[Jane Anson] What do you learn from tasting a 100 year vertical of a château from an appellation like Margaux?
[Jane Anson] Certainly it’s hard not to feel cheerful about the idea of more disposable income for families to spend on other things. But will it provide the wine market with the stimulus that it clearly needs?
[Jane Anson] The problem, increasingly, is that one of them is getting column inches for all the wrong reasons.
[Jane Anson] Brokering is a business that dates back almost 900 years to when Bordeaux was a duchy of the English crown, and a need developed for local men to act as liaison between those producing the wine and those selling it.
[Jane Anson] Given the usual clichés of Chinese purchases in Bordeaux, the aim with Chinese-owned Vignobles des Quatre Vents is to expand rather than contract the previous distribution model.
[Jane Anson] Many of us just don’t realise the basic fact that decanting is really all about chemistry, and instead see decanting as a way to honour a wine.
[Jane Anson] I spent one of the most perfect mornings of the year, out in the vines, helping to bring in a tiny proportion of grapes for the 2014 harvest at this most legendary of Champagne houses.
[Jane Anson] En primeur remains the most visible methods of selling, and if chateaux get it wrong again next year, it will be the whole of Bordeaux that suffers.
[Jane Anson] There’s very little of the medieval city of Bordeaux left around here, but for those of us that are looking, though, there are still a few traces.
[Jane Anson] While it’s unarguable that Bordeaux needs to reassess how to talk to consumers, being the canary in the goldmine – as Latour is right now – is never a comfortable place to be.