The grape Sémillon is a French variety that is mostly used in a blend with Sauvignon Blanc but can develop rich full-bodied wines coming from Australia and South-Africa. The grape is native to the Bordeaux region, where it used to be called Semillon de Saint Emillion, where it not only used for the production of dry wines, but lends itself perfectly to be affected by Botrytis and leads to exceptional sweet wine styles. Sémillon has so much to offer the wine world!
The most famous region for Sémillon in France is of course the Bordeaux region, where the grape originates from. You can find the grape almost all over the greater Bordeaux region, but the most famous is Graves, Côtes de Blaye and Entre-Deux-Mers for dry wines. Here the Sémillon will always be blended with Sauvignon Blanc and on some occasions even Muscadelle. The natural acidity of the grape is not particularly high and can display a very heavy body, and that is exactly the reason why it works so well with Sauvignon Blanc! In other parts of the Bordeaux area, like Sauternes, Barsac or Loupiac the Sémillon, along with Sauvignon Blanc produces the most prestige dessert wines in the world. Due to the thin skin, the grape is susceptible to developing the Pourriture Noble, the good type of mould that dries out the grapes, while still hanging on the vine. Result is intense aromas of honey, dried apricot and lemon marmalade. Elsewhere in France, we find the grape in the large region of the South-West, usually in a blend to produce dessert style wines, with or without Pourriture. Also, in the Provence it will play a supporting role in a blend. Other names used in France are Blanc Doux and Colombier.
From France, the Sémillon travelled the rest of the world, firstly the rest of Europe, where you can find the grape in lesser amounts in Portugal, Hungary, Italy and even Turkey. Then the new world, with Australia as its most well-known example. Although the grape is found in different wine-regions like Margaret River or Clare Valley, the style produced in Hunter Valley shows us how underestimated the grape can be. In this region north of Sydney Sémillon produces wine that is very neutral at the beginning of its life but has a great aging potential! From about its 10th anniversary, it develops a round and oily structure with beautiful aromas of burnt hazelnuts! The grape was long mistaken as Riesling, hence to the Australian name of Hunter River Riesling. In South-Africa the districts of Breedekloof, Paarl and even Swartland. Here it can be blended with mostly Sauvignon Blanc or Chardonnay or stand on its own to produce a rich bodied wine, with beautiful results after oak aging. Due to its colour, it was referred to as ‘Green Grape’ or just ‘The Grape’ due to its large proportion of planting in the 1820’s.
In other parts of the world we find Sémillon in Argentina, where it is grown in the cooler regions of Uco Valley and Patagonia to retain the natural acidity. Mostly used for blending, even found in sparkling wines here!
The upcoming country, but worth mentioning, is New Zealand! Here it is mostly found in Hawke’s Bay as a result of French missionaries, where complex wines are made from old vines Sémillon.
Aromas
Different aromas will be displayed with the difference in style, but generally we can distinguish richer aromas such as guava, sugar melon and peach, with a lively lemon-like acidity. The aging on oak will provide toasty aromas and the sweeter styles will produce honey notes like bee’s wax.
Wine Type
Full-bodied white wine, dessert wine.
Colour
Medium to deep golden.
Food Match
Due to the variety in style different types of food can be matched. Thinking of the richer single blends from South-Africa, Hunter Valley and even Hawke’s Bay we can serve dishes with rich fish such as salmon, grilled seabass, chicken and even roasted pork or veal. Fresher styles from Entre-Deux-Mers or Margaret River, in a blend with Sauvignon Blanc, will work perfectly with smoked lean fish, oysters and even Thai cuisine! The dessert wines from Sauternes and Southwest France tend to work well with creamy white Brie, stronger Comté cheeses and the ever-rich Foie Gras!
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