Tyler Philp

Helfrich Gewurztraminer 2010, Ac Alsace

The classic recipe for Gewurztraminer, showing floral and lychee notes with hints of spice and balanced by a refreshing citrus zest. You really can’t go wrong here; sip this solo or with a variety of food choices including Asian cuisine. Delicious!
Tasted May 2012.

Remoissenet Meursault 2007, Ac, Cuvée Maurice Chevalier

This is textbook Meursault and an absolute pleasure to drink. As the afternoon continued, this wine became richer and increasingly more full bodied to the point where I’d almost say that it was overpowering. Fantastic though - if you like buttery chardonnay, which I do. (northof9finewine.com, June 2011)

Wolf Blass Grey Label Shiraz 2007

A few years ago, this wine was bottled as Brown Label Classic Shiraz. With the label change WB also dropped the Barossa grapes from the blend making this more focused regionally. It's a big wine that can use some time on its side. Expect a fruit forward, full-bodied, modern style. Pair it with rich foods and decant before serving.
Quite nice.

Domaine Alain Chavy Puligny Montrachet Les Folatières Premier Cru 2008

This is a stunning bottle of wine and a welcome surprise from what one producer called 'the most challenging vintage in the past 15 years'. Light minerality and beautifully balanced fruit vs. acidity; unaggressive but shockingly complex. A radiantly delicious chardonnay that shows classic characteristics of melon, peach, almond, and a finish that lingers until the next sip. Well worth the price - You need to try this! (northof9finewine, Mar 2011)

Clos Du Marquis 2005, Ac Saint Julien, 2nd Wine Of Château Léoville Las Cases

Yes it was good, but I must question the 55% price increase from the previous year. Clos du Marquis is the second label of the great Léoville-Las-Cases on the ‘left bank’ and this vintage represents the edge of affordability for most who wish to dabble in the fascination of high-end Bordeaux. This is not a fruit-forward wine and those who expect a California style will be disappointed. Bottled tradition and a truly profound wine. Decant 2-3 hrs before serving. (northof9finewine, Dec 2010)

Buller Victoria Tawny, Victoria

Wood aging softens the tannic structure of port wine leaving it with a slight nutty character combined with hints of orange rind, raisin, and figs. Traditionally port is served slightly chilled, though I prefer mine at room temperature – try it both ways and see which you like best. Either way, make sure you have a chocolate dessert on hand to savour with this sweet treat - delicious! Tasted Aug 2012.

Penfolds Bin 28 Kalimna Shiraz 2009, South Australia

Aggressive in its youth but smooth and classy with some time; I typically let the Bin 28 cellar for 3-5 years after purchase.

Expect a full bodied but balanced dose of black fruit, spice and smoke. This is a big wine but it is not over-extracted. Very enjoyable with grilled meat on a special occasions. Tasted Nov 2012

Emilio Lustau East India Solera Sherry, Do Jerez (375ml)

My wife makes the best French Onion Soup on the planet and this is the secret... add a half cup of Lustau East India Sherry to the broth. I actually have no idea what this stuff tastes like on its own, but in the soup... OMG!

Veuve Clicquot Ponsardin Demi Sec

This is not the popular Clicquot but I think it's the better one. Demi-Sec means half-dry or semi-sweet. Expect citrus notes, toasted almonds, and a smooth mouth feel. Nicely balanced; this is really good Champagne and it goes well as a dessert compliment or even all on its own.

Sandeman Vau Vintage Port 2000

Think of this as faux fur or leather; it's not exactly the real thing, but it is certainly not far off the mark - Vintage Port with a modern twist and perhaps a little more user friendly. This is vintage port for those who don't have the patience to wait 15-20 years. Blackberries, plums, cassis, and a touch of spice; you really can't go wrong here. Decant before serving to soften any hard edges and enjoy it with a rich dessert.