake notes, a lavishly bold mid-center, plump and round tannins, and a mouthwatering, juicy, fruit-driven finish marked by subtler mineral nuances, dried herbs, and sweet dates. Love this wine. It hits all the right notes at $42 per bottle and was made by Barrel 42 (Nichole Schulte and Herb Quady). Aged 22 months in 25% new French oak.
One of the nicest Rogue Valley reds I’ve tasted from the ’21 vintage. The site is planted on a hillside near Medford, Oregon. It’s a well-draining, rocky site, with great views. This red is produced by Eric Weisinger (Weisinger Family Winery). It’s refined and elegant, with lovely layers of black cherry and blackberry and spiced plum, with mineral notes of clove, graphite, and smoked paprika. The tannins are gentle, velvety, and inviting and nicely integrated and the finish is long, harmonious with some cherry pie and cocoa powder notes emerging on the fruit-forward finish. Another great release from this winery. ($39). Aged 20 months in 28% new French oak.
The Lot S is a 50-case production, aged 22 months in 24% new French and American oak (SRP $36). Made by Scott Steingraber (Kriselle Cellars). The Lot S is laced with red currant and plum fruit, crushed cocoa nib nuances, bringing a bit of zesty blood orange, fragrant cherry blossoms, and sweet spices. It’s medium-bodied, with light touch on the palate, and fine tannins that build on the finish.
From Egan Vineyard in Southern Oregon’s Rogue Valley. Barrel Fermented and aged 6 months in 20% new French Oak (33% Malolactic fermentation completed). Suggested Retail $27.00. Made by Eric Weisinger (Weisinger Family Winery). 118 cases produced. Lovely lemon peel notes, with sea salt and white flowers, entice the senses. There’s good energy and tension on the medium-bodied palate, underscored by more of that aromatic sea salt, infused in the lemon-pear-apricot fruit profile, rich and succulent, finishing with excellent persistence and minerality.
The 2024 Peter William Viognier is a zesty, medium-bodied white, bursting with a honeyed character, white floral notes, and candied peach rings. A host of velvety orchard, stone, and tropical fruit emerge on the palate, underscored by tingly acid tension, finishing with a salty note of toasted, slivered almonds. SRP: $30.00. Made by Barrel 42 (Nichole Schulte & Herb Quady). 154 cases produced. Barrel fermented in 100% Neutral French Oak, 4 months on lees. From the Daisy Creek Vineyard.
From the Peter William Vineyard, this hillside-planted Grenache bursts out of the glass with mixed berry fruits and a nice blast of salty sea spray, followed by candied watermelon rind, underripe peach, and apricot notes. The fruit is silky and layered on the palate and framed by a firm spine of zesty, racy acidity. What a fantastic, focused, and complex Rosé. Suggested Retail $24.00. Made by Eric Weisinger (Weisinger Family Winery). 80 cases produced (plus 20 kegs for restaurants).
Sourced 100% from Garys’ Vineyard, just over 75% whole clusters were used and it was aged in just over 81% new 3-year air dried French barrels, with no additions other than sulfur. The nose is assertive and intense in its ample floral and spice components, with violets, crushed rose petals, and fascinating and pure aromas of cardamom, cinnamon, ginger, fennel, cloves, and pepper. Under it all, a lovely black cherry provides the backbone. In the mouth, that black cherry is sharing time with plush blue plum, cassis, and Indian spice flavors on a palate that is generous without being overbearing. There is just enough energetic lift to make the long finish feel buoyant. This is a powerful Pinot, but a pretty one, and one packed with enough stuffing to age well for years to come. – J.R.
There’s a lot of floral finesse going on here aromatically, and it will be much to the delight of New World Pinot Noir lovers. Lavender, crushed violets, tea leaves, mint, and even some Provence herbs all make themselves known as the aromas waft from the glass, underpinned with rhubarb, pomegranate, raspberry, and savory nuances. The mouthfeel is plush and round but still elegant, with concentrated black cherry fruit and plum flavors that are simultaneously wide and deep. This is a Pinot to both contemplate and imbibe (with gusto). Aged in 77.7% new 3-year air-dried French barrels, with no additions other than sulfur. – J.R.
