Sherry country’s quiet revolution
Sarah Jane Evans MW is excited to witness a quiet revolution in Jerez, driven by outside investment, a renewed focus on terroir and the development of different wine styles...
Wine Legend: R López de Heredia, Viña Tondonia Blanco 1964
A wine with 'brilliant focus and balance...'
Champagne: What happens when a new chef de cave takes over?
The role of chef de cave is integral to any Champagne house. But what happens when it is time to hand over the art of blending to a newcomer? Anne Krebiehl MW talks to four pairs of winemakers to find out...
Italy in Australia: setting down roots
Could Italian grape varieties be the next giant leap for Aussie wine? A dedicated band of producers are devoting their best efforts to finding out, seeking the best locations and the right wine styles. Michaela Morris reports, recommending great examples - including tasting notes exclusively for Decanter Premium members.
Top Opus One wines and producer profile
Created by Robert Mondavi and Baron Philippe de Rothschild, Opus One is one of the world's most coveted wines. Below you can see Decanter's expert tasting notes on this Napa Valley powerhouse, including the first ever vintage, 1979.
Prosecco: Discovering the drier side
In search of greater terroir expression, Prosecco’s finest wines are becoming increasingly dry. Richard Baudains explores the reasons why, and picks his top 10 to try...
On rocky ground: The science of soil and wine taste
Professor Alex Maltman questions the new orthodoxy that vineyard geology is of overriding importance to a wine's character, and highlights some factors that may have been overlooked....
The third way
War is over. After years of controversy and division, Barolo’s new faces have established peace between modernism and tradition, and their focus is now in the vineyard, not the winery. By Tiziano Gaia
Decanter Magazine, March 2019 issue, P14
Exploring Chianti Classico
Getting to know Chianti Classico is all in the detail. Monty Waldin traverses Tuscany’s hillsides discovering its slopes, soils and Sangiovese styles
Premier cru status, grand cru quality
Things change, even in stately Burgundy, and producers in the region are free to apply for a vineyard’s status to be upgraded, if the quality justifies it. But what are their chances? Stephen Brook assesses the promotion prospects of the seven most likely premier cru candidates, north to south, recommending two wines from each.