Semillon

Semillon is a golden-skinned grape vaunted for its noble, aromatic character. The nature of its origins remains speculative, but the Loire Valley and Bordeaux regions in France are widely acknowledged to be its ancient home. The grape serves as the backbone for some of the most delectable, age-worthy sweet wines in the world, namely Sauternes and Barsac, partly due to its susceptibility to being infected by Botrytis cinerea, or noble rot.

The characteristic profile of a Semillon wine depends heavily on where it is grown. The strain grown in Bordeaux tends to produce wines that are medium to full-bodied, with a lush texture overlaying hints of lemon, apple, pear, and occasionally, a crisp, grassy undertone. In contrast, Semillon from the Hunter Valley of Australia offers a more tropical flavour with overtones of citrus and honeysuckle, underlain by a distinct minerality and a touch of toast.

Interestingly, the Semillon grape is one of the few that is often left on the vine until it begins to develop noble rot. This increases the sugar concentration in the grapes, which in turn enhances the concentration and complexity of flavours in the resulting wine. The extraordinary range of flavours from figs and apricots to honey and vanilla makes this grape a cherished mainstay for dessert wines.

As a single varietal, Semillon is ready to drink within a few years, but top-tier expressions are known to age gracefully for decades, developing richer, nuttier flavours over time. Semillon is also frequently blended with Sauvignon Blanc, providing the blend with weight and depth. Semillon may not be as universally recognised as its more illustrious counterparts, but for discerning palates, its nuanced character and surprising versatility make it a most captivating grape variety.

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