The Latest Cristaldi Scores
Vintage
Wine
Color
Rating
Vintage
Wine
Color
Rating
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.
Planted on alluvial cobblestones and weathered granite in the shadows of the Siskiyou Mountains, these vines lie in the Applegate Valley—part of Southern Oregon’s larger Rogue Valley AVA. Sourced from the Glory Oaks Vineyard, this wine is native yeast fermented and medium-bodied, with a satiny texture. High-toned red berry fruit, vanilla, and cedarwood aromatics are balanced by savory notes of black olive, tobacco, and saddle leather on the palate.
Gorgeous aromas of white flowers, jasmine, honeysuckle, and apricot. The palate offers lush fruit expression, with lemon-lime, white peach, chalky minerals, and a hint of mango on the long, savory, spiced finish. Fermented and aged entirely in stainless steel for 5 to 6 months on the lees, which adds a touch of richness.
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.
