The Latest Cristaldi Scores
Vintage
Wine
Color
Rating
Vintage
Wine
Color
Rating
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.
Such an intriguing wine that really pulls you into the glass with its smoked paprika and cardmom notes, and walnut husk nuances with roasted coffee beans character. Medim bodied with dark loamy earth and dried currant and fig paste framed by soaring, powerful tannins that build on the bone dry finish.
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 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.
A full-throttle, bright, and effusive red blend with cranberry, raspberry, and cherry fruit interlaced with clove spice and orange peel. Medium-bodied on the palate, with grainy tannins forming a solid foundation for all that juicy fruit. The tannins build toward a drying finish marked by brown spices and cedarwood.
This is a Caprettone, a grape variety from Coda di Volpe in the Vesuvio DOC in Campania, typically blended. Grown on the Belle Fiore estate, there is a bout an acre and a half and winemaker Rob Folin fermentes ina m ix of ss, acaica and French oak all neutral. It’s a bracing, refreshing, lemon-lime-bright wine with nice nutty notes in the nose and loads of canided citrus fruit and vivid acidity. Great tension.
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.
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.
Super expressive on the nose, with a decidedly vinous character—white peach, apricot, and jasmine flowers. The palate shows balanced fruit sweetness, carrying through that grapey, vinous quality—like biting into a crunchy green grape that’s both juicy and sweet, with a gentle phenolic grip. The wine finishes effortlessly, with a satiny kiss of sweetness.
This Barbera comes from the Celestina Vineyard and was aged for 18 months in French oak. The nose is highly floral, with red berry fruit, tobacco, leather, and fresh cedar. On the palate, it shows richly sweet fruit, concentrated like brandied cherries, with a hint of walnut husk and blood orange acidity framing the finish. Serve slightly chilled and enjoy alongside sticky-sweet BBQ ribs.
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.
