Tyler Philp

Chateau De Gourgazaud 2009, Minervois

This just may be one of the best deals in the LCBO right now. Crafted in the south of France, just inland from the northwest coast of the Mediterranean Sea, this Syrah / Mourvèdre blend shows aromas of crushed sour cherries and subtle hints of cedar wood and dark earth. The palate is packed with juicy red fruit flavours of raspberry and cranberry while the finish is very smooth and quite dry; an elegant wine with a very humble price tag. Tasted Jan 2012.

Domaine Allimant Laugner Muscat 2008, Ac Alsace

This is a lovely wine. Delicate floral aromas, a touch of sweetness and nice acidity. Very light on the palate. At the Nov 6th, 2010 North of 9 pairing dinner, I suggested this with goat's cheese in Filo; the two complemented each other perfectly.

Warre’s Otima 10 Year Old Port, Douro Valley (500ml)

A very fair effort in terms of terms of 10 yr tawnies. A nice nuttiness mixed with apricots on the nose but a slight tang on the palate that fades with some air. Good sweetness and a nice round mouth feel. Better the next day. (northof9finewine, Feb 2011)

Château Haut Vigneau 2006, Ac Pessac Léognan

This review is for the 2003 vintage:

A deep brick hue as this Left Bank example begins to show its age; light weight, delicate, and subtle with hints of cinnamon stick and blackberry. The juicy red currant core will keep you coming back for more. Drinking wonderfully now.
Substantial sediment in the bottle – decant before serving. Tasted Feb 2012.

Small Gully Formula Robert's Shiraz 2006, South Australia

Tasted Jan 2012 - This has just reappeared on LCBO store shelves well over a year after it was first released - did they misplace a skid of it? Murky brownish purple in the glass and now well past its prime - (avoid).

Tasted Dec 2010 - At 15.9% alcohol, this is another big bold Aussie Shiraz and one that is nicely in sync. The nose is incredibly fragrant showing intense black fruit, spice box, and notes of chocolate; mouth-coating flavours smoothly slide across the palate to leave a tingling sensation of cracked pepper heat on the finish. I’m thinking BBQ wine here - (88).

Zenato Amarone Della Valpolicella Classico 2006, Doc

My notes remain consistent on this wine from one vintage to the next. "Amarone with a more new-world twist."
This is a mouth full; huge stewed fruit - it's really quite amazing, but in no way old-world. Ultra rich, viscous, port-like and lip-smacking good. '06 is a big year in Veneto so let this one cellar until 2012+ and see if it mellows a bit or at least decant 1-2hrs before serving. (northof9finewine, April 2011)

Leyda Single Vineyard Sauvignon Blanc 2011, Garuma Vineyard, Ledya Valley

A citrus infusion of flavour intensity.  Serious verve and good kick for the price.  Expect grapefruit, lemon grass, lime, and a funky sort of spice to finish it off.  I’ve had comparable Sauvignon from New Zealand for twice the price. This style will stand up to many stronger flavoured dishes.  Try it with Asian or curried foods. Tasted Oct 2012

Bollig Lehnert Piesporter Goldtröpfchen Riesling Spätlese 2009, Prädikatswein

Pronounced late harvest aromas of apricot and honey. Balanced sweetness with a clean streak of acidity are followed by a lingering lime citrus finish. The late harvest character may not be for everyone but it certainly hits the mark with me. Enjoyed alongside Chicken Kiev. Tasted Oct 2012

Ondarre Reserva 2004, Doca Rioja

I don't mind the slightly sour undertone here; reminds me of Chianti. Medium body with black cherry, currants, and the right amount of acidity to pair with a variety of food styles. (northof9finewine.com, June 2011)

Alois Kracher Cuvee Beerenauslese 2007, Burgenland, Neusiedlersee

I’m sure that in Germany that’s a no-brainer to pronounce! However, we’ll just focus on what’s in the bottle and not on the label. Beerenauslese aka. BA is the product of a vigorous selection process: When conditions are just right, the berries used to make BA are affected by a mould that causes them to shrivel. Known as Botrytis Cinerea or Noble Rot, this mould produces a highly concentrated nectar which when fermented creates one of the most sought after dessert wines. The price-point on this example is an unheard of bargain. Within a bottle of BA is a considerable amount of residual sugar which acts as a preservative allowing you to cellar this one for many years. It's aggressively sweet right now and needs a few years to find itself. Can I suggest that you try one now and put the rest away.