Author of Wine Revolution (Quarto 2017), The Club of Nine (Katz Publishing 2016) Angélus (Editions de la Martiniere 2016), Bordeaux Legends (2013 Stewart, Tabori & Chang), Jane Anson is a graduate of the DUAD tasting diploma with the Bordeaux Institute of Oenology and is currently working on the absolutely definitive guide to Bordeaux wines, to be released in Autumn 2019.
Recent contributions
01
Features
Pont des Arts: the bold bottles bridging the worlds of art and wine
When two young men with famous fathers started an ambitious business at the height of the wine boom, questions were asked as to its likely longevity. But, says Jane Anson, Pont des Arts might just be onto something.
Read More
02
Features
Bordeaux châteaux ownership: families vs corporations
Do family companies make a better job of running Bordeaux châteaux than corporations? It depends on the family and the depth of its pockets, says Jane Anson
Read More
03
20
Saint-Emilion’s Château Ausone: 2,000 years of history
Saint-Emilion's smallest first growth is also its most ancient, and is cherished by collectors around the world. Tim Hall's evocative images capture one fine summer's day in the life of a timeless international superstar
Read More
04
Features
How will the Bordeaux 2020 vintage be assessed?
What makes a great vintage? As the 2020 harvest begins across Europe, Jane Anson takes a look at the five criteria that Bordeaux vignerons use to determine just how good a vintage is going to be
Read More
All contributions
Features
As they swallow up lesser estates, are classed growths undermining the 1855 classification?
By adding lower ranked vineyards to their holdings, Bordeaux classed growths are diluting diversity, not quality argues Jane Anson
Read More
Features
Bordeaux wine sees rise in Chinese investors
The last decade has seen a wealth of Chinese purchases across Bordeaux, causing alarm and intrigue in equal measure. Jane Anson lifts the lid on the reality of being an outsider in the Gironde
Read More
Features
The Japanese vegetable grower supplying Michelin-starred restaurants
For Asafumi Yamashita, the secret of growing Michelin-starred veg is not about love but understanding the needs of the plant
Read More
Features
Perfumer Alexandre Schmitt on the aromas of wine
Alexandre Schmitt’s extraordinarily sensitive nose has the international winemaking elite scrambling to seek his opinion
Read More
Features
Bordeaux: The magic of St-Emilion’s Château Ausone
Built on ancient Roman foundations, it’s the smallest first-growth property in St-Emilion, and its wines are among the most sought after – and the most expensive – in the world
Read More