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Semillon is a white grape varietal, used to make both dry and sweet white wines. Originating in France’s Bordeaux region, it was introduced to Australia in the early 19th century and was, for a time, the world’s most-planted grape. These days it’s a little less common, but we think it creates some of the greatest white wine in Australia – there are some cracking Semillons out there now.
Young Semillon is a light to medium bodied wine with low acidity and fresh, citrus flavours, whereas Semillon that’s been aged in oak or the bottle tends to be fuller-bodied, with richer and more complex flavours like toast and honey. Semillon can also produce a dessert-style wine; the sweetness a result of the fungus Botrytis cinerea (Noble rot), which concentrates the suga ...
Semillon is a white grape varietal, used to make both dry and sweet white wines. Originating in France’s Bordeaux region, it was introduced to Australia in the early 19th century and was, for a time, the world’s most-planted grape. These days it’s a little less common, but we think it creates some of the greatest white wine in Australia – there are some cracking Semillons out there now.
Young Semillon is a light to medium bodied wine with low acidity and fresh, citrus flavours, whereas Semillon that’s been aged in oak or the bottle tends to be fuller-bodied, with richer and more complex flavours like toast and honey. Semillon can also produce a dessert-style wine; the sweetness a result of the fungus Botrytis cinerea (Noble rot), which concentrates the sugar in the grape before it’s harvested.
Australia’s most renowned Semillon-growing regions are New South Wales’ Hunter Valley, Western Australia’s Margaret River (where it’s typically blended with Sauvignon Blanc), and South Australia’s Barossa Valley.
The Semillons our tasting panel have selected are elegant and complex, and like most Semillons can be enjoyed now or aged for years to come.
