In Zen, there’s something called "Beginner’s Mind". It’s a state of mind where you aren’t hemmed in by your judgements. You are able to see the world fresh--without pre-conceptions. That’s an apt description of how I was feeling as I began a weeklong deep-dive into Bordeaux with twenty Wine Scholar Guild compatriots.

Summary Sweet Bordeaux wines are undoubtedly some of the finest in the world, but have been chronically unfashionable for a really long time. In this interview we catch up with Wendy Narby who sheds some light on what the future holds for these outstanding wines, and the innovative ways in which producers are evolving their business models to ensure their survival and how they are thriving into the future. About the

Let's face it: Bordeaux is struggling. A recurring theme during my latest visit was producers lamenting declining sales, despite their wines tasting rather delicious. In January, the Gironde Chamber of Agriculture reported that more than 1,320 winegrowers were facing financial challenges – a situation that prompted the agriculture ministry to allocate €57 million to support the uprooting of nearly 10,000 hectares of vines in the region.

As part of a partnership between Wine Scholar Guild and Decanter, we are pleased to share with our readers this article pulled from Decanter Premium. Try Decanter Premium for 4 weeks for just $1! More information HERE Robert Parker says a 100-point wine should be ‘as exceptional as a particular wine can be: a perfect blend of power, richness, texture, depth, length, balance, freshness, and of course a reflection of its vintage and terroir or origin’. Here are Parker’s most memorable 100-point wines.