Monty on Rivella, Suckling & Brunello
Guest contributor
Later that same day, Monty added the following:
During today (Thursday) a number of people connected with Brunello have contacted me regarding the article below asking how much money I was paid to write it. My answer was that I was not paid any money to write it, nor did I ask for money. All of the articles I have written for Jancis on this topic I have done for free. I also wish to be clear that I have no commercial interest in Brunello.
It is in everyone’s interests that Brunello survives and prospers. It is simply unthinkable for...
Become a member or log in to continue reading
Member
$135
/year
Ideal for wine enthusiasts
- Access 295,213 wine reviews & 16,093 articles
- Access The Oxford Companion to Wine & The World Atlas of Wine
- Access askJancis, our AI wine assistant
Inner Circle
$249
/year
Ideal for collectors
Everything in “Member”, plus:
- Early access to the latest wine reviews, 48 hours in advance
- Early access to the latest articles, 48 hours in advance
Professional
$299
/year
For individual wine professionals
- Access 295,213 wine reviews & 16,093 articles
- Access The Oxford Companion to Wine & The World Atlas of Wine
- Access askJancis, our AI wine assistant
- Early access to the latest wine reviews & articles, 48 hours in advance
- Commercial use of up to 25 wine reviews & scores for marketing
Business
$399
/year
For companies in the wine trade
Everything in “Professional”, plus:
- Commercial use of up to 250 wine reviews & scores for marketing
- Access to submit wines for review
- Offer memberships to your employees and manage them from a single place
- API access available for an additional fee
More Don't quote me
Don't quote me
Chris Howard asks, if there’s such a thing as volcanic wine, can there be oceanic wine? Above, seals on the...
Don't quote me
Foreign parts feature heavily this month but that’s far from all. The villa pictured above overlooks Tangier. I hope you...
Don't quote me
Why are some English winemakers turning to cider? Above, winemaker, cider-maker and chicken lover Tim Phillips (credit: Paul Close). ‘Linguine...
Don't quote me
Tim Hall of Scala Wine shares news and top tastes from a packed week of tastings and conversations in Champagne...
More from JancisRobinson.com
Inside information
The wines of this Portuguese region are emerging from the shadows of their history. Above, Azenhas do Mar in Colares...
Free for all
Carefully cultivated wildness in the Home Counties. And an unmissable wine list. Farm to fish to fork to frying pan...
Drinks not wine
An exploration of the transparency of Japanese whisky – and how that sensibility is influencing whiskey-making back in Scotland. Above...
Free for all
Jancis makes a suggestion. A version of this article is also published by the Financial Times. See also South Africa’s...
Tasting articles
Rosés for every occasion, from poolside pinks to robust BBQ-ready versions. We at JancisRobinson.com view the world through rose-tinted spectacles...
Wines of the week
A reference Chablis, albeit in a riper style, available from $39.95, £31.95 . Prompted by our recent forum discussion about...
Tasting articles
The many Cape Chenins and Chenin blends shown at a big South African tasting in London in May reviewed. Tertius...
Tasting articles
Bien Boire (‘drinking well’) en Beaujolais is more fun than Bordeaux’s primeurs and offers plenty of excellent wines, reports Natasha...