Semillon

Home/ Discover Australian Wine / Semillon

A true Australian original

The origin of Semillon can be traced back to the Bordeaux region in France. Semillon also has a long history in Australia but still flies under the radar in terms of popularity.

It is made as a single varietal wine in Barossa and the Hunter Valley and is commonly blended with Sauvignon Blanc in many regions, especially Margaret River.

Semillon snapshot

Semillon is grown in many regions across Australia
The Barossa and Hunter Valley have old Semillon vines dating back to the early 1900s

Semillon can be made as a single-varietal wine or blended with Sauvignon Blanc

In the vineyard

Semillon is a thin-skinned variety
Conditions in Australia aren’t conducive for the production of botrytis affected wines

Often picked early to preserve natural acidity
Semillon is often harvested early and made into a dry, light-bodied style of wine

Regions

It is a mid-ripening variety and adaptable to various climates and regions

Styles

Light to medium-bodied dry wines. Oak fermented and aged versions tend to be a little richer.

Qualities

Affordable and easy drinking approachable styles through to the classic age-worthy Hunter Valley versions.

4,570ha

Total plantings (2015)

Early 1900s

First plantings

In the winery

Vinification techniques

Cool temperature, stainless steel fermented is common for certain styles
Barrel fermented approach is also used but rarely in the Hunter Valley

Maturation

Some styles, such as those from Barossa Valley and Margaret River, spend time in oak barrels

Barossa Valley

Two different styles have emerged in the Barossa
Richer, ripe, more full-bodied oak aged versions
Lighter, crisper unoaked styles

Hunter Valley

Harvested early and fermented to dryness in stainless steel – bottled early
Light and lemony with high acidity when young
Develops complex fig, toast and honey character with 6–8 years of age
Can age gracefully for 40 years or more

Margaret River

Typical blended with Sauvignon Blanc in Margaret River
Can be made in a juicy, fresh unoaked style
More age-worthy styles tend to be oak fermented and/or oak matured

In the glass

Style and character

Light to medium weight wines that can be enjoyed early while crisp and fresh but also have the capacity to age for decades.

Pairs with

Fresh oysters, shellfish, white fish dishes, chicken, salads, goat and sheep’s milk cheeses.

Typical flavours

Toasty

Lemon

Herbal

Waxy

Honey

Fig

Facebook Google Plus Wechat Instagram YouTube LinkedIn

@Wine_Australia @AussieWineNews @WineCanopy