Tyler Philp

Elderton Command Single Vineyard Shiraz 2006, Barossa

This needs at least an hour in the decanter before it opens to reveal Command’s signature combination of chocolate and plums. Sour cherry is prominent and so are black pepper and smoke, but with patience the rest follows. Not as rich as the ’05 but it does become increasingly more complex with each sip.
It's very good, but for the money, I'd second guess this one.

Estate Hatzimichalis Chardonnay 2010

Not that I have an issue with Greek wine, but this one really caught me by surprise. Captivating from the first whiff to the very last sip. Floral delicacy with subtle tropical aromas but in no way aggressive. Just a hint of effervescence and oak lead to an uplifting and highly refreshing taste – you’ll enjoy this! Tasted Sept 2012.

Muga Reserva 2006, Doc Rioja

Of the five wines tasted at our Rioja session, this label was the most robust of the lot. Good combination of red and black fruit here but what really caught my attention was the pronounced black pepper notes. It will benefit from time in the cellar or should decanted well before serving with a hearty meal. Quite nice. (northof9finewine, Oct 2010)

Maycas Del Limari Reserva Especial Syrah 2008, Limarí Valley

There is an uplifting character to this Chilean Syrah (Shiraz). It is loaded with all the classic characteristics but retains a degree of freshness at the same time. Dark fruit (blackberry and cherry) combine with chocolate and spice on the palate; this will pair with the more pronounced flavours of the holiday meal. Tasted Nov 2012

K W V Cathedral Cellar Cabernet Sauvignon 2008, Western Cape

So many people look past the South African section of the wine shop for something more familiar, but this label is a good reason to make an unscheduled stop. A medium bodied Cab to pair with a hearty meal this weekend. The weight of the food will soften the tannins in the wine. Expect a mix of dark cherry and blackberry fruit with an earthy complexity and a touch of mint on the finish. Tasted Jan 2012.

Decant this wine an hour before serving.

Penfolds Bin 28 Kalimna Shiraz 2007, South Australia

This is a south Australian new-world explosion of fruit and spice; I never seem to tire of it. Expect a big, full bodied style that will pair well with a herb or a peppercorn meat dish. It is approachable now with decanting 2 hours prior to the meal but will become more complex with an additional 2-4 years in the cellar. Enjoy after 2013. (northof9finewine, March 2011)

Domaine Roux Père & Fils Les Chaumes Chassagne Montrachet 1er Cru 2009, Ac

The les Chaumes vineyard was divided long ago and this wine is sourced from the 'commune' side (therefore not a 1er cru as often written). That said, this is exceptional Chardonnay! And at this price, i`m shocked – it out performs many others at twice the price. I`ve enjoyed this label in both the `02 and `05 vintages and cannot recommend it any higher. Stunningly soft and complex. With a couple of years in the cellar the oak, fruit, and acidity will be in perfect harmony. Enjoy this with the turkey feast on Thanksgiving in 2013. Tasted April 2012.

Carla Chiaro Reserve Malbec 2009, Mendoza

A good value Argentinean red that will give back much more than you have invested. Rich ripe black fruit such as blue and blackberry on the nose while the palate is by no means heavy; vibrant plum skin, balanced oak and a touch of spice - delicious. The clean acidity will cut through the weight of heavier food styles and sauces. Tasted July 2012.

Blind River Sauvignon Blanc 2011, Marlborough, South Island

Reminds me of the Shower Massage commercial with the stodgy old fart; this wine too will awake your senses. Sauvignon Blanc fortissimo: grassy and herbal with loads of grapefruit; sour and bitter at the same time while only hinting at sweetness on the finish; laser focused acidity. Try it with Asian cuisine but avoid any salads that are vinegar based. Tasted July 2012.

Domaine Machard De Gramont Pommard Clos Blanc 1er Cru 2008, Ac

A whisper of mint on the nose and then it is gone, replaced by cranberry, leather and spice. The palate is juicy and yet quite earth-driven with a pronounced combination of graphite and fungal tastes. Finishes very dry with lingering spice notes. Try this with herb-crusted pork tenderloin. Tasted Oct. 2012.