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Alpha One 2018 - Alpha Estate
Alpha Estate


  Greece / Amynteo
ADD TO CART At your doorstep in 1 - 3 days

Constantly top and yet different every year! Is it possible? Yes!


Why do we love it?
Alpha One by Alpha Estate is one of the greatest, Greek, red wines! It is a wine that all collectors, and also red wine lovers, must have in their cellar for a special occasion.

Angelos Iatridis, the man behind Alpha Estate, chooses each time the 17 best barrels, the ones that express best the terroir of Amynteo, for Estate Alpha's Alpha One. The variety is not the same every year and that’s the best part of it. For the 2018 vintage the grape varieties are Montepulciano and Xinomavro, which come from vineyards at an altitude of 600-700 meters. After the manual harvest, the wine ferments and ages in new, French oak barrels for 36 months. The interesting thing is that we are talking about 200% new oak, i.e. after the first 18-month maturation in new oak barrels, the wine is transferred to first-use oak barrels for another 18 months. The wine is then bottled unfiltered and aged for another 18 months in the bottle.

If you love cigars, rare steaks, and smoked whiskeys, this wine is for you (because you know how to enjoy life)!









Tastes Like

It has deep ruby color and intense aromas of tobacco, vanilla, licorice, pepper, leather, cigar box, plum, cherry, and chocolate.

In the mouth, it is full-bodied, with balancing acidity and intense, ripe tannins. Ripe plums, black cherries, black raspberries, smoke, leather, bacon, smoked paprika, pepper, vanilla, cedar, and cigar fill-up the mouth in every sip.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 14%
Origin Amynteo
Variety Merlot
Aromas Ripe plums, black cherries, black raspberries, smoke, licorice, leather, bacon, smoked paprika, pepper, vanilla, cedar, cigar box.
Bottle Size 750ml
Barrique 36 months
Serving temperature 17°C
Aging 10 years
Closure Cork
Organic No



Pair it with dry-aged rib-eye steak, wild boar in wine sauce, braised beef, or bbq.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:


  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.



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