Here’s a raspingly tannic, high-acid wine that feels astringently dry at first. Then the cherry flavors kick in, and all sorts of complexing herbs, spices and oak influences. It’s an interesting red, but those tannins and acids call for something rich and Italian, like chicken cacciatore. ——S.H.(6/1/2006)—— 89

Not Imagery’s most successful wine. This red is very soft, with a lifeless mouthfeel and uninteresting flavors of berries and too much oak.——S.H.(10/1/2005)—— 82

Black cherry, herb, spice and smoky leather notes are framed in a wine that feels silky smooth on the palate, with a nice edge of tannins. It’s fully dry. Turns thin in the middle, rough on the finish. From Dry Creek Valley.——S.H.(4/1/2004)—— 85

Absolutely delicious for its lipsmackingly rich plummy, blackberry and smoky, earthy flavors. They flood the mouth with ripe, sweet fruit, and are made lively by fresh acids and wonderfully complex tannins. This wine is made with one-fifth Cabernet Sauvignon and Petite Sirah to add body. Editors’ Choice. ——S.H.(9/1/2003)—— 90