Alpha Estate, SMX Amyndeo 2016

92 points Robert Parker's Wine Advocate
"The 2016 Estate S.M.X. is a blend of 60% Syrah and 20% each of Xinomavro and Merlot, aged for 18 months in new French barriques. It comes in at 14.2% alcohol. Gorgeously constructed, this has silky texture, wonderful freshness and a long, flavorful finish with a tart hint underneath the wood. It has ample concentration, but the mid-palate shows fine finesse too. A bit too tight (and too woody) just now, it could use a couple of years of cellaring, at the least. The tannins aren't too hard, but this isn't ready. Its fresh demeanor and serious backbone should support this wine's fruit as it ages. It seems built to age gracefully. It will improve as well—and it needs to pull that wood in."

92 points Wine & Spirits
"Mostly syrah, with 20 percent each merlot and xinomavro, this is linear and firm, its spicy berry flavors traced by a clean, bright acidity. Gravelly tannins bring up a rooty richness that fills out the wine without adding weight, heightening its polish and restraint."

Jancis Robinson
"Consultant Eric Boissenot. 60% Xinomavro, 20% each of Syrah and Merlot. Fermented in rotary fermenters. Long ageing on lees with stirring. 18 months in new, medium-toast French oak. pH 3.41. Unfiltered.
Deep crimson. Sweet, deep and inviting black fruit with just a touch of savoury black olive and a light peppery/smoky quality. Chewy, compact tannins, a wine to get your teeth into, to eat with a chunk of meaty protein or to lay down for another 10 years. It's a powerful wine but balanced with a lovely dry dark-chocolate finish that leaves your mouth clean. A wine for laying down. 18/20 points. (JH)"

Vinous Reverie Notes
Amyndeon plateau. Amyndeon viticulture zone. North-western Macedonia. “Children’s” & “Horses” sub-regions. 69ha of linear privately owned vineyard. Altitude of 620-710 m. Sandy - sandy clay soil of excellent drainage over thin limestone layer. Tasting Notes: Deep ruby color with purple hints. Powerful, pungent aromas of sweet cherry, candied plum and toasty vanillin oak. Full bodied and deep in dark fruit flavors, with a peppery and strong oak spicy accents background. The solid tannins build through the finish but there is plenty of supporting depth of fruit here, not to mention a bright acid lift on the back that adds energy. A ‘’Vin de Garde’’ with a great future. Food Pairing: Pairing harmoniously with juicy red meats, venison, barbecued or spicy cooked. Meat pies as well. Paired with aromatic-piquant cheeses assures another intriguing suggestion.