Tyler Philp

Ca' Dei Mandorli La Bellalda Barbera D'asti 2010, Docg Piedmont

This particular Barbera boasts aromas of bright red fruit and a funky new raincoat smell; the palate is slightly sharp, but in a good way; cherry and plum skin, a subtle spice as well, though it's the SweetTart candy finish that has me returning for a second glass.
The clean, fresh acidity will pair perfectly with tomato-based sauces and rich flavoured pasta dished. Chill slightly before serving. Tasted July 2012.

Escondido Tempranillo 2009, Do Ribera Del Duero

Aromas of stewed fruit and a hint of pine sap – interesting. Very dry to taste and not nearly as jammy as the nose might suggest. The pine reflects a slight greenness on the palate with dark berries and licorice/molasses on the finish. Tasted Aug 2012.

Gilberts White Port, Doc Douro (500ml)

White port is best served slightly chilled and this example showed interesting aromas of solvent and spice while the taste was much softer, hinting at pears and apricot. It's not as dry as the label might suggest and finishes with just a touch of sweetness before you top-up the glass for a second go. (northof9finewine.com, April 2011)

Domaine Louis Moreau Chablis 2007

2006 Vintage reviewed:

A well aged bottle which took a few minutes to open up becoming crisp and clean with hints of green apple and pastry after some time in the glass. The expected mineral character was subdued leaving a lovely and lingering finish.

Jim Jim (The Down Underdog) Shiraz 2008, South Australia

Very reflective of the big Aussie style; dark fruits on the nose: current and cassis, though not as much spice as one might expect of the variety. Full bodied, with great fruit and lots of chocolate; lip-smacking good wine here. (northof9finewine, Feb 2011)

Bodegas Felix Solis Blume Verdejo 2008, Do Rueda

This is the ‘Night Grape’ – workers harvest the Verdejo after sundown. The cooler temperature reduces the fruit’s tendency to oxidize quickly. This example shows good expression of the grape's character, though the aromas of grapefruit and gooseberry combined with this wine's richer body will surprise you. Initially lemon tart across the palate but it quickly changes to become quite mineral driven with pronounced spice on the finish. Tasted Dec 2011.

Baron Philippe De Rothschild Viognier 2008, Pays D’oc

Over all nothing special; very mild notes of lemon and lychee fruit but it's the faint though rather noticeable presence banana on the palate followed by a hit of black pepper that prompts me to recommend this wine. (Northof9finewine, March 2011)

Chateau Des Charmes Estate Cabernet Franc 2008, VQA Niagara On The Lake

Brownish red in the glass with red fruit aromas of raspberry, currants, plus dark chocolate and a slight herbaceous character which is quite typical of the variety. A bit out of sorts initially but with some open air, this 100% Cab Franc evolves nicely to reveal cherry, dried currants, and dusty tannins. A lovely combination of black pepper and strawberry sweetness lingers on the finish. Decant to breath. Tasted Dec 2011.

Domaine Du Vieux Chai Muscadet De Sèvre Et Maine Sur Lie 2009, Ac

This light-bodied white is from Sevre-et-Maine, a sub-region in Loire, France. The term Sur-Lie (on lees) is a style of winemaking where the wine ages in a vat or barrel which also contains the sediment produced during the winemaking process. Normally, the clear wine is pumped off into a new barrel after which the sediment is discarded. In this example, the wine was left 'sur-lie' to absorbed additional flavour. This selection has pronounced pears and citrus notes but even more interesting is the slight effervescence or carbonation which adds a nice tingle as you sip. A good effort.

Tolloy Pinot Noir 2008, Igt Dolomiti

This one is interesting for a couple of reasons: In Italy, Pinot Noir is also known as Pinot Nero which at the LCBO we don't see very often. The 2009 Tolloy is very much an old world wine: you will find it soft and very light in both colour and body. The fruit hides behind a very dry core of earthy notes. It was better with food than on its own.