{kiosq_template|kiosq-custom-templates_37ac2e46}

SEARCH THE LATEST TUSCAN WINE REVIEWS

Discover the latest tasting notes, scores and analysis via our wine reviews search. Filter by vintage, grape or producer to find the wines you want.

BRUNELLO DI MONTALCINO 2020

After tasting over 150 wines, Michaela Morris selects 20 labels from Brunello di Montalcino, focusing on those that offer the best value for money and, of course, the finest quality.

Chillable and quaffable: The low-alcohol Chianti Classico vintage everyone is talking about

Everyone is talking about lighter reds, and the 2024 vintage has delivered just that in Chianti Classico. Michaela Morris investigates.

Use code WOTY25 and get 20% off your subscription

The perks of a Decanter Premium subscription:

Decanter's Head of Content Tina Gellie on the Wines of the Year 2025.

Of the 2,999 wines rated 95 points or more in the 12 months to the end of October 2025, just 30 – equating to 0.01% – earned the perfect 100-point score. And while a few of them feature on the pages that follow, Decanter’s Wines of the Year was never intended to be a copycat annual countdown of the highest scorers, or a simple list only rewarding perfection.

It is, as we say in our headline, the regional highlights for 2025. Our team of Regional Editors have selected five wines from across each of their respective areas of expertise, all scoring 95 points and above, to showcase the quality and diversity on offer across the wine world. Some of the 65 wines they’ve tasted themselves; other scores and notes have been provided by our global band of expert contributors.

But all have featured either on the pages of Decanter magazine or on our Decanter Premium or Decanter.com online channels over the 12-month qualifying period (after which the process of nominating and whittling down to reach the final annual selection had to begin).

And each of these 65 bottles – plus the 2,934 others scoring 95 points or more, and indeed any of the 100,000-plus wines in our database – has a unique story to tell of the place, the people and their passion for wine. What’s inside the glass matters far more than a number.

So I would encourage you to use our Wines of the Year regional highlights as a starting point for your own voyage of discovery for 2026.

Venture into new territories, explore unexpected grapes, challenge your preconceptions and, regardless of the rating, may you find a bounty of new bottles that give you immense drinking pleasure.

Happy new year from all of us here at Decanter.

If you have any questions please click here to visit our FAQs page or contact support@decanter.com

Quick Links Australia vintage guide | Barossa Valley wine reviews | Prince Charles visits Barossa with Duchess of Cornwall | Barossa and Clare Valley split vineyards to create geological sub-regions

age from 60 to 250 years. On this windswept volcanic isle, the roots of the Assyrtiko vine can reach up to 18m in the black, ash-rich soil, giving the resulting wines great minerality. The vines are uniquely trained in groundhugging, basket-weaved fashion to minimise wind damage during flowering, as well as grape sunburn. Maritime humidity and fog contribute to an annual rainfall of just 350mm in this improbable winemaking location. Different altitudes, latitudes and soils on this island result in varied styles. Wines classified as ‘Santorini’ are bone-dry, in-your-face, crisp, mineral-laden, high-acid wonders. Field blends of white grapes include the softer Athiri and the aromatic Aidani (it was only possible to produce a 100% Assyrtiko with the advent of sorting belts, where selection is done by hand).

Quick Link: Nine must-visit Athens wine bars and restaurants

Over the past 25 years, Assyrtiko has increasingly been planted on the Greek mainland, where it is trellised and yields are higher. Mainland wines are more aromatic, with an edgy character, and rounder with a more discreet minerality. Here, Assyrtiko has proved to be a real chameleon in a blend, able to partner a variety of grapes. Malagousia and Semillon are the best, giving the resulting wines a fascinating flavour profile. One overdone, albeit commercially successful, formula has been to pair Assyrtiko with Sauvignon Blanc, but there are now more interesting options in a country not short of characterful indigenous white grapes (estimated at 150 varieties).

SEE ALSO: First Assyrtiko planted in Australia | Minerality in wine: What does it mean to you? 

With or without oak

For wines classified as ‘Nykteri’, grapes are picked at night to avoid hot temperatures. They can be vinified in steel or oak but must be aged in oak for a minumum of three months. The result is still a bone-dry wine with high acidity but is fuller-bodied. However, the majority of the island’s producers still prefer unoaked Assyrtikos (mainly those under the Santorini classification) to preserve the grape’s mineral, flinty characters. In top vintages, wines from Santorini need two to three years to come round. In outstanding years, like 2009 and 2011, Assyrtikos can age well for a decade. Mainland examples seem to evolve a little faster, but vines are still relatively young there so comparisons are difficult. Assyrtiko’s qualities have not gone unnoticed even beyond its home frontiers. It has been planted in Australia and is being evaluated elsewhere, such as in Italy’s Alto Adige – viticulturists sense that there is still much more to coax from this adaptable, charismatic grape. Prized for its high acidity even in ripe years, Assyrtiko is consequently an excellent wine to pair with food, aided by its pronounced savoury profile, stony minerality and citrus freshness.

This unique Greek grape is rising from relative obscurity, with an insider cult following, to achieve a resonant new voice in the wine world. Recent vintages to look out for are the charming 2012 and stellar 2011.

Updated by Jeanne Thexton on the 12th of January 2016

Scroll down for the latest content

The region has a unique heritage, as it has changed hands between France and Germany on several occasions throughout history. The wines are heavily influenced by their German neighbours, and even the bottles share the same fluted shape.

Climate

Alsace benefits from a semi-continental climate, which is mostly sunny, hot and dry. Situated in the foothills of the Vosges mountains, the vineyards are located in a rain shadow and are well exposed to the sun, which suits the slow ripening grape varieties grown here.

Grapes

The key grape varieties include Riesling, Sylvaner, Gewurtztraminer and Pinot Gris.

Quick links Wine reviews | Producer profiles | Ten top Alsace restaurants

There are 15,500ha of AOC vineyards and 53 appellations – 51 of which are designated grands crus.

As well as still wines, the region also produces the most popular AOC sparkling wine consumed in France, Crémant d’Alsace.

Made mainly from Pinot Blanc, but also from Pinot Gris, Pinot Noir, Riesling and Chardonnay, it is a méthode traditionelle sparkling wine with a bright, fresh character.

Alsace Premiers Crus: What you need to know

Alsace Riesling: Comparing grand cru sites

This content was produced by Decanter in partnership with the Consorzio Tutela Vino Custoza.

No doubt it’s the sun, sea and a romantic rugged coastline that brings some 20 million tourists to Croatia every year, but there is far more to this geographically diverse and endlessly fascinating country, writes Caroline Gilby MW.

‘What better way to explore than with a glass in hand?’

It almost feels like several countries within one – there are four wine regions that each have their own very distinctive wine styles, where geography, climate and culture all play a part.

And what better way to explore than with a glass in hand?

Quick Links

Istria and its key grape varieties | Beyond Istria: regions to know

A taste of Croatia: 15 wines to seek out | Visit Istria: a wine lover’s tour

Croatia wine regions map

The Croatian mainland coastline stretches about 1,800km from the north (within sight of the eastern end of the Alps) to the south and the hot rocky shoreline around Dubrovnik.

It has about 1,200 islands, too, offering plenty of peaceful spots for visitors (and pirates back in history).

But it’s worth heading inland, too, to discover a landscape of medieval hilltop villages, woods, olive groves and hiking trails buzzing with wildlife, especially in the almost Tuscan landscape of Istria.

Further inland near Zagreb, the capital, the cool Croatian Uplands produce wonderfully vibrant crisp whites, lighter reds and great sparkling wines, while Slavonia and the Croatian Danube are noted for glowing golden Graševina (the most famous spot is called the Golden Valley), fine Chardonnays and spicy, exotic Traminers.

Croatia has at least 95 endemic varieties, some surviving as just a handful of forgotten vines, and others proving well- suited to Croatian growing conditions – like Istria’s Malvazija Istarska and Dalmatia’s Plavac Mali.

Read on Decanter Premium:

Malvasia – A guide to this ancient grape and its sprawling worldwide family

This special guide on Croatia will take an in-depth look at the wonderful wine landscape of Istria, where Vinistra (the regional association of winegrowers and winemakers) is determined to put this visually stunning region and its wines on the wine map.

The association will be celebrating its 30th year in 2024 and is a welcome beacon of cooperation in a region where people often want to go it alone.

To that end, the association plans to host a showcase of Decanter World Wine Awards medal winners in June 2024, which will be open to winemakers from all over the country – and a great chance for visitors to experience the best of Croatian wine.

Caroline Gilby MW is an awarded author, speaker and consultant with a passion for the wines of the Balkans, Central and Eastern Europe and the Black Sea. She is a DWWA joint Regional Chair for North, Central & Eastern Europe.

The list below features four articles from Decanter’s Croatia 2023 print supplement, produced in cooperation with Vinistra and the Croatian National Tourist Board. They have been labelled as sponsored. Other articles featured in this list are independent editorial pieces from our archive.