This red pulls fruit from Garys’ Vineyard (66.6%) and Rosella’s Vineyard (33.4%), utilizing predominantly whole clusters and aged in mostly new 3-year air dried French barrels. Rhubarb, black cherry, brambly raspberry, black tea, blood orange, and savory herbs announce the aromatic entrance on this rich Pinot. Things get even richer on the palate, where it becomes one of the more overtly hedonistic of the Clarice SLH offerings (that I’ve tasted, anyway). It’s resplendent with sweet baking spices, ripe plums, and dense black cherry flavor. Pair it up with any white meat dish that involves berry compote, and you’ll be in great shape. – J.R.
Braelynn sources from a few rows from this vineyard (technically west of Graton in Green Valley) planted to clones 115 and 114. She used 20% whole-cluster and about 2/3 new French oak. This is a very, very young red at the moment, its nose slowly revealing floral tones (lavender and rose petal) and black tea leaves among its dark, black cherry framework. Though the palate slightly favors plump, dark cherry fruitiness, it’s got excellent balance overall, with herbal spices and citrus acidity popping up on the edges of the fine mid-palate. – J.R.
Sourced from Sexton Vineyard, situated between Sebastopol and Occidental, this red sees about 40% whole cluster and 50% new French oak. This one kicks off with cherries and dark tea leaf herbal characters. Almost shy at first, black cherry and red raspberry emerge after a few moments, with tinges of mint, sea spray, and blood orange peel. The nose is dark without feeling weighed down. The palate practically explodes with bright red fruit, all of it brimming with herbal and baking spice notes. The ripe voluptuousness is well-tempered by a shimmering vibrancy of citric acidity (here come those blood oranges again). Not only textural and expressive, but also exceedingly delicious. – J.R.
Sourced from Sexton and Heintz Vineyards, with about 30% whole cluster and uninoculated fermentation, this Pinot Noir has both elegant and wild sides in equal measure. Crushed violet and rose petal aromas mingle with bramble notes, playful wild berry fruits, oak spice, and just a hint of forest floor. The palate delivers more of the same, with an almost bouncy sense of berry and plum fruitiness and a rich, effortlessly drinkable texture. Aged in 40% new French oak, with just 125 cases produced. – J.R.
Crafted from fruit sourced from Garys’, Rosella’s and Highlands Ranch vineyards, this rosé is the result of blending five lots (two direct press, two spending 48 hours on the skins and stems, and one spending 72 hours on the skins). A fine rose petal aroma wafts from the glass, accompanied by rich red plum and wild strawberry, with a touch of pomegranate. This has power and roundness in the mouth, that mirrors its rich color, almost reminiscent of a nice Tavel. Herbs, strawberry, and saline flavors extend on a lovely and long finish. – J.R.
A nervy, energetic Pinot in all of the best ways. The nose is bright with dark red cherry fruit, bramble, licorice, and anise. The palate is almost paradoxically rich, extending the cherry and raspberry fruitiness into a lovely, complex, and spicy mouthfeel. It could age for a few more years, but tastes so good now that you’ll likely just want to answer its call and get busy drinking it now. 10% new French oak, 15% whole cluster, and sourced from Peake Ranch and John Sebastiano. – J.R.
Bright cherry, tangy and savory cranberry, dark plum, and brown baking spices announce themselves on the nose of this affable and immediately tasty Pinot. The mouthfeel is rich yet easygoing, bringing darker cherry fruit and further hints of those warm and welcoming baking spices. Certainly worth picking up the call for, this is a crowd-pleaser through and through. Sourced from John Sebastiano and Peake Ranch, and aged in all older French oak. – J.R.
Peachy keen is the name of the game with this ringer of a Chardonnay. The classic SBC yellow fruit richness is well on display here, with apples, peaches, and ripe figs all cozying up to warm baking spices on the nose, and the palate. A bit of lemon peel acidity helps keep things lip-smacking through the toasty finish. Aged in 50% stainless steel and 50% older French oak, with grapes sourced from Sierra Madre, Peake Ranch, and John Sebastiano vineyards. – J.R.
