Anson on Thursday
[Jane Anson] Today, Vernay is most likely to be found in the vines on the high granite slopes of Condrieu or among the baking soils of Cote Rotie or Saint Joseph.
The far side
[Jane Anson] Although the miraculous 2010 vintage at Duhart Milon shows clearly that this property is deservedly having its moment, it is L’Eglise Clinet that gets the kind of adulation that music lovers reserve for rare-edition vinyl...
Fresh wave of Chinese owners in Saint-Emilion
[Jane Anson] Of all the big-name appellations, it has been Saint Emilion that has seen the biggest influx of new owners from Hong Kong, China, Singapore and Taiwan.
A beaker full of the warm south
[Jane Anson] There aren’t many wines where even the official tasting note suggests they should be served with a chocolate and caramel slice...
A morning at the wine frontier
[Jane Anson] It’s rare that a single tasting manages to inspire so many articles and blogs as one held recently in London showcasing a new style of Californian wines.
Will all classified Bordeaux be biodynamic in 10 years?
[Jane Anson] 'You can wave goodbye to higher yields, and have to accept higher costs in looking after the vines – but if you want your estate to be a living organism, not a place to be simply exploited, it seems only logical that you would want to make wi
[Jane Anson] It’s been a strange start to the en primeur campaign this year. Most tasters seemed to agree that the trip to Bordeaux for assessing the fledging 2013 wines was worthwhile, against many expectations.
Bordeaux’s under the counter grapes
[Jane Anson] Courselles chose to plant under the Vin de France label, and all of a sudden, they were no longer restricted by the appellation rules of Bordeaux. So out went Merlot and Cabernet Sauvignon, in came Chardonnay and Syrah.
The dry side
[Jane Anson] To combat the cashflow crisis, more and more Sauternes producers are turning their grapes into dry whites. The choice sounds simple, but opinions are fiercely divide.
There’s no business like vino business…
[Jane Anson] For me, the most interesting and shocking parts of the book lay far away from any infighting over Premier Cru Classés, and are to do with pesticides.