The Wine & Spirit Education Trust (WSET) has been educating the world’s wine and spirit experts for over 46 years. Their internationally recognised qualifications are suitable for anyone who wants to know more about the endlessly fascinating, and ever evolving, world of wines, spirits and sakes.

By choosing to study on the programme you’ll gain the fundamental techniques, skills and knowledge to navigate the world of wines and spirits with confidence.

So whether you simply want to make informed wine list choices, or are looking to build an exciting career in wines and spirits there’s a study option for you.

What’s more, as qualification holder you’ll join some of the most recognised names in wine including Jancis Robinson and Gerard Basset.

SEE ALSO: WSET level 2 quiz – Test your knowledge | What I never knew about wine storage – WSET Level 2 | The Service of Wine – WSET Level 2 | Sparkling Wines – Most Important Countries and Labelling – WSET Level 2

WSET Educators

The Wine and Spirits Educational Trust prides itself on approving educators who are the best in class to deliver their programmes. Many educators are also Masters of Wine and are true experts in their field. Keep an eye out for the Certified Educator logo.

Interested in studying for a WSET qualification? Learn more here.

Here you can find profiles of all of the judges for the Decanter World Wine Awards 2016 (DWWA 2016).

Do you work for a wine business?

The DWWA 2016 is currently open for entries. Find more information here.

Most South African wine is produced in the Western Cape region, a Mediterranean climate heavily influenced by its proximity to the Atlantic and Indian oceans.

Key South African wine regions:

Stellenbosch, South Africa’s second-oldest settlement after Cape Town, is perhaps the most recognisable of the many winegrowing areas within the Western Cape. It is home to names such as Kanonkop, Meerlust and Thelema, and excels at producing Bordeaux-style blends as well as South Africa’s signature variety – Pinotage.

Constantia is located on the peninsula to the south of Cape Town, almost completely surrounded by the two oceans. It is best known for producing Klein-Constantia’s Vin de Constance, a world-class sweet wine, but the area also suits varieties such as Sauvignon Blanc and Riesling thanks to the cooling sea breezes which help to retain acidity in the grapes.

Paarl is located further inland, and has a warmer climate as a consequence. Paarl Rock dominates the area, one of the biggest granite outcrops in the world. The area is well-suited to robust wines made from varieties such as Cabernet Sauvignon, Shiraz and Chardonnay.

Swartland is a hot and dry area, although it benefits to some degree from the Atlantic Ocean’s cooling effect on its western border. Producers such as Mullineux, The Sadie Family and AA Badenhorst specialise in producing high quality Shiraz, Chenin Blanc and Rhône-inspired blends.

The cool climate of Walker Bay is particularly suited to Pinot Noir, Chardonnay and Sauvignon Blanc, with which estates such as Hamilton Russell, Ataraxia and Crystallum are making world-class wines.

The latest South African wine articles:

Quick Links Southern Rhône 2023: The connoisseur’s guide

2008 | 2007 | 2006 | 2005 | 2004 | 2003 | 2002 | 2001 | 2000

2008 | 2007 | 2006 | 2005 | 2004 | 2003 | 2002 | 2001 | 2000

Some wines are blended with Cabernet Sauvignon, Merlot or Malbec.

Quick links: Great value Ribera del Duero | Ribera del Duero DO status for white wines | Create the perfect Spanish cellar

Latest Ribera del Duero content:

It spent much of the 1990s and 2000s on the sidelines, particularly in the UK, due to the quantity of cheap Liebfraumilch and array of wannabe Rieslings (Olasz, Welsch, Laski, Riesling Italico) on the market – all of which tarnished Riesling’s reputation in the eye of the consumer.

Nowadays things are back on track and the Riesling revival is well underway. Great examples are produced all around the world, from the Eden Valley in Australia to South America – and not forgetting the classic Rieslings from the Rheingau in Germany, Wachau in Austria and Alsace in France.

Styles of Riesling

Riesling generally produces elegant wines with crisp lime, green apple and peach flavours.

In the Mosel it is said to become slatey, which is easier to describe as ‘minerally’, and develops honey, petrol and kerosene-like flavours.

In Alsace it can be more floral and perfumed, while Australian Riesling, particularly from the Eden and Clare Valleys, starts out lime and lemon-like and develops a minerally, kerosene character with age.

Dry Riesling

Fine dry Riesling is not only increasingly fashionable in Germany, but in Alsace and Austria too.

The finest dry German Rieslings can be labelled as ‘Grosses Gewächs’.

Off-dry and sweet Riesling

Late-ripening Riesling’s heartlands are the steep Mosel and Rheingau valleys of Germany, where it is labelled as Kabinett, Spätlese, Auslese, Beerenauslese or Trockenbeerenauslese.

The wines can be richly textured and full of lime, apple and marmalade flavours with a honeyed character.

New World

As a cool-climate variety par excellence, Riesling has not fared as well in the new world, but there are a handful of locations where it has been shown to do well – most notably the Eden and Clare Valleys in South Australia, Mount Barker in Western Australia, New Zealand’s South Island, Washington State in the USA, and South Africa’s Constantia.

Riesling’s renowned regions

Alsace

Alsace’s unique climate comes from the fact that its terraced vineyards at 200m-400m altitude lie in the rain shadow of the Vosges mountains.

For Olivier Humbrecht MW of Domaine Zind-Humbrecht: ‘Dry is a better expression of Alsace Riesling most of the time.’

Biodynamic farming has led to healthier grapes and earlier harvesting. Diverse, well-drained soils are ideal for imparting a wide variety of alluring characteristics to Alsace’s perfumed and deliciously full-bodied, textured, dry Rieslings.

There is also the sweet vendange tardive style, and the lusciously rich sélection de grains nobles.

Alsace’s best producers include Boxler, Deiss, Weinbach, Hugel, Josmeyer, Léon Beyer Ostertag, Schlumberger, Trimbach and Zind-Humbrecht.

Alsace Riesling: Comparing grand cru sites

Pfalz

One of Germany’s mildest, driest and most fertile regions, Pfalz’s vineyards lie over a patchwork of ancient and more recent soils.

Pfalz’s predisposition towards dry Riesling combining full body, substance and richness of fruit (sometimes described as yellow fruit) with finesse and minerality, is aided and abetted by a beneficial ripening climate.

Today’s roll-call of top producers includes: Bassermann-Jordan, Bürklin Wolf, Von Buhl, Christmann, Dr Wehrheim, Knipser, Koehler-Ruprecht, Okonomierat Rebholz, Philipp Kuhn and Von Winning.

Rheinhessen

There has been a complete turnaround in the image of Germany’s Rheinhessen as a mass-market producer of vapid, cheap Liebfraumilch, thanks to a new generation of committed growers.

Protected from cold winds by the Hunsrück and Pfälzer forests and the Taunus hills, Rheinhessen’s relatively warm, dry climate and diverse soils produce quality dry, stone fruit-focussed Rieslings from two very different locations:

The Roter Hang strip comprises Nierstein and Nackenheim in the dramatic Rheinterrasse vineyards.

The Wonnegau is where Keller and Wittmann conjure up rich yet pure, complex Rieslings structured by elegant minerality.

Top producers here include: Battenfeld Spanier, Dreissigacker, Fauth, Geil-Bierschenk, Gutzler, Gunderloch, Huff, Keller, Kühling-Gillot, Pfannebecker, Schätzel, St Antony, Spiess, Stepp, Thörle, Wagner-Stempel, Winter and Wittmann.

Weingut Keller: Producer profile and top wines

Rheingau

Compact and scenic, the Rheingau has for years been regarded as Germany’s noblest wine region.

Its proximity to the markets of Mainz, Frankfurt and Wiesbaden and its historic grand castles, aristocratic estates and famous monasteries – not forgetting one of the world’s leading viticultural institutes at Geisenheim – has helped elevate the Rheingau to the top of the pile.

Approximately 80% of the Rheingau’s south-facing vineyards slope gently down to the Rhine, the best Rieslings being firm, often apricot-laden and refreshingly dry and intense, with mineral qualities.

The best growers include: August Kesseler, Eva Fricke, Franz Künstler, Georg Breuer, Graf von Kanitz, JB Becker, Johannes Eser, Josef Leitz, Peter Jakob Kühn, Prinz, Querbach, Reiner Flick, Robert Weil, Schloss Johannisberg, Schloss Reinhartshausen, Schloss Schönborn, Schloss Vollrads, Spreitzer and Wegeler.

Nahe

One of the driest German regions, protected by the Rheingau and Hunsrück ranges, Nahe is an area of great geological diversity.

Its Rieslings vary from spicy, full-bodied and long-lived, to racy and dry, with flavours including apple, peach and more exotically zesty notes.

Beautifully crafted Rieslings from Dönnhoff are among the Nahe’s, and indeed the world’s, greatest. ‘Riesling has to be like rock water or a mountain stream,’ says Hermann Dönnhoff. ‘It can be shy to start with but should have length and acidity that makes it dance across the palate.’

