Wine and Spirit

The sémillon grape Seems to have originated in the Bordeaux region of France, where it was well recognized by the eighteenth century.

In Australia the variety was probably brought out in the Busby Collection of about 500 European vine cuttings in 1832.

It is known that wine was being made from sémillon grapes in the Hunter Valley area of New South Wales in the early 1840s.

Sémillon is planted in much of the south-west of France, most notably in Mobazillac, and in Bordeaux.

When overripe and allowed to become affected by Botrytis cinerea (noble rot), the variety is the major component of the unique wines of Sauternes, where it produces undeniably the world's most famous wine, Chateau d'Yquem.

Its other important stake is in Australia, especially in the Hunter Valley, where historically it was known as Hunter Valley riesling.

These long-lived sémillons are a far cry from the bulk of what is produced in other parts of Australia.

Sémillon is also widely grown in Chile and the USA (California and Washington State), with minor plantings in South Africa and New Zealand.

Sémillon is easy to cultivate, and flowers fairly late, reducing its susceptibility to coulure (failure of the fruit to set after flowering).

Thin skin and a tendency to rot give sémillon grown in the cool, misty climate of Sauternes the ability to easily host Botrytis cinerea, concentrating and shriveling the grapes so that the wine they produce is exquisitely honeyed and complex.

Dry white Bordeaux at the lower end has more sauvignon blanc than sémillon and little or no oak.

At the higher end, the wines are sémillon-dominated, more concentrated, more complex, and more lavishly oaked.

In Washington State's Columbia Valley, as in Bordeaux, many round, dry, slightly nutty, and tangy versions of sémillon are found.

It is also a popular varietal in Australia, where its high acid provides for a life span of up to 30 years.

Australian sémillon's contrasting oily, fat, viscous centre and waxy or nutty character make this a very unusual wine.

It is not for everyone.

Few sémillons show their richness and complexity as those produced in Washington State.

There, grapes are picked late in the season, when this varietal's unique character is fully developed.

The wines are typically barrel-fermented to dryness and aged on the lees (yeast sediments) for up to six months.

Barrel fermentation with a limited amount of new, tight-grained French oak results in a full-bodied, rich texture with rich honey fruit, citrus, and fresh fig flavours.

- lemon

- fig

- honey

- nutty

- creamy

- oaky

- tangy

- broad

- waxy

- often high acid

- dry to sweet