Joël Robuchon interview: Tips for spotting a great restaurant
Remembering one of the world's greatest chefs...
Jane Anson was Decanter’s Bordeaux correspondent until 2021 and has lived in the region since 2003. She writes a monthly wine column for Hong Kong’s South China Morning Post, and is the author of Bordeaux Legends: The 1855 First Growth Wines (also published in French as Elixirs). In addition, she has contributed to the Michelin guide to the Wine Regions of France and was the Bordeaux and Southwest France author of The Wine Opus and 1000 Great Wines That Won’t Cost a Fortune. An accredited wine teacher at the Bordeaux École du Vin, Anson holds a masters in publishing from University College London, and a tasting diploma from the Bordeaux faculty of oenology.
Roederer awards 2016: International Feature Writer of the Year
Remembering one of the world's greatest chefs...
Jane Anson enjoys Swiss wines' sense of identity...
These reds were a 'revelation', even for Cos, says Jane Anson...
In-depth report and a decade of vintages reviewed...
French vineyard buyouts reach 25-year high...
The advice on what to buy – whatever the weather...
In-depth report and fresh tasting notes, exclusively for Premium members...
Jenny Dobson talks about her time as a cellar master in Bordeaux...
Jane Anson meets the owner of Château d’Esclans...
Time to hit the bottle?...
How Pessac-Léognan made a name for itself...
Ramping up the rhetoric...
How the idea of vintage took hold...
What's changed in St-Estèphe...
Top wines going back to 1881, exclusively for Premium members...
A rare tasting of vintage years ending in '7'...
Classification for smaller-scale producers re-launched...
Scores and tasting notes...
The scores and tasting notes....
Exclusively for Premium members...
Ratings and full tasting notes, exclusively for Premium members...
What drives people to make wine?
The highest scorers down to 91 points...
And which estates survived the notorious frost...
Interview and exclusive tasting with Denis Durantou...
See Jane Anson's tasting notes and scores...
Exclusive to Premium members...
Published online exclusively for Premium members...