Dönnhoff apart, Nahe greats include Emrich-Schönleber, Hans Crusius, Schäfer-Fröhlich and Schlossgut Diel.

Mosel

The Mosel is one of Germany’s and the world’s most picturesque, fascinating and charming wine regions, with vineyards clinging to steep and rocky, heat-retentive slopes above the Mosel river and its tributaries.

Characterised by an Atlantic climate with cool summers and relatively mild winters, its mainly weathered Devonian slate soils impart a mineral character in styles varying from dry and fine-boned to intensely rich and sweet, with piercingly fresh acidities and relatively moderate alcohol levels.

According to Haeger, Mosel Rieslings tend to be ‘marriages of slatey, mineral-rich flavours with sensational aromas not primarily derived from fruit but instead from floral and herbal elements of their aromas, steely acidity and delicate structures’.

The roll-call of top producers includes: Clemens Busch, Dr Loosen, Forstmeister Geltz-Zilliken, Grans-Fassian, Heymann-Löwenstein, Immich-Batterieberg, Karthäuserhof, Markus Molitor, Maximin Grünhaus, Reichsgraf von Kesselstatt, Reinholdt Haardt, Schloss Lieser, Sybille Kuntz, Thomas Haag, Van Volxem and Willi Schäfer.

Dr Loosen: Profile and top-rated wines

Baden, Franken, Württemberg, Saale Unstrut, Sachsen

Baden produces some fine Rieslings, most notably those of Andreas Laible and Schloss Neuweier.

Full-bodied and often bone-dry, firm and earthy, Franken Rieslings (in the distinctive squat bocksbeutel bottles) are considered to be among the most masculine of Germany’s wines. Top growers include Bürgerspital Würzburg, Horst Sauer, Johann Ruck, Juliusspital Würzburg and Schmitt’s Kinder.

Riesling is an important variety in Württemberg, with vigorous, rustic flavours – Beurer, Dautel, Fürst zu Hohenlohe-Oehringen, Graf Adelmann, Schnaitmann, Wachtstetter and Wöhrwag make particularly good wine.

Along with Sachsen, Saale-Unstrut is Germany’s most northerly wine region and also one of its smallest. Lying above the 51st parallel, Sachsen covers just under 500 hectares. The Rieslings here are relatively light but can be quite rich, pure and mineral. Good wines are made by Günter Born, Lützkendorf, Pawis, Karl Friedrich Aust, Schloss Proschwitz, Schloss Wackerbarth and Zimmerling.

Austria

Riesling’s second most important habitat after the Rhine basin is the Danube basin, and in particular Lower Austria (Niederösterreich) and the Wachau, Kremstal and Kamptal.

The terraced vineyards of the Wachau are pre-eminent, with 16% of Austria’s vineyard surface planted to Riesling. In its steep, thin, rocky soils and with cool temperatures, they are aromatic, distinguished, lean, dry and mineral. The more loamy soils of neighbouring Kremstal are home to slightly gentler and plumper Rieslings, while the grands crus of Gaisberg and Heiligenstein in the Kamptal can produce elegant, complex dry wines.

‘Riesling expresses greater differences in microclimates and in soils than other grapes,’ says Willi Bründlmayer, one of Austria’s top exponents of the variety. ‘The average Austrian drinker prefers Riesling dry.’

Top growers include: Bründlmayer, Emmerich Knoll, FX Pichler, Franz Hirtzberger, Franz Prager, Freie Weingärtner Wachau, Jurtschitsch, Loimer, Martin Nigl, Nikolaihof, Pichler-Krutzler, Rainer Wess, Salomon Undhof, Schloss Gobelsburg and Stadt Krems.

About Austrian Riesling & wines to try

Australia

The deliciously dry, lime-flecked and toasty Rieslings of the Clare and Eden Valleys in South Australia are unique. According to Jeffrey Grosset: ‘Clare Valley Riesling is generously flavoured, dry, limey, usually quite fine, reflecting the warm sunny climate.’ Polish Hill River’s mineral qualities in particular bring greater palate persistence.

Next to Clare, the Eden Valley can produce mineral, bone-dry Rieslings from sites such as the rocky Steingarten, while there are growing pockets of excellence in Frankland River in Western Australia, in parts of Victoria and in cool-climate Tasmania (also a producer of gorgeous, luscious sweet Riesling).

Best Riesling producers include: Bay of Fires, Cooper Burns, Dandelion Vineyards, Frankland Estate, Jacob’s Creek (Steingarten), Jeffrey Grosset, Kilikanoon, Larry Cherubino, Leasingham, Leeuwin Estate, Mac Forbes, McGuigan (The Shortlist), Mount Horrocks, Peter Lehmann, Pewsey Vale and Pikes.

Pewsey Vale: The original Eden Valley Riesling

New Zealand

The area under Riesling vine in New Zealand has grown rapidly to 1,000ha. While the Australian style is predominantly dry, New Zealand Riesling mirrors Germany with validity in both dry and sweet styles.

Indeed, excellent producers such as the Finns of Neudorf in Nelson, the Donaldsons of Pegasus Bay in Canterbury, Nigel Greening of Felton Road and Auburn in Central Otago as well as Framingham in Marlborough make both a dry Riesling and the sweeter, lighter, more Mosel-style Riesling.

Good as these wines can be, however, they have yet to reach the heights of their German peers.

Top producers include Auburn, Felton Road, Framingham, Greywacke, Neudorf, Pegasus Bay and Pyramid Valley.

North America

Riesling is grown in three main areas of North America: the Great Lakes, encompassing the Finger Lakes and Lakes Ontario and Michigan; the Columbia River Basin, which brings Washington State, Oregon and British Columbia into play; and California.

Since the 1950s, Riesling has been synonymous with the soft, fruity and slightly sweet style. According to Haeger: ‘There is little reason for the American consumer not to assume that Riesling is sweet, since a huge fraction of what is offered in the American market is to some degree sweet.’

Yet there are signs of a move towards drier styles, and delicious wines at that, in Ontario’s Niagara Peninsula, around Okanagan Lake in British Columbia, and in parts of California and Oregon.

Delicately luscious Riesling ice wine from the likes of Inniskillin is a Canadian forte.

Good producers include: 13th Street, Cave Spring Cellars and Henry of Pelham in Canada’s Niagara Peninsula. Wild Goose in British Columbia. Charles Smith and Chateau Ste Michelle in Washington State. Anthony Road, Dr Konstantin Frank, Falling Man, Hermann J Wiemer, Lamoreaux Landing and Red Newt in Finger Lakes, New York State. Black Star Farms and Chateau Grand Traverse in Michigan. Brooks in Oregon. Kick-On Ranch, Navarro, Smith Madrone, Stony Hill and Tatomer in California.

Food matching with Riesling: Thai Green Curry with Chicken | Prawns with coconut, coriander and passion fruit – recipe | Mozzarella cheesecake with berry sauce – recipe | Tarte aux Quetschs: Plum tart Recipe

What food to pair with Auslese Riesling? – Ask Decanter

Sonoma County is the most diverse wine-growing region in the USA. Three-times the size of Napa County, it comprises 13 AVAs divided across three main areas: Sonoma Valley, Northern Sonoma and Sonoma Coast.

The ‘true’ Sonoma Coast, where many vineyards cling to ridges just 3km to 8km from the Pacific Ocean – not to be confused with the ‘official’ Sonoma Coast AVA, which is ridiculously large at 200,000ha and includes parts of the warmer Carneros and Sonoma Valley appellations – is a hot spot for cool-climate Pinots with crystalline fruit, high acidities and lower alcohols.

Quick Links Sonoma Wine Reviews | California producer profiles

Read more about the Sonoma wine region:

The region is renowned for its glistening albariza soils, solera-system ageing and strong winds.

The Jerez DO, awarded in 1933, made it the first Denominación de Origen to be recognised in Spain.

Learn the different Sherry style | All Sherry reviews

Latest Sherry content:

Hermitage famously allows producers to blend up to 20% Viognier with Syrah, producing some of the world’s most sought-after wines.

Condrieu is a temple to Viognier grown on steep hillsides, where the warmth of the summer is countered by the cooling mistral winds to produce rich, ripe white wines.

Quick Links Northern Rhône 2017: Full report | Côte-Rôtie 2012 panel tasting results

Italy newsletter

Get the best recommendations, vintage analysis, regional and cultural insights and more delivered to your inbox once a month, helping you to stay up-to-date with the latest in Italian wine.

Quick Links Sicily new releases | Sicily Wine Reviews

Two of the most widely grown grapes in Spain are Garnacha and Tempranillo.

There are many other grapes grown here though, from Carignan to Chardonnay.

It’s traditional to age Spanish wines for a long time in oak barrels. Many wines in Spain are defined by their ageing criteria, based on the minimum length of time the wine is aged in both barrel and bottle.

These include Joven, Crianza, Reserva and Gran Reserva.

