Tyler Philp

Domaine Des Bernardins Muscat De Beaumes De Venise 2009, Ac, Vin Doux Naturel

Pale tawny-orange colour in the glass and incredibly fragrant; aromas of orange peel and apricot with a slightly solvent scent but in the most positive way imaginable. There is an initial combination of sweetness and clarity that quickly fades to a delicious creamy finish that lasts indefinitely. This is nowhere near as sweet as one would expect which is certain to appeal to a wider audience. Do not over chill. Tasted again Aug 2012.

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.

Domaine La Grappe D'or Pouilly Fumé 2008, Ac

I've been drinking new world sauvignon lately so this is a very welcome change. So often is sauvignon blanc overpowering but this one is less aggressive; soft mineral notes on the nose and beautifully rich on the palate; great citrus acidity but good balance with a lovely butter aftertaste. Tasted alongside rosemary chicken and oven-roasted vegetables. (northof9finewine, Feb 2011)

Masi Costasera Amarone 2006, Veneto

Reliable. That's what this is. Masi has hit the nail right on the head with their amarone in 2006 but then, the Costasera is always good. This is a big wine, full bodied and full throttle - one glass is enough but you'll come back for another. Expect dark fruits, some spice and yes, chocolate - that does it for me every time. Decant well before serving or cellar it for years to come.

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!

Warre's Otima Tawny 20 Ans (500ml)

I’ve been drinking this barrel-aged port for several years but have always had to purchase out-of-province so it’s nice to finally see the 20-year Warre’s at the LCBO. Next to Kopke, Warre’s is the oldest brand of port; I believe the house was established in 1670! This wine shows a lovely nose of figs, raisin, and apricot. A slight orange-peel tang greets you on the palate but it quickly fades in the glass to show that great tawny smoothness. You’ll enjoy this! (northof9finewine.com, May 2011)

Torres Floralis Moscatel Oro, Spain (500ml)

An intriguing golden tawny colour, this is a sweet Spanish dessert wine that shows aromas of white flowers, honey, and candied apricots. It’s full and intense on the palate with an interesting tea flavour on the finish. It will warm you from the inside out as the cold weather approaches.
I don’t normally comment on the appearance of the bottle but this one is really eye-catching and will make a lovely hostess gift as we near the holiday season.

Château La Confession 2006, Ac Saint émilion

Surprisingly concentrated in term of body and colour; I expected something lighter from the`06 vintage. Nose of blackberry and currants but a bit sharp on the palate. There is lots of potential here but give it a year or two in the cellar to develop. Hold until 2012 (Tasted Jan 2011, northof9finewine)

Ruffino Greppone Mazzi Brunello Di Montalcino 2004, Docg

Brunello is one of the ‘Big Italians’ and a clone of the Sangiovese grape common in Italy’s Chianti region. The main difference is one of climate, for in Montalcino, Brunello achieves a greater degree of ripeness. Expect a big wine with smooth tannins and full of dark cherry, raspberry, and chocolate. You can enjoy this one now by decanting but it will also continue to evolve over the next 5 years in the cellar. (northof9finewine.com, May 2011)

Gould Campbell Vintage Port 1983

If you have yet to try vintage port, this would be a great place to start. Vintage Port requires at least 15 years in the cellar before it is ready to drink. This one however, has been cellared for you (that’s why it’s expensive) and is now ready to enjoy. Thick and rich, try it after the kids are in bed with apple pie a piece of crumbly old cheese. Wow!

There will be sediment and the cork may crumble - open carefully and decant.