יקב אלכסנדר שמח לעדכנכם כי בטעימת יינות שנערכה ע"י מארק סקוויז (מפאנל הטועמים של רוברט פארקר)
קבלו 2 יינות מיקב אלכסנדר את הציון המכובד 90 נקודות.

אלכסנדר הגדול אמרולו 2007אלכסנדר הגדול אמרולו 2011 – 94 נקודות
Alexander the Great – Amarolo – 94 Points
  
Mark Squires (Robert Parker-panel) - In a tasting of Israeli wines that took place in October 2011, awarded 4 Alexander wines scores above 90 points." The Amarolo 2011 made history by receiving the highest
Israeli rate ever !
The 2011 Amarolo is a 40/40 blend of Cabernet Sauvignon (sourced from the vineyards of Kerem Ben-Zimra, as planted in 1983) and Merlot (vines planted in 1995), with small amounts of Petit Verdot, Shiraz and Mourvèdre filling out the blend.
"With just a touch of stewed, very concentrated fruit up front, this is most distinguished actually by its very serious power.It is a very big and very intense Amarolo that has a long, lingering finish. Gripping and ridiculously flavorful on the finish as it airs out, it matches the structure with fruit and sex appeal. The initial hit of stewed nuances integrate well into the whole. It's the structure here that is most impressive. It's beautiful the next day, too, thinned a bit with the tannins toned down a bit, but drinking well. If you like the style, you'll like this a lot. Overall, this is a heck of a wine that is just bursting with juicy fruit. It might be my favorite wine ever from Alexander." Mark Squires

 
 
אלכסנדר הגדול גרנד רזרב 2010 – 93 נקודות
Alexander the Great – Grand Reserve – 93 Points

 
The 2010 Grand Reserve is a blend of 65% Cabernet Sauvignon, 15% Shiraz, 10% Petit Verdot, 6% Mourvèdre and 4% Carignan. Just bottled in May 2015, it was aged in a 70/30 mixture of French and American oak for 24 months, and then an additional 24 months in new barrels.. .
"This is a sumptuous blockbuster.  It doesn't have quite the finesse of the Cabernet, also reviewed, but it does everything else far better. First, it is better structured. It clearly has more power. It is not exactly going to sear your tongue with tannins, but the grip on the finish is more obvious here. Second, the flavor medley is more diverse, with some extra hints of beef and herbs. With about 90 minutes of aeration, I was beginning to think this was downright delicious, often sensationally so. The flavor difference might be a dimension not everyone will prefer, but I suspect most will. Its flavor medley and structure join together to make a rather terrific whole. The longer it was open, the more I liked it."
Mark Squires, (Robert Parker-panel) oct. 2011.