JancisRobinson.com

Like many ventures in my life, this website came to be through a mix of unexpected influences. In the early months of 2000, during the height of the dot-com boom, I was approached by numerous online entrepreneurs eager to share their grand plans for making me incredibly wealthy through their internet ideas. I’m sure many others were experiencing the same thing. Most of these proposals were utterly ridiculous, a fact I realized too late when I included a reference to the anticipated www.jancisrobinson.com on the cover of my next book, Jancis Robinson's Wine-tasting Workbook (titled How to Taste in the US). This created a bit of a problem since I believed it was crucial for any advertised project to actually exist. I confided my concerns to Bob Brooks from Brooks Associates, who was our tech expert at that time. He casually mentioned that he could design websites, which seemed remarkably fortuitous. However, I was determined not to have my website resemble everyone else's. So, I enlisted the help of book designer Lisa Sheard, who was not very familiar with the web, to propose some creative visual ideas. Bob then set to work on the technical aspects of the site, incorporating the vibrant oranges, greens, and unique fonts suggested by Lisa, likely thinking we were a bit eccentric. We officially launched on November 1, 2000, and over the following year, we gradually expanded the site’s content with a weekly featured wine and increasing wine news updates. The site began to demand more of my attention. I found the instant nature of online publishing refreshing compared to the lengthy timelines of newspapers and books, allowing me to share the fascinating things I learn and the incredible experiences I have—much more rewarding than watching piles of tasting notes accumulate in my office. However, the time commitment was becoming quite overwhelming.

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New-wave Oz Grenache - the wines

1 day ago | jancisrobinson.com | Jancis Robinson

Australia's latest star varietal shines brightly. Above, Yangarra’s Peter Fraser (let) and Mike Lane (centre), who are responsible for Australia’s most expensive Grenache, planted new bush vines in 2006, advised by the late Bernard Smart (right), who kept the Grenache flame alive. More on Saturday. At the end of April, Amelia Jukes held the third of her excellent Australian showcases in London. Julia attended the first one, devoted to Shiraz.
A capital roll call of starry chefs

4 days ago | jancisrobinson.com | Nick Lander

Where to go if you're hungry and well heeled in Knightsbridge. This hotel kitchen has seen an impressive roll call of chefs, probably unparalleled in London, or even in any other city. The list began in 1971 when the late Richard Shepherd was appointed ‘chef de cuisine’ (kitchen titles were all in French in the UK 50 years ago).
Hail hits Champagne, Mendoza considers mining, France's new export scheme

5 days ago | jancisrobinson.com | Samantha Cole-Johnson

Champagne hail Argentina France California Plus, more changes at the Duckhorn Portfolio, and an update on 2024 bordeaux en primeur. Above, Château Cheval Blanc. Hi everyone, this is Sam with the wine news in 5. Before I get to the news, I just want to remind you that our writing competition is up and running.
Domaine de la Noblaie, Le Temps des Cerises 2023 Chinon

6 days ago | jancisrobinson.com | Tamlyn Currin

France Cabernet Franc red wine Loire A deliciously energetic Cabernet Franc ready for anything. From €11.40, £12.95, $22. He’s greying at the wings but has the energy of a 25-year-old. The enthusiasm of a child. I’m listening, kind of entranced and also laughing (in empathy) at his tech-phobe exasperation. It’s taken a while to get this online meeting underway. Neither of us, it seems, is very good at working out how to share his presentation online.
Paso Robles does Rhône - blends

6 days ago | jancisrobinson.com | Samantha Cole-Johnson

California Paso Robles Rhône Grenache Syrah Mourvèdre Viognier Why blends reigns supreme in Paso, and how to figure out what the wine in the bottle might taste like. Above, from left to right: Justin Smith (Saxum), Don Burns (Turtle Rock), Mark Adams (Ledge), Colin Smith (Saxum next generation), Mitch Gilkey (Saxum cellar crew), Kacee Fox (Saxum cellar crew). See also Paso Robles does Rhône – one variety at a time.
Paso Robles does Rhône - one variety at a time

6 days ago | jancisrobinson.com | Samantha Cole-Johnson

California Paso Robles Rhône Grenache Syrah Mourvèdre Carignan Cinsault Viognier If you want to understand what each grape variety brings to a Rhône blend, try heading to Paso. Above, Sadie in the Tablas Creek vineyards.
French influence in Tokyo

1 week ago | jancisrobinson.com | Nick Lander

Casual but top-quality eating in the Japanese capital, with shades of Paris. Tokyo is a fascinating city. Its population of over 37 million makes it the world’s largest and it probably boasts restaurants with as many different styles of cooking as there are in London. The influence of France on its cooking style has been obvious for the past 50 years while young Japanese chefs have been making their presence felt in the restaurants of Paris for a good 30 years.
Bordeaux 2024 EP, Bhutan's first wine, South African wildfires, Argentina's 2025 harvest

1 week ago | jancisrobinson.com | Samantha Cole-Johnson

Bordeaux 2024 WSET Argentina South Africa wildfires Plus news on Vinarchy, a new company created from the wines of Accolade and Pernod Ricard. Above, Garnacha harvest at Ruca Malen in Mendoza (credit: Agustina Hanna). Before I get to global news, congratulations are in order! On 30 April the Wine & Spirit Education Trust, now in its 55th year, held their Diploma graduation ceremony in London. 809 graduates from 46 countries were honoured.
Belgian wine - not flatlining

1 week ago | jancisrobinson.com | Jancis Robinson

One should of course be wary of mentioning national stereotypes but these observations were volunteered jointly by a Belgian and a Dutchman as we tasted wine together in Belgium near the Dutch border: ‘Belgians have a very different approach to the Dutch. They love to go out and spend.
Kilikanoon's old-vine Attunga 1865

1 week ago | jancisrobinson.com | Jancis Robinson

Changyu is China’s biggest wine company, which makes it both substantial and powerful. Between 2020 and 2024 a great big wall went up between China and Australia in wine terms. You might even call it the original wine-tariff barrier, reducing what had been Australia’s most important export market by far to virtually zero when China imposed crippling import tariffs of up to 212% on Australian wine in response to some unwise words about China by the then Australian premier.