Tyler Philp

Norman Hardie County Pinot Noir 2009, VQA Prince Edward County, Unfiltered

A Canadian cellar candidate, I love it. There is a tremendous amount of experience inside a bottle of Norman Hardie wine and it shows through a complexity that invites one to think they are sipping from an older-world bottle. At the moment, this Prince Edward County Pinot is showing a pronounced mix of earth and red fruit in addition to that typical Pinot cherry acidity. Give it a few years in the cellar to let it come together and enjoy with baked ham anytime after 2013. (Northof9finewine, April 2011)

Malivoire Mottiar Chardonnay 2009, VQA Beamsville Bench, Niagara Peninsula

Now here is a really good Ontario Chardonnay. Great balance of oak influence and crisp acidity. Should go nicely with whitefish or pan-seared scallops. Drink now or cellar for 2-3 years. (Northof9finewine, May 2011)

Falernia Reserva Syrah 2007, Elquí Valley

A fantastic earthy nose misleads you, for the palate shows great red fruit and the perfect amount of acidity. Lots of extraction during the winemaking process has created a deep, dark, and full flavoured Syrah. Enjoy it with ribs on the bbq. (northof9finewine.com, June 2011)

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.

Amarone Classico Masi Costasera 2007

Here is a full bodied Italian style of wine that is the product of partially dried grapes - a process known as appassimento. Masi's Costasera is consistently good year after year and the '07 vintage is no exception. The nose is rather closed at this point (Oct 2011) but with an hour in the decanter, aromas of stewed fruit, chocolate, and a subtle earth/fungal notes come to life. To taste is much the same with more prunes, figs, cherry and cinnamon spice. Though the wine is quite dry, there is also a perceived sweetness; very lush and best served alongside an equally rich meal. Decant before serving or cellar and serve after 2014

The Black Chook Shiraz/Viognier 2009, South Australia

An intense yet very tasty blend of Viognier, Marsanne, and Roussanne (VMR). Tropical fruit aromas and orange rind combine with a mix of citrus flavour, smoke, and a subtle bitterness for a very creative and food friendly finish. I keep reaching for another sip!

Tawse Sketches Of Niagara Riesling 2010, VQA Niagara Peninsula

How about a top-notch off-dry Riesling… We do this very well in Ontario as Tawse demonstrates with this beautifully balanced example from the 2010 vintage. A fruit forward, clean, and very food friendly style with just a touch of sweetness. Pair it with an Asian dish or with a salad topped with spice rubbed chicken. Tasted Jan 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.

Domaine Du Chardonnay Chablis 2009, Ac

Chablis is a key component of the Burgundy region. It sits slightly higher in terms of latitude than the Côte de Beaune where Chardonnay is traditionally oak influenced. Chablis however is primarily unoaked and this example clearly demonstrates the region’s clean lines and mineral driven finesse. Lemon-lime freshness combines with green-apple and a good amount of minerality through to the finish. Quite nice. Tasted Feb 2012.

Belje Grasevina 2009, Suho Vrhunsko

The most widely planted white grape variety in Croatia is Graševina. It is also known as Welchriesling in Austria and is of no relation to the traditional Rieslings from Alsace and Germany that we are more familiar with.
The nose is filled with a combination of floral and stone mineral notes intertwined with an unusual honeyed sort of apricot twist. As it rolls across your palate, the slightly exotic taste is clean, refreshing and finishes with just a touch of spice. Serve this well chilled and enjoy it with cold salads. Tasted Feb 2012.