The Latest Cristaldi Scores
Vintage
Wine
Color
Rating
Vintage
Wine
Color
Rating
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.
Always a lovely Chardonnay. Crisp lemon and lime notes, like blossoms. Lovely silky-satiny fruit and textured on the medium-bodied palate, framed by crystalline acidity and candied ginger and lemon peel notes. Crushed almonds and vanilla on the finish. Chardonnay lots are kept separate by clone and soil selection (alluvial, volcanic, and clay). Fermented with Montrachet yeasts and aged 11 months in French oak barrels. Vineyards were planted in 1970 and 1980. Celebrating 25 vintages in 2026, Karin and Justin Warnelius Miller are second-generation Swedish-American winegrowers and makers.
This wine is always so enticing and so delicious. Because it’s held back, your first experience reveals a sumptuously earthy red, here, offering the hallmarks of the 2019 vintage: Beautifully sweet and fine tannins frame loads of plush black fruit, nuanced with tobacco spices, black truffle, and wet slate. Positively addictive and long on the full-bodied finish. What a hedonistic and yet beautifully balanced wine.
Gorgeous aromatics of white pepper spice, dark berry fruit, and quite spicy with a lot of bright woodsy notes, black tea, and black truffle nuances. Medium-to-full-bodied, boasting loamy earth and a rich palate supported by chewy, earthy tannins. For all its richness, it builds with driving energy and tension.
Sourced from the Hyland Vineyard in Oregon. Native yeast, whole-cluster pressed, fermented, and aged sur lie in concrete. Malolactic conversion is inhibited. Aged eight months in concrete amphora, bottled unfined and unfiltered. Perfumed herbs recall Yellow Chartreuse, crushed dill, and even a touch of bacon fat, layered over a flinty mineral core and crushed sea salt. On the palate, silky and lush poached pear is balanced by mouth-puckering acidity and tension. Notes of oyster shell carry through the lengthy, savory-spiced finish. What a complex and thoroughly delicious wine. 125 cases produced, $60.
Sourced from the Hyland Vineyard in Oregon. Native yeast, whole-cluster pressed, fermented, and aged sur lie in concrete. Malolactic conversion is inhibited. Aged eight months in concrete amphora, bottled unfined and unfiltered. The 2021 is right in the same pocket as the 2020, super expressive of fresh Kaffir Lime, white flowers and honeysuckle with flinty mineral character, resonating on the palate. Excellent fruit weight and depth of flavors, but about as bright and tension-filled as it gets with a pH of 3.02 and TA of 8.2 g/L. 117 cases produced ($60).
Sourced from the Hyland Vineyard in Oregon. Native yeast, whole-cluster pressed, fermented, and aged sur lie in concrete. Malolactic conversion is inhibited. Aged eight months in concrete amphora, bottled unfined and unfiltered. This own-rooted Riesling was planted in 1973 on red volcanic soils southwest of McMinnville, near the Van Duzer Corridor. Bob Cabrall notes that the vines now have trunks the size of small trees. “I walked the site myself and ended up buying a couple of tons.” The wine builds in the glass with classic petrol tones alongside white flowers, Kaffir lime, and lemon drop. The acidity is positively bracing, which makes sense given the numbers: pH 3.09 and TA of 8 g/L. A touch of residual sugar balances that electric brightness. Long and mouthwateringly crisp. 119 cases produced ($60).
Entirely from Bacigalupi Vineyard, native yeast fermented in barrel with malolactic prohibited. Barrel-aged sur lie in neural Marcel Cadet Barrels. The Acoustic Sunrise shows a juicy pear and peach-driven acidity, with plenty of pure fruit expression—apple and fresh pear at the core. A buttery, creamy leesy note adds textural silkiness, yet the wine remains vibrant and taut, thanks to scintillating acid tension from the lack of extended aging. The finish carries impressive fruit length and bright, energetic minerality. 93 cases made. ($75).
Sourced from Bell Summe Vineyard and Martinelli Zia Gia Vineyard. Native ferments, aged 12 months sur lie in 30% new French oak from Marcel Cadet, Tonnellerie Ô, and François Frères. Unfined and Unfiltered. The Bell Summe vineyard is pronounced like “Yummy”, and this wine blends Old Wente Clone with Montrachet Clone from Martinelli’s Zio Gia Vineyard. In the glass, it shows a bold, yummy richness and a sleek texture. Ripe orchard fruit mingles with candied lemon peel, while slick tangerine oil is brightened by oyster shell minerality. A firm spine of acidity helps support all that generous character, coming into focus on the leaner, focused finish. 107 cases produced ($100)
Sourced from Heintz Vineyard and Bootleggers Hill Vineyard. Aged 12 months sur lie in 30% new Marcel Cadet, Tonnellerie Ô, and François Frères barrels. Unfined and Unfiltered. 263 cases produced. The wine is lifted and bright, offering wildflowers and crushed almonds with a subtle hint of vanilla. Fleshy orchard fruit brings generosity to the mid-palate, while saline acidity and wet river-rock minerality frame a taut, energetic wine. The long, cool growing season proved challenging for Chardonnay, though it favored Pinot Noir and Cabernet Sauvignon. I’d suggest enjoying the hell out of the 2023 Chardonnay now, while holding the 2022 and 2021—begin pulling corks on those starting in 2027 or 2028. ($100)
The depth of flavor in the 2022 is off-the-charts impressive—rich and expansive, bursting with wildflower honey, tangerine oil, buttered brioche, and crème brûlée notes. Enticing crushed almonds and hazelnuts add breadth and texture without heaviness. Citrus and orchard fruit mingle with slate-like minerality. Complex and downright delicious. Vineyard sources include: Heintz and Bootleggers Hill. Native yeast fermented, with full malolactic, aged for 12 months in fine French oak, including in Marcel Cadet barrels. 272 cases produced. ($100)