Latest Spanish wine content:

Latest Rías Baixas content:

The most popular grapes varieties grown in English vineyards are Chardonnay, Pinot Noir and Bacchus, as well as Pinot Meunier and Ortega.

Whilst vineyards are found across the whole of England, the climate of the South and South East makes it a particularly popular region for growing vines, especially in Hampshire, Sussex and Kent.

2018 saw a bumper harvest, with yields doubled in some vineyards.

English sparkling wine

In December 2015, Champagne Taittinger announced it was buying a vineyard in Kent and would produce an English sparkling wine.

English sparkling wine specifically has been highly praised for its quality, collecting three Platinum and six Gold medals in the 2018 Decanter World Wine Awards.

Quick links: Test your knowledge with our English wine quiz | Top English sparkling wines to try | UK wine travel

All the latest English wine content:

The Canton Vaud is Switzerland’s second largest wine region and where a quarter of all Swiss wine is produced.

It is a jaw-droppingly beautiful area, especially around Lausanne and Vevey. On the North shores of Lake Geneva, it specialises in Chasselas, Gamay and Pinot Noir with 66% (2,498ha) of its vineyard area dedicated to white and 34% (1,286ha) to red.

The Lavaux vineyards were designated a UNESCO World Heritage Site for their remarkable natural beauty in 2007.

About the Chasselas (Fendant) grape: Typically gives delicate, low-acid, low-alcohol wines with a slight CO2 prickle. Planted in prime sites, notably Lavaux, it can give wines of distinction and subtle depth.

Quick Links Australia vintage guide | Decanter travel guide: Hunter Valley, New South Wales, Australia | Brokenwood, ILR Reserve Semillon, Hunter Valley, New South Wales 2005

QUICK LINKS: The brilliance of Piedmont Barbera wines | Alto Piemonte revival plus 12 wines to try | Turin city guide: Where to wine and dine

Although Nebbiolo often steals the show, it’s Barbera that keeps the locals coming back for more. Synonymous with the refreshing, easy-drinking red wines of Alba and Asti, this indigenous Piedmontese grape is one of Italy’s most widely cultivated red grape varieties.

Barbera’s main home is Piedmont, though the grape is also commonly found in Emilia-Romagna, Campania and Puglia.

Barbera is a dark-skinned variety known for producing wines low in tannins and high in acid – the former of which sets it most apart from the robustly tannic Nebbiolo-based wines of the region.

When consumed in their youth, wines made from Barbera often show flavours of bright cherries, blackberries, raspberries, and plums. The grape is believed to have originated in Piedmont’s Monferrato region, where it still has a strong presence today.

On the vine, Barbera is somewhat of a late-ripening variety and tends to be picked about one to two weeks after Dolcetto. The variety is known for its pronounced levels of acidity and relatively light tannins.

The variety is very vigorous and tends to produce hearty yields. When attentively pruned, Barbera grapes will show higher levels of concentration. Barbera is quite adaptable to a variety of soil types, though it tends to prefer those with less fertility (think calcareous or clay-loam soils). Additionally, Barbera is quite resistant to mildew, which makes it a favourable choice among growers in climates that suit it. In the cellar, most Barbera wines usually see at least a bit of oak ageing, though steel-vinified expressions are available.

Recently, Barbera has also gained some significant international traction. The grape has a noticeable presence in Australia, South America, California, and South Africa.

In Italy, Barbera is still a go-to daily drinker for many families, due in part to its attractive price point and easy drinkability.

SEE: Wine with pork: Advice on great pairings | Piedmont wine property for sale at €1,850,000 | Piedmont gets new DOCG area ‘Terre Alfieri’

See the latest wine reviews, news and opinion related to Barbera.

Nestled in the north-east corner of the Balkans in Eastern Europe lies the landlocked country of Moldova, known for its ancient monasteries and unspoiled open countryside but even more so for its world-class wines.

Moldova’s winemaking history dates back to 4th century B.C., and despite having to contend with the phylloxera blight, two world wars and Russian embargoes, as well as the current war in Ukraine on its border, Moldova is still Europe’s 11th largest wine-producing country. It boasts over 128,000 hectares under vine – the highest percentage of vineyards to total agricultural land of any country in the world – over 200 wineries and more than 50 grape varieties.

With a temperate European climate, similar to that of Burgundy, generating up to 320 days of sunshine a year and 450-550 mm of rainfall, it is easy to see why Moldova is an ideal place for vine growing and winemaking. Its varied topography, biodiversity and geology produce impressive variety and quality in its wines.

The country’s commercial vineyards now export a significant percentage of their wine. Free trade access within the European Union, granted in 2014, was a powerful catalyst, catapulting noteworthy growth in Moldova’s export market, and the Republic now has three recognised Protected Geographical Indication (PGI) wine producing regions – Codru, Ștefan Vodă and Valul lui Traian – as well as a PGI for spirits (Divin).

The industry has seen significant investment in recent years and the countryside is now dotted with futuristic, state-of-the-art wineries, which, in tandem with the preservation of tradition, are moving the country’s wine industry forward.

Boasting several interesting indigenous grapes alongside international varieties, the country’s wines are receiving recognition and admiration from around the world. The resilience Moldovan winemakers have gained over the years promises a path of further development.

Campania accounts for just 3.3% of Italy’s vineyards, with 29,000ha of vines planted, yet the region has an extraordinary history of winemaking. Ancient Greek settlers bought vines to Italy when they began populating the south of the country in the 8th century BC. The Romans later embraced this vinous culture, and it was Falernian – from Campania’s modern-day Falerno del Massico DOC – that was their most prized wine.

Today, Campania is a hotbed of indigenous varieties. The region’s three DOCGs are all clustered together inland in Irpinia: the Taurasi DOCG produces some excellent reds made from Aglianico, while the Greco di Tufo and Fiano di Avellino DOCGs just west of Taurasi produces some of the region’s finest white wines.

The primary grapes grown in the region are Pinot Noir, Chardonnay, Pinot Gris, Riesling, Gewürztraminer and Sauvignon Blanc.

Although Pinot Noir is the dominant grape in Central Otago, warmer sub-regions, such as Bannockburn, Bendigo and the Cromwell Basin typically produce wines that are often described as ‘classically Central Otago’; with strong, sweet plum and cherry flavours, together with a seasoning of thyme character in some cases. Gibbstown and Wanaka tend to make cooler, edgier wines with red cherry, fresh herb, spice and often a pronounced mineral character.

Quick Links Central Otago wine reviews | Cloudy Bay unveils Otago Pinot Noir

The first vines were planted in 1864 by a French man called Jean Desiree Feraud, who went to in 1862 to make his fortune during the Dunstan gold rush. Coming from a French winemaking family, he bought 100 acres of land and planted vines. Ten years later he had more than 1000 vines producing fruit, and was locally selling the wines he produced in the winery at Monte Christo. Since then the region has been known for his wines.

The region has a total of 1932 hectares, and average yield is 10.5 tonnes per year, which represents 2.4% of New Zealand wine production.

Central Otago benefits from a semi-continental climate, with hot summers, cold winters and long dry autumns – experiencing weather conditions from one extreme to another.

The soil can vary considerably within each sub-region though a stone-free draining base is most common. The landscape, soil, climate and aspect make ideal conditions for growing grapes, to produce top quality wines.

Originally from Bordeaux, Carmenère has found a worthy home in South America, particularly in the country of Chile.

The grape is a late-ripening variety that requires ample warmth and sunshine to reach its optimal ripeness.

In France, Carmenère is also referred to as Grande Vidure, a name that comes from its home region of Bordeaux.

Wines produced from Carmenère are often compared to Merlot, as they are often fleshy, silky, and fruit-driven. Additionally, Carmenère-based wines frequently show a ‘Cabernet-like’ side as well, as their flavour profiles commonly boast herbaceous undertones and notes of sweet, cedar-driven spice. However, this isn’t all that surprising, in that Carmenère, Merlot, and Cabernet Sauvignon all share Cabernet Franc as a parent grape variety.

In the past, Carmenère played a significant role in its birthplace of Bordeaux, especially within the Médoc, as it was used as a major component in the region’s famed Claret blends.

Upon the phylloxera epidemic, Carmenère fell out of fashion in Bordeaux, as the variety did not respond as positively to grafting as Cabernet Sauvignon and Merlot.

Thankfully, a handful of Chilean winemakers mistakenly brought Carmenère cuttings from France to South America (thinking that it was Merlot) and began cultivating the grape in their home country. This serendipitous error is a big reason why Carmenère did not find itself completely extinct!

In the vineyard, Carmenère prefers longer growing seasons and thrives in warmer climates. The vines perform their best when not introduced to high amounts of water, as excess rainfall causes the grapes’ green characteristics to become more pronounced.

In comparison to Merlot, Carmenère buds and flowers earlier than Merlot, however, Merlot tends to ripen earlier. Additionally, Carmenère vines generally produce smaller yields.

