Tyler Philp

Penfolds Bin 28 Kalimna Shiraz 2006

With a few years in the cellar, this South Australian gels perfectly to deliver a solid but balanced dose of black fruit, spice and smoke. This is a big wine but it's not over-extracted like so many Aussie Reds. Enjoy with beef tenderloin and a creamy peppercorn sauce.

Celler De Capçanes Mas Donís Barrica Old Vines 2007, Do Montsant

It takes some time to open in the glass, but with an hour of air, this blend of Syrah and mostly Garnacha displays aromas of dark fruit, cinnamon stick and a hint of graphite. It mellows across the palate showing a lovely dark cocoa powder dryness initially followed by a juicy dark cherry freshness. Decant before serving to breath. Tasted alongside pork tenderloin and then again with a chocolate dessert - It works both ways. March 2012.

Domaine Du Grapillon D'or 1806 Gigondas 2007, Ac

Deep red in the glass, bordering on purple; nose is rich with aromas of prunes, cassis, and smoky dark chocolate. Full bodied, nearly Chateauneuf in character; perhaps over extracted. Heavy on the palate though slightly out of focus in terms of concentration. It will benefit from a year or two on its side to sort things out. Enjoy 2011+. (Tasted April 2010, Northof9finewine)

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!

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)

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.

Ascheri Vigna Dei Pola Barolo 2005, Docg

The 2000 version of Ascheri's Vigna dei Pola was voted top wine at the North of 9 Fine Wine Barolo tasting last March. Italy's Barolo is a product of the Nebbiolo grape and wines from the 2005 vintage will benefit from at least 7-10 years in the bottle. Vigna dei Pola is aged as separate components in large Slovenian oak, new barriques, and stainless steel and then rejoined before bottling. Expect a big wine which is surprisingly light in colour filled with red fruit, subtle earthy notes, and a touch of spice. Cellar it until 2012 - It's worth the wait.

Malivoire Mottiar Chardonnay 2008, VQA Beamsville Bench, Niagara Peninsula

Exceptional Chardonnay and arguably the top wine in Malivoire's line-up. The oak influence is obvious on the nose but very well integrated. A citrus crispness is balanced by a soft and roundness to the body of this wine. Comparable to a much more expensive Côte du Beaune. Lovely! (northof9finewine, March 2011)

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)