Sémillon

Sémillon is a white wine grape variety of French origin that is widely grown in both the Bordeaux region of France and in Australia. It is a key component of the famous sweet wines of Sauternes and Barsac, where it is often affected by botrytis cinerea to concentrate sugars and flavors. In Bordeaux dry white blends, Sémillon is commonly paired with Sauvignon Blanc to add body, texture, and aging potential.

The grape tends to produce wines with medium to full body and moderate acidity. Its wines are known for a waxy, rounded texture and flavors that can include lemon, pear, and apple when young, evolving to honey, fig, and lanolin-like notes as they age. In warmer climates or when affected by noble rot, Sémillon can contribute rich, honeyed character to both sweet and dry wines.

Styles range from crisp, dry whites in cooler climates to lush, complex wines in warmer regions, and include the classic Sauternes/Barsac dessert wines. In Australia, Sémillon is often made as a varietal wine or in blends, particularly in the Hunter Valley and Margaret River, where it can offer long aging potential and evolving flavors of citrus, stone fruit, and honey.

Viticulture and winemaking notes: Sémillon ripens relatively late and can accumulate high sugar levels, making it susceptible to overripe flavors in hot vintages if not carefully managed. It can be aged in stainless steel or oak, and botrytized versions are a hallmark of certain sweet wines.

Food pairings: Dry Sémillon pairs well with seafood, poultry, and creamy sauces, while Sauternes-style wines are prized with foie gras, blue cheeses, and desserts.