Today, Carmenère is synonymous with Chilean winemaking and has unofficially become the country’s ‘signature’ grape. The grape’s popularity is also on the rise in New Zealand, the United States, and Italy’s Veneto and Friuli regions.

A few Bordeaux estates continue to cultivate small amounts of Carmenère, though its plantings have significantly decreased over the last century.

SEE: The latest on Chilean Carmenere – Peter Richards MW | Colchagua producers: six names to watch | What Is a Bordeaux Blend? Ask Decanter | Santa Rita Estates – Chile’s wine pioneers

See the latest wine reviews, news and opinion related to the grape variety Carménère.

Most of Canada’s wine output is produced in British Columbia, in the west, and Ontario, in the east.

Very small amounts of wine are also made in Alberta and Nova Scotia.

British Columbia:

British Columbia is a large, diverse region to the far west of Canada. Its wineries are all located in the southwest of the region, in close proximity to the border with Washington State in the USA.

The most important sub-region is Okanagan Valley, where the majority of the region’s wine is produced. The valley is sheltered from the cooling influence of the Pacific and so provides hot, dry conditions that enable grapes to fully ripen.

The most widely planted varieties in British Columbia are:

Pinot Gris, Chardonnay, Gewurztraminer, Riesling, Sauvignon Blanc, Pinot Noir, Cabernet Sauvignon, Cabernet Franc, Syrah.

Ontario:

In the east of the country, Ontario is renowned for its ice-wine, particularly that produced in the Niagara Peninsula sub-region.

Ontario’s wine production is all based around the Great Lakes, Erie and Ontario, which help to temper the heat of the summer.

Vidal, Riesling, Cabernet Franc, Chardonnay and Pinot Noir are the most commonly grown varieties here – the first two mostly dedicated to the production of ice-wine.

According to the California Wine Institute, the California wine region is responsible for producing 81% of all US wine, and is the fourth-largest wine-producing region after France, Italy and Spain.

Napa Valley wine region | Sonoma wine region

There are 242,000 hectares of vineyard spread across 139 AVAs (American Viticultural Areas).

The North Coast is home to famed AVAs such as Napa County and Sonoma County, although wineries can be found from north to south, and further inland too.

Quick links California wine reviews | California producer profiles

Chardonnay is California’s most widely planted variety, with approximately 37,800ha planted. Cabernet Sauvignon is not far behind, with approximately 36,700ha planted.

Read more about California wine:

Quick Link: Bordeaux en Primeur

This thick-skinned, late-ripening variety performs best in the warm, gravelly soils of the Medoc in Bordeaux, usually blended with lesser amounts of Merlot, Cabernet Franc and Petit Verdot.

Cabernet can be herbaceous when a little unripe with capsicum notes, becoming blackcurranty or cassis-like often with cedary, musky and spicy qualities. It’s deep-coloured and its assertive tannins and affinity with oak allow the wines to improve in bottle over years if not decades. It is equally capable of producing affordable, everyday reds in regions like the south of France’s pays d’Oc, and countries like Bulgaria and Chile as it is of producing wines with real finesse and class, the best of which come from Bordeaux and California and parts of Tuscany and Australia. Latterly, South Africa, New Zealand and Argentina are laying claim to some very good blends and varietals made from Cabernet Sauvignon.

SEE ALSO: The Cabernet Sauvignon quiz – test your knowledge |California Cabernet 2012: 10 top wines | Can Californian Cabernet improve with age? | 10 top To Kalon Cabernet Sauvignon | WSET Level 2 – Cabernet Sauvignon and Merlot Grapes

How does it taste?

Cabernet Sauvignon covers a wide spectrum of aromas and flavours. It tends towards herbaceousness when not fully ripe with capsicum and grassy undertones, but as it ripens it tends towards the flavour of blackcurrant and, when very concentrated, cassis. In California and Chilean Cabernet, you can often spot mint or eucalyptus. Its affinity with oak lends secondary characters with a range of vanilla, cedar, sandalwood, tobacco, coffee, musk and spicy notes.

Food matching with Cabernet Sauvignon: Wild garlic and ricotta ravioli with lamb soup | Leg of Lamb Slow Cooked in Red Wine with Figs, Walnuts and Grapes

Chablis is the northernmost Appellation d’Origine Contrôlée (AOC) in Burgundy, and it is renowned for producing dry white wine made from 100% Chardonnay grapes. Its northern location gives it a cooler climate than most other Burgundy regions.

The appellation covers approximately 4,260 hectares, with 27 communes in total. That includes 40 vineyards classified as Premier Crus and seven Grand Crus.

SEE ALSO: ‘Catastrophic’ hail in Chablis, Beaujolais and Cognac | Best Premium Chablis | Chablis winemakers angry over planned tar factory | Great value Chablis under £20

Chardonnay grapes are believed to have been first planted in the area in the 12th century, by Cistercian monks from the Abbey of Pontigny, on the hillsides by the river Serein.

The soil from the area is characterised by Kimmeridigan limestone and chalk. The resultant wines are usually described as having steely or flinty minerality, with higher acidity than Chardonnay produced in warmer climes.

The wine is commonly produced as an unoaked Chardonnay style, although methods of production vary widely, with some producers favouring oak barrel maturation.

The French describe the appeal of Chablis as its goût de pierre à fusil, or gunflint quality, which can be preserved in some of the best wines for decades.

Once seen as a workhorse variety, Carignan is coming back with a serious, flavour-packed bang.

Formerly one of the most important grape varieties in southern France, Carignan fell from grace in the 20th century due to a rapidly increasing demand for international varieties. Because of this, many of southern Europe’s treasured – and very old – vines were replaced with more ‘fashionable’ grapes, such as Merlot, Cabernet Sauvignon, and Syrah.

Quick link: The Rise of Carignan

However, Carignan is seeing a renaissance like never before, and it’s popularity amongst winemakers goes far beyond the south of France.

Referred to as Carignane in the United States and Cariñena in Spain / South America (also Samsó in Catalonia/Priorat and Mazuelo in Rioja), Carignan is known for its high levels of acidity and very austere tannins.

These traits have made the variety a go-to candidate for using in red blends, as the grape’s innately robust nature can be overpowering when vinified as a mono-varietal wine. However, many producers are turning to carbonic maceration and other techniques to craft easier-drinking, more approachable expressions of single-varietal Carignan.

Carignan viticulture

In the vineyard, Carignan can be quite finicky. The grape is late ripening, which renders it susceptible to powdery mildew. Mechanical harvesting can also be tricky, as the vines themselves are quite hardy.

In terms of quantity, Carignan vines produce very high yields (for larger producers, this is seen more as a benefit than a disadvantage).

Today, Carignan is widely planted across the south of France (Languedoc and Roussillon, specifically), California’s Central Coast, Chile, Sardinia, and numerous regions in Spain, including Priorat, Catalonia, Rioja, and beyond.

The grape does well in hot, desert-like conditions and thrives in a variety of soils, from the llicorella (schist) based soils of Priorat to limestone and more.

Although detailed tasting notes are wine-specific, Carignan tends to show spicy flavours of dark fruits, pepper, liquorice and baking spice.

See the latest wine reviews, news and opinion related to Carignan:

Castilla y León encompasses some of Spain’s most memorable vistas, from its wild mountain ranges and sprawling plains to historic cities like Segovia and Salamanca.

Several Denominación de Origens (DOs) also sit within the area, including Ribera del Duero, Bierzo, Toro and Rueda.

Learn about this diverse wine area with the articles below.

• Grape guide to Castilla y León
• The best of Castilla y León regions

See Decanter’s white Burgundy vintage guide back to 1961

Burgundy en primeur reports

From the heart of Manhattan to the wilderness of Sweden, our experts have travelled all over the world to bring you recommendations and reviews.

Read about their experiences and find the top places to drink well and dine well, including the restaurant with the best Burgundy list in London and the famous Hitching Post II restaurant from the film Sideways.

Discover the best of cities such as Florence, Cape Town and New York, as well as wine regions such as Napa, Sonoma and Bordeaux.

SEE ALSO: Lisbon: Top restaurants and wine bars | Top London wine bars as chosen by the experts | Santorini: Restaurants, hotels and shops | Buenos Aires: Wine bars and restaurants

Quick Links: All En Primeur | Burgundy wine region

The Burgundy wine region in central-eastern France, near the city of Dijon, is built on centuries of winemaking tradition, with close historical links to the monasteries.

Burgundy’s patchwork quilt of vineyards and associated terroirs – or ‘climats‘ – gained UNESCO world heritage status in July 2015.

Top estates include Domaine de la Romanée-Conti, Armand Rousseau and Domaine Leroy.

Burgundy’s key grape varieties are Pinot Noir and Chardonnay, largely due to the cool and moderate climate of the region.

Aligoté usually produces cheaper white wines of less quality.

Sauvignon Blanc is a rarity which is allowed to be grown in the St Bris appellation.

Burgundy classifications

There are four different classifications in Burgundy: regional, commune, and two kinds of single vineyard communes, premier cru and grand cru.

This is one of the ways that Burgundy’s architecture differs from Bordeaux, its traditional rival in France, Bordeaux, because many producers own patches of the same vineyard, rather than existing in self-contained chateaux.

Wines from the wider Burgundy regions are labelled as Bourgogne AC, while the best come from the Côte d’Or – divided into the Côte de Nuits in the north and the Côte de Beaune in the south.

Key red wine communes include Gevrey-Chambertin, Nuits-St-Georges, Vosne-Romanée, Chambolle-Musigny, Beaune, Pommard and Volnay.

The most important white wine communes include Chablis, Puligny-Montrachet, Meursault, Corton and Pouilly-Fuisse.

Burgundy grand cru vineyards are the most expensive in France, costing an average 4.35m euros per hectare, according to French land agency Safer.

Quick Links: Burgundy en primeur | Best Chardonnay wines in the world outside Burgundy

As the grape of white Burgundy it produces a variety of flavours and styles according to where it’s grown and how it’s made. From minerally, unoaked Chablis to the grand and complex, nutty dry whites of Meursault, Chassagne and Puligny-Montrachet in the Côte de Beaune and the riper wines of Pouilly-Fuissé further south. Along with Pinot Noir, it is also the major grape variety in Champagne.

New World

Because of its versatility, it’s spread like a bush fire throughout Europe and the New World, with brilliant, opulently and exotically flavoured whites in California, Australia and New Zealand. As winemakers lavish increasing attention on Chardonnay, it does increasingly well in Chile and South Africa.

Oak in Chardonnay

As a non-aromatic variety, it has an affinity with oak, whether new or used, French or American, and while barrel-fermented Chardonnays tend to be the richest, most complex and long-lived dry whites, the trend to unoaked Chardonnay is catching on as a backlash to the hefty, overwooded styles. Despite talk of Chardonnay fatigue, its wonderful flavours, richness and versatility ensure that it is here to stay.

SEE: Burgundy wine region | Californian Chardonnay: Panel tasting | Ten top South African Chardonnay | The best Chardonnay in the world (outside Burgundy) | Kumeu River versus Burgundy Chardonnay

What does it taste like?

In Burgundy, Chardonnay ranges in quality from bland to intense and in style from oaked to unoaked and from the minerally, unoaked, lean, bone dry chablis style to the richer, classically hazelnutty intense dry whites of the Côte de Beaune. In the New World, Chardonnay varies from the melon, apple and grapefruit cool climate styles to more tropical fruit styles with flavours of peach, mango, lime and pineapple. As a non-aromatic variety, its affinity with oak brings both a textured, buttery roundness as well as smoky, toasty, clove and cinnamon-spice and nutty features.

Food matching with Chardonnay: Lobster tortellini and medallions with a parsley condiment and bisque sauce – Recipe by Michel Roux Jr | Thai Green Curry with Chicken – Recipe by Michel Roux JR | Michel Roux JR: Stuffed Courgettes | Wines to drink with apple puff pastry rolls & Christmas spices – Emily O’Hare

Find the latest Chardonnay wine reviews below:

Updated by Jeanne Thexton on the 7th of January 2016

Quick Link: Decanter travel guide: Loire Valley, France

New World

Considered more of a workhorse variety in the New World, it is South Africa‘s most widely planted grape variety (known as Steen), widely planted in California, Australia, Argentina and New Zealand, and occasionally produces quality dry whites when barrel-fermented.

SEE ALSO: Sarah Ahmed’s top South African Chenin Blancs | International Trophy White Single-Varietal under £15 – Perdeberg |

What does it taste like?

Chenin Blanc in its most classic form in the Loire Valley is full of floral and honeyed aromas and quince and apple-like flavours with good zippy acidity. When cool-fermented as in so many instances in South Africa, it can be quite peardroppy, becoming more peachy in fuller dry whites.

With botrytis development in the grapes, it becomers rich in barley sugar and honeyed characters, particularly in tthe luscious sweet wines of the Loire Valley.

Food Matching with Chenin Blanc: Apple puff pastry with Christmas spices | Courgette flowers, apple and horseradish | Michel Roux Jr: Leek Terrine with Goat’s Cheese Recipe

Updated by Jeanne Thexton on the 11th of January 2016

Not a Decanter Premium Subscriber yet?

Join Decanter Premium today to gain instant and uninterrupted access to all Bordeaux en primeur content including scores, tasting notes, in-depth analysis and overviews on the latest vintages.

Scroll down to see our latest articles on Bordeaux wines

Quick Links Bordeaux Wine Reviews | Bordeaux Vintage Guide | Bordeaux En Primeur

New Bordeaux 2021 en primeur coverage:

Our en primeur verdict

At a glance table: notes and scores for the best 74 wines 

PLUS

Appellation overviews: Pauillac 2021, St-Estephe 2021, St-Julien 2021, Margaux 2021, Pomerol 2021, St-Emilion 2021 | Pessac-Léognan 2021 | Sauternes & Barsac 2021 | Médoc & Haut-Médoc, Moulis & Listrac 2021 | Smaller appellations 2021 | White Bordeaux 2021

Bordeaux is often carved along its rivers, with the left bank on the Atlantic Ocean side of the rivers Gironde and Garonnne, and the right bank to the right and north of the Dordogne river, which also feeds into the Gironde. The area in between the rivers is known as Entre Deux Mers – literally, ‘between two seas’ in French.

The region is home to a plethora of the world’s best known wine estates, but they comprise only a small proportion of the area’s 120,000ha of vines that stretch right across the Gironde department in Aquitaine and likely trace their ancestral roots back around 2,000 years to when the Romans ruled the area.

Key appellations

There are 57 appellations across Bordeaux, making it the biggest producer of appellation wines in France.

Haut-Médoc

An appellation that stretches from Blanquefort in the south to past St-Estèphe in the north, with vines planted across 15 communes providing the most varied range of styles in all the left bank.

Margaux

With 1,100ha it only has a few less than St-Estèphe, and a very wide variety of soils.

Pauillac

With its 900ha sandwiched between St-Julien in the south and St-Estèphe in the north, Pauillac proudly resembles neither. The Pauillac style is varied; the fragrance of Lafite, the severity of Latour and the sumptuousness of Mouton making this point strongly, the base being a density of flavour and a firmness that needs time to open up.

St-Estèphe

With only five of the Medoc’s 62 crus classés, St-Estèphe might be seen as less able to compete for attention, but it’s the variety of styles allied to a certain robust solidity from the more clayey soils that makes it a sure bet.

St-Julien

Always the most homogeneous commune in the Médoc, with 80% of its 775ha devoted to crus classés.

St-Emilion

Soils range from clay to gravel and limestone. Premiers grands crus such as Ausone and Cheval Blanc are the equal of the left bank first growths.

Pomerol

Home to tiny estates and ‘garagistes’, Pomerol lacks any official classification but is home to titans such as Petrus. Levels of dense blue clay in the vineyards are among the highest in the world.

Sauternes & Barsac

Home to some of the most famous botrytis wines, such as Château d’Yquem.

Key grape varieties:

The designated red grape varieties in Bordeaux are Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec and Carmenere.

In general, the left bank is known for its Cabernet Sauvignon-dominated wines and the right bank for its Merlot.

The main white varieties are Sémillon and Sauvignon Blanc, the former being the foundation of Bordeaux’s sweet wines of Sauternes and Barsac.

Bordeaux is also known for producing excellent dry white wines, for example under the AOC Graves or AOC Bordeaux labels.

Click on the vintage years below to see full reports, including more in-depth weather information, en primeur verdicts and quality assessments.

Bordeaux 2024

Provisional ratings: 3/5 red wines | 3.5 dry & sweet wines

Summary: Highly challenging in the Médoc and Graves with excessive rain, mildew and rot pressure; rigorous sorting was essential. Gravel soils gave fresher, lighter reds. Wines of moderate structure and appealing purity. In St-Emilion and Pomerol there was uneven quality in Merlots, but top limestone/clay terroirs preserved freshness and aromas. Delicate but energetic reds. Slightly more consistent than Left Bank. Botrytis developed well in parts of Sauternes after September rains, yielding zesty, lively and pure sweet wines. Not as concentrated as top recent vintages. Relatively generous quantities.

Bordeaux 2023

Provisional ratings: 3.75/5 red wines | 4/5 dry & sweet wines

Summary: Another year of challenges and contrasts has produced a Bordeaux 2023 vintage that reflects both the warm and wet conditions of the year, as well as key winemaker decisions at crucial moments. The best wines have superior freshness and concentration, and will delight lovers of ‘classic’ Bordeaux wines. Quality can be found at every price point, yet the vintage is not a widespread success. The whites have a slight edge overall. The dry wines are zesty, with high acidities, finesse and long lengths. The sweet wines are bold and flavourful with balanced acidities providing mouthwatering and unctuous mid palates.

Bordeaux 2022

Provisional ratings: 4/5 red wines | 3.5/5 dry & sweet wines

Summary: Conditions were so hot and dry that irrigation was permitted for the first time in some regions, and clay ‘sunscreen’ was used by some estates to try and protect grapes from the sunshine. Neither a Left or Right Bank vintage, with outstanding Cabernet Sauvignon in the Médoc and Graves as well as Merlot in St-Émilion and Pomerol. Styles vary considerably from fine and elegant, to opulent and hedonistic. The worst wines demonstrate the potential for excess with too much richness, a lack of acidity and dry tannins. White wines are a mixed bag: some exotic and generous others lean and crisp. However, the sweet wines exceed expectations and are extremely rich and luscious with high levels of residual sugar.

Bordeaux 2021

Overall red wine rating: 3.5/5

Summary: Despite fears at the time of a potential disaster of a year, the 2021 Bordeaux vintage has ultimately yielded a number of gorgeous wines that will delight Bordeaux drinkers who appreciate freshness and energy, not to mention the notably moderate alcohol levels. Not a vintage to buy blind, with patchy quality and a number of disappointing wines. But in the end, time in bottle has favoured producers with sufficient resources or who didn’t attempt to override the intrinsic character of the vintage.

Bordeaux 2020

Overall red wine rating: 4/5

Summary: Another vintage of extremes in Bordeaux, with both challenging weather and pandemic lockdowns sparing few. Yet 2020 has produced a number of excellent wines and in parts can be confirmed as the conclusion of a great trilogy. Comparatively, the 2020s offer a combination of the 2005 and 2016 vintages in terms of structure and refinement – more elegant and fresh than the ripe and opulent 2018s, and more focused but less immediately charming than the 2019s.

Bordeaux 2019

Overall red wine rating: 4.5/5

Summary: Bordeaux 2019 was not a straightforward year. The season began cool and wet but improved after June. However, with only patchy rainfall there were drought conditions by September. Rainfall just before harvest proved a welcome relief. The majority of wines are beautifully expressive, ranging truly from ripe, opulent and hedonistic to delicate, elegant and aerial, with balance and appeal. There are some fantastic dry white and sweet wines too, so there really is something for everyone in 2019.

Bordeaux 2018

Rating: 4/5 Left Bank | 4.5/5 Right Bank

Summary: Bordeaux 2018 was split into two distinct halves, where things were extremely wet until early July, and then extremely dry right through until October. Yields were low in some cases due to mildew, but sorting had to be unbelievably careful to avoid dried fruit flavours. In general, 2018 wines are not as well-built and muscular as 2016, and so should be ready to drink a little earlier, but will age better than the lighter 2017s.

Bordeaux 2017

Left Bank report

Right Bank report

Summary: Bordeaux 2017 was marked by devastating frosts early in the growing season. That said, en primeur tastings showed there is a lot of pleasure in this vintage if you know where to look. In terms of drinking, 2017 will be earlier to approach than the 2015s or 2016s, probably coming into play around the same time as the 2014s, so think six to eight years rather than 10 to 12.

Bordeaux 2016

Rating: 5/5 Left Bank | 4.5/5 Right Bank

Summary: The best Médoc red wines since 2010 as a general rule, although several estates also produced excellent 2015s, especially in Margaux and southern parts of Médoc and Left Bank in general. A number of Bordeaux 2016 wines have improved in the bottle since en primeur season. On the Right Bank, Pomerol is a particular highlight. Wines have power and ageing potential, but lack some of the seductive charm of the 2015s.

Bordeaux 2015

Rating: 4.5/5 Left Bank | 5/5 Right Bank

Summary: Predominantly a victory for the Right Bank, although Château Margaux’s 100-point effort would beg to differ. No doubt at all that the Pessac-Léognan and Margaux appellations produced some spectacular wines, but for consistency of achievement you have to go to St-Emilion and Pomerol. There are plenty of good options at Cru Bourgeois level in this vintage.

Bordeaux 2014

Rating: 4/5 Left Bank | 3.5/5 Right Bank

Summary: Some excellent wines, particularly in that northern Médoc triumvirate of St-Julien, Pauillac and St-Estèphe. Those three appellations had the best of the glorious late autumn weather and most crucially suffered less from rain in August and October. However, clear differences between first and second wines suggest careful selection was needed.

Bordeaux 2013

Rating: 2/5 Left Bank | 2/5 Right Bank

Summary: ‘Payback’ time for Sauternes, and dry whites also shone, but it was clearly the most difficult red wine vintage for decades across Bordeaux. Yields were drastically down in many cases and consultant Stephane Derenoncourt described producing the vintage from bud to barrel as a ‘war against nature’. Inevitably, some critics were pleasantly surprised with the results and rigorous selection at top estates – presumably at significant extra cost – led to several successes, said primeur tasters Steven Spurrier, James Lawther MW and Jeannie Cho Lee MW.

Here is how the vintage was holding up 10 years on.

Bordeaux 2012

Rating: 3.5/5 Left Bank | 3/5 Right Bank

Summary: Not an easy year but generally viewed as better than 2011; albeit there was talk of reappraisal for the 11s in 2018. The 2012 weather conditions got off to a terrible start in spring, so flowering was uneven and drawn out. At en primeur, a hot summer was deemed to have helped earlier-ripening Merlot, while late September rains hampered some Cabernet Sauvignon. Top wines have lovely fruit structure, real definition and excellent balance, but the warning is for consistency. In general, it’s a vintage to enjoy relatively young.

Bordeaux 2011

Rating: 2.5/5 Left Bank | 2.5/5 Right Bank

Summary: A return to reality after 2009 and 2010. There was a record start to flowering, after hot conditions early in the year, yet a cool, rainy summer, with better-but-patchy weather in the autumn, hindered ripening for both Cabernet Sauvignon and Merlot. Still, there were some good early drinking wines across both banks, with fresh fruits and some excellent gentle tannins. Look out for Pomerol and St-Emilion estates with high levels of Cabernet Franc, which did comparatively well. An exceptional year for Sauternes.

Bordeaux 2010

Rating: 5/5 Left Bank | 5/5 Right Bank

Summary: An excellent red wine vintage on both banks, helped on by a dry and sunny August, September and October with cool nights; conditions that enabled estates to pick grapes at optimal ripeness. Bordeaux 2010 is a powerful vintage with high tannin and acidity, although alcohols were considered controversially high in some cases. The best wines should age for many years and will require patience. Look out for value among smaller estates and lesser known appellations.

Bordeaux 2009

Rating: 5/5 Left Bank | 5/5 Right Bank

Summary: The ripe middle vintage of what would become a holy trinity – 2005, 2009 and 2010. Initial excitement waned in subsequent years in some circles, but 2009 was re-confirmed as among the greats in a ’10 years on’ tasting held in early 2019. Jane Anson awarded four 100-point scores after re-tasting 67 of the top estates. She said the wines were coming towards their drinking windows – 2010 is expected to be more long-lived at present. A warm and even summer following good weather during flowering with lots of sunshine. Luscious wines and ripe fruit, albeit there were some concerns about low acidity on the Left Bank. Watch out for overripe fruit from warmer sites on the Right Bank.

Bordeaux 2008

Rating: 3/5 Left Bank | 4/5 Right Bank

Summary: A mixed year for weather, including April frosts that hit Merlot disproportionately hard and also disease pressure in the spring months. July was hot but August was cool until an Indian summer arrived late-on and lasted throughout the harvest. The best 2008s are luscious, ready now and will last for around another decade. Others show some under-ripeness and tannins have struggled to soften. Overall, this vintage sits broadly between the greats of 2005, 2009 and 2010 and the lesser years of 2007 and 2006. It has become notable for being priced relatively kindly, having been released en primeur in the aftermath of the Lehman Brothers collapse.

Bordeaux 2007

Rating: 2.5/5 Left Bank | 2.5/5 Right Bank

Summary: Universally seen as the weakest red vintage of its era, several 2007s were identifiable by a certain ‘green’ character when tasted against peers from neighbouring vintages. A cool and wet summer meant that some estates struggled for ripeness. However, a re-tasting of top châteaux in 2017 revealed many classic clarets on the Left Bank that were drinking well at the time. This was a relatively light vintage and the most successful producers emphasised fruit over power.

Bordeaux 2006

Rating: 4/5 Left Bank | 4/5 Right Bank

Summary: The class of 2006 was unlucky in having to follow the outstanding crop of 2005 wines, and things were made worse by patchy weather throughout the growing season – including a July drought and a cool August. There are classic, well-structured wines if you know where to look, but also significant variations between estates and much depended on soil type and positioning. On the Right Bank, Pomerol was judged one of the most successful appellations at en primeur, while St-Emilion struggled with September rains. Rot became a concern for later ripening Cabernet plots on the Left Bank. ‘At the 10-year mark, the best reds are still deeply coloured, with fresh yet complex fruit expression and high aromatics,’ said Jane Anson.

Bordeaux 2005

Rating: 5/5 Left Bank | 5/5 Right Bank

Summary: This vintage met all the conditions for a great year and has gone down as a triumph for many, which means it is well worth considering smaller-scale estates alongside the top names. ‘It would have needed a very poor winemaker to introduce vegetal notes and a stupid one to over-extract,’ said Steven Spurrier after tasting the wines en primeur. Cabernet wines were noted for their excellent ripeness. Over in St-Émilion, many wines were big and bold, partially reflecting winemaking trends of the time. Drinking well now but the top names should have plenty of years left in them. Priced highly when released en primeur.

Vintage summaries compiled by Chris Mercer and Rupert Millar.

Native to the coastal region of Galicia, Albariño (also referred to as Alvarinho) is one of the key white grape varieties of the Iberian Peninsula.

The grape is characterised by high acidity and thick skins, as well as its ability to respond well to excessive humidity and heat. The names Albariño and Alvarinho derive from the word albo, which means white in Latin.

Albariño wine styles

Wines produced from Albariño span a variety of flavour profiles and styles. Most commonly, Albariño wines are dry, show flavours of peach, apricot, citrus, and white flowers, and clock in around 11.5-12.5% ABV. When used to create Portugal’s signature Vinho Verde wines, the bottles are often labeled varietally (Alvarinho, as opposed to Vinho Verde) so as to separate it from the more common Loureiro-based assemblages of the region.

Although most frequently vinified into crisp and mineral-driven mono-varietal wines, producers of Albariño will sometimes implement lees ageing to add texture, richness, and weight to these relatively light-bodied cuvées. Oak ageing can also be used to add the same effect. Most Albariño-based wines, particularly from the Iberian Peninsula, show a signature saline-tinged characteristic, due to the vines’ proximity to the Atlantic Ocean. This pronounced salinity makes the wines ideal for serving alongside a variety of tapas, especially seafood.

Outside of Spain and Portugal, Albariño is gaining traction in other maritime-influenced regions, including coastal California (San Luis Obispo, Napa, and Santa Ynez Valley), Oregon, and New Zealand (Marlborough, Nelson, and Gisborne). Although thought to have been a key player in Australia’s viticultural scene, recent DNA testing has confirmed that almost all of the “Albariño” planted on the continent is actually the French variety Savagnin.

Albariño viticulture

In the vineyard, Albariño is cultivated in a variety of ways. In Portugal’s Minho region (home of Vinho Verde), the vines are often trained on pergolas, whereas in Spain, these plants are often wire trained. Canopies are generally kept large so as to house the generous amount of buds that an average Albariño vine produces (around 30-40). These hardy vines are able to withstand excessive heat and humidity, rendering them perfect matches for the damp, salty conditions of western Iberia.

QUICK LINKS: Origins of Albariño | Best Albariño wines under £20: Ten to try | Albariños of acclaim

See the latest wine reviews, news and opinion related to Albariño:

The Mastroberardino family, led by the scholarly Antonio Mastroberardino (who considers himself as much an archaeologist of vines as a winemaker), preserved and propagated the species, which may be the oldest of Campanian vines.

‘Aglianico has been grown in Campania for thousands of years. It made wine for the Romans. For centuries it has proliferated but was almost destroyed by phylloxera and was on the verge of extinction until my family acted.’

Before phylloxera, Aglianico was one of the most widely planted varieties throughout the south of Italy. After phylloxera, the grape survived in small quantities in more or less isolated areas, principally around Rionero del Vulture in Basilicata, around Avellino, Benevento, Caserta and Salerno in Campania.

The wines of two of those areas always commanded respect within Italy and among a handful of connoisseurs abroad: Aglianico del Vulture, of which D’Angelo was the major producer, and Taurasi, of which the Avellino-based Mastroberardino was the most important producer.

It’s probably not stretching the truth to say that for a few decades in the late 20th century, those two accounted for 90% of the Aglianico wines on the Italian market and 99% of the Aglianico wines sold abroad – the wines’ commercial and critical success gradually encouraged other producers to try a similar path.

Aided and abetted by clonal studies undertaken in cooperation with the University of Naples, growers old and new began to renovate their vineyards, a process still ongoing and likely to continue for some time yet.

They also began to modernise their cellar techniques and started bringing into the traditional-minded Aglianico heartland some of Italy’s best and most up-to-date consulting oenologists – notably Riccardo Cotarella, who has scored fantastic successes with estates such as Feudi di San Gregorio, Villa Matilde, and Montevetrano.

Written by Tom Maresca

The oaked Montepulcianos are not really wines for everyday drinking, being too dense and powerful, but are superb winter warmers. Some can develop gamey aromas with age; others remain on a plateau, displaying primary fruit for years. Montepulciano does evolve with age, but it’s not a variety that demands bottle age to show complexity.

Another manifestation of Montepulciano is Cerasuolo, a rosé wine that is usually made by giving the juice a maceration of eight to 18 hours on the skins before fermentation. The result is a light red rather than a rosé, a wine with body and succulence. It’s very popular in the region, but exports have been growing. Even in a good pizzeria in the regional capital of Pescara, you don’t necessarily want to drink a rich red. Cerasuolo, with its vinosity and weight – ideally drunk lightly chilled – is just the ticket. Most producers agree that you mustn’t think of Cerasuolo as a way to use up your least interesting grapes; it should be made from grapes of high quality, and treated seriously.

Being a very large and dispersed region, with vineyards separated by 100km from north to south, Abruzzo is divided into many sub-regions, and there are also DOCs such as Controguerra that permit the use of non-Italian varieties such as Chardonnay or Merlot. Only someone steeped in the detail of Abruzzo terroir would be able to identify the many sub-zones for Montepulciano in the glass. Only one is of real importance: Colline Teramane, Abruzzo’s only DOCG. Located around the town of Teramo on clay and limestone soils in the region’s north, the wines from here have noticeable concentration and depth – but so can regular Montepulciano made elsewhere from low-yielding vines.

Vine training is an issue here. The traditional trellising, known as tendone, is similar to the pergola system found in many other parts of Italy. Designed to shade the bunches and make harvest less arduous, it can produce very good wines, as long as yields are kept low. Because new plantings have moved to French-style rows, the remaining tendone vineyards are old, which can also contribute to quality. Both systems of training have their advocates and merits.

Co-op country

Abruzzo is dominated by cooperatives. It’s thought that about 80% of all wine from Abruzzo is made by coops, most of which are located in hotter areas like Chieti. The best, such as Tollo and Citra, make very good wine at the top of the range – Tollo even dabbles in organic wines. But most of their products fall into the cheap and cheerful category.

So in Abruzzo, as elsewhere, it’s important to identify the best producers. The big beasts are Masciarelli, still on fine form despite the untimely death of its dynamic founder Gianni Masciarelli, and the patchier if more zany Zaccagnini. As well as the estates below, look out for the rich, polished reds from Nicodemi; the whites from Il Feuduccio; a good range of sensibly priced wines from Talamonti; the top wines (especially Montepulciano ‘Bellovedere’) of La Valentina, an estate advised by the renowned Luca D’Attoma; and the remarkable but very expensive Trebbiano from Valentini.

By Stephen Brook

Aligoté is generally used to make dry white wines, though it is permitted in the production of regional crémants. When vinified still and dry, Aligoté commonly shows bright and slightly herbal flavors of tart green apple, stone fruit, white flowers, acacia, lemon, and grilled nuts. The grape is high in natural acidity, and although most expressions are enjoyed in their youth, those produced at the hands of high-quality producers can withstand years in the cellar.

Aligoté was first created as the result of crossing Pinot Noir with Gouais Blanc. On the vine, Aligoté is early ripening and is quite tolerant to cooler temperatures. Aligoté has two dedicated AOCs within Burgundy: Bourgogne Aligoté and Bouzeron. Outside of Burgundy, Aligoté is also cultivated in the eastern European countries of Bulgaria, Romania, Moldova, and Switzerland, as well as in Washington State and California (albeit, in small quantities).

In its past life, Aligoté was most commonly known for its role in Burgundy’s Kir cocktail, which blends local white wine (generally produced from the Aligoté variety) with cassis. As land prices continue to explode in Burgundy’s most sought-after appellations, many up-and-coming producers are looking to Aligoté plots to cultivate their wines. For those looking to stay in the know, we recommend following regional pioneers of Aligoté, including Charles Lachaux, Sylvain Pataille, and more.

Classic Aligoté characters include citrus fruit and apple aromas and flavours, high levels of acidity and some mineral/stony notes.

It is often drunk young – usually released in the spring after harvest – and is the traditional white wine used in the ‘Kir Royale’ cocktail.

Popular synonyms for Aligoté include Blanc de Trois, Vert Blanc and Chaudenet Gris.

Know your Port wine styles – The Decanter guide

Cheese and Port matching guide

Top Ports for Christmas

How to decant vintage Port

Few traditions are as strong at Christmas as cheese and Port matching, but there are also some common mistakes to overcome – at the same time as paying your dues to festive tradition.

See all of Decanter’s Port wine